Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB016 Mapping and Delivery Guide
Provide advice on food
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB016 - Provide advice on food |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs.It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational restaurant or food and beverage outlet. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: stock: ingredients to prepare meals from all the major food types and for entrees, main courses, accompaniments, desserts and cheeses Dietary Guidelines for Australians organisational specifications: current food and cuisine product information in: descriptive menus recipes media reviews information databases promotional information food menus kitchen staff with whom the individual can interact industry-realistic ratio of service staff to customers; these can be: customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Food and Beverage |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Research information on food. |
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Element: Advise customers on menu items. |
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Element: Contribute to menu development. |
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Element: Extend and update own food knowledge. |
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