Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP003 Mapping and Delivery Guide
Plan and display buffets
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHKOP003 - Plan and display buffets |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to design, plan and display buffets. It requires the ability to consult on buffet requirements, design the total buffet concept, plan and document operational requirements, display a buffet creatively and supervise food service.It does not include the preparation of food items for buffets which is covered by the unit SITHCCC015 Produce and serve food for buffets.The unit applies to all hospitality and catering organisations that serve buffet food including restaurants, hotels, clubs, and event and function venues. The buffet could be a one-off for a special event or function or a series of regular buffets offered by the organisation.This unit applies to those people who operate independently or with limited guidance from others such as senior and supervising cooks and chefs, catering supervisors and managers.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 commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training food and beverage outlet servicing customers. Assessment must ensure access to: a buffet display and service area with: buffet showpieces and decorations specified in the knowledge evidence lighting for buffet linen specific equipment for buffet service: chafing dishes display crockery serving equipment food and food items for buffet computers and software programs to produce food preparation lists and display plans organisational specifications: food preparation lists display plans. 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 | Kitchen Operations |
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: Design and plan a buffet. |
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Element: Prepare for buffet. |
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Element: Display food items and supervise service. |
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