Application
This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period.
It does not include the overall design, planning and display of buffets which is covered by the unit SITHKOP003 Plan and display buffets.
The unit applies to all hospitality and catering organisations that prepare and serve buffet food, including restaurants, hotels, clubs, events and function venues.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate the required quantities of buffet food and ingredients according to expected customer traffic. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. |
2. Produce and present foods for buffets. | 2.1.Use appropriate cookery methods and standard recipes to prepare foods for buffets. 2.2.Glaze buffet items to organisational standards. 2.3.Produce sauces and garnishes suitable for buffet food items. 2.4.Produce or obtain appropriate buffet showpieces and decorations. 2.5.Use organisational buffet display plans to coordinate the layout of buffet. 2.6.Visually evaluate arrangement and presentation of food items and adjust presentation as required. 2.7.Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage. |
3. Serve, replenish and store buffet foods. | 3.1.Serve food according to organisational standards. 3.2.Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination. 3.3.Use portion control to minimise waste and maximise profit. 3.4.Replenish buffet items throughout the service period to meet customer traffic requirements. 3.5.Store buffet items in appropriate environmental conditions before and after the buffet service period. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
produce or prepare as required each of the following hot and cold buffet foods:
breakfast foods
meat or poultry
seafood
salads
pasta or noodles
breads
fruit or vegetables
cheese
smallgoods
dessert and pastry items
accompaniments
glazed foods, galantines and forcemeats
themed foods
foods selected to meet special dietary requirements
present, serve and replenish at least one buffet for each of the following:
indoor venue
outdoor venue
breakfast
lunch or dinner
event or function
produce a quantity of buffet dishes and items for above buffets that:
are consistent in quality, size, shape and appearance for each buffet service period
use appropriate garnish and presentation techniques
prepare above buffets:
within commercial time constraints and deadlines
reflecting required quantities to be produced
following procedures for portion control and food safety practices when producing, displaying and serving hot and cold buffet food
using appropriate showpieces and decorations
responding to special customer requests and dietary requirements.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for:
ingredients commonly used to produce buffet items
a variety of classical and contemporary buffet items
suitable types of foods and dishes for buffets and their characteristics:
appropriate conditions and temperatures for display and service to maintain optimum quality and food safety
effects of displaying food items on their nutritional value
appropriate portions
presentation techniques for food items that comprise buffets
organisational standards for:
serving buffet foods
portion sizing
mise en place and food safety requirements for producing and presenting foods for buffets
appropriate environmental conditions for storing ingredients and buffet food items to:
ensure food safety
optimise shelf life
organisational food safety procedures for displaying and serving hot and cold buffet foods.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
bain marie or hot box
commercial:
blenders and food mills
food processor
planetary mixer
commercial grade work benches (1.5 m/person)
commercial ovens and trays (one per two persons)
commercial refrigeration facilities:
cool room
freezer
fridge
deep-fryer
designated storage areas for dry goods and perishables
double sink
gas, electric or induction stove tops (two burners per person)
hot plate or griddle
microwave
salamander or other form of griller (one per four persons)
storage facilities:
shelving
trays
steamers
small equipment:
baking sheets and trays
beaters
containers for hot and cold food
cutting boards
food handler gloves
graters
knife sharpening equipment
sharpening steels and stones
knives and cleavers:
butcher and boning knives
carving knives
chef knives
filleting knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
mortar and pestle
mouli
oven mitts
poachers
pans and pots for small and large production:
stainless steel, cast iron, iron and non-stick fry pans
large and small pots
scales
scoops, skimmers and spiders
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
sets of stainless steel bowls
silicon mats
small utensils:
flour and drum sieves
peelers, corers and slicers
strainers and chinois
scrapers
spatulas
tongs and serving utensils
whisks:
fine stainless steel wire
coarse stainless steel wire
steamers
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
thermometers
buffet showpieces and decorations:
candles
carved, moulded or assembled items
chocolate
edible and non-edible materials
floral arrangements
ice, fruit or vegetable, chocolate, salt or margarine carvings
special theme items
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
mise en place lists, menus, standard recipes, and recipes for special dietary requirements
ordering and docketing paperwork
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
variety of commercial ingredients to produce the buffet foods specified in the performance evidence
industry-realistic ratios of kitchen staff to customers; these can be:
staff and 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 achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | locate information in food preparation lists and standard recipes to determine food preparation requirements locate and read date codes and rotation labels on food products. |
Numeracy skills to: | calculate required quantities of buffet food for expected customer traffic weigh and measure ingredients for bulk food preparation calculate temperatures for the safe display of food items. |
Problem-solving skills to: | recognise potential food safety hazards and make adjustments to avoid any issues recognise shortages of food for level of customer traffic and replenish buffet items. |
Planning and organising skills to: | efficiently sequence the stages of food preparation and production. |
Range Statement
Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. | |
Adjusting presentation must involve consideration of: | accompaniments and garnishes that maximise visual appeal: balance colour contrast plated food for practicality of: customer consumption service wiping drips and spills. |
Serving food must involve: | carving meats ladling sauces and gravies slicing cakes serving dessert accompaniments. |
Environmental conditions must ensure appropriate: | atmosphere humidity light packaging temperature use of containers ventilation. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering