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.
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. Design and plan a buffet. | 1.1.Consult with others to determine requirements and design of total buffet concept. 1.2.Design buffet menu according to season, budget, occasion, and customer requirements. 1.3.Identify quality, price and customer requirements, and plan the purchase of a range and quantity of food items. 1.4.Plan layout and display of buffet according to type of food, occasion and theme. 1.5.Incorporate design of showpieces and decorations to enhance buffet display. 1.6.Produce food preparation lists and display plans for use of operational kitchen personnel. |
2. Prepare for buffet. | 2.1.Supervise preparation of food. 2.2.Select appropriate service equipment, service-ware and linen to display food and decorations. 2.3.Plan food service points for efficient and safe customer and staff accessibility. 2.4.Install and present appropriate buffet showpieces and decorations. |
3. Display food items and supervise service. | 3.1.Display buffet food items to create customer appeal. 3.2.Display garnishes and accompaniments to enhance visual appeal. 3.3.Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period. 3.4.Ensure appropriate service standards for all food items. |
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:
design, plan and display at least one buffet for each of the following:
indoor venue
outdoor venue
breakfast
lunch or dinner
event or function
the above buffet must incorporate use of at least six of the following hot and cold buffet foods:
breakfast foods
meat or poultry
seafood
salads
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 buffet with artistic flair, incorporating at least six of the following main elements:
candles or lighting
showpieces and decorations
linen
food and food items
service equipment
service-ware
table arrangements
themed foods
document operational requirements and supervise food preparation and service for above buffets
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
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:
suitable types of foods and dishes for buffets and their characteristics:
culinary terms for a variety of classical and contemporary buffet items
appropriate conditions and temperatures for display and service to maintain optimum quality and food safety
appropriate portions
presentation techniques for food items that make up a buffet
design considerations for buffets:
appropriateness of food items for buffets
balance of dish types
colour and style
costing issues
nutritional value of food
operational constraints
themes of occasions
use of showpieces and decorations
showpieces and decorations for buffets:
bread
candles
carved, moulded or assembled items
chocolate
decorated, display and special occasion cakes
edible or non-edible materials
floral arrangements
fruit and vegetable displays
glassware and service-ware
ice, fruit or vegetable, chocolate, salt or margarine carvings
special theme items
sugar.
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 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.
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: | read and interpret supplier information to decide best purchasing option. |
Writing skills to: | write comprehensive food preparation and display plans. |
Numeracy skills to: | calculate required quantities of buffet food for expected customer traffic calculate supplies for food production. |
Problem-solving skills to: | recognise potential customer traffic flow issues and design a layout for efficient and safe customer and staff accessibility. |
Initiative and enterprise skills to: | develop creative ideas and explore a range of designs for the display of buffet foods. |
Teamwork skills to: | invite and consider the input of staff members and external professionals in the buffet planning and production process. |
Planning and organising skills to: | access and sort all information required for buffet design and coordinate a timely and efficient planning process. |
Technology skills to: | use computers and software programs to produce food preparation lists and display plans. |
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. | |
Others must include consideration of the following: | customers display artists and decoration wholesalers event or function coordinators event stylists floral stylists food and beverage managers interior designers and decorators other cooks and chefs service staff. |
Sectors
Hospitality
Competency Field
Kitchen Operations