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Evidence Guide: SITHCCC015 - Produce and serve food for buffets

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC015 - Produce and serve food for buffets

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate the required quantities of buffet food and ingredients according to expected customer traffic.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate the required quantities of buffet food and ingredients according to expected customer traffic.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce and present foods for buffets.

  1. Use appropriate cookery methods and standard recipes to prepare foods for buffets.
  2. Glaze buffet items to organisational standards.
  3. Produce sauces and garnishes suitable for buffet food items.
  4. Produce or obtain appropriate buffet showpieces and decorations.
  5. Use organisational buffet display plans to coordinate the layout of buffet.
  6. Visually evaluate arrangement and presentation of food items and adjust presentation as required.
  7. Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.
Use appropriate cookery methods and standard recipes to prepare foods for buffets.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Glaze buffet items to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce sauces and garnishes suitable for buffet food items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce or obtain appropriate buffet showpieces and decorations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use organisational buffet display plans to coordinate the layout of buffet.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate arrangement and presentation of food items and adjust presentation as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve, replenish and store buffet foods.

  1. Serve food according to organisational standards.
  2. Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.
  3. Use portion control to minimise waste and maximise profit.
  4. Replenish buffet items throughout the service period to meet customer traffic requirements.
  5. Store buffet items in appropriate environmental conditions before and after the buffet service period.
Serve food according to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use portion control to minimise waste and maximise profit.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replenish buffet items throughout the service period to meet customer traffic requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store buffet items in appropriate environmental conditions before and after the buffet service period.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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 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.

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.

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.