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Evidence Guide: SITHCCC015A - Plan and prepare 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

 

SITHCCC015A - Plan and prepare food for buffets

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

Plan the buffet.

  1. Plan the buffet, including foods and display, according to enterprise and customer requirements, in consultation with relevant others.
  2. Select appropriate food items according to season, budget, occasion and customer requirements.
  3. Calculate the buffet cost according to budget and reporting requirements.
  4. Plan the layout and display of buffet, taking into consideration type of food, occasion and desired theme.
  5. Where required, design and organise or produce a variety of appropriate buffet centrepieces and decorations.
Plan the buffet, including foods and display, according to enterprise and customer requirements, in consultation with relevant others.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate food items according to season, budget, occasion and customer requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate the buffet cost according to budget and reporting requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan the layout and display of buffet, taking into consideration type of food, occasion and desired theme.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Where required, design and organise or produce a variety of appropriate buffet centrepieces and decorations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, produce and present foods for buffets.

  1. Use appropriate methods of cookery to prepare meats, poultry, seafood and other foods for buffets.
  2. Where required, glaze buffet items with aspic or gelatine preparations to acceptable enterprise standards.
  3. Produce sauces and garnishes suitable for buffet food items.
  4. Carve and serve meats according to enterprise standards.
  5. Serve and present hot and cold foods according to health and hygiene regulations.
  6. Apply portion control to minimise wastage and maximise profit.
  7. Arrange and present food items attractively and tastefully to maximise appeal.
Use appropriate methods of cookery to prepare meats, poultry, seafood and other foods for buffets.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Where required, glaze buffet items with aspic or gelatine preparations to acceptable enterprise standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce sauces and garnishes suitable for buffet food items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carve and serve meats according to enterprise standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve and present hot and cold foods according to health and hygiene regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply portion control to minimise wastage and maximise profit.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange and present food items attractively and tastefully to maximise appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and produce desserts for buffets.

  1. Prepare and produce desserts suitable for buffet presentation using standard and enterprise recipes.
Prepare and produce desserts suitable for buffet presentation using standard and enterprise recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store buffet items.

  1. Store buffet items at a safe temperature, hygienically and correctly before and after buffet service time.
Store buffet items at a safe temperature, hygienically and correctly before and after buffet service time.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

detailed understanding of the different nature and handling requirements for buffet food items

preparation of dishes suitable for buffets within typical workplace time constraints

safe and hygienic practices in the preparation and service of buffets.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment as defined in the Assessment Guidelines, using authentic ingredients

access to specific equipment for buffet preparation, including food and non-food decoration items; suitable display crockery for buffets; and buffet service equipment, such as chafing dishes

industry-realistic ratios of kitchen staff to customers.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate preparing food for buffets

sampling of buffet items prepared by the candidate

evaluation of a complete buffet planned and coordinated by the candidate

written or oral questions to test knowledge about suitable items for buffets and food safety issues

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC019A Plan, prepare and display a buffet.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

a range of cookery skills for a variety of food items

logical and time-efficient work flow

presentation techniques for food items that make up a buffet

waste minimisation techniques and environmental considerations in relation to buffets

problem-solving skills to deal with problems such as food not being ready on time, or shortages of particular items

literacy skills to read menus, recipes and task sheets

numeracy skills to calculate portions, and weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

suitable types of foods and dishes for buffets to meet enterprise, customer, nutritional and cultural requirements

characteristics of food items suitable for buffets and appropriate service conditions and temperatures to maintain optimum quality

nutrition, in particular the effects of cooking on the nutritional value of food, and ensuring a nutritional balance in buffet menus

culinary and technical terms commonly used in the industry associated with buffets

principles and practices of hygiene, particularly related to issues surrounding buffet service

legislation on food safety related to service of food for buffets.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Buffet foods may include:

selection of hot and cold dishes

glazed foods, galantines and forcemeats

meats, poultry, seafood, smallgoods, salads and cheeses

hot and cold dessert and pastry items.

Centrepieces and decorations, made or arranged, may include:

floral arrangements

fruit and vegetable displays

special theme items

candles

special occasion cakes

glassware and serviceware

ice, fruit or vegetable, chocolate, salt or margarine carvings.