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Evidence Guide: SITHCCC038 - 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

 

SITHCCC038 - 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 standard recipes.
  2. Calculate the required quantities of buffet food and ingredients according to expected customer traffic.
  3. Identify and select ingredients 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 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 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. Produce sauces and garnishes suitable for buffet food items.
  3. Produce or obtain appropriate buffet showpieces and decorations.
  4. Use organisational buffet display plans to coordinate the layout of buffet.
  5. Visually evaluate arrangement and presentation of food items andadjust presentationas required.
  6. 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:

 

 

 

 

 

 

 

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 andadjust presentationas 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 foodaccording to organisational standards.
  2. Follow organisational food safety procedures for serving hot and cold buffet foods to avoid food contamination.
  3. Use portion control to minimise waste and maximise profit.
  4. Rotate buffet items according to quality, food safety and hygiene requirements.
  5. Replenish buffet items throughout the service period to meet customer traffic requirements.
  6. Store buffet items in appropriateenvironmental conditionsbefore and after the buffet service period.
Serve foodaccording to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow organisational food safety procedures for 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:

 

 

 

 

 

 

 

Rotate buffet items according to quality, food safety and hygiene requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store buffet items in appropriateenvironmental conditionsbefore and after the buffet service period.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge