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Evidence Guide: SITHFAB011A - Develop and update food and beverage knowledge

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

 

SITHFAB011A - Develop and update food and beverage knowledge

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

Research general information on food and beverages.

  1. Identify information required to fulfil daily activities associated with the job role.
  2. Identify suitable sources of required information on food and beverages.
  3. Develop and maintain current knowledge of food and beverages as required for the job role.
Identify information required to fulfil daily activities associated with the job role.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify suitable sources of required information on food and beverages.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and maintain current knowledge of food and beverages as required for the job role.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Share information with customers.

  1. Provide assistance to customers on selection of food and beverage items.
  2. Offer advice on suitable combinations of food and beverages where appropriate.
  3. Respond courteously and correctly to customer questions on menus and drinks lists.
  4. Provide advice on menu items in response to special dietary or cultural requirements of customers.
Provide assistance to customers on selection of food and beverage items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Offer advice on suitable combinations of food and beverages where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond courteously and correctly to customer questions on menus and drinks lists.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide advice on menu items in response to special dietary or cultural requirements of customers.

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:

ability to update and maintain current and relevant knowledge and apply this to the workplace

project or work activities that allow the candidate to demonstrate the application of knowledge to specific industry contexts and situations.

Context of and specific resources for assessment

Assessment must ensure:

interaction with and involvement of customers with varying requirements or requests

access to a range of sources for researching information.

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:

projects to research information on food and beverages

written or oral test on food and beverage knowledge

evaluation of presentation by candidate on food and beverage knowledge

workplace activity or role-play to demonstrate provision of food and beverage advice to customers

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:

SITHFAB004A Provide food and beverage service.

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:

safe work practices and specific food safety issues for different types of food

service styles for different types of food

communication skills to identify information, provide advice to customers and answer questions

literacy skills to research information on food and beverages.

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

characteristics of food and beverage items commonly served in hospitality enterprises

features of commonly prepared dishes appropriate to the industry sector

traditional accompaniments for different types of food

compatibility of common food and beverage items

common cultural and dietary issues and options

general overview of special dietary requirements, including food exclusions for allergies and food intolerance.

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.

Sources of required information on food and beverages may include:

chefs, cooks and other food service personnel

product suppliers

general and trade media, including print and electronic

food and beverage reference books

recipes and menus

internet

trade shows and exhibitions

food and cooking demonstrations.

Types of food for which knowledge is required may include:

appetisers

soups

meat, fish and seafood

vegetables

desserts and sweets

snacks

cheeses

fruit

salads

pre-packaged food items

specialist cuisine items.

Types of beverages for which knowledge is required may include:

wines

spirits

liqueurs

beers

non-alcoholic drinks.

Current knowledge of food and beverages must include:

current market trends

typical foods and wines of the local area

seasonal produce

enterprise menus and specials

enterprise trends

current food and beverage festivals

promotional activities.

Appropriate combinations of food and beverages are based on the following factors:

customer preferences

traditional combinations of foods and food and beverages

achieving balance of textures, colour and nutrition.

Dietary or cultural requirements may include:

kosher

halal

food exclusions for allergies and food intolerance

vegetarian.