NTISthis.com

Evidence Guide: SITHKOP003 - Plan and display 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

 

SITHKOP003 - Plan and display buffets

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

Design and plan a buffet.

  1. Consult with others to determine requirements and design of total buffet concept.
  2. Design buffet menu according to season, budget, occasion, and customer requirements.
  3. Identify quality, price and customer requirements, and plan the purchase of a range and quantity of food items.
  4. Plan layout and display of buffet according to type of food, occasion and theme.
  5. Incorporate design of showpieces and decorations to enhance buffet display.
  6. Produce food preparation lists and display plans for use of operational kitchen personnel.
Consult with others to determine requirements and design of total buffet concept.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Design buffet menu according to season, budget, occasion, and customer requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify quality, price and customer requirements, and plan the purchase of a range and quantity of food items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan layout and display of buffet according to type of food, occasion and theme.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate design of showpieces and decorations to enhance buffet display.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce food preparation lists and display plans for use of operational kitchen personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare for buffet.

  1. Supervise preparation of food.
  2. Select appropriate service equipment, service-ware and linen to display food and decorations.
  3. Plan food service points for efficient and safe customer and staff accessibility.
  4. Install and present appropriate buffet showpieces and decorations.
Supervise preparation of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate service equipment, service-ware and linen to display food and decorations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan food service points for efficient and safe customer and staff accessibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Install and present appropriate buffet showpieces and decorations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display food items and supervise service.

  1. Display buffet food items to create customer appeal.
  2. Display garnishes and accompaniments to enhance visual appeal.
  3. Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period.
  4. Ensure appropriate service standards for all food items.
Display buffet food items to create customer appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display garnishes and accompaniments to enhance visual appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure appropriate service standards for all food items.

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. 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.

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. 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 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.

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.

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.