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Evidence Guide: SITHKOP401 - 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

 

SITHKOP401 - 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. Design total buffet concept in consultation with other people to ascertain requirements.
  2. Design buffet menu according to season, budget, occasion and customer requirements.
  3. Identify quality, price, customer requirements and plan the purchase of a range and quantity of food items.
  4. Plan the layout and display of buffet according to type of food, occasion and theme.
  5. Incorporate the design of showpieces and decorations to enhance the buffet display.
  6. Prepare food preparation lists and display plans for use of operational kitchen personnel.
Design total buffet concept in consultation with other people to ascertain requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate the design of showpieces and decorations to enhance the buffet display.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare for the buffet.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate service equipment, serviceware 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 attractively present appropriate buffet showpieces and decorations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display food items and supervise service.

  1. Display buffet food items with a sense of artistry 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 with a sense of artistry 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

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

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

design, plan and display multiple buffets to meet a diversity of service requirements

present buffets attractively with artistic flair

document operational requirements and supervise food preparation and service

integrate knowledge of:

suitable types of foods and dishes for buffets

presentation techniques for food items, showpieces and decorations

develop buffet designs and plans within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

a buffet display and service area with specific equipment for buffet service including display crockery and chafing dishes and workplace documentation defined in the Assessment Guidelines; this can be within a:

real industry workplace

simulated industry environment such as a training food and beverage outlet servicing customers

computers and software programs to produce food preparation lists and display plans

food preparation lists and display plans.

Method of assessment

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

evaluation of the content and presentation of a buffet planned and displayed by the individual

projects that allow assessment of the individual’s ability to design, plan and display a buffet for an event, function or meeting within designated deadlines

written or oral questioning to assess knowledge of culinary terms, suitable types of foods and dishes for buffets and presentation techniques

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBWRT401A Write complex documents

SITHCCC304 Produce and serve food for buffets

SITHKOP501 Design and cost menus

SITXFSA401 Develop and implement a food safety program

SITXMGT401 Monitor work operations.

Required Skills and Knowledge

Required skills

communication skills to:

liaise with customers to ascertain requirements

discuss concept proposals with other people involved in the planning of buffets to finalise the design

critical thinking skills to evaluate all requirements for the buffet and develop a design and plan to meet those requirements

initiative and enterprise skills to develop creative ideas and explore a range of designs for the display of buffet foods

literacy skills to:

read and interpret supplier information to decide best purchasing option

write comprehensive food preparation and display plans

numeracy skills to:

calculate required quantities of buffet food for expected customer traffic

calculate supplies for food production

planning and organising skills to access and sort all information required for buffet design and to coordinate a timely and efficient planning process

problem-solving skills to recognise potential customer traffic flow issues and design a layout for efficient and safe customer and staff accessibility

self-management skills to take responsibility for the design of and planning for buffets

teamwork skills to invite and consider the input of staff members and external professionals in the buffet planning process

technology skills to use computers and software programs to produce food preparation lists and display plans.

Required knowledge

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, showpieces and decorations

design considerations for buffets, including:

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.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Total buffet concept may include:

candles and lighting

showpieces

decorations

linen

menu design

food and food items

service equipment

serviceware

table arrangements

themed foods.

People may include:

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.

Buffet may be for:

a venue:

indoor

outdoors

breakfast

dinner

events

functions

lunch.

Showpieces and decorationsmay include:

bread

candles

carved, moulded or assembled items

chocolate

decorated cakes and display cakes

edible or nonedible materials

floral arrangements

fruit and vegetable displays

glassware and serviceware

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

special occasion cakes

special theme items

sugar.

Buffet food items may include:

breads

cheeses

classical or contemporary recipes

cold breakfast foods:

cereals

fruit

pastries

yoghurt

foods selected to meet special dietary requirements

glazed foods, galantines and forcemeats

hot breakfast foods:

eggs

bacon

beans

sausages

tomatoes

hot and cold dessert and pastry items

meats

poultry

salads

seafood

selection of hot and cold dishes

smallgoods

themed foods.