Plan and prepare food for buffets

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHCCC015A, 'Plan and prepare food for buffets'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Plan and prepare food for buffets' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria




Plan the buffet.


Plan the buffet, including foods and display, according to enterprise and customer requirements, in consultation with relevant others.


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


Calculate the buffet cost according to budget and reporting requirements.


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


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


Prepare, produce and present foods for buffets.


Use appropriate methods of cookery to prepare meats, poultry, seafood and other foods for buffets.


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


Produce sauces and garnishes suitable for buffet food items.


Carve and serve meats according to enterprise standards.


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


Apply portion control to minimise wastage and maximise profit.


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


Prepare and produce desserts for buffets.


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


Store buffet items.


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

Qualifications and Skillsets

SITHCCC015A appears in the following qualifications:

  • SIT31007 - Certificate III in Hospitality (Catering Operations)
  • SIT20307 - Certificate II in Hospitality (Kitchen Operations)
  • SIT60307 - Advanced Diploma of Hospitality
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • SIT50307 - Diploma of Hospitality
  • SIT30807 - Certificate III in Hospitality (Commercial Cookery)