Plan and display 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 SITHKOP401, 'Plan and display buffets'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Plan and display buffets' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Design and plan a buffet.

1.1 Design total buffet concept in consultation with other people to ascertain requirements.

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

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

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

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

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

2. Prepare for the buffet.

2.1 Supervise the preparation of food.

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

3. Display food items and supervise service.

3.1 Display buffet food items with a sense of artistry 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.