SITHCCC038 - Produce and serve food for buffets

Unit code:SITHCCC038Study level:TAFE

Nominal hours

Location

Footscray Nicholson

Prerequisites

SITHCCC027 - Prepare dishes using basic methods of cookery; and
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)

Overview

This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period.
It does not include the overall design, planning and display of buffets which is covered by the unit SITHKOP011 Plan and implement service of buffets.
The unit applies to all hospitality and catering organisations that prepare and serve buffet food, including restaurants, hotels, clubs, events and function venues.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

present, serve and replenish one breakfast buffet and one other buffet, either lunch or dinner
for the above breakfast buffet, each of the following must be included:

eggs
meat
pastries
fresh and tinned fruit
hot vegetables
continental items
sauces and accompaniments

for the other buffet prepared as above, each of the following must be included:

meat or poultry
seafood
salads
pasta or noodles
breads
fruit and vegetables
cheese
smallgoods
dessert items
accompaniments

produce required quantity of buffet dishes and items for above buffets that:

are consistent in quality, size, shape and appearance for each buffet
use appropriate garnish and presentation techniques

prepare dishes for 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
using appropriate showpieces and decorations.

Students will also be expected to demonstrate the following knowledge:

culinary terms and trade names for:

ingredients commonly used to produce buffet items
a variety of classical and contemporary buffet items

suitable types of foods and dishes for buffets and their characteristics:

appropriate conditions and temperatures for display and service to maintain optimum quality and food safety
appropriate portions

presentation techniques for food items that comprise buffets
organisational standards for:

serving buffet foods
portion sizing

mise en place requirements for producing and presenting foods for buffets
appropriate environmental conditions for storing ingredients and buffet food items to:

ensure food safety
optimise shelf life

organisational food safety procedures for displaying, serving and maintaining hot and cold buffet foods for:

indoor buffets
outdoor buffets.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.