SITHCCC038 - Produce and serve food for buffets
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.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.
As part of a course
This unit is studied as part of the following course(s):