This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.

The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs.  It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:
SITHFAB016

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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: - discuss the characteristics of each of the major food types listed in the knowledge evidence with at least three different customers; - demonstrate the correct application of each of the following sensory evaluation techniques to evaluate food: smell or nose appraisal; taste appraisal, and; visual appraisal; - provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences, and; - maintain and continuously extend personal food and menu knowledge to enhance workplace activities.Students will also be expected to demonstrate the following knowledge: - major food types and their characteristics; - information relating to the major food types; - past, current and emerging trends in the Australian food industry; - organisational activities for which knowledge of major food types is required; - groups that have specific dietary requirements to be considered; - business considerations in the provision of information and advice on food; - formal and informal research methods to extend and update knowledge; - key health and legal consequences of failing to address special dietary requirements, and; - primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescents.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.