SITHFAB016 - Provide advice on food

Unit code: SITHFAB016 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Prerequisites

N/A

Overview

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.

Assessment

For Melbourne campuses

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.

Required reading

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