SITHFAB036 - Provide advice on food

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Unit code: SITHFAB036 | Study level: TAFE
Credit points
N/A
Location
Footscray Nicholson
Prerequisites
N/A
Overview
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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 & 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:

  • discuss the characteristics of each of the major food types listed in the knowledge evidence with at least three different customers
  • use the correct application of each of the following sensory evaluation techniques on at least one occasion to evaluate food:
  • smell or nose appraisal
  • taste appraisal
  • visual appraisal
  • provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences
  • maintain and continuously extend personal knowledge of the major food types listed in the knowledge evidence on at least one occasion to enhance workplace activities.

Students will also be expected to demonstrate the following knowledge:

  • major food types and their characteristics:
  • appetisers
  • cheeses
  • fruits and vegetables
  • meat, fish and seafood
  • salads
  • sauces and accompaniments
  • soups
  • sweets and desserts
  • information relating to the above major food types:
  • ingredients
  • major suppliers
  • methods of preparation, cooking and production
  • origins and cultural background and issues
  • presentation styles
  • service styles
  • suitability for different customers
  • typical or suitable accompaniments and garnishes
  • past, current and emerging trends in the Australian food industry:
  • contemporary eating habits
  • cultural and ethnic influences
  • media influence
  • seasonal and popular influences
  • current information on:
    • food and beverage festivals
    • organisation:
  • menus and specials
  • promotional activities
  • trends
    • typical foods and wines of the local area
  • meaning of:
  • drug-food interactions
  • food allergy
  • food intolerance
  • genetically modified foods
  • organisational activities for which knowledge of major food types is required:
  • conducting product tastings
  • providing product advice and selling food to customers
  • selecting or assisting with selection of products from suppliers
  • writing or providing input into menus
  • groups that have specific dietary requirements to be considered:
  • infants, children and adolescents
  • older people
  • people from specific cultural or religious groups
  • people with particular nutritional requirements
  • business considerations in the provision of information and advice on food:
  • current stock
  • profitability requirements
  • responsible service of alcohol
  • formal and informal research methods to extend and update knowledge
  • key health and legal consequences of failing to address special dietary requirements
  • primary components of Australian Dietary Guidelines including those for children, adolescents and older Australians.

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):

Advanced Diploma of Hospitality Management
SIT60322 | Advanced diploma | Duration:
Certificate II in Hospitality
SIT20322 | Certificate ii | Duration:

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.

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