SITHKOP003 - Plan and display buffets

Unit code: SITHKOP003 | Study level: TAFE

Credit points

N/A

Location

Industry

Online

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

(Or equivalent to be determined by unit coordinator)

Overview

This unit describes the performance outcomes, skills and knowledge required to design, plan and display buffets. It requires the ability to consult on buffet requirements, design the total buffet concept, plan and document operational requirements, display a buffet creatively and supervise food service.

It does not include the preparation of food items for buffets which is covered by the unit SITHCCC015 Produce and serve food for buffets.

The unit applies to all hospitality and catering organisations that serve buffet food including restaurants, hotels, clubs, and event and function venues. The buffet could be a one-off for a special event or function or a series of regular buffets offered by the organisation.

This unit applies to those people who operate independently or with limited guidance from others such as senior and supervising cooks and chefs, catering supervisors and managers.

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:

design, plan and display at least one buffet for each of the following: indoor venue; outdoor venue; breakfast; lunch or dinner; event or function;
the above buffet must incorporate use of at least six of the following hot and cold buffet foods: breakfast foods; meat or poultry; seafood; salads; breads; fruit or vegetables; cheese; smallgoods; dessert and pastry items; accompaniments; glazed foods, galantines and forcemeats; themed foods; foods selected to meet special dietary requirements;
present buffet with artistic flair, incorporating at least six of the following main elements: candles or lighting; showpieces and decorations; linen; food and food items; service equipment; service-ware; table arrangements; themed foods;
document operational requirements and supervise food preparation and service for above buffets;
prepare 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, and;
responding to special customer requests and dietary requirements.

Students will also be expected to demonstrate the following knowledge:

suitable types of foods and dishes for buffets and their characteristics;
culinary terms for a variety of classical and contemporary buffet items;
appropriate conditions and temperatures for display and service to maintain optimum quality and food safety;
appropriate portions;
presentation techniques for food items that make up a buffet;
design considerations for buffets:
appropriateness of food items for buffets, and;
showpieces and decorations for buffets.

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.