SITHFAB036 - Provide advice on food

    Unit code: SITHFAB036 | Study level: TAFE
    Footscray Nicholson


    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.


    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.

    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):

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