Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Produce and serve food for buffets

KHU-TOU-0061

Australian Equivalent

SITHCCC038

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period. It does not include the overall design, planning and display of buffets which is covered by the unit SITHKOP011 Plan and implement service of buffets. The unit applies to all hospitality and catering organisations that prepare and serve buffet food, including restaurants, hotels, clubs, events and function venues. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legisl

Elements & Learning Outcomes

E1Select ingredients.

0061.E1.O1Confirm food production requirements from standard recipes.

0061.E1.O2Calculate the required quantities of buffet food and ingredients according to expected customer traffic.

0061.E1.O3Identify and select ingredients according to recipe, quality, freshness and stock rotation requirements.

0061.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Produce and present foods for buffets.

0061.E2.O1Use appropriate cookery methods and standard recipes to prepare foods for buffets.

0061.E2.O2Produce sauces and garnishes suitable for buffet food items.

0061.E2.O3Produce or obtain appropriate buffet showpieces and decorations.

0061.E2.O4Use organisational buffet display plans to coordinate the layout of buffet.

0061.E2.O5Visually evaluate arrangement and presentation of food items and adjust presentation as required.

0061.E2.O6Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.

E3Serve, replenish and store buffet foods.

0061.E3.O1Serve food according to organisational standards.

0061.E3.O2Follow organisational food safety procedures for serving hot and cold buffet foods to avoid food contamination.

0061.E3.O3Use portion control to minimise waste and maximise profit.

0061.E3.O4Rotate buffet items according to quality, food safety and hygiene requirements.

0061.E3.O5Replenish buffet items throughout the service period to meet customer traffic requirements.

0061.E3.O6Store buffet items in appropriate environmental conditions before and after the buffet service period.