SITHCCC015

Produce and serve food for buffets

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Participant Guide

Trainer Manual

Unit Information about the SITHCCC015 training material in this resource

Application

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 SITHKOP003 Plan and display 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.

Unit mapping information

SITHCCC304 Produce and serve food for buffets

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Commercial Cookery and Catering

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace

  • a simulated industry environment, such as a training kitchen servicing customers

Assessment must ensure access to:

  • fixtures and large equipment:

    • bain marie or hot box

    • commercial:

      • blenders and food mills

      • food processor

      • planetary mixer

    • commercial grade work benches (1.5 m/person)

    • commercial ovens and trays (one per two persons)

    • commercial refrigeration facilities:

      • cool room

      • freezer

      • fridge

    • deep-fryer

    • designated storage areas for dry goods and perishables

    • double sink

    • gas, electric or induction stove tops (two burners per person)

    • hot plate or griddle

    • microwave

    • salamander or other form of griller (one per four persons)

    • storage facilities:

      • shelving

      • trays

    • steamers

  • small equipment:

    • baking sheets and trays

    • beaters

    • containers for hot and cold food

    • cutting boards

    • food handler gloves

    • graters

    • knife sharpening equipment

    • sharpening steels and stones

    • knives and cleavers:

      • butcher and boning knives

      • carving knives

      • chef knives

      • filleting knives

      • utility knives

    • measurers:

      • metric calibrated measuring jugs

      • measuring spoons

      • portion control scoops

    • mortar and pestle

    • mouli

    • oven mitts

    • poachers

    • pans and pots for small and large production:

      • stainless steel, cast iron, iron and non-stick fry pans

      • large and small pots

    • scales

    • scoops, skimmers and spiders

    • service-ware:

      • platters, dishes, and bowls

      • cutlery and serving utensils

    • sets of stainless steel bowls

    • silicon mats

    • small utensils:

      • flour and drum sieves

      • peelers, corers and slicers

      • strainers and chinois

      • scrapers

      • spatulas

      • tongs and serving utensils

      • whisks: fine and coarse stainless steel wire

    • steamers

    • spoons:

      • large plain and slotted metal spoons

      • ladles in a variety of sizes

      • serving spoons

      • wooden spoons

    • thermometers

  • buffet showpieces and decorations:

    • candles

    • carved, moulded or assembled items

    • chocolate

    • edible and non-edible materials

    • floral arrangements

    • ice, fruit or vegetable, chocolate, salt or margarine carvings

    • special theme items

  • cleaning materials and equipment:

    • cleaning cloths

    • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

    • dustpans and brooms

    • garbage bins and bags

    • hand towel dispenser and hand towels

    • mops and buckets

    • separate hand basin and antiseptic liquid soap dispenser for hand washing

    • sponges, brushes and scourers

    • tea towels

  • organisational specifications:

    • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

    • mise en place lists, menus, standard recipes, and recipes for special dietary requirements

    • ordering and docketing paperwork

    • food safety plan

    • guidelines relating to food disposal, storage and presentation requirements

    • safety data sheets (SDS) for cleaning agents and chemicals

  • variety of commercial ingredients to produce the buffet foods specified in the performance evidence

  • industry-realistic ratios of kitchen staff to customers; these can be:

    • staff and customers in an industry workplace during the assessment process; or

    • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

  • have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency