Assessor Resource
SITHCCC019A
Plan, prepare and display a buffet
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to all hospitality and catering enterprises where buffets are prepared and served, such as restaurants, hotels and other catering operations. It applies to cooks in a senior position who may supervise a team and who are responsible for their own work outputs.
This unit describes the performance outcomes, skills and knowledge required to design, plan, prepare and display a buffet creatively. There is a relationship between this unit and SITHCCC015A Plan and prepare food for buffets, which deals with the planning, preparation, cooking and presentation of food items for buffets.
Buffets may be associated with various occasions and situations, and may be indoors or outdoors.
The design of the total concept, selection of food items and display will vary according to customer requirements, occasion and type of buffet.
Decorations and centrepieces can be designed and made, or selected and organised according to enterprise practices or customer requests. They may be carved, moulded or assembled and can be made from edible or non-edible materials.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)