Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP401 Mapping and Delivery Guide
Plan and display buffets
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHKOP401 - Plan and display buffets |
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Description | 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 SITHCCC304 Produce and serve food for buffets. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to all hospitality and catering organisations which serve buffet food including restaurants, hotels, clubs, 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Design and plan a buffet. |
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Element: Prepare for the buffet. |
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Element: Display food items and supervise service. |
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