LISTEN AUDIO
Last Updated on April 17, 2023 by Ozlinks Education
Subject: Produce and serve food for buffets
This unit SITHCCC015* 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.
Elements and Performance Criteria.
Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.
1.1 Confirm food production requirements from food preparation list and standard recipes.
1.2 Calculate the required quantities of buffet food and ingredients according to expected customer traffic.
1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
1.4 Check perishable supplies for spoilage or contamination prior to preparation.
2. Produce and present foods for buffets.
2.1 Use appropriate cookery methods and standard recipes to prepare foods for buffets.
2.2 Glaze buffet items to organisational standards.
2.3 Produce sauces and garnishes suitable for buffet food items.
2.4 Produce or obtain appropriate buffet showpieces and decorations.
2.5 Use organisational buffet display plans to coordinate the layout of buffet.
2.6 Visually evaluate arrangement and presentation of food items and adjust presentation as required.
2.7 Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.
3. Serve, replenish, and store buffet foods.
3.1 Serve food according to organisational standards.
3.2 Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.
3.3 Use portion control to minimise waste and maximise profit.
3.4 Replenish buffet items throughout the service period to meet customer traffic requirements.
3.5 Store buffet items in appropriate environmental conditions before and after the buffet service period.
Assessment Requirements.
Performance Evidence.
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- produce or prepare as required each of the following hot and cold buffet foods:
- breakfast foods
- meat or poultry
- seafood
- salads
- pasta or noodles
- breads
- fruit or vegetables
- cheese
- smallgoods
- dessert and pastry items
- accompaniments
- glazed foods, galantines and forcemeats
- themed foods
- foods selected to meet special dietary requirements
- present, serve and replenish at least one buffet for each of the following:
- indoor venue
- outdoor venue
- breakfast
- lunch or dinner
- event or function
- produce a quantity of buffet dishes and items for above buffets that:
- are consistent in quality, size, shape and appearance for each buffet service period
- use appropriate garnish and presentation techniques
- prepare above buffets:
- within commercial time constraints and deadlines
- reflecting required quantities to be produced
- following procedures for portion control and food safety practices when producing, displaying and serving hot and cold buffet food
- using appropriate showpieces and decorations
- responding to special customer requests and dietary requirements.
Knowledge Evidence.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- culinary terms and trade names for:
- ingredients commonly used to produce buffet items
- a variety of classical and contemporary buffet items
- suitable types of foods and dishes for buffets and their characteristics:
- appropriate conditions and temperatures for display and service to maintain optimum quality and food safety
- effects of displaying food items on their nutritional value
- appropriate portions
- presentation techniques for food items that comprise buffets
- organisational standards for:
- serving buffet foods
- portion sizing
- mise en place and food safety requirements for producing and presenting foods for buffets
- appropriate environmental conditions for storing ingredients and buffet food items to:
- ensure food safety
- optimise shelf life
- organisational food safety procedures for displaying and serving hot and cold buffet foods.