Unit of competency Outline

Date retreived
23/07/2026 12:04 PM AWST

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Produce and serve food for buffets

Produce and serve food for buffets

Unit of competency
National Code
SITHCCC304
State Code
WF624
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110109 - Cookery
Original Release Date
25/02/2014
Nominal Hours
24
Description
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 SITHKOP401 Plan and display buffets.
Notes
Elements and Performance Criteria
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.
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 acceptable 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 determine the layout of buffet.
  • 2.6 Arrange and present food items attractively without drips or spills to maximise appeal.
  • 2.7 Display hot and cold buffet food in appropriate serviceware at a safe temperature to avoid food hazards.
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 wastage 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.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
deadlines
portion control
quantities to be produced
special customer requests
special dietary requirements
standard recipes.
Buffet may be for:
a venue:
indoor
outdoors
breakfast
dinner
events
functions
lunch.
Foods for buffets may include:
breads
cheeses
classical or contemporary recipes
cold breakfast foods:
cereals
fruit
pastries
yoghurt
foods selected to meet special dietary requirements
glazed foods, galantines and forcemeats
hot breakfast foods:
eggs
bacon
beans
sausages
tomatoes
hot and cold dessert and pastry items
meats
poultry
salads
seafood
selection of hot and cold dishes
smallgoods
themed foods.
Glaze buffet items may involve:
aspic
gelatine preparations.
Showpieces and decorations may include:
bread
candles
carved, moulded or assembled items
chocolate
decorated cakes and display cakes
edible or nonedible materials
floral arrangements
fruit and vegetable displays
glassware and serviceware
ice, fruit or vegetable, chocolate, salt or margarine carvings
special occasion cakes
special theme items
sugar
those:
designed and made by the chef
selected and purchased from external designers.
To serve food may involve:
carving meats
ladling sauces and gravies
slicing cakes
serving dessert accompaniments such as cream and ice cream.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
cook a variety of buffet foods according to standard recipes and present, serve and replenish them throughout multiple buffet service periods
produce a quantity of buffet dishes and items that are consistent in quality, size, shape and appearance for each buffet service period
integrate knowledge of:
suitable types of foods and dishes for buffets
food safety procedures for displaying and serving hot and cold buffet foods
appropriate portion sizes for buffet items
produce buffet foods within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industryrealistic ratios of kitchen staff to customers
a buffet display and service area with specific equipment for buffet service including display crockery and chafing dishes
food preparation lists and standard recipes
a variety of commercial ingredients for buffet foods
customers with whom the individual can interact when serving buffet dishes.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual producing food for buffets and serving portions of food to customers
evaluation of the taste and visual appeal of buffet food items produced by the individual
projects that allow assessment of the individual’s ability to produce and serve buffet foods for an event, function or meeting within designated deadlines
written or oral questioning to assess knowledge of culinary terms, suitable types of foods and dishes for buffets, presentation techniques and food safety procedures
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBWOR202A Organise and complete daily work activities
SITHPAT306 Produce desserts
SITXCCS303 Provide service to customers
SITXFSA201 Participate in safe food handling practices
TLIE1005A Carry out basic workplace calculations.
Replaces
State Code National Code Title Type
S6356 SITHCCC015A Plan and prepare food for buffets Unit of competency
Replaced By
State Code National Code Title Type
AWR97 SITHCCC015 Produce and serve food for buffets Unit of competency