Elements and Performance Criteria

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.
Sources of information may include:
chefs, cooks and other food service personnel
food and beverage reference books
food and cooking demonstrations
general and trade media, including print and electronic
the Internet
product suppliers
recipes and menus
trade shows and exhibitions.
Current knowledgeincludes:
current food and beverage festivals
current market trends
organisation:
menus and specials
promotional activities
trends
promotional activities
seasonal produce
typical foods and wines of the local area.
Sensory evaluation techniques may include:
smell or nose appraisal
taste tests
visual inspection of presentation.
Information may include:
ingredients
menus items that cannot be adjusted
methods of cooking
variations that can be achieved to suit the customer.
Special dietary requirements may include:
cultural or religious dietary:
needs
requirements
sanctions
diabetic
exclusions for:
allergies
contraindications with medicines
food intolerance
glutenfree
lactoovo
lowcholesterol
lowfat
portion size
vegan
vegetarian.
Menus may be:
à la carte
buffet
classical
cyclical
degustation
ethnic
for a:
function
event
festival
for any cuisine
modern
set
table d’hôte
seasonal.
Target groups may include:
athletes
health care customers
infants, children and adolescents
international tourists
older people
people from different socioeconomic groups
people from specific cultural or religious groups
students
those with particular nutritional interests
young people.
Research may include:
attending trade shows
attending food tastings
reading general and trade media and supplier information
reading food reference books
taking up membership memberships of associations and industry bodies
talking to:
chefs
cooks
product suppliers
using the Internet.
Food service trendsmay include:
contemporary eating and drinking habits
cultural and ethnic influences
major events and festivals
media influence
seasonal and popular influences.
Workplace activitiesmay include:
conducting product tastings
providing product advice and selling food to customers
selecting or assisting with selection of products from suppliers
writing or providing input to menus.

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:
identify the characteristics and evaluate a range of food types and organisational menu items using sensory evaluation techniques
provide advice to customers on menu selection
maintain and continuously extend personal food and menu product knowledge to enhance organisational activities
integrate knowledge of:
major food types and their characteristics
current food service market trends
current organisation:
menus and specials
promotional activities
trends
promotional activities.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a:
real industry workplace
simulated industry environment such as a training restaurant servicing customers
industryrealistic ratios of service staff to customers
other people with whom the individual can interact to discuss food and beverage characteristics and to answer varied questions about menu options
current food and cuisine product information within descriptive menus, recipes, brochures, media reviews, information databases and computerised information sources.
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 providing advice to customers or colleagues about food and menu items
observation of a presentation on selected food types and their characteristics
project activities that allow assessment of the individual’s ability to research information about food and menu items and write descriptive menus which meet the customer preferences of a given hospitality organisation
written or oral questioning to assess knowledge of:
major food types and their characteristics
current food service market trends
current organisational menu content
review of portfolio of evidence and third-party workplace reports of on-the-job 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:
SITHFAB307 Provide table service of food and beverage
SITHFAB308 Provide silver service
SITHFAB310 Provide advice on food and beverage matching
SITXCCS303 Provide service to customers.