Unit of competency Outline
Date retreived
22/07/2026 11:26 AM AWST
22/07/2026 11:26 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Present food
Present food
Unit of competency
National Code
SITHCCC002A
SITHCCC002A
State Code
S6343
S6343
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/07/2014
Field of Education
110103 - Food And Beverage Service
Original Release Date
04/07/2014
Nominal Hours
6
Description
This unit describes the performance outcomes, skills and knowledge required to efficiently and professionally plate, present and serve food in a commercial kitchen or catering operation. It may include the presentation of food for Asian cuisines.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare food for service.
- 1.1 Identify foods for menu items.
- 1.2 Arrange sauces and garnishes to enterprise requirements for specific dishes.
2 Portion and plate food.
- 2.1 Ensure that sufficient supplies of clean, undamaged crockery are available at temperatures appropriate to food being served.
- 2.2 Portion food according to enterprise policies and standard recipes.
- 2.3 Plate food and present neatly and attractively, without drips or spills, to the enterprise requirements for the specified dish, taking into consideration eye appeal, colour and contrast, temperature of food, service equipment, and classical and innovative arrangement styles.
- 2.4 Serve food to be displayed in public areas in appropriate serviceware at the correct temperature, in an attractive manner, without drips or spills and giving attention to colour.
3 Work in a team.
- 3.1 Demonstrate good teamwork with all kitchen and food service staff to ensure timely, quality service of food.
- 3.2 Organise and follow a kitchen routine for food service to maximise food quality and minimise delays.
- 3.3 Maintain a high standard of personal and work-related hygiene practices.
RANGE STATEMENT
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 in the performance criteria is detailed below.
A variety of foods must be plated, presented and served, including:
entrees
main courses
desserts
soups
sandwiches
breakfast items
canapés and appetisers.
Service equipment may include:
food and beverage trays
buffet or suitable table
dishes and platters
buffet and smorgasbord display items.
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 in the performance criteria is detailed below.
A variety of foods must be plated, presented and served, including:
entrees
main courses
desserts
soups
sandwiches
breakfast items
canapés and appetisers.
Service equipment may include:
food and beverage trays
buffet or suitable table
dishes and platters
buffet and smorgasbord display items.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
application of hygiene and safety principles and procedures
ability to plate, present and serve a general range of foods efficiently and within realistic workplace time constraints
ability to work as part of a team in a positive and courteous manner.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to a range of equipment for presenting food, including:
appropriate crockery and utensils for service
food and beverage trays
buffet table or unit (if displaying as buffet)
buffet display items, such as platters
display boards
use of authentic menu items.
Methods 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 candidate working as a member of a team and plating and presenting food
written or oral questions to assess knowledge of presentation techniques for different food items
review of portfolios of evidence, such as photographs, and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC001B Organise and prepare food.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
application of hygiene and safety principles and procedures
ability to plate, present and serve a general range of foods efficiently and within realistic workplace time constraints
ability to work as part of a team in a positive and courteous manner.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to a range of equipment for presenting food, including:
appropriate crockery and utensils for service
food and beverage trays
buffet table or unit (if displaying as buffet)
buffet display items, such as platters
display boards
use of authentic menu items.
Methods 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 candidate working as a member of a team and plating and presenting food
written or oral questions to assess knowledge of presentation techniques for different food items
review of portfolios of evidence, such as photographs, and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC001B Organise and prepare food.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2072 | THHBKA02B | Present food | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF611 | SITHCCC102 | Prepare simple dishes | Unit of competency |