Unit of competency Outline

Date retreived
22/07/2026 3:37 PM AWST

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Produce and serve food for buffets

Produce and serve food for buffets

Unit of competency
National Code
SITHCCC015
State Code
AWR97
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
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 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. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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.
  • 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.
No information
No information
Replaces
State Code National Code Title Type
WF624 SITHCCC304 Produce and serve food for buffets Unit of competency
Replaced By
State Code National Code Title Type
OEB29 SITHCCC038 Produce and serve food for buffets Unit of competency