Unit of competency Outline
Date retreived
22/07/2026 11:01 PM AWST
22/07/2026 11:01 PM 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.
Plan and prepare food for buffets
Plan and prepare food for buffets
Unit of competency
National Code
SITHCCC015A
SITHCCC015A
State Code
S6356
S6356
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
22/10/2008
Field of Education
110109 - Cookery
Original Release Date
22/10/2008
Nominal Hours
24
Description
This unit describes the performance outcomes, skills and knowledge required to plan and prepare foods for buffet situations. There is a close relationship between this unit, which covers the planning, preparation and cooking of food items for buffets, and SITHCCC019A Plan, prepare and display a buffet, which is a more advanced unit and focuses on the overall planning, design and display of buffets.Buffets may be associated with functions; special occasions and celebrations; and breakfast, lunch or dinner service.Food items for buffets may be derived from classical or contemporary recipes and from varying ethnic origins. Buffet items may be selected to meet the requirements of particular cultural groups, or a particular cultural theme.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Plan the buffet.
- 1.1 Plan the buffet, including foods and display, according to enterprise and customer requirements, in consultation with relevant others.
- 1.2 Select appropriate food items according to season, budget, occasion and customer requirements.
- 1.3 Calculate the buffet cost according to budget and reporting requirements.
- 1.4 Plan the layout and display of buffet, taking into consideration type of food, occasion and desired theme.
- 1.5 Where required, design and organise or produce a variety of appropriate buffet centrepieces and decorations.
2 Prepare, produce and present foods for buffets.
- 2.1 Use appropriate methods of cookery to prepare meats, poultry, seafood and other foods for buffets.
- 2.2 Where required, glaze buffet items with aspic or gelatine preparations to acceptable enterprise standards.
- 2.3 Produce sauces and garnishes suitable for buffet food items.
- 2.4 Carve and serve meats according to enterprise standards.
- 2.5 Serve and present hot and cold foods according to health and hygiene regulations.
- 2.6 Apply portion control to minimise wastage and maximise profit.
- 2.7 Arrange and present food items attractively and tastefully to maximise appeal.
3 Prepare and produce desserts for buffets.
- 3.1 Prepare and produce desserts suitable for buffet presentation using standard and enterprise recipes.
4 Store buffet items.
- 4.1 Store buffet items at a safe temperature, hygienically and correctly before and after buffet service time.
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.
Buffet foods may include:
selection of hot and cold dishes
glazed foods, galantines and forcemeats
meats, poultry, seafood, smallgoods, salads and cheeses
hot and cold dessert and pastry items.
Centrepieces and decorations, made or arranged, may include:
floral arrangements
fruit and vegetable displays
special theme items
candles
special occasion cakes
glassware and serviceware
ice, fruit or vegetable, chocolate, salt or margarine carvings.
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.
Buffet foods may include:
selection of hot and cold dishes
glazed foods, galantines and forcemeats
meats, poultry, seafood, smallgoods, salads and cheeses
hot and cold dessert and pastry items.
Centrepieces and decorations, made or arranged, may include:
floral arrangements
fruit and vegetable displays
special theme items
candles
special occasion cakes
glassware and serviceware
ice, fruit or vegetable, chocolate, salt or margarine carvings.
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:
detailed understanding of the different nature and handling requirements for buffet food items
preparation of dishes suitable for buffets within typical workplace time constraints
safe and hygienic practices in the preparation and service of buffets.
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, using authentic ingredients
access to specific equipment for buffet preparation, including food and non-food decoration items; suitable display crockery for buffets; and buffet service equipment, such as chafing dishes
industry-realistic ratios of kitchen staff to customers.
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 preparing food for buffets
sampling of buffet items prepared by the candidate
evaluation of a complete buffet planned and coordinated by the candidate
written or oral questions to test knowledge about suitable items for buffets and food safety issues
review of portfolios of evidence 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:
SITHCCC019A Plan, prepare and display a buffet.
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:
detailed understanding of the different nature and handling requirements for buffet food items
preparation of dishes suitable for buffets within typical workplace time constraints
safe and hygienic practices in the preparation and service of buffets.
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, using authentic ingredients
access to specific equipment for buffet preparation, including food and non-food decoration items; suitable display crockery for buffets; and buffet service equipment, such as chafing dishes
industry-realistic ratios of kitchen staff to customers.
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 preparing food for buffets
sampling of buffet items prepared by the candidate
evaluation of a complete buffet planned and coordinated by the candidate
written or oral questions to test knowledge about suitable items for buffets and food safety issues
review of portfolios of evidence 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:
SITHCCC019A Plan, prepare and display a buffet.
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 |
|---|---|---|---|
| E2067 | THHBCC10B | Plan and prepare food for buffets | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF624 | SITHCCC304 | Produce and serve food for buffets | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S614 | SIT40407 | Certificate IV in Hospitality (Commercial Cookery) | Qualification |
| S607 | SIT30807 | Certificate III in Hospitality (Commercial Cookery) | Qualification |