Unit of competency Outline

Date retreived
22/07/2026 9:12 AM AWST

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Plan and display buffets

Plan and display buffets

Unit of competency
National Code
SITHKOP401
State Code
WF672
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
31/05/2013
Field of Education
110101 - Hospitality
Original Release Date
31/05/2013
Nominal Hours
36
Description
This unit describes the performance outcomes, skills and knowledge required to design, plan and display buffets. It requires the ability to consult on buffet requirements, design the total buffet concept, plan and document operational requirements, display a buffet creatively and supervise food service.It does not include the preparation of food items for buffets which is covered by the unit SITHCCC304 Produce and serve food for buffets.
Notes
Elements and Performance Criteria
1. Design and plan a buffet.
  • 1.1 Design total buffet concept in consultation with other people to ascertain requirements.
  • 1.2 Design buffet menu according to season, budget, occasion and customer requirements.
  • 1.3 Identify quality, price, customer requirements and plan the purchase of a range and quantity of food items.
  • 1.4 Plan the layout and display of buffet according to type of food, occasion and theme.
  • 1.5 Incorporate the design of showpieces and decorations to enhance the buffet display.
  • 1.6 Prepare food preparation lists and display plans for use of operational kitchen personnel.
2. Prepare for the buffet.
  • 2.1 Supervise the preparation of food.
  • 2.2 Select appropriate service equipment, serviceware and linen to display food and decorations.
  • 2.3 Plan food service points for efficient and safe customer and staff accessibility.
  • 2.4 Install and attractively present appropriate buffet showpieces and decorations.
3. Display food items and supervise service.
  • 3.1 Display buffet food items with a sense of artistry to create customer appeal.
  • 3.2 Display garnishes and accompaniments to enhance visual appeal.
  • 3.3 Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period.
  • 3.4 Ensure appropriate service standards for all food 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, 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.
Total buffet concept may include:
candles and lighting
showpieces
decorations
linen
menu design
food and food items
service equipment
serviceware
table arrangements
themed foods.
People may include:
customers
display artists and decoration wholesalers
event or function coordinators
event stylists
floral stylists
food and beverage managers
interior designers and decorators
other cooks and chefs
service staff.
Buffet may be for:
a venue:
indoor
outdoors
breakfast
dinner
events
functions
lunch.
Showpieces and decorationsmay 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.
Buffet food items 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.
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:
design, plan and display multiple buffets to meet a diversity of service requirements
present buffets attractively with artistic flair
document operational requirements and supervise food preparation and service
integrate knowledge of:
suitable types of foods and dishes for buffets
presentation techniques for food items, showpieces and decorations
develop buffet designs and plans within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
a buffet display and service area with specific equipment for buffet service including display crockery and chafing dishes and workplace documentation defined in the Assessment Guidelines; this can be within a:
real industry workplace
simulated industry environment such as a training food and beverage outlet servicing customers
computers and software programs to produce food preparation lists and display plans
food preparation lists and display plans.
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:
evaluation of the content and presentation of a buffet planned and displayed by the individual
projects that allow assessment of the individual’s ability to design, plan and display a buffet 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 and presentation techniques
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:
BSBWRT401A Write complex documents
SITHCCC304 Produce and serve food for buffets
SITHKOP501 Design and cost menus
SITXFSA401 Develop and implement a food safety program
SITXMGT401 Monitor work operations.
Replaces
State Code National Code Title Type
S6360 SITHCCC019A Plan, prepare and display a buffet Unit of competency
Replaced By
State Code National Code Title Type
AWR42 SITHKOP003 Plan and display buffets Unit of competency