Elements and Performance Criteria

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.

Types of food for which knowledge is required must include:
appetisers
soups
meat, fish and seafood
fruit and vegetables
sweets and desserts
cheeses
salads
sauces and accompaniments
dishes of varying ethnic and cultural origins.


Information about food may include:
local produce and specialities
menu items and specialities pertaining to the enterprise
local food outlets
festivals and promotions
industry and market trends in food.


Types of menus include:
à la carte
set menu (table d'hôte)
function or buffet.


Dietary needs may include:
food exclusions for allergies and food intolerance
vegetarian
modified sodium
low-fat or low-cholesterol
gluten-free
diabetic.


Cultural requirements include:
kosher
halal
vegetarian
Hindu.


Target groups may include:
particular cultural or ethnic groups
aged
infants, children and adolescents
people with special needs
athletes.


Formal and informal research may include:
talking to chefs and cooks
talking to product suppliers
reading general and trade media
attending trade shows
attending food tastings
reading food reference books
internet.

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 knowledge of wide variety of food and menu items to a depth and level of familiarity sufficient to:
develop a coherent and interesting interpretation for customers
contribute to a menu development process
answer typical questions asked by customers
project or work activity that allows the candidate to demonstrate and apply food knowledge to meet a particular workplace need
ability to source and update relevant information to meet differing customer needs and to incorporate this information into the workplace context.


Context of and specific resources for assessment
Assessment must ensure:
interaction with and involvement of customers with varying requirements or requests
access to a range of sources for researching information.


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 using knowledge to provide advice to customers or colleagues on food
review of a research portfolio to assess the candidate's ability to research current and accurate information
review of menus written by the candidate for particular contexts and purposes
oral and written questions to assess required knowledge relating to providing specialist advice on food
review of portfolio of evidence and third-party workplace reports on 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:
SITHFAB005A Provide table service of alcoholic beverages
SITHFAB009A Provide responsible service of alcohol
SITHFAB017A Provide gueridon service
SITHFAB018A Provide silver service.


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.