Competency Standard UNIT PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit with skills and knowledge required by cooks and chefs to plan, prepare, display and store a variety of buffet items in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Plan a buffet display and service Unit Variables Plan a buffet display and service appropriate The Unit Variables provide advice to interpret the scope and context of this unit of competence, to client needs allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. Plan layout, display and presentation of the buffet This unit applies to all industry sectors that prepare and display a buffet within the labour divisions of the hotel and travel industries and may include: Calculate quantities required and food components of buffet Food Production. Select appropriate food items Plan a buffet display may be related to: Identify and prepare a variety of buffet centre Occasion, including stand up, sit down, finger food and plated pieces Theme, such as birthday, cultural or festival Element 2: Prepare and produce buffet Hot and or cold dishes Sweet and or savoury. Select appropriate preparation and cooking methods for dishes on buffet menu Layout may be related to: Glaze buffet foods were appropriate Service style/flow Hold prepared products as required prior to Room set up presenting
Competency Standard UNIT PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit with skills and knowledge required by cooks and chefs to plan, prepare, display and store a variety of buffet items in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Plan a buffet display and service Plan a buffet display and service appropriate to client needs Plan layout, display and presentation of the buffet Calculate quantities required and food components of buffet Select appropriate food items Identify and prepare a variety of buffet centre pieces Element 2: Prepare and produce buffet dishes Select appropriate preparation and cooking methods for dishes on buffet menu Glaze buffet foods were appropriate Hold prepared products as required prior to presenting Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to all industry sectors that prepare and display a buffet within the labour divisions of the hotel and travel industries and may include: Food Production. Plan a buffet display may be related to: Occasion, including stand up, sit down, finger food and plated Theme, such as birthday, cultural or festival Hot and or cold Sweet and or savoury. Layout may be related to: Service style/flow Room set up
AM_Plan_prepare_display_buffet_service_FN_030114.docx