SITHCCC038

Application

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 SITHKOP011 Plan and implement service of 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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

• an industry workplace; or
• a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

• fixtures and large equipment:

• bain marie, hot box or chaffer
• commercial grade work benches (1.5 m per person)
• commercial oven and trays (one per two persons)
• commercial refrigeration facilities:

• cool room
• freezer
• fridge

• deep-fryer
• designated storage areas for dry goods and perishables
• sink
• gas, electric or induction stove top (two burners per person)
• hot plate
• salamander or other form of griller (one per eight persons)
• storage facilities:

• shelving
• trays

• small equipment:

• baking sheets and trays
• containers for hot and cold food
• cutting boards
• grater
• knife sharpening equipment:

• sharpening steel
• sharpening stone

• knives and cleavers:

• carving knife and fork
• chef’s knife
• utility knife

• measures:

• measuring jugs
• measuring spoons
• portion control scoops

• mortar and pestle
• mouli
• poacher
• pans and pots for small and large production
• scales
• scoops, skimmers and spiders
• service-ware:

• crockery
• cutlery and serving utensils

• stainless steel bowls
• silicon mats
• small utensils:

• sieve
• peelers, corers and slicers
• strainers and chinois
• scraper
• spatula
• tongs
• whisk

• steamer
• spoons and ladles
• thermometer
• buffet showpieces and decorations

• food safe gloves
• cleaning materials and equipment:

• cleaning cloths
• commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
• dustpans and brooms
• garbage bins and bags
• hand towel dispenser and hand towels
• mops and buckets
• separate hand basin and soap for hand washing
• sponges, brushes and scourers
• tea towels

• organisational specifications:

• current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
• mise en place lists and standard recipes
• food safety plan
• guidelines relating to food disposal, storage and presentation requirements
• safety data sheets (SDS) for cleaning agents and chemicals

• variety of commercial ingredients to produce the buffet foods specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

• have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
• hold a trade certificate as a cook or chef or equivalent;

and

• have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.