Unit of competency Outline
Date retreived
23/07/2026 6:35 AM AWST
23/07/2026 6:35 AM 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, prepare and display a buffet
Plan, prepare and display a buffet
Unit of competency
National Code
SITHCCC019A
SITHCCC019A
State Code
S6360
S6360
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
36
Description
This unit describes the performance outcomes, skills and knowledge required to design, plan, prepare and display a buffet creatively. There is a relationship between this unit and SITHCCC015A Plan and prepare food for buffets, which deals with the planning, preparation, cooking and presentation of food items for buffets.Buffets may be associated with various occasions and situations, and may be indoors or outdoors.The design of the total concept, selection of food items and display will vary according to customer requirements, occasion and type of buffet.Decorations and centrepieces can be designed and made, or selected and organised according to enterprise practices or customer requests. They may be carved, moulded or assembled and can be made from edible or non-edible materials.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Plan and design a buffet.
- 1.1 Design total buffet concept, food items and display as required, in consultation with customers and other relevant people.
- 1.2 Plan buffets according to required theme or occasion, in consultation with customers and other relevant people.
- 1.3 Select and organise an appropriate range and quantity of food items with consideration given to quality and price, related to enterprise and customer requirements.
2 Prepare for the buffet.
- 2.1 Select appropriate service equipment, serviceware and linen to display food and decorations.
- 2.2 Plan and arrange tables and service points so that they are suitable for buffet display and service according to establishment requirements, occasion and efficient and safe customer and staff accessibility.
- 2.3 Prepare or organise food presentation with artistic flair and according to establishment standards and customer requirements.
- 2.4 Select, and prepare or organise appropriate and attractive decorations and centrepieces as required.
- 2.5 Liaise with relevant people to organise preparation and conduct of buffets where required.
3 Display food items.
- 3.1 Display food items with a sense of artistry to create customer appeal.
- 3.2 Use garnishes and accompaniments to enhance taste and appeal.
- 3.3 Supervise buffet service to ensure that food items are replenished, and that the total display remains neat and attractive.
4 Present buffet in a safe and hygienic manner.
- 4.1 Identify potential health problems through cross-contamination and food spoilage and take appropriate preventative measures to eliminate these risks.
- 4.2 Keep food on display at temperature levels as prescribed by legislation.
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.
Total buffet concept includes as required:
selection of appropriate food and food items
table arrangements
service equipment
serviceware
linen
decorations
candles and lighting
centrepieces.
Relevant people who may be involved in the design, planning, preparation and conduct of buffets include:
customers
supervisors and managers
display artists and decoration wholesalers
interior designers and decorators
other cooks and chefs
service staff.
Buffets may include:
functions
parties
special celebrations
breakfast
lunch
dinner.
Decorations and centrepieces may include:
fruit
vegetables
flowers and plants
salt
ice
bread
chocolate
sugar
decorated cakes and display cakes
margarine.
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.
Total buffet concept includes as required:
selection of appropriate food and food items
table arrangements
service equipment
serviceware
linen
decorations
candles and lighting
centrepieces.
Relevant people who may be involved in the design, planning, preparation and conduct of buffets include:
customers
supervisors and managers
display artists and decoration wholesalers
interior designers and decorators
other cooks and chefs
service staff.
Buffets may include:
functions
parties
special celebrations
breakfast
lunch
dinner.
Decorations and centrepieces may include:
fruit
vegetables
flowers and plants
salt
ice
bread
chocolate
sugar
decorated cakes and display cakes
margarine.
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:
project or work activities that allow the candidate to plan and coordinate the actual operation of a buffet within typical workplace time constraints
safe food preparation and handling procedures and practices regarding service and storage of food for buffets
ability to present buffets attractively with artistic flair
detailed understanding of the different nature and handling requirements for buffet food items, decorations and centrepieces
efficient organisation and planning skills regarding work flow, service and physical layout 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
access to specific equipment for buffet preparation, including suitable display crockery for buffets and buffet service equipment, such as chafing dishes
use of authentic ingredients
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:
evaluation of the content and presentation of a buffet planned and coordinated by the candidate
oral or written questions to assess knowledge of buffet design issues and options
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:
SITHCCC015A Plan and prepare food for buffets
SITHCCC024B Select, prepare and serve specialised cuisines.
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:
project or work activities that allow the candidate to plan and coordinate the actual operation of a buffet within typical workplace time constraints
safe food preparation and handling procedures and practices regarding service and storage of food for buffets
ability to present buffets attractively with artistic flair
detailed understanding of the different nature and handling requirements for buffet food items, decorations and centrepieces
efficient organisation and planning skills regarding work flow, service and physical layout 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
access to specific equipment for buffet preparation, including suitable display crockery for buffets and buffet service equipment, such as chafing dishes
use of authentic ingredients
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:
evaluation of the content and presentation of a buffet planned and coordinated by the candidate
oral or written questions to assess knowledge of buffet design issues and options
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:
SITHCCC015A Plan and prepare food for buffets
SITHCCC024B Select, prepare and serve specialised cuisines.
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 |
|---|---|---|---|
| E2051 | THHADCC02B | Plan, prepare and display a buffet | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF672 | SITHKOP401 | Plan and display buffets | Unit of competency |
