Unit of competency Outline

Date retreived
23/07/2026 4:00 PM AWST

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Produce and serve food for buffets

Produce and serve food for buffets

Unit of competency
National Code
SITHCCC038
State Code
OEB29
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
25
Description
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.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1. Confirm food production requirements from standard recipes.
  • 1.2. Calculate the required quantities of buffet food and ingredients according to expected customer traffic.
  • 1.3. Identify and select ingredients according to recipe, quality, freshness and stock rotation requirements.
  • 1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2. Produce and present foods for buffets.
  • 2.1. Use appropriate cookery methods and standard recipes to prepare foods for buffets.
  • 2.2. Produce sauces and garnishes suitable for buffet food items.
  • 2.3. Produce or obtain appropriate buffet showpieces and decorations.
  • 2.4. Use organisational buffet display plans to coordinate the layout of buffet.
  • 2.5. Visually evaluate arrangement and presentation of food items andadjust presentationas required.
  • 2.6. Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.
3. Serve, replenish and store buffet foods.
  • 3.1. Serve foodaccording to organisational standards.
  • 3.2. Follow organisational food safety procedures for serving hot and cold buffet foods to avoid food contamination.
  • 3.3. Use portion control to minimise waste and maximise profit.
  • 3.4. Rotate buffet items according to quality, food safety and hygiene requirements.
  • 3.5. Replenish buffet items throughout the service period to meet customer traffic requirements.
  • 3.6. Store buffet items in appropriateenvironmental conditionsbefore and after the buffet service period.
No information
No information
Replaces
State Code National Code Title Type
AWR97 SITHCCC015 Produce and serve food for buffets Unit of competency