Cookery

SITHCCC038 Produce and serve food for buffets

07 June 2023 08:55 AM | UPDATED 10 months ago

SITHCCC038 Produce and serve food for buffets :

SITHCCC038 Produce and serve food for buffets
SITHCCC038 Produce and serve food for buffets

Assessment Pack (UAP) – Cover Sheet

Student and Trainer/Assessor Details

Student ID 
Student name 
Trainer/Assessor name 
SITHCCC038 Producing and serve food for buffets

Course and Unit Details

Course code 
Course name 
Unit codeSITHCCC038
Unit nameProduce and serve food for buffets
SITHCCC038 Producing and serve food for buffets

Assessment Plan

To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following assessment tasks.

Evidence recordedEvidence Type/ Method of assessmentSufficient evidence recorded/Outcome
Unit Assessment Task 1Unit Knowledge Test (UKT)S / NS (First Attempt) S / NS (Second Attempt)
Unit Assessment Task 2Practical demonstrationS / NS (First Attempt) S / NS (Second Attempt)
Final result C ☐ NYC ☐Date assessed  
Trainer/Assessor Signature 
SITHCCC038 Producing and serve food for buffets

UAT 1 – Unit Knowledge Test (UKT)
SITHCCC038 Producing and serve food for buffets

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student

to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

  • Please make sure you have completed the necessary prior learning before attempting this assessment.
  • Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
  • Please make sure you understand what evidence is required to be collected and how.
  • Please make sure you know your rights and the complaints and appeal process.
  • Please make sure you discuss any special needs or reasonable adjustments to be considered during the SITHCCC038 Produce and serve food for buffets assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
  • Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
  • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
  • Due date of this assessment task is according to your timetable.
  • In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. 
  • Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
  • Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments 

  • If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Assessment task instructions

Assessment type:

  • Written Questions

 Instructions provided to the student:

Assessment task description:     

  • This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
  • The Unit Knowledge Test is comprised of fifteen (15) written questions.
  • Student must respond to all the questions and submit them to the Trainer/Assessor.
  • Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
  • Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.

 Applicable conditions:   

  • This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
  • Student must read and respond to all questions.
  • Student may handwrite/use computers to answer the questions.
  • Student must complete the task independently.
  • No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
  • Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment task.
  • The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.

Resubmissions and reattempts: 

  • Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
  • Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
  • For more information, please refer to the RTO Student Handbook.

Location:

  • This assessment task may be completed in (tick the relevant box):
☐ Learning Management System☐ Classroom
☐ Simulated learning environment☐ Workplace
Other: ____________________________________
SITHCCC038 Producing and serve food for buffets
  • Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.

 Purpose of the assessment

The purpose of the assessment is to check knowledge relevant to the unit.

Instructions for answering written questions:

  • Students must complete a written assessment consisting of a series of questions.
  • It is expected from students to correctly answer all the questions.
  • Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
  • Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
  • Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
  • Assessors must not accept responses/answers that have been copied directly from other sources materials.
  Resources required to complete the assessment task:
SITHCCC038 Producing and serve food for buffets
  • Access to learner guide and other learning materials.
  • Computer
  • Internet
  • MS Word
  • Printer or e-printer
  • Unit Assessment Task
Question 1a: What is a standard recipe (write 1 to 2 sentences)? What are the five main uses of standard recipes?Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

       
SITHCCC038 Producing and serve food for buffets

Question 1b: You have been given the recipe below for a carrot soup. This recipe yields 50 L of carrot soup. You are required to prepare 30 L. Calculate the conversion factor required to achieve this using the appropriate formula. Be sure to show your calculations in the space provided. Ingredients Unit Quantity Carrot KG 20 Onion KG 5 Garlic KG .5 Olive oil L .5 Veg Stock L 40 Salt KG .010Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

         
SITHCCC038 Producing and serve food for buffets

Question 1c: Now that you have calculated the conversion factor, calculate the weights of the ingredients required for the recipe’s updated yield of 30 L soup. Ingredients Unit Quantity Carrot KG ? Onion KG ? Garlic KG ? Olive oil L ? Veg Stock L ? Salt KG ?Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

         
SITHCCC038 Producing and serve food for buffets

Question 2a: What is a buffet? (40-60 words) List some advantages of buffets.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

             
SITHCCC038 Producing and serve food for buffets

Question 2b: What are classical buffets and modern buffets? Give some examples of dishes included in both buffet types. (80-100 words)Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

           
SITHCCC038 Producing and serve food for buffets

Question 2c: Identify the following ingredients used in buffets and their types from the pictures below and list three (3) characteristics or selection points for each.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Image Culinary / trade name Category Characteristics or selection points 1.       2.       3.         4.        5.       6.       
SITHCCC038 Producing and serve food for buffets

Question 3a: Below are some commonly used food labels in the hospitality industry. Please explain the below terms (30 to 50 words) on the labels. 1. Best before: 2. Use by: 3.Use first: 4. What is FIFO, and why do you use stock rotation in the Food Service.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

                 
SITHCCC038 Producing and serve food for buffets

Question 3b: Match the following and provide examples. Column 1 Answer Column 2 1. Perishable food   a. Food that has developed an adverse smell, taste, touch, or look due to bacteria, viruses, or moulds. 2. Physical contamination   b. Foods that spoil rapidly and must be refrigerated, ex, fruits and vegetables, fresh meat, foods purchased from chill cabinets, freshly cooked food stored to be used later. 3. Food contamination   c. is caused by microscopic organisms – bacteria and viruses 4. Chemical contamination   d. is caused when a foreign object contaminates the food. 5. Biological Contamination   e. When polluted by a physical, chemical, or microbiological contaminant, food is not fit for consumption. 6. Food Spoilage   f. is caused when any toxic liquid contaminates food.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 3c: List 5 key points to inspect when checking perishable supplies (80-100 words)Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

             
SITHCCC038 Producing and serve food for buffets

Question 4a: Match the following culinary terms and trade names with their description: Buffet Name Answer Description 1. Sandwich buffet     a. This style is usually served as a stand-up buffet. It includes rice, noodles, pasta or other farinaceous food accompanied by wet dishes such as curries, stew, casseroles, and salads. 2. Finger buffet     b. A range of hot and cold desserts and pastry items are displayed in refrigerated glass cabinets. 3. Fork buffet     c. Consists of small, bite-size, snacky finger food like hot and cold canapés, spring rolls, finger sandwiches, savoury tarts, cheese boards and crackers etc. 4. Smörgåsbord   d. Popular in many large hotels, many hot and cold breakfast items are laid out for customers. 5. Carvery buffet     e. Served for afternoon tea, and consists of dainty tea sandwiches, fondant coated petits fours, delicately sweet and savoury pastries, scones and a variety of teas and coffee 6. Dessert buffet       f. This buffet is typically served at a stand-up morning tea, lunch, afternoon tea, light dinner or supper function and includes different types of hot and cold sandwiches with various fillings. 7. Breakfast buffet       g. Encompasses a complete multi-course meal with various hot and cold selections in each course. The buffet table is elaborately decorated with centrepieces like ice carvings, raw fruit and vegetable displays, etc. 8. Brunch buffet       h. Popular for sit-down lunch and dinner services or functions. Single or various hot roasted meats (turkey, lamb, beef, pork or chicken) are displayed, and the staff carve the meat and serves to customers’ orders. 9. High tea buffet   i. Is a Swedish meal, served buffet-style with multiple hot and cold dishes of various foods on a table. 10. Full buffet       j. Usually served between 10 am and 3 pm and includes a mixture of breakfast and light lunch dishes. It is offered during weekends and holidays and is popular amongst diners who start their day late.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ 9. Yes ☐ 10. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐  
SITHCCC038 Producing and serve food for buffets

Question 4b: Explain the term ‘mise en place’. List its benefits. (100-120 words)Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

             
SITHCCC038 Producing and serve food for buffets

Question 4c: Regarding sorting and arranging ingredients according to food production sequencing, arrange the following steps in the correct sequence: Mise en place Steps Correct order 1. Wash, cut, dice, chop, and measure all ingredients.   2. For larger-scale cooking projects, place all the cold ingredients in containers that easily fit in a commercial refrigerator to grab from while cooking.   3. Set ingredients around the cooking station for better accessibility.   4. Have the recipe handy and develop a plan.   5. Place them into appropriately sized dishes, bowls, and containers for easy grabbing.   6. Gather all ingredients, utensils, and equipment needed. Turn on the oven to the required temperature and oven setting.  Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

Question 5a: Identify the cooking methods below. Add the equipment required for them: Pictures Cooking Method Equipment used 1.       2.       3.       4.     5.     6.       7.       8.      Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 5b: Briefly explain the following cookery methods and add ingredients involving those methods. (1 – 2 sentences) Preparation method Explanation Ingredient 1. Boiling       2. Frying       3. Scrambling       4. Poaching       5. Roasting       6. Baking      Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐  No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 6a: In the table below, column 1 shows culinary terms, and trade names of popular dips and sauces used in commercial kitchens. Complete the table below. Sauce Category Example of Dish Garnish (2-6) 1.Tomato Ketchup       2.Bechamel Sauce       3.Hollandaise Sauce       4.Veloute Sauce       5.Espagnole Sauce       6.Pesto Sauce       7. Neapolitan Sauce       8. Mayonnaise Sauce       9. Alfredo Sauce       10. Coulis      Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ 9. Yes ☐ 10. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 6b: Name five classic and five contemporary/ modern sauces served in buffets.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

Classic sauces Contemporary or modern sauces                    
SITHCCC038 Producing and serve food for buffets

Question 6c: Define garnish. In context to presentation techniques for buffet food items list ten common garnishes used in commercial kitchens for buffet food items.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

               
SITHCCC038 Producing and serve food for buffets

Question 7a. List three types of savoury and sweet buffet showpieces.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

               
SITHCCC038 Producing and serve food for buffets

Question 7b: In the context of presentation techniques for buffets, identify the following buffet showpieces and explain each in 1 or 2 sentences mentioning their use in Classical or Contemporary buffets. Buffet Showpiece Description 1.   2.   3.   4.   5.  Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 7c: List three techniques of better presentation that should be followed to make food look appealing in a buffet.Satisfactory response
Yes ☐No ☐
SITHCCC038 Produce and serve food for buffets

               
SITHCCC038 Producing and serve food for buffets

Question 8a: In the context of organisational standards for serving buffet foods, identify the following six buffet layouts and add where they are used.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

     
SITHCCC038 Producing and serve food for buffets

Question 8b: What features must be considered when planning organisational buffet layouts?(Any four)Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

             
SITHCCC038 Producing and serve food for buffets

Question 9a: What types of service ware are used to present buffet food? List any ten.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

             
SITHCCC038 Producing and serve food for buffets

Question 9b:  Buffet dishes should be presented attractively on appropriate service ware. List 3 points to consider when presenting buffet dishes in an appetising and attractive manner.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

               
SITHCCC038 Producing and serve food for buffets

Question 9c: Identify the following buffet service ware and briefly describe their uses. Serviceware Name Use 1.     2.     3.     4.     5.     6.    Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 10a: To ensure the buffet dish is well presented and attractive with a good visual appeal, we need to evaluate the dish and adjust the presentation before serving it to our customers. In this context, match the following checks and adjustments: Checks Answer Adjustments 1. Sauces and dips: Check if the correct sauces and dips are being served.   a. Wipe the edges with a clean cloth or tissue with vinegar 2. Garnish: Check if the garnish is correct, visually appealing, the right size and fresh.   b. Add seasoning if required. Remake if not acceptable. 3. Drips and spills: Check service ware for any drips and spills.   c. Change the ingredients to add more colour or a more colourful garnish. 4. Visual appeal: Check if the dish has good eye appeal and looks colourful and attractive.   d. Check standard recipe and change if necessary 5. Taste: Taste the dish before serving. Check if the seasoning is appropriate.   e. Replate, if necessary, on correct service ware. 6. Service-ware: Check if service ware is clean and of the correct size. Not too big or too small.   f. Check standard recipe and change if required. Change the garnish if too big or small or not fresh.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 10b: List ten considerations when adjusting buffet presentation to maintain hygiene and visual appeal.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

             
SITHCCC038 Producing and serve food for buffets

Question 10c: List 10 organisational standards for serving buffet food.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

         
SITHCCC038 Producing and serve food for buffets

Question 11a: In the context of ensuring food safety and optimising shelf life for different food types, match the following: COLUMN 1 Answer COLUMN 2 1. Perishable foods   a. is caused when a foreign object contaminates the food. Steel wool, Band-Aids, or pieces of plastic 2. Non-perishable foods   b. is achieved by ensuring that food preparation, handling, and storage areas are kept clean, food handlers maintain good standards of personal hygiene, and that food is always safe from contamination or temperature abuse. 3. Physical contamination   c. is caused when any toxic liquid contaminates food. Ex. Cleaning chemicals, insecticides, and pesticides. 4. Chemical contamination   d. will not spoil for a long time and does not need to be refrigerated. 5. Biological contamination   e. food can develop an adverse smell, taste, touch, or look due to bacteria, viruses, or moulds. 6. Food Spoilage   f. Foods that spoil rapidly and must be refrigerated 7. Personal Hygiene   g. cleanliness related to our bodies. 8. Food Hygiene   h. is caused by microscopic organisms – bacteria and viruses or substances they produceSatisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 11b: All food handlers should wash and dry their hands according to the correct procedure. List the five steps of effective handwashing.           1.                            2.                           3.                         4.                              5.    Step 1   Step 2   Step 3   Step 4   Step 5  Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

Question 11c: Fill in the blanks to complete the following sentences: equipment spoilage internal contaminant cooked contaminated handled 5C hands stored protein 60C damaged cleanliness Visual inspection   1. Food is __________ or not fit for consumption when polluted by a physical, chemical, or microbiological __________. 2. Thoroughly washing __________ and sanitising the food handling __________ are two of the best ways to prevent bacterial contamination. 3. Perishable products have a high __________ content and are more susceptible to __________. 4. All foods should be __________ properly to recommended __________ temperatures. 5. To avoid raw foods from cross-contaminating ready-to-eat foods, food must be __________ and __________ correctly. 6. Hot food should be stored or held at __________ or above, while cold food should always be stored below __________. 7. __________ __________ is the most effective method for verifying the __________ of the equipment. It provides clear information on whether the appliance is free of soil and food debris. It also makes us aware if the equipment is worn out or __________.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐  
SITHCCC038 Producing and serve food for buffets

Question 12a: “Minimise waste to maximise the profitability”. Concerning this statement, list six ways to reduce food waste in buffets and briefly explain each way in one to two sentences.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

       
SITHCCC038 Producing and serve food for buffets

Question 12b: What do you understand by portion size? Why is portion control important? (60-80 words)Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

       
SITHCCC038 Producing and serve food for buffets

Question 12c:  Fill in the following statements related to organisational standards for portion sizing in buffets. portion size 100 g service Medium pre-portioned 50 ml 10 200 ml Trained kitchen staff can use organisational standards to serve customers the right portion sizes from the buffet. Correct portioning is more difficult when customers directly access the buffet. Following are some ways we can use portion control in buffets:   1. Provide __________ utensils on the buffet table that serve the required __________.   2. __________ ladle in the soup tureen   3. __________ ladles for sauces and gravies   4. __________ scoop in the ice cream   5. Where appropriate, purchase __________ foods cut or prepared to certain specifications.   6. Size __________ chicken breasts   7. __________ pastry portionsSatisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐  
SITHCCC038 Producing and serve food for buffets

Question 13a: In the context of rotating buffet items according to quality, food safety and hygiene requirements, list six guidelines to keep buffet food safe.Satisfactory response
Yes ☐No ☐
           
SITHCCC038 Producing and serve food for buffets

Question 13b:  Fill in the following statements related to appropriate conditions and temperatures for display and service to maintain optimum quality and food safety of food items on a buffet. discard 5 °C thermometer 15 5 °C – 60 °C chef in charge two-thirds 60 °C appealing service manager’s displays   1. Keep hot foods above __________. 2. Keep cold foods at __________ or lower. 3. Minimise the exposure time in the ‘danger zone’ between __________. 4. Check the temperature every __________ hours with a cleaned, sanitised and calibrated __________ for food items in the hot or cold food zones. 5. If food is held at room temperature, __________ any food on display for 2 hours or longer. 6. Replenishing the buffet food items will be the responsibility of the __________ of that outlet or the chefs designated for this task. 7. Always replace or replenish food containers when they are __________ depleted 8. Food refills should take place until __________ minutes before the closing of the buffet. 9. Maintaining the buffet during service, which includes changing __________ cutlery, cleaning the tables and refilling all fuels, is the outlet __________ responsibility. 10. Keep an eye on __________throughout the entire service period to keep the buffet table as visually __________ as possible.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ 9. Yes ☐ 10. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 13c: In the context of appropriate conditions and temperatures for display and service of buffet items according to quality, food safety and hygiene requirements, match the following: Column 1 Answers Column 2 1.The stewarding staff   A. If there is less than one-quarter of an inch of water in the liners of hot chafing dishes, it must be refilled. 2.Keep hot items hot   B. Remove the old container and replace it with the full one. Do not combine food from the old and new containers. 3.Keep cold items cold   C. Restock dishes when there are fewer than ten dishes in a stack. Never let a stack get below five dishes. 4.Replenishing food items   D. The chef should not disturb the guests still in the outlet. 5.Maintain service ware   E. Should fill the chafing dishes 4-4.5 cm with hot water and light the fuels half an hour before the buffet’s opening. 6.Clearing buffet   F. Add ice to the buffet as needed to keep the containers holding cold items surrounded by ice.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 14a: Match the items in column 1 with their correct information in column 2. Column 1 Answer Column 2 1. Cold foods   A. Direct light (especially sunlight) can cause some products to lose quality. Keep final products out of direct sunlight and store them in the fridge. 2. Hot foods   B. Cover, date and place under refrigeration in the appropriate section of the coolroom (5 °C or lower) as quickly as possible 3. Foods to throw away   C. Ensure food is stored correctly, properly covered and labelled 4. Foods to store   D. Store cooked foods in clean, dry, airtight containers. Clean and sanitise storage containers between each use. 5. Ventilation   E. Use a blast chiller to cool hot food as quickly as possible. Then wrap, date and place in the coolroom. 6. Humidity   F. Check each storage area for cleanliness. Remove any debris and clean up any spills as they occur. 7. Light   G. Items displayed in refrigerated cabinets or chilled salad display wells are protected with sneeze glass. Hot food under the control of a trained and professional food handler. 8. Atmosphere   H. Before using any pre-prepared or convenience foods, check the storage container or packaging 9. Packaging   I. Platters of cold meat, seafood terrines, salad bowls, condiments etc. have been in the danger zone for longer than two hours 10. To remove any possibilities of contamination.   J. Refrigerators, freezers and the dry store need good air circulation to keep foods at optimum temperatures.Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ 9. Yes ☐ 10. Yes ☐No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐
SITHCCC038 Producing and serve food for buffets

Question 14b: Once the food item has met all the guidelines, it is safe to reuse and can be stored in the refrigerator to be reused. List five ideas on how this leftover food can be repurposed in kitchens.Satisfactory response
Yes ☐No ☐
SITHCCC038 Producing and serve food for buffets

     
SITHCCC038 Produce and serve food for buffets

Question 14c. List four conditions under which the  excess produce or products prepared for a menu, if suitable, can be reused.Satisfactory response
Yes ☐No ☐
SITHCCC038 Produce and serve food for buffets

       
SITHCCC038 Produce and serve food for buffets

Question 15: In the below provided table, briefly explain the organisational procedure followed by restaurants to display, serve, and maintain the hot and cold buffet foods for indoor and outdoor buffets:Satisfactory response
1. Yes ☐ 2. Yes ☐ 3. Yes ☐No ☐ No ☐ No ☐
SITHCCC038 Produce and serve food for buffets

S.no Indoor Buffet (15-45 words) Organisational food safety procedures Outdoor Buffet(15-45 words) 1   Displaying   2   Serving     3   Maintaining  
SITHCCC038 Produce and serve food for buffets

UAT 2 – Practical Demonstration
SITHCCC038 Produce and serve food for buffets

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

  • Please make sure you have completed the necessary prior learning before attempting this assessment.
  • Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
  • Please make sure you understand what evidence is required to be collected and how.
  • Please make sure you know your rights and the complaints and appeal process.
  • Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
  • Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
  • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
  • Due date of this assessment task is according to your timetable.
  • In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. 
  • Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
  • Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments 

  • If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.
  Assessment task instructions
SITHCCC038 Produce and serve food for buffets

Assessment type:

  • Practical Demonstration

Instructions provided to the student:

Assessment task description:    

Applicable conditions:   

Resubmissions and reattempts:

  • Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
  • Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
  • For more information, please refer to the RTO Student Handbook.

Location:

  • This assessment task may be completed in (tick the relevant box):
☐ Learning Management System☐ Classroom
☐ Simulated learning environment☐ Workplace
Other: ____________________________________
SITHCCC038 Produce and serve food for buffets

Purpose of the assessment:

  • Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.

General Instructions for attempting the Practical Demonstration:

  • Student must complete all the activities of this assessment task.
  • Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
  • The student must complete all the provided templates (if any).
  •  
  Resources required to complete the assessment task:
SITHCCC038 Produce and serve food for buffets
  • Computer
  • Internet
  • MS Word
Skills must be demonstrated in an operational commercial kitchen. This can be: Assessment must ensure access to:
SITHCCC038 Produce and serve food for buffets

  Activity 1: Produce, present, serve and replenish a Breakfast buffet 
 Your taskPurpose This assessment will occur under workplace conditions or in a simulated workplace. For this task, you will be required to present, serve, and replenish a Breakfast buffet for your assessment. You will need to produce two portions of the following recipes and then together with trainer and fellow students set up and replenish a breakfast buffet. Once the buffet is set, all students to take turns to serve and replenish the buffet while other students act as customers. Recipes are in the recipe booklet. Tasks to be performed Dishes to be produced: Throughout this task, the following techniques, and conditions for producing cheese dishes must be included: You must refer to the checklist provided at the end of the task and complete the task requirements.
 You will be required to complete and/or attach.  Two portions of each recipe need to be prepared. All prepared foods should be put together to setup and present the buffet. Once setup the buffet food needs to be continually replenished throughout the service period. When submitting the completed assessment, the students must take photos of the dishes and the buffet and attach them to the assessment checklist. Once the product is ready, you will present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers’ suggestions. Once the trainer approves the presentation, you must place the dish on the buffet for service. Food safety practices should be followed when handling and storing buffet foods. When submitting the completed assessment, the students must take a photo of the finished dish and attach it to the assessment checklist.
 TimeframeYour trainer will give you 2 hours for preparing and cooking the buffet dishes and 1 hour will be provided to serve and replenish the buffet. You may ask for additional time if required.
SITHCCC038 Produce and serve food for buffets


Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete 
Produce Buffet Dishes Please comment onRecipe 1Recipe 2Recipe 3Recipe 4Recipe 5Recipe 6Recipe 7Trainer/Assessor Comments 
1. Mise en Place1.1 All food contact surfaces washed, rinsed, sanitised and    air-dried 1.2 Selected and safely used tools & equipment of the correct size and shape as per the recipe card.YesNoYesNoYesNoYesNoYesNoYesNoYesNo  
2. Ingredients2.1 Collected ingredients from store and cooler as per the recipe card 2.2 Checked quality and freshness of ingredients 2.3 Checked use by and best before dates 2.4 Followed FIFO while collecting ingredients from the store 2.5 Correctly weighed and measured ingredients as per the standard recipe 2.6 Organised ingredients for the productionYesNoYesNoYesNoYesNoYesNoYesNoYesNo  
2.7 Student breakfast buffet included each of the provided food item☐eggs ☐meat ☐pastries ☐fresh and tinned fruit ☐Hot vegetables ☐Continental items ☐Sauces and accompany ments☐eggs ☐meat ☐pastries ☐fresh and tinned fruit ☐Hot vegetables ☐Continental items ☐Sauces and accompany ments☐eggs ☐meat ☐pastries ☐fresh and tinned fruit ☐Hot vegetables ☐Continental items ☐Sauces and accompany ments☐eggs ☐meat ☐pastries ☐fresh and tinned fruit ☐Hot vegetables ☐Continental items ☐Sauces and accompany ments☐eggs ☐meat ☐pastries ☐fresh and tinned fruit ☐Hot vegetables ☐Continental items ☐Sauces and accompany ments☐eggs ☐meat ☐pastries ☐fresh and tinned fruit ☐Hot vegetables ☐Continental items ☐Sauces and accompany ments☐eggs ☐meat ☐pastries ☐fresh and tinned fruit ☐Hot vegetables ☐Continental items ☐Sauces and accompany ments  
3. Benchwork3.1 Clear of clutter 3.2 Avoiding cross-contaminationYesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo    
4. Workflow4.1 Logical 4.2 Sequential 4.3 TimingYesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo    
5. Safety5.1 Bench is stable 5.2 Stoves have guards 5.3 Selected, assembled, and used various tools and equipment per the manufacturer’s instructions. 5.4 Wearing complete uniform with safety shoes, apron and cap. 5.5 Demonstrating proper lifting techniques 5.6 Demonstrating proper safe handling and usage of knives and other equipment. 5.7 Speed, timing, and productivity are appropriate without compromising on safety 5.8 Following food safety practices and correct temperatures to display hot and cold buffet foods.YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo    
6. Hygiene6.1 Personal hygiene is always maintained 6.2 Uniform is cleanYesNoYesNoYesNoYesNoYesNoYesNoYesNo  
7.Preparation Technique7.1 Accessed modified recipe (instructions / task information / requirements) and confirmed food production requirements. 7.2 Calculated the required quantities of food and ingredients 7.3 Identified and selected ingredients as per the production sequence 7.4 Weighed and measured ingredients for two portions as per the recipe 7.5 Cleaned and cut ingredients for two portions as per quality standards 7.6 Minimised wastageYesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo    
8.Cooking Technique8.1 Cooking 8.1.1 The student used the correct cooking method and technique for relevant ingredients 8.1.2 Cooked ingredients to recommended internal temperature.YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo    
8.2 Preparing sauces and garnishes suitable for buffet food items. 8.2.1 Student prepared sauces as per standard recipe. 8.2.2 Student prepared garnishes as per standard recipe.YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo    
8.3 Student prepared buffet showpiece and decoration.YesNoYesNoYesNoYesNoYesNoYesNoYesNo  
8.4 Quality Control 8.4.1 Checked taste, texture, and temperature of dishes per quality standards 8.4.2 Visually evaluated dish and adjusted presentation as required. 8.4.3 Made sure the buffet dishes are consistent in quality, size, shape and appearance for each buffetYesNoYesNoYesNoYesNoYesNoYesNoYesNo  
 9. Presenting9.1 Selected appropriate service ware to present dish as per organisational standards 9.2 Presented the dish attractively using creativity 9.3 Added garnish to enhance the dish’s presentation as per the standard recipe. 9.4 Planned and coordinated buffet layout as per the organisational buffet display plans 9.5 Enhanced buffet presentation using appropriate showpiece and decoration.YesNoYesNoYesNoYesNoYesNoYesNoYesNo  
10.Finished Product10.1 Adjusted final presentation (as per trainer feedback) 10.3 Quality & taste approved by the trainer 10.4 Correct Visual appearance 10.5 Completed dishes within timing as per recipe 10.6 Temperature as per recipeYesNoYesNoYesNoYesNoYesNoYesNoYesNo  
11. Storage11.1 Stored leftover portions correctly, ensuring food safety – Refrigeration / chilling / freezing 11.2 Stored reusable by-products for future cooking, saving cost and the environment.YesNoYesNoYesNoYesNoYesNoYesNoYesNo  
12. Cleaning12.1 Cleaned the workstation using appropriate cleaning agents as per organisational policy. 12.2 Discarded excess leftovers (only if unusable) as per the organisation’s policy.YesNoYesNoYesNoYesNoYesNoYesNoYesNo  
13.Service13.1 Served buffet food as per food safety procedures and organisation standards 13.2 Used correct portion control while serving 13.3 Rotated buffet items according to quality, food safety and hygiene requirements. 13.4 Replenished buffet items throughout the service periodYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo 
SITHCCC038 Produce and serve food for buffets


  Activity 2: Produce, present, serve, and replenish a Lunch buffet 
 Your taskPurpose This assessment will occur under workplace conditions or in a simulated workplace. For this task, you will be required to present, serve, and replenish a Lunch buffet for your assessment. You will need to produce two portions of the following recipes and then together with trainer and fellow students set up and replenish a lunch buffet. Once buffet is set, all students to take turns to serve and replenish the buffet while other students act as customers. Recipes are in the recipe booklet. Tasks to be performed Dishes to be produced: Recipe 1 – Meat or PoultryRecipe 2 – Seafood Recipe 3 – SaladRecipe 4 – Pasta or noodleRecipe 5 – BreadsRecipe 6 – Fruit and vegetablesRecipe 7 – CheeseRecipe 8 – Small goodsRecipe 9 – Dessert itemRecipe 10 – Accompaniments Throughout this task, the following techniques, and conditions for producing cheese dishes must be included: Read the recipe and confirm the requirements Calculate ingredient amounts required from the recipe book.Identify, select, and gather required ingredients.Prepare food for the buffet according to the recipes’ appropriate cookery methods.Produce suitable sauces and garnishes required for the dishes.Produce appropriate buffet showpiece and decoration.Plan and coordinate the buffet layout discussing with trainer and by following the organisational buffet display plans (attached as additional document)Evaluate and adjust the presentation as per trainers’ feedbackUse correct service ware and safe temperatures to display the hot and cold food items in the buffet.Serve food according to portion control and food safety guidelines to minimise waste and avoid contamination.  Rotate and replenish buffet food items throughout the service period according to quality, food safety, hygiene, and customer traffic requirements.At the end of the buffet service store leftover foods correctly as per food safety guidelines.   You must refer to the checklist provided at the end of the task and complete the task requirements.
 You will be required to complete and/or attach.  Two portions of each recipe need to be prepared. All prepared foods should be put together to setup and present the buffet. Once setup the buffet food needs to be continually replenished throughout the service period. When submitting the completed assessment, the students must take photos of the dishes and the buffet and attach them to the assessment checklist. Once the product is ready, you will present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers’ suggestions. Once the trainer approves the presentation, you must place the dish on the buffet for service. Food safety practices should be followed when handling and storing buffet foods. When submitting the completed assessment, the students must take a photo of the finished dish and attach it to the assessment checklist.
 TimeframeYour trainer will give you 4 hours for preparing and cooking the buffet dishes and 1 hour will be provided to serve and replenish the buffet. You may ask for additional time if required.
SITHCCC038 Produce and serve food for buffets


Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Produce Buffet Dishes Please comment onRecipe 1Recipe 2Recipe 3Recipe 4Recipe 5Recipe 6Recipe 7Recipe 8Recipe 9Recipe 10Trainer/Assessor Comments
1. Mise en Place1.1 All food contact surfaces washed, rinsed, sanitised and    air-dried 1.2 Selected and safely used tools & equipment of the correct size and shape as per the recipe card.YesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo 
2. Ingredients2.1 Collected ingredients from store and cooler as per the recipe card 2.2 Checked quality and freshness of ingredients 2.3 Checked use by and best before dates 2.4 Followed FIFO while collecting ingredients from the store 2.5 Correctly weighed and measured ingredients as per the standard recipe 2.6 Organised ingredients for the productionYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo 
2.7 Student buffet included each of the provided food item☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments☐Meat or poultry ☐Seafood ☐Salads ☐Pasta or noodles ☐Breads ☐Fruit and vegetables ☐Cheese ☐Small goods ☐Dessert items ☐ accompa niments 
3. Benchwork3.1 Clear of clutter 3.2 Avoiding cross-contaminationYesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo   
4. Workflow4.1 Logical 4.2 Sequential 4.3 TimingYesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo   
5. Safety5.1 Bench is stable 5.2 Stoves have guards 5.3 Selected, assembled, and used various tools and equipment per the manufacturer’s instructions. 5.4 Wearing complete uniform with safety shoes, apron and cap. 5.5 Demonstrating proper lifting techniques 5.6 Demonstrating proper safe handling and usage of knives and other equipment. 5.7 Speed, timing, and productivity are appropriate without compromising on safety 5.8 Following food safety practices and correct temperatures to display hot and cold buffet foods.YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo   
6. Hygiene6.1 Personal hygiene is always maintained 6.2 Uniform is cleanYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo  YesNo  YesNo   
7.Preparation Technique7.1 Accessed modified recipe (instructions / task information / requirements) and confirmed food production requirements. 7.2 Calculated the required quantities of food and ingredients 7.3 Identified and selected ingredients as per the production sequence 7.4 Weighed and measured ingredients for two portions as per the recipe 7.5 Cleaned and cut ingredients for two portions as per quality standards 7.6 Minimised wastageYesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo   
8.Cooking Technique8.1 Cooking 8.1.1 The student used the correct cooking method and technique for relevant ingredients 8.1.2 Cooked ingredients to recommended internal temperature.YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo   
8.2 Preparing sauces and garnishes suitable for buffet food items. 8.2.1 Student prepared sauces as per standard recipe. 8.2.2 Student prepared garnishes as per standard recipe.YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo  YesNo   
8.3 Student prepared buffet showpiece and decoration.YesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo  YesNo  YesNo   
8.4 Quality Control 8.4.1 Checked taste, texture, and temperature of dishes per quality standards 8.4.2 Visually evaluated dish and adjusted presentation as required. 8.4.3 Made sure the buffet dishes are consistent in quality, size, shape and appearance for each buffetYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo  YesNo  YesNo   
 9. Presenting9.1 Selected appropriate service ware to present dish as per organisational standards 9.2 Presented the dish attractively using creativity 9.3 Added garnish to enhance the dish’s presentation as per the standard recipe. 9.4 Planned and coordinated buffet layout as per the organisational buffet display plans 9.5 Enhanced buffet presentation using appropriate showpiece and decoration.YesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo  YesNo  YesNo   
10.Finished Product10.1 Adjusted final presentation (as per trainer feedback) 10.3 Quality & taste approved by the trainer 10.4 Correct Visual appearance 10.5 Completed dishes within timing as per recipe 10.6 Temperature as per recipeYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo  YesNo  YesNo   
11. Storage11.1 Stored leftover portions correctly, ensuring food safety – Refrigeration / chilling / freezing 11.2 Stored reusable by-products for future cooking, saving cost and the environment.YesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo  YesNo  YesNo   
12. Cleaning12.1 Cleaned the workstation using appropriate cleaning agents as per organisational policy. 12.2 Discarded excess leftovers (only if unusable) as per the organisation’s policy.YesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo  YesNo  YesNo   
13.Service13.1 Served buffet food as per food safety procedures and organisation standards 13.2 Used correct portion control while serving 13.3 Rotated buffet items according to quality, food safety and hygiene requirements. 13.4 Replenished buffet items throughout the service periodYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNoYesNo  YesNo   
SITHCCC038 Produce and serve food for buffets


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