STUDENT PACK

UNIT – SITHCCC038
Produce and serve food for buffets

SITHCCC038-Produce and serve food for buffets

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 ASSESSMENT COVER SHEET
This form is to be completed by the assessor and used as a final record of student competency. All student
submissions including any associated checklists are to be attached to this cover sheet before placing on
the student's file. Student results are not to be entered onto the Student Database unless all relevant
paperwork is completed and attached to this form.
Student Name Student ID
Assessor Name Due Date
Course Name Certificate III in Commercial Course Code SIT30821
Cookery
Unit Name Produce and serve food for Unit Code SITHCCC038
buffets
FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑
Please attach the following student evidence to this form Result
S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1 ❑ Written Test S | NYS | DNS

Assessment 2 ❑ Practical Observation S | NYS | DNS

Final Assessment Result for this unit C / NYC

C = Competent / NYC = Not Yet Competent
Student Declaration: I acknowledge the assessment process has been explained Assessor Feedback:
and agree to undertake assessment. I am aware of the appeals process, should the need
arise. I also understand that I must be assessed as ‘satisfactory’ in all parts of the
assessment to gain a competent result for this unit of competency. I declare that the
work contained in this assessment is my own, except where acknowledgement of
sources is made. I understand that a person found responsible for academic misconduct
will be subject to disciplinary action (refer to Enrolment Acceptance Agreement).
I give permission for a copy of my marked work to be retained and reproduced for the
purpose of review and validation.

Student Signature: ____________________________ Assessor Signature: ____________________________

Date: ____/_____/_____ Date: ____/_____/_____

Administrative use only

Entered onto Student Management Database Date : Initials:

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Introduction
This assessment has been designed for students undertaking face to face mode of study to provide information before
students take assessments and contains assessment tools to assess the skills and knowledge required from students
to be deemed competent in this unit.
Please read all the information given to you by the assessor and when you receive this assessment. If you do not
understand any part of this assessment, please inform your assessor/trainer.

Purpose of assessment
The purpose of assessment is to determine competency in the unit SITHCCC038 – Produce and serve food for buffets

Elements

1. Select ingredients
2. Produce and present foods for buffets
3. Serve, replenish and store buffet foods

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of
the job role, and:

1. Present, serve and replenish one breakfast buffet and one other buffet, either lunch or dinner.
2. For the above breakfast buffet, each of the following must be included:
• Eggs
• Meat
• Pastries
• Fresh and tinned fruit
• Hot vegetables
• Continental items
• Sauces and accompaniments
3. For the other buffet prepared as above, each of the following must be included:
• Meat
• Seafood
• Salad
• Pasta or Noodles
• Breads
• Fruits and vegetables
• Cheese
• Small goods
• Dessert items
• Accompaniments
4. Produce required quantity of buffet dishes and items for above buffets that:
• Are consistent in quality, size, shape and appearance for each buffet

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 • Use appropriate garnish and presentation techniques
5. Prepare dishes for above buffets:
• Within commercial time constraints and deadlines
• Reflecting required quantities to be produced
• Following procedures for portion control and food safety practices when producing, displaying,
serving hot and cold buffet food.
• Using appropriate showpieces and decorations

Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
1. Culinary terms and trade names for:
• Ingredients commonly used to produce buffet items
• A variety of classical and contemporary buffet items
2. Suitable types of foods and dishes for buffets and their characteristics
• Appropriate conditions and temperatures for display and service to maintain optimum quality and
food safety
• Appropriate portions

3. Presentation techniques for food items that comprise buffets

4. Organisational standards for:
• Serving buffet foods
• Portion sizing

5. Mise en place requirements for producing and presenting foods for buffets
6. Appropriate environmental conditions for storing ingredients and buffet food items to
• Ensure food safety
• Optimise shelf life

7. Organisational food safety procedures for displaying, serving and maintaining hot and cold buffet foods for:
• Indoor buffets
• Outdoor buffets

Competency Requirements
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory
completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that
the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid)
prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for
any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is
still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required
to re-enrol in the unit of competency as per the scheduled delivery of the course.

SITHCCC038-Produce and serve food for buffets

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 Outline of evidence to be collected.
You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the
evidence submitted meets the Rules of Evidence which are valid, sufficient, current and authentic.

Assessment 1 - Completed written questions answered and submit to your assessor

Written test electronically or paper based.
Complete and sign the cover sheet for assessment task
Assessment 2 - This is Practical Demonstration in Nova kitchen. Producing dishes for buffet.
Practical observation Presenting, serving and replenishing two buffets as per performance
evidences.

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 Assessment Task 1
SITHCCC038 – Produce and serve food for buffets
Written Assessment

Assessment Questions:

1. List ingredients that are commonly used to produce buffet items.

2. List classical and contemporary buffet items.

3. What are characteristics of buffet food??

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 4. List suitable food types for buffet.

5. What presentation techniques can be used of food items that comprise buffet?

6. What will be the organisational standards for serving buffet foods and portion sizing?

7. Mention mise en place requirements for producing and presenting foods for buffets?

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 8. What organisational food and safety procedures for displaying, serving and maintain hot and cold buffet
foods need to follow?

9. What are the appropriate environmental conditions for storing pates and terrines to ensure food safety and
optimse shelf life.

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 Assessment Task 2

SITHCCC038 – Produce and serve dishes for buffets

Practical observation

1. Present, serve and replenish one breakfast buffet and one other buffet, either lunch or dinner
2. For criteria, please tick from following specifications:

• Type of buffet: breakfast, Lunch, and dinner.

• For breakfast buffet, each of these must be included: eggs, meat, pastries, fresh and tinned fruit,
hot vegetables, continental items, and sauce and accompaniments.
• For other buffet, each of these must be included: meat or poultry, seafood, salad, pasta or
noodles, breads, fruits and vegetables, cheese, small goods, dessert items, accompaniments.

3. Attach practical evidences in the following tables.

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 Buffet: Breakfast Number of portions:
Ingredients: Buffet dishes produced as per following
❑ Eggs specification:
❑ Meat ❑ Consistency of dishes
❑ Pastries ❑ Garnish and presentation technique used
❑ Fresh and tinned fruit ❑ Tasks completed within commercial time frame
❑ Hot vegetables ❑ Portion control
❑ Continental items ❑ Showpieces and decorations used
❑ Sauces and accompaniments ❑ Food safety practices followed when producing,
displaying, and serving hot and cold buffet food

Name of the dishes prepared:

Photo of the buffet:

Buffet: Number of portions:

Ingredients: Buffet dishes produced as per following
❑ Meat or poultry specification:
❑ Seafood ❑ Consistency of dishes
❑ Salads ❑ Garnish and presentation technique used
❑ Pasta or noodles ❑ Tasks completed within commercial time frame
❑ Breads ❑ Portion control
❑ Fruits and vegetables ❑ Showpieces and decorations used
❑ Cheese ❑ Food safety practices followed when producing,
❑ Small goods displaying, and serving hot and cold buffet food
❑ Dessert items
❑ Accompaniments
Name of the dishes prepared:

SITHCCC038-Produce and serve food for buffets

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 Photo of the buffet:

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 Assessment Evaluation Tool – AT1

Unit Code:
Unit Name:
Assessment Name:
Student’s name:
Student Id:
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7] Yes No
1. Culinary terms and trade names for:
• Ingredients commonly used to produce buffet items
• A variety of classical and contemporary buffet items

2. Suitable types of foods and dishes for buffets and their characteristics
• Appropriate conditions and temperatures for display and service to
maintain optimum quality and food safety
• Appropriate portions

3. Presentation techniques for food items that comprise buffets

4. Organisational standards for:

• Serving buffet foods
• Portion sizing

5. Mise en place requirements for producing and presenting foods for buffets

6. Appropriate environmental conditions for storing ingredients and buffet food items
to
• Ensure food safety
• Optimise shelf life

7. Organisational food safety procedures for displaying, serving and maintaining hot
and cold buffet foods for:
• Indoor buffets
• Outdoor buffets

Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:

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 Assessment Evaluation Tool – AT2
Unit
Unit Name:
Assessment Name:
Student’s name:
Student Id:
Is Student able to demonstrate the following: Performance Evidence [1, 2,3,4,5] Yes No
1. Present, serve and replenish one breakfast buffet and one other buffet, either lunch or
dinner.
2. For the above breakfast buffet, each of the following must be included:
• Eggs
• Meat
• Pastries
• Fresh and tinned fruit
• Hot vegetables
• Continental items
• Sauces and accompaniments

3. For the other buffet prepared as above, each of the following must be included:
• Meat
• Seafood
• Salad
• Pasta or Noodles
• Breads
• Fruits and vegetables
• Cheese
• Small goods
• Dessert items
• Accompaniments

4. Produce required quantity of buffet dishes and items for above buffets that:
• Are consistent in quality, size, shape and appearance for each buffet
• Use appropriate garnish and presentation techniques

5. Prepare dishes for above buffets:

• Within commercial time constraints and deadlines
• Reflecting required quantities to be produced
• Following procedures for portion control and food safety practices when producing,
displaying, serving hot and cold buffet food.

Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:

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