Produce and Serve Food for Buffets: Student Assessment Tasks

Jahid Hasan Student Id- DC01401 Datum College SITHCCC038 produce and serve food for buffets

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Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 10 Assessment Task 2: Student Logbook 11 Information for students 11 Activities 13 Assessment Task 2: Checklist 17 Final results record 19 SITHCCC038 Produce and serve food for buffets 3

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Introduction Welcome to the Student Assessment Tasks for SITHCCC038 Produce and serve food for buffets . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide . SITHCCC038 Produce and serve food for buffets 4

Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with your RTO’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. SITHCCC038 Produce and serve food for buffets 5 i

Questions Provide answers to all of the questions below. 1. List five ingredients commonly used to produce the following different buffet types (five for each meal type). Breakfast Lunch Dinner Smoky Bacon sandwich roast lamb Baked Eggs with Swiss Chard and Green Olives salad Meat pies Salsa Verde Baked Eggs noodles barbecue prawns Avocado on toast sushi steak Sweetcorn fritters pizza veggies SITHCCC038 Produce and serve food for buffets 6

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2. List five classical and five contemporary buffet items. Classical Contemporary Garden Salad with Baby Greens and Fresh Vegetables Pork loin Primavera Pasta Salad Roast beef fillet Steamed Seasonal Vegetables Roast duck Slow Braised Beef Prawn curry Roasted Whole Chicken Decadent veal. Classic Dessert Platter Oven-roast this tasty meat 3. List four suitable types of foods and dishes for buffets and their characteristics. the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take . SITHCCC038 Produce and serve food for buffets 7

4. Briefly explain the appropriate conditions and temperatures for display and service to maintain optimum quality and food safety. Food danger zone Hot food must be above 65 C Cold food below 5 C All Crockery cutlery serving gear must be sanitised Sneeze protection 5. Why is it important to accurately forecast customer numbers when determining portion sizes for a buffet? Avoid wastage Save resources Cost of food saves restaurant money 6. List and describe three showpieces and/or decorations that could be used in buffet presentations. Step 1 – Hang art or a mirror on the wall behind the buffet. Step 2 – Add Anchor Decor. Step 3 – Add tall decor. Step 4- Add accessories that vary height, balance the decor on the buffet, use the rule of three, adds texture, and work with your color palette . 7. Explain how replenishing buffet items and presenting food attractively can maximise appeal, profit, and minimise wastage. - Serve items in small, individual serving vessels instead of chafing dishes . - Use glazes for a clear, shiny, visually appealing finish and as an eye-catching base for intricate decoration work. SITHCCC038 Produce and serve food for buffets 8

8. What is portion control and how does this relate to the context of buffets where customers often serve themselves? - Portion Control is the procedure followed that defines the quantity to be utilized in preparing a dish and then serving it . Standard portions also mean consistency in the taste, quality, and quantity of food, which eventually results in customer satisfaction 9. Briefly explain mise en place and food safety requirements for producing and presenting foods for buffets. - Some foods will quickly become unsafe to eat if not refrigerated or frozen . This includes food like meat, poultry, seafood, dairy, cut fruit, some vegetables, and cooked leftovers. Throw away any of these perishable foods that have been left out for 2 hours or more. Rule 1. Have at least one cleaned and sanitized serving utensil for every food item. ... Rule 2. Supervise & Monitor. ... Rule 3. Manage Time & Temperature Control. ... Rule 4. Consider The Display of Food and Utensils. ... Rule 5. Throw Out Unused Food. SITHCCC038 Produce and serve food for buffets 9

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10. When storing ingredients and buffet food items how can you optimise shelf life and ensure food safety? keep raw foods and ready-to-eat foods separate, to avoid cross-contamination. Store food in clean, food-grade storage containers. don't store food in opened cans. Make sure food storage containers have not been used to store things other than food, and wash and sanitise them before use. 11. Briefly describe the food safety procedures for displaying, serving and maintaining cold and hot buffet foods? Manage Time & Temperature Control. Ideally all food items should be displayed in hot or cold displays outside of the Temperature Danger Zone (5°C to 60°C) . For items being held in the hot or cold food zones, check the temperature every 2 hours with a cleaned and sanitized calibrated thermometer 12. How do buffets that are indoor or outdoor change the food safety procedures? Indoor buffets have stable environmental conditions and the temperature and humidity do not change much. Outdoor buffets have sunlight, temperature variations, and other factors (Such as wind and rain) that can affect the conditions. SITHCCC038 Produce and serve food for buffets 10

Assessment Task 1: Checklist Student’s name: Jahid Hasan Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Chef Stan Date: 10/09/23 SITHCCC038 Produce and serve food for buffets 11

Assessment Task 2: Student Logbook Information for students Tasks required for this unit This unit of competency requires that you:  present, serve and replenish one breakfast buffet and one other buffet, either lunch or dinner  for the above breakfast buffet, each of the following must be included: o eggs o meat o pastries o fresh and tinned fruit o hot vegetables o continental items o sauces and accompaniments  for the other buffet prepared as above, each of the following must be included: o meat or poultry o seafood o salads o pasta or noodles o breads o fruit and vegetables o cheese o smallgoods o dessert items o accompaniments You must also:  produce required quantity of buffet dishes and items for above buffets that: o are consistent in quality, size, shape and appearance for each buffet o use appropriate garnish and presentation techniques  prepare dishes for above buffets: o within commercial time constraints and deadlines o following procedures for portion control and food safety practices when producing, displaying and serving hot and cold buffet food o reflecting required quantities to be produced o using appropriate showpieces and decorations. Instructions for how you will complete these requirements are included below. SITHCCC038 Produce and serve food for buffets 12

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Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements using forecasting  calculating ingredient amounts  weighing and measuring ingredients accurately  identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements  check stock for spoilage or contamination  use correct cookery methods and standard recipes  produce sauces and garnishes  create suitable showpiece and decorations  use organisation buffet display plans for buffet layout  visually evaluate presentation of buffet and adjust where required  display food in appropriate service ware and temperatures to avoid food hazards  serve food following organisational standards  use portion control to minimise waste and increase profit  rotate items following food safety and hygiene requirements  replenish items to meet customer demands  store buffet items in appropriate conditions after service  working safely and hygienically at all times  working sustainably by minimising waste and using energy responsibly. How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal . Each time you prepare a SITHCCC038 Produce and serve food for buffets 13

dish for assessment of this unit, you will need to:  complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment  ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal . Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 13. Determine production requirements. To ensure you have everything you need to prepare the required food, you will need to:  interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food production requirements o calculate the required quantities of buffet food and the amount of each ingredient that you require o forecast expected customer traffic o identify the food preparation equipment that you require o ensure the appropriate food preparation equipment is clean, safe and ready for use The determine production requirements in your journal section of your Logbook has been provided to help you. 14. Produce and present food. Now it’s time to put all of that planning and organising to work. Prepare the required foods as per the standard recipe and food preparation list. You will need to:  identify and select ingredients according to recipe, quality, freshness and stock rotation requirements  check for spoilage or contamination prior to preparation SITHCCC038 Produce and serve food for buffets 14

 all food is handled and prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  you assemble and use all equipment safely and hygienically as per manufacturer’s instructions  you check that equipment is clean and ready for use  you demonstrate the range of precision cuts required of this task  your knife selection is appropriate to the type of food being prepared  you work sustainably to minimise the amount of waste produced and to reduce the use of energy and resources  you work within commercial time constraints  produce sauces and garnishes  create appropriate showpiece and decorations  follow the layout set in the buffet display plan  display hot and cold buffet foods in appropriate service ware and at safe temperatures. Complete a Reflective journal for each time you prepare food as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. 15. Serve, replenish, and store. Now it’s time to maintain the buffet during service to ensure that the buffet has enough food for customers and keeps looking attractive. You will need to:  follow food safety procedures for serving hot and cold foods  serve food follow organisational standards  check for spoilage or contamination  use portion control management  rotate items following quality, food safety and hygiene requirements  replenish items to meet customers’ needs  store buffet items in appropriate conditions  follow FIFO and labelling principles  throw out any items from the buffet tables  clean work area  re-use products where possible SITHCCC038 Produce and serve food for buffets 15

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 practice cost reduction initiatives. 16. Submit documents to your assessor. Finalise your Student Logbook . Ensure all documents are clear and complete. It should include the following completed documents for each time you cook a dish as part of your assessment for this unit.  Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. SITHCCC038 Produce and serve food for buffets 16

Assessment Task 2: Checklist Student’s name: Jahid Hasan Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Reflective journal for:  present, serve and replenish: o breakfast buffet o lunch or dinner buffet. Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. The Logbook summary table has been satisfactorily completed and all boxes have been ticked and there is a matching corresponding numbered reflective journal entry for each line. SITHCCC038 Produce and serve food for buffets 17

Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Chef Stan Date: 07/09/23 SITHCCC038 Produce and serve food for buffets 18

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Final results record Student name: Jahid Hasan Assessor name: Chef Stan Date: 07/09/2023 Unit name: SITHCCC038 Produce and serve food for buffets Qualification name: Certificate – 3 Commercial Cookery Final assessment results Task Type Result Satisfactor y Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC Feedback  My performance in this unit has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature: _________________________________________ Date: _________________  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor signature: _______________________________________ Date: _________________ SITHCCC038 Produce and serve food for buffets 19

SITHCCC038 Student Assessment Tasks

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