Plan, prepare and display a buffet

Home - THH02 - THHADCC02B

THHADCC02B	Plan, prepare and display a buffet
Unit Descriptor	This unit deals with the advanced skills and knowledge required to design, plan, prepare and display a buffet creatively. There is a relationship between this unit and THHBCC10B Plan and prepare food for buffets which deals with the planning, preparation and cooking and presentation of food items for buffets.

ELEMENT	PERFORMANCE CRITERIA
1 . Plan and design a buffet	Design the total concept, food items and display as required, in consultation with customers and other relevant personnel. Plan buffets according to the required theme or occasion, in consultation with customers and other relevant personnel. Select and organise an appropriate range and quantity of food items with consideration given to quality and price related to the enterprise and customer requirements.
2 . Prepare for the buffet	Select appropriate service equipment, serviceware and linen to display food and decorations. Plan and arrange tables and service points so they are suitable for buffet display and service according to establishment requirements, occasion, and efficient and safe customer/staff accessibility. Prepare or organise food presentation with artistic flair and according to establishment standards and customer requirements. Select, and prepare or organise appropriate and attractive decorations and centrepieces, as required. Liaise with relevant personnel to organise preparation and conduct of buffets where required.
3 . Display food items	Display food items with a sense of artistry to create customer appeal. Use garnishes and accompaniments to enhance taste and appeal. 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	Identify potential health problems through cross-contamination and food spoilage and take appropriate preventative measures to eliminate these risks. Keep food on display at temperature levels as prescribed by legislation.

Key Competency	Examples of Application	Performance Level
How can information be collected, analysed and organised?	Receiving, following and giving instructions to others Communicating with colleagues and customers	1
How are ideas and information communicated within this competency?	Ascertaining customer requirements Deciding upon options for buffets according to customer preferences and requirements	2
How are activities planned and organised?	Planning, organising and prioritising work tasks and responsibilities according to schedules and timeframes Ordering decorations Making arrangements with specific customers, colleagues and departments or sections	2
How are problem solving skills applied?	Delegating tasks to colleagues in preparing, cooking, presenting and setting up buffets Clarifying personal responsibilities Dealing with conflicts and misunderstandings Exploring reasons for communication breakdown and working out solutions in consultation with others	2
How are mathematical ideas and techniques used?	Calculating quantities of commodities and other ingredients required for a given number of guests	1
How is use of technology applied?	Dealing with breakdowns in systems or equipment	1
How is team work used within this competency?	Using equipment for creating buffet center-pieces	1

Range Statement

Buffets may be associated with various occasions and situations, they may be indoors or outdoors and may include

functions
parties
special celebrations
breakfast
lunch
dinner.

The design of the total concept, selection of food items and display will vary according to customer requirements, occasion and type of buffet. This should include, the following, as required

selection of appropriate food and food items
table arrangements
service equipment
serviceware
linen
decorations
candles and lighting
centrepieces.

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 fro

fruit
vegetables
flowers and plants
salt
ice
bread
chocolate
sugar
decorated cakes and display cakes
margarine.

Relevant personnel who may be involved in the design, planning, preparation and conduct of buffets may include

customers
supervisors and managers
display artists and decoration wholesalers
interior designers and decorators
other cooks and chefs
service staff.

Evidence Guide

Essential Knowledge and Skills to be Assessed

The following skills and knowledge must be assessed as part of this unit:

the design process for buffets including:
- balance of dish types
- nutritional considerations
- colour and style
- appropriateness of food items for buffets
- operational constraints
- costing issue
artistic skills and creativity relating to design and presentation of buffets
techniques for the attractive presentation and display of food, centrepieces and decorations
principles and practices of hygiene, particularly related to issues surrounding buffet service
legislation on food safety related to service of food for buffets
logical and time efficient workflow
waste minimisation techniques and environmental considerations in specific relation to the planning and display of buffets.

Linkages to other units

This unit must be assessed with or after the following units. These units describe the skills and knowledge that are essential to this unit of competence:

THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHBCC10B Plan and prepare food for buffets

It is recommended that this unit be assessed either in conjunction with or after the following units:

THHBCC01B Use basic methods of cookery
any THHBKAB units
any THHBCCB units

Critical Aspects of Assessment

Evidence of the following is critical:

safe food preparation and handling procedures and practices regarding service and storage of food for buffets
ability to present buffets attractively with artistic flair
efficient organisation and planning skills regarding efficient workflow, service and physical layout of buffets.

Context of Assessment and Resource Implications

Assessment must ensure:

project or work activities that allow the candidate to plan and co-ordinate the actual operation of a buffet.

Assessment Methods

Assessment methods must be chosen to ensure that preparing food for a buffet can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.

The following examples are appropriate for this unit:

evaluation of a buffet (content and presentation) planned and co-ordinated 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.