Projects and Role plays Group projects Recognition of Prior Learning. Whilst there is no specific instruction or evidence collection documents for all the alternative assessment methods, assessors can record competency in the ‘Other’ section within the ‘Competency Recording Sheet’. Selection of Assessment Methods Each assessor will determine the combination of Assessment Methods to be used to determine Competency for each Competency Unit on a student by student basis. ‘Sufficient’ evidence to support the ‘Pass Competent’/’Not Yet Competent’ decision must be captured. In practice this means a minimum of 2 – 3 Assessment Methods for each candidate for each Competency Element is suggested. At least one method should provide evidence of practical demonstration of competence. The following assessment methods deemed to provide evidence of practical demonstration of competence include: Practical Work Projects Third Party Statement Observation Checklist. Assessing Competency Competency assessment does not award grades, but simply identifies if the participant has the knowledge, skills and attitudes to undertake the required task to the specified standard. Therefore, when assessing competency, an assessor has two possible results that can be awarded: ‘Pass Competent’ (PC) ‘Not Yet Competent’ (NYC). Pass Competent (PC) If the participant is able to successfully answer or demonstrate what is required, to the expected standards of the performance criteria, they will be deemed as ‘Pass Competent’ (PC). The assessor will a ‘Pass Competent’ (PC) if they feel the participant has the necessary knowledge, skills and attitudes in all assessment tasks for a unit. Not Yet Competent’ (NYC) If the participant is unable to answer or demonstrate competency to the desired standard, they will be deemed to be ‘Not Yet Competent’ (NYC). This does not mean the participant will need to complete all the assessment tasks again. The focus will be on the specific assessment tasks that were not performed to the expected standards.
Competency Standard UNIT PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit with skills and knowledge required by cooks and chefs to plan, prepare, display and store a variety of buffet items in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Plan a buffet display and service Plan a buffet display and service appropriate to client needs Plan layout, display and presentation of the buffet Calculate quantities required and food components of buffet Select appropriate food items Identify and prepare a variety of buffet centre pieces Element 2: Prepare and produce buffet dishes Select appropriate preparation and cooking methods for dishes on buffet menu Glaze buffet foods were appropriate Hold prepared products as required prior to presenting Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to all industry sectors that prepare and display a buffet within the labour divisions of the hotel and travel industries and may include: Food Production. Plan a buffet display may be related to: Occasion, including stand up, sit down, finger food and plated Theme, such as birthday, cultural or festival Hot and or cold Sweet and or savoury. Layout may be related to: Service style/flow Room set up
Prepare garnishes, sauces and accompaniments for appropriate buffet dishes Use trimming and leftovers Element 3: Display buffet dishes Present buffet products Hold prepared products as required for duration of buffet service Minimise wastage through presentation and replenishing Display buffet dishes attractively Element 4: Store buffet items Store fresh and/or Cryovac items correctly Store buffet products appropriately in correct containers Label stored buffet food correctly Store in correct conditions to maintain freshness and quality Number of guests Time period Number of dishes. Quantities will include: Portion control Standard recipes Service style. Food items should relate to: Seasonal availability Occasion Client expenditure Enterprise profit Dietary and cultural Budget Season Occasion Client Savoury and sweet. Centre pieces may include: Carvings, such as margarine, ice, vegetables and fruit Chocolate, such as moulded, formed and painted Sugar work Arrangements, such as flowers, vegetables and fruit