This unit is intended to provide participants the knowledge and skills of pre-planning procedures and preparation production and presentation of selected buffet theme. The unit is also intended to provide participants the knowledge on the use of colours and choosing appropriate designs and general awareness of the art of tasteful decoration of food. Food items for buffets may be derived from local, classical or contemporary recipes and from varying ethnic origins. Buffet items may be selected to meet the requirements of particular cultural groups, or a particular cultural theme. You should show competency the following: Plan the buffet, including foods and display, according to enterprise and customer requirements, in consultation with relevant others, Select appropriate food items according to season, budget, occasion and customer requirements.
Calculate the buffet cost according to budget and reporting requirements, Plan the layout and display of buffet, taking into consideration type of food, occasion and desired theme, Where required, design and organise or produce a variety of appropriate buffet centrepieces and decorations, Use appropriate methods of cookery to prepare meats, poultry, seafood and other foods for buffets, Where required, glaze buffet items with aspic or gelatine preparations to acceptable enterprise standards, Produce sauces and garnishes suitable for buffet food items, Serve and present hot and cold foods according to hygiene regulations, Apply portion control to minimise wastage and maximise profit, Arrange and present food items attractively and tastefully to maximise appeal; and Store buffet items at a safe temperature, hygienically and correctly before and after buffet service time.
Calculate the buffet cost according to budget and reporting requirements, Plan the layout and display of buffet, taking into consideration type of food, occasion and desired theme, Where required, design and organise or produce a variety of appropriate buffet centrepieces and decorations, Use appropriate methods of cookery to prepare meats, poultry, seafood and other foods for buffets, Where required, glaze buffet items with aspic or gelatine preparations to acceptable enterprise standards, Produce sauces and garnishes suitable for buffet food items, Serve and present hot and cold foods according to hygiene regulations, Apply portion control to minimise wastage and maximise profit, Arrange and present food items attractively and tastefully to maximise appeal; and Store buffet items at a safe temperature, hygienically and correctly before and after buffet service time.