SITHFAB016 Learner Guide V1.0.pdf - SITHFAB016 Provide advice on food Learner Guide Page |1 Table of Contents Unit of Competency.4 Application.4

SITHFAB016 Learner Guide V1.0.pdf - SITHFAB016 Provide...

This preview shows page 1 - 5 out of 71 pages.

SITHFAB016 Provide advice on food Learner Guide
P a g e | 1 Table of Contents Unit of Competency ...................................................................................................................................... 4 Application ............................................................................................................................................. 4 Performance Criteria ............................................................................................................................. 5 Foundation Skills ................................................................................................................................... 6 Assessment Requirements .................................................................................................................... 7 1. Research information on food ............................................................................................................... 12 1.1 – Identify sources of information on food ........................................................................................ 13 Sources of information ........................................................................................................................ 13 Activity 1A ............................................................................................................................................ 15 1.2 – Develop current knowledge of food to provide informed customer advice ................................. 16 Developing your current knowledge of food ...................................................................................... 16 Activity 1B ............................................................................................................................................ 20 1.3 – Evaluate the characteristics of organisational menu items using sensory evaluation techniques ................................................................................................................................................................. 21 Sensory evaluation techniques ........................................................................................................... 21 Activity 1C ............................................................................................................................................ 23 2. Advise customers on menu items .......................................................................................................... 24 2.1 – Provide accurate information on different menu options ............................................................. 25 Menu options ...................................................................................................................................... 25 Major food types ................................................................................................................................. 25 Characteristics of major food types .................................................................................................... 27 Activity 2A ............................................................................................................................................ 30 2.2 – Discuss methods of cooking and different culinary styles in clear and simple language .............. 31 Discussing methods of cooking ........................................................................................................... 31 Culinary styles ...................................................................................................................................... 31 Activity 2B ............................................................................................................................................ 32 2.3 – Respond correctly and in a professional manner to customer questions on menu items ............ 33 Respond courteously and correctly ..................................................................................................... 33 Verbal and non-verbal communication .............................................................................................. 33 Activity 2C ............................................................................................................................................ 35 2.4 – Provide information and advice on menu items in response to special dietary requirements and in line with business considerations ....................................................................................................... 36
P a g e | 2 Special dietary requirements .............................................................................................................. 36 Activity 2D ........................................................................................................................................... 38 2.5 – Offer variations to menu items in response to customer preferences and dietary requirements ................................................................................................................................................................. 39 Offer variations to menu items ........................................................................................................... 39 Drug-food interactions ........................................................................................................................ 39 Food allergy ......................................................................................................................................... 39 Food intolerance ................................................................................................................................. 40 Genetically modified (GM) foods ........................................................................................................ 40 Health and legal consequences of failing to address special dietary requirements .......................... 41 Activity 2E ............................................................................................................................................ 42 2.6 – Assist customers with menu selections according to taste, price preferences and other specific needs ....................................................................................................................................................... 43 Assisting customers with menu selections ......................................................................................... 43 Activity 2F ............................................................................................................................................ 44 3. Contribute to menu development ......................................................................................................... 45 3.1 – Discuss and contribute to content of menus with appropriate managers .................................... 46 Menu content ...................................................................................................................................... 46 Types of menu ..................................................................................................................................... 46 Activity 3A ............................................................................................................................................ 48 3.2 – Suggest a variety of menu items at different cost points to reflect the type of food outlet ........ 49 Suggesting a variety of menu items .................................................................................................... 49 Activity 3B ............................................................................................................................................ 50 3.3 – Provide information on customer feedback and preferences ....................................................... 51 Customer feedback and preferences .................................................................................................. 51 Activity 3C ............................................................................................................................................ 52 3.4 – Nominate preferences of particular target groups ........................................................................ 53 Preferences of particular target groups .............................................................................................. 53 Eating healthily .................................................................................................................................... 54 Activity 3D ........................................................................................................................................... 56 3.5 – Identify bestselling menu items to contribute to organisational profitability ............................... 57 Identifying bestselling menu items ..................................................................................................... 57 Activity 3E ............................................................................................................................................ 58 4. Extend and update own food knowledge .............................................................................................. 59
P a g e | 3 4.1 – Conduct research to access current, accurate and relevant information about food .................. 60 Conducting research ............................................................................................................................ 60 Activity 4A ............................................................................................................................................ 61 4.2 – Identify customer taste trends based on customer contact and workplace experience .............. 62 Customer taste trends ......................................................................................................................... 62 Activity 4B ............................................................................................................................................ 63 4.3 – Source information on current and emerging food service trends and customer preferences .... 64 Food service trends ............................................................................................................................. 64 Activity 4C ............................................................................................................................................ 66 4.4 – Provide informed input about food trends and menu items to support organisational activities67 Providing informed input .................................................................................................................... 67

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture