Safety:i. Adhere to Standard Operating Procedure (SOP 8 16 Lecture, Video Presentation & Observation Demonstration, Observation & Hand-on Practices i. Equipment, utensils and tool used for catering setup interpreted. ii. Correct equipment and utensil chosen iii. Buffet display arrangement interpreted iv. Display item and their usage determined v. Safety requirements adhered
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114 Work ActivitiesRelated KnowledgeRelated SkillsAttitude /Safety/EnvironmentalTrainingHoursDeliveryModeAssessmentCriteria4. Carry out catering setting activities i. Manpower and its requirements ii. Centralised work allocations vs. Decentralised work allocations iii. Selection of buffet display arrangement iv. Guidelines for catering buffet v. Logistic planning vi. HACCP guidelines in catering operations i. Perform catering activities set-up ii. Apply method of buffet display and setting dishes arrangement iii. Apply stalls arrangement concept and stalls items display technique. iv. Apply safety requirements in setting up catering activities Attitude:i. Meticulous in carrying out catering setting activities. Safety:i. Adhere to Standard Operating Procedure (SOP) 8 16 Lecture, Video Presentation & Observation Demonstration, Observation & Hand-on Practices i. Works allocations identified. ii. Catering setting activities applied iii. Buffet display and setting dishes arrangement performed iv. Stalls arrangement concept and stalls items display technique performed v. Hygiene and safety requirements demonstrated