KAA4054 Gastronomy 4 Assessment 3

TABLE OF CONTENT
Contents
Introduction..........................................................................................................................................5
Assessment for this unit.......................................................................................................................5
ASSESSMENT 3- Project portfolio...................................................................................................9
Activity 1: Plan and implement service of an indoor buffet..........................................................14
Activity 2: Plan an outdoor buffet....................................................................................................18
Assessment 3 checklist.......................................................................................................................21

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 KAA4054 Gastronomy 4 Assessment 3

Welcome to KAA4054 Gastronomy 4 Assessment 2. This KAA unit covers the following unit/s of
competency.

COMPETENCY DEMONSTRATION

KAA subject code KAA4054 KAA subject name Gastronomy 4

Unit of competency Unit Title

Prepare meat dishes
code: SITHCCC036
Prepare seafood dishes
SITHCCC037 Plan and implement service of
buffets
SITHKOP011

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range
of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to
use relevant equipment, and cookery and food storage methods.

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range
of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion
seafood, and to use relevant equipment, and cookery and food storage methods.

This unit describes the performance outcomes, skills and knowledge required to design, plan and oversee
presentation of buffets. It requires the ability to consult on buffet requirements, design the total buffet
concept, plan and document operational requirements and supervise food service through implementation
of creative buffet displays.

https://training.gov.au/Training/Details/SITHCCC036

https://training.gov.au/Training/Details/SITHCCC037

https://training.gov.au/Training/Details/SITHKOP011

Prerequisite units:

Students must have completed the following pre-requisite listed below

SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery.

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Introduction
Welcome to the Student Assessment Tasks for KAA4054 Gastronomy 4. These tasks have been designed to help you
demonstrate the skills and knowledge that required to design, plan and oversee presentation of buffets. It requires the
ability to consult on buffet requirements, design the total buffet concept, plan and document operational requirements and
supervise food service through implementation of creative buffet displays.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice
provided in the Student User Guide. The Student User Guide provides important information for you relating to completing
assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

 Assessment Task 1: Knowledge questions – You must answer all questions correctly.

 Assessment Task 2: Practical Observation – You must complete a range of food preparation tasks using commercial fixed
and handheld equipment and complete the required documents. The assessor must also observe a range of cooking tasks.

 Assessment Task 3: Project – design and plan buffet setup using appropriate equipment and service-ware.

time required

You will require time in the kitchen to complete Assessment Task 3. You will find more information about
the requirements for training/commercial kitchens in the student user guide and details in assessment 3.

where this task should be completed

the maximum time allowed for completing this assessment task

Note: You must complete and submit an assessment cover sheet with your work. A template is provided in
Appendix A and appendix B of the Student User Guide.

ASSESSMENT COVERSHEET
Unit:

Course Name:
Assessment Tool:

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 KAA4054 Gastronomy 4 Assessment 3

Student must fill this section:

Student Name:

Student ID:
“I give my permission for my assessment material to be used in the auditing, assessment validation &
Privacy Release Clause:
moderation Process”
“I declare that:
The material I have submitted is my own work;
Authenticity
I have kept a copy of all relevant notes and reference material that I used in the production of my work;
Declaration:
I have given references for all sources of information that are not my own, including the words, ideas and
images of others.”

Information for Student:

 All work is to be entirely of the student.

 Read the instructions for each question very carefully.
 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided or follow the word limits as instructed.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work
formatted in double space, Arial 12 pts.
 All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.
 If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
All assessments must be submitted online. Login to www.kaaonline.edu.au and follow the subject link to submit your assessments.
Note that the hard copy of the assessments will not be accepted.

Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature

Initial attempt □ □

2nd attempt/Re-assessment
□ □

“I understand all the above rules and guidelines for the assessment”

Full Name Signature Date (dd/mm/yyyy)

Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this assessment before
taking on the questions and tasks. To confirm that you have been given this overview, we ask you to complete the
following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your
understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the
‘Comments’ column.

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 KAA4054 Gastronomy 4 Assessment 3

When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your
Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
Pre – assessment Checklist Comments (if any)

Y¨ ¨N I, the student, understand the purpose of the assessment.

I understand when and where the assessment will occur, who will assess and in
Y¨ ¨N
what format the assessment will be submitted.as

Y¨ ¨N I understand the methods of assessment.

Y¨ ¨N I understand what resources are required to complete this assessment.

Y¨ ¨N I understand the performance level required for each assessment event.

I understand that it must be my own work. I have been explained and

Y¨ ¨N
understand the serious consequences in case this work is found plagiarised.

Y¨ ¨N I understand the process if I am deemed not yet competent.

Y¨ ¨N I understand the feedback process and the appeals process.

The assessor has discussed with me if I have any special needs and if so what
Y¨ ¨N
arrangements have been made.

Student Full Name Student ID Student Signature Date

(dd/mm/yyyy)

ASSESSMENT 3- Project portfolio

Information for students

Information for students

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 KAA4054 Gastronomy 4 Assessment 3

In this task, you are required to demonstrate your skills and knowledge by working through a number of activities and
completing and submitting a project portfolio.
You will need access to:

 a suitable place to complete activities that replicates a business environment including a meeting space and computer and
internet access

 your learning resources and other information for reference

 Project Portfolio template

 Performance evaluation template.

Ensure that you:

 review the advice to students regarding responding to written tasks in the IT Works Student User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with KAA’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

Assessment information
i
Information about how you should complete this assessment can be found in Appendix A of the
hospitality Works Student User Guide. Refer to the appendix for information on:

where this task should be completed

how your assessment should be submitted.

Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide.

Carefully read the following information.

Successful completion of this unit requires that you complete the range of tasks listed below. It is
important that you provide evidence that you have successfully completed each task.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of the skills and knowledge
that you have developed during your course. These include:
 Design buffet menu according to season, budget, occasion, and customer requirements completing the
event order form
 Plan layout and display of buffet according to type of food, occasion and theme.
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 Arrange a showpieces and decorations to enhance buffet display.

 Using of appropriate equipment and service-ware.

Practical activities- an overview

This assessment task requires you to design, plan and oversee presentation of buffets.
This includes the following:

Design and plan a buffet

Prepare for buffet

Supervise display and service buffet food items

You will work in a simulated industry environment in our training kitchen. The kitchen reflects actual
conditions of the workplace.
In the simulated work environment, the trainer/evaluator will assume the role of the Supervisor.
Your trainer/evaluator will supervise/observe your work and assign you the tasks, activities, and
responsibilities necessary to complete these evaluations.
The trainer or assessor will evaluate the manner in which you demonstrate the required skills and, if
necessary, complete an observation report based on the observation.
Student Resources provides access to organisational procedures, industry standards, equipment
specifications, and operations manuals.
Adhere to the guidelines supplied in this document and by the trainer/evaluator
You must carry out the specified activities
During a verbal briefing with the trainer and assessor, you need to explain the operational and task
requirements.

You are required to design and plan one (1) indoor and one (1) outdoor buffet including at least eight
(8) of the following food items:
Meat or poultry Fruit and vegetables
Seafood Cheese
Salads Smallgoods
Pasta or noodles Dessert items
Breads Accompaniments

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You are required to complete the following:

You will design and plan one (1) indoor and one (1) outdoor buffet, incorporating at least eight (8) of the
specified food items, and taking into consideration the provided resources and organisational
specifications.

Instructions to design and plan buffet:

1. Select one (1) indoor and one (1) outdoor buffet themes or styles.
2. Pick at least eight (8) food items from the list provided, making sure that your choices will
satisfy a variety of dietary requirements as per the customer request.
3. Make a buffet menu that details the dishes and their serving sizes.
4. Create a display plan that specifies how food items, buffet showpieces, decorations, and lighting
will be placed and presented.
5. Make lists of the necessary supplies and equipment for setting up and running the buffet.
6. Create a schedule for the buffet's preparation and setup, taking into account any deadlines or
time restrictions imposed by the business

Instructions to supervise buffet preparation and service:

1. Check that the buffet area, including buffet showpieces, decorations, lighting, and linen, is put
up in accordance with the display plan.
2. Watch over food preparation, making sure that proper portion control and food safety
procedures are followed.
3. Supervise the placement and use of serving utensils, display ware, and chafing dishes.
4. Keep an eye on how the buffet is being served to make sure that the organization's standards and
procedures for food safety are being followed.
5. Finish the smorgasbord within the set time limits and deadlines.

When planning and implementing service of buffets, you must follow the following food safety
policies:

 Personal Hygiene and Handwashing

 Safet Food Storage
 Safe Food Preparation

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 Safe hygiene and food safety procedures during Buffet Display and Service
 Allergen Management
 Time Control and Monitoring of perishable food items
 Staff Training as required

Your Responsibilities:

To plan and implement service of buffets, you will have the following responsibilities:

1. To ascertain the requirements and design of the entire buffet concept, consult with the customer
or your coworkers.
2. Develop a buffet menu based on the time of year, available funds, the event, and consumer
preferences.
3. Plan the acquisition of a range and number of food goods after assessing the quality, pricing,
and consumer needs.
4. Consider the type of food, the event, and the theme while planning the buffet's layout and
presentation.
5. To enhance buffet presentation, incorporate showpiece and decorative design.
6. Make plans for the buffet display and mise en place lists for use by the operational kitchen staff.
7. Make a list of the furnishings, linens, and other supplies required to carry out the buffet display
idea.
8. Keep track of food preparation.
9. Create food service locations that are simple and secure for patrons and workers to reach.
 Watch how buffet decorations and showpieces are used.
 Keep an eye on the buffet food presentation to ensure patron attractiveness.
 Keep an eye on how garnishes and sides are presented to enhance aesthetic appeal.
 Keep an eye on the buffet service to make sure that food items are replenished and that
there is always a tidy and appealing presentation.
 Ensure that the buffet food products are rotated in compliance with requirements for food
safety and hygiene.
 During the completion of this assessment task, you will need to complete the following activities:
Activity 1: Plan and implement service of an indoor buffet.
Activity 2: Plan an outdoor buffet.
Following resources (templates) have been provided to complete this task:
Simulation pack
Assessment portfolio (templates)

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Activity 1: Plan and implement service of an indoor buffet.

This activity requires you to Plan and implement service of an indoor buffet.
Task 1: You are working as a restaurant manager of Kingsford Restaurant. A regular
customer of Kingsford Restaurant contacted the you to organise a surprise buffet birthday
party for her husband. For more information and the script of the conversation, refer to the
“simulation pack” requirements and design of total buffet concept.

In this activity you are required to write an email to customer Sarah to confirm the
requirements of the birthday buffet party. In this email you are required to make a
summary of the conversation you had it with the customer.
 You must clearly identify the following:
 Preferences and requirements.
 Date and time of the event
 Identify the occasion, theme, and style preferences for the buffet.
 Inquire about any dietary restrictions or specific food preferences.
 Attach the menu
 Take note of the budget constraints and the expected number of guests. Confirm this
requirement with the customer in your email.

Complete the event order form provided and insert the drafted email into Task 1 template of assessment
portfolio

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Task 2: Design buffet menu according to season, budget, occasion, and customer requirements.
 Determine the seasonal ingredients and food items that fit within the budget.
 Create a list of potential dishes that suit the occasion, theme, and customer preferences.
 Select a balanced mix of dishes, ensuring the inclusion of various food categories and
considering dietary restrictions.
 Finalise the buffet menu, including detailed descriptions and portion sizes for each dish

Complete Task 2 (activity 1) template provided in the assessment portfolio

Task 3: Identify quality, price and customer requirements, and plan the purchase of a range
and quantity of food items.
 Determine the quantity of each food item needed based on the number of guests and
portion sizes.
 Identify reliable suppliers that offer high-quality ingredients at competitive prices.
 Calculate the cost of the items using SRC and BAS template provided.
 Select a supplier and place an order, ensuring timely delivery for the buffet preparation

Complete task 3 (activity 1) of the assessment portfolio. Use SRC and BAS template provided for this task

Task 4: Plan layout and display of buffet according to type of food, occasion and theme.
 Sketch the layout of the buffet area, taking into account available space and guest flow.
 Organise food stations by category or theme, ensuring easy access and minimising
congestion.
 Design a visually appealing display that complements the occasion and theme,
incorporating various levels, textures, and colours.
Incorporate design of showpieces and decorations to enhance buffet display.
 Select materials and create designs for the showpieces and decorations, ensuring they are
food-safe and visually appealing.
 Determine the placement of showpieces and decorations within the buffet display plan.
 Allocate space for showpieces, decorations, and appropriate signage to identify dishes and
allergens.

Use an appropriate application i.e. drawing feature of word or Pencil to complete task 4 (activity 1) of
assessment portfolio

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Task 5: Produce mise en place lists and buffet display plans for use of operational kitchen
personnel.
 Break down the buffet menu into individual components, listing the ingredients and
preparation steps for each dish.
 Create a mise en place list for each dish, detailing the required ingredients, equipment,
and preparation tasks
 Develop a buffet display plan that outlines the arrangement of food items, showpieces,
decorations, and serving equipment
 Distribute the mise en place lists and buffet display plan to the operational kitchen
personnel to ensure proper execution.

Complete task 5 (activity 1) template of the assessment portfolio. You are required to complete mise en
place list and buffet display plan

Task 6: Develop equipment, service-ware and linen list required to meet buffet display plan.
 Identify the equipment needed for food preparation, cooking, and holding (e.g., chafing
dishes, warming trays, refrigerated display units).
 Determine the service-ware requirements, such as display crockery, serving platters, and
utensils.
 Specify the linen needs for the buffet, including tablecloths, napkins, and skirting.
 Compile a comprehensive list of equipment, service- ware, and linen items required for the
buffet.
 Ensure the availability of all necessary items and
 arrange for rental or purchase if needed.

Complete task 6 (activity 1) template of the assessment portfolio.

Task 7: Supervise preparation of food.

You need to set-up an indoor buffet in KAA training kitchen.

 Make sure to attach the photo of the set-up in the template provided.
 Ensure all kitchen personnel adhere to food safety policies and maintain proper personal
hygiene throughout food preparation.
 Review mise en place lists with kitchen personnel to confirm they understand the
preparation tasks and requirements for each dish
 Monitor the preparation process, ensuring the correct ingredients, portion sizes, and
cooking techniques are used as per the buffet menu.

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 Perform quality checks to ensure food items meet the established standards in terms of
taste, appearance, and presentation.

Address any issues or concerns that arise during food preparation, providing guidance and
support to the

kitchen personnel as needed.

Complete Task 7 (activity 1) Layout of the buffet set-up for the indoor buffet in assessment
portfolio. Attach photos of buffet setup

Task 8: Plan food service points for efficient and safe customer and staff accessibility.
 Review the buffet display plan and identify optimal locations for food service points,
considering factors such as guest flow, congestion, and space constraints.
 Ensure sufficient space between food stations to allow for safe and comfortable movement
of guests and staff.
 Position service points for hot and cold food items
 Use the buffet display plan to indicate the food service points. Ensure the staff and
customer movement is uninterrupted. You can use the buffet plan to indicate staff
movement. You may like to use appropriate drawing tools to indicate the important
locations and uninterrupted staff movement.

Complete Task 8 (activity 1) Template Plan food service points for efficient and safe customer in
assessment portfolio

Activity 2: Plan an outdoor buffet.

After few months, Sarah contacted Kingsford restaurant. Sarah mentioned that she was
very happy and satisfied with the last buffet party and therefore she wanted Kingsford
Restaurant to hold another event, i,e. engagement ceremony of her daughter. This time she
wasted Kingsford Restaurant to organise the event as an outdoor buffet party.

During her conversation she mentioned that she would like to keep the menu items same
as the previous event. She would also like to invite the same number of guests to the event.

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You are now required to plan an outdoor buffet party for Sarah and complete the following
tasks:

Task 1: Plan layout and display of buffet according to type of food, occasion and theme.
 Sketch the layout of the buffet area, taking into account available space and guest flow.
 Organise food stations by category or theme, ensuring easy access and minimising
congestion.
 Design a visually appealing display that complements the occasion and theme,
incorporating various levels, textures, and colours.
Incorporate design of showpieces and decorations to enhance buffet display.
 Select materials and create designs for the showpieces and decorations, ensuring they are
food-safe and visually appealing.
 Determine the placement of showpieces and decorations within the buffet display plan.
 Allocate space for showpieces, decorations, and appropriate signage to identify dishes and
allergens.

Use an appropriate application i.e. drawing feature of word or Pencil to complete task 1 (activity 2) of
assessment portfolio

Task 2: Produce mise en place lists and buffet display plans for use of operational kitchen
personnel.
 Break down the buffet menu into individual components, listing the ingredients and
preparation steps for each dish.
 Create a mise en place list for each dish, detailing the required ingredients, equipment,
and preparation tasks.
 Develop a buffet display plan that outlines the arrangement of food items, showpieces,
decorations, and serving equipment.
 Distribute the mise en place lists and buffet display plan to the operational kitchen
personnel to ensure proper execution.

Use an appropriate application i.e. drawing feature of word or Pencil to complete task 2 (activity 2) of
assessment portfolio

Task 3: Develop equipment, service-ware and linen list required to meet buffet display plan.
 Identify the equipment needed for food preparation, cooking, and holding (e.g., chafing

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dishes, warming trays, refrigerated display units).

 Determine the service-ware requirements, such as display crockery, serving platters, and
utensils.
 Specify the linen needs for the buffet, including tablecloths, napkins, and skirting.
 Compile a comprehensive list of equipment, service- ware, and linen items required for the
buffet.
 Ensure the availability of all necessary items and
 arrange for rental or purchase if needed.

Use an appropriate application i.e. drawing feature of word or Pencil to complete task 3 (activity 2) of
assessment portfolio

Task 4: Plan food service points for efficient and safe customer and staff accessibility.
 Review the buffet display plan and identify optimal locations for food service points,
considering factors such as guest flow, congestion, and space constraints.
 Ensure sufficient space between food stations to allow for safe and comfortable movement
of guests and staff.
 Position service points for hot and cold food items
 Use the buffet display plan to indicate the food service points. Ensure the staff and
customer movement is uninterrupted. You can use the buffet plan to indicate staff
movement. You may like to use appropriate drawing tools to indicate the important
locations and uninterrupted staff movement.

Use an appropriate application i.e. drawing feature of word or Pencil to complete task 4 (activity 2) of
assessment portfolio

Assessment 3 checklist

KII Unit Code: KII4054 Gastronomy 4

Unit/s of Competency Covered in this subject

SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHKOP011 Plan and implement service of buffets

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 KAA4054 Gastronomy 4 Assessment 3

Student’s Name Student ID.

Assessor’s Name

Assessment Date/s
Skills Observation Checklist (To be completed by Assessor)

Plan and implement Comments

service of buffets
Observable skills/tasks the learner is required to demonstrate Satisfactory

Yes No
Student planned occasion, theme for indoor buffet according to requirements

Student planned occasion, theme for outdoor buffet according to requirements

Student designed menu for indoor door buffet following must be included:
meat or poultry
seafood
salads
pasta or noodles
breads
fruit and vegetables
cheese
smallgoods
dessert items
accompaniments
Student designed menu for outdoor door buffet following must be included:
meat or poultry
seafood
salads
pasta or noodles
breads
fruit and vegetables
cheese
smallgoods
dessert items
accompaniments

student Identify the dietary restrictions or specific food preferences for both
menus.

Student required to research seasonal ingredients and food items that fit within
the budget.

Student must plan layout and display of buffet according to type of food,
occasion and theme.

Student must design of showpiece and decorations to enhance buffet display.

Student required to complete the mis en place list as per the menu

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10. safely and hygienically assembles and uses service ware and equipment to serve
a range of food items.

11. Student ensures cleanliness of equipment before using it for the task.

12. supervising the food preparation according to the mis en place.

13. Ensure sufficient space between food stations to allow for safe and comfortable
movement of guests and staff.

14. Supervise display of garnishes and accompaniments to enhance visual appeal.

15. Supervise buffet service to ensure replenishment of food items and neat and
attractive display throughout buffet service period.

16. Student takes photos of each dish during the Practical Demonstration and
completes the Portfolio Template along with all the details.

ASSESSOR USE ONLY

The learner achieved the following result Satisfactory Not Yet Satisfactory
Comments

Assessor’s Signature Date

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