SITHFAB016
Provide advice on food
This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.
Our SITHFAB016 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).
$15.00 inc GST
Unit information about the SITHFAB016 training material in this resource
SITHFAB016 information from training.gov.au.
Application
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs.
It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.
Unit mapping information
SITHFAB309 Provide advice on food
Licensing, legislative, regulatory or certification requirements
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Foundation skills
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.
Unit sector or competency field
Hospitality—Food and Beverage
Prerequisite, co-requisite or interdependent assessment of units
Not applicable
Assessment conditions
Skills must be demonstrated in an operational restaurant or food and beverage outlet. This can be:
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an industry workplace
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a simulated industry environment
Assessment must ensure access to:
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stock:
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ingredients to prepare meals from all the major food types and for entrees, main courses, accompaniments, desserts and cheeses
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Dietary Guidelines for Australians
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organisational specifications:
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current food and cuisine product information in:
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descriptive menus
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recipes
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media reviews
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information databases
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promotional information
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food menus
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kitchen staff with whom the individual can interact
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industry-realistic ratio of service staff to customers; these can be:
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customers in an industry workplace during the assessment process; or
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individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation
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Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
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have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency