SITHFAB036 — Provide advice on food

Elements & performance criteria

Performance evidence

• discuss the characteristics of each of the major food types listed in the knowledge evidence with at least three different customers
• use the correct application of each of the following sensory evaluation techniques on at least one occasion to evaluate food: smell or nose appraisal, taste appraisal, visual appraisal
• provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences
• maintain and continuously extend personal knowledge of the major food types listed in the knowledge evidence on at least one occasion to enhance workplace activities.

Knowledge evidence

• major food types and their characteristics: appetisers, cheeses, fruits and vegetables, meat, fish and seafood, salads, sauces and accompaniments, soups, sweets and desserts
• information relating to the above major food types: ingredients, major suppliers, methods of preparation, cooking and production, origins and cultural background and issues, presentation styles, service styles, suitability for different customers, typical or suitable accompaniments and garnishes
• past, current and emerging trends in the Australian food industry: contemporary eating habits, cultural and ethnic influences, media influence, seasonal and popular influences
• current information on: food and beverage festivals, organisation: menus and specials, promotional activities, trends, typical foods and wines of the local area
• meaning of: drug-food interactions, food allergy, food intolerance, genetically modified foods
• organisational activities for which knowledge of major food types is required: conducting product tastings, providing product advice and selling food to customers, selecting or assisting with selection of products from suppliers, writing or providing input into menus
• groups that have specific dietary requirements to be considered: infants, children and adolescents, older people, people from specific cultural or religious groups, people with particular nutritional requirements
• business considerations in the provision of information and advice on food: current stock, profitability requirements, responsible service of alcohol
• formal and informal research methods to extend and update knowledge
• key health and legal consequences of failing to address special dietary requirements
• primary components of Australian Dietary Guidelines including those for children, adolescents and older Australians.

Foundation skills

• Reading skills: comprehend detailed product information, promotional material, menus, recipes and reviews about cuisines.
• Writing skills: summarise notes on customer feedback to inform own knowledge and menu development, and record information in basic documents, information sheets and files.
• Oral communication skills: interact effectively with diverse customers to listen to their preferences, discuss menu items using language appropriate to their knowledge, and provide advice about food selections.
• Learning skills: review own knowledge of foods and food service trends and participate in activities that continuously update it.
• Problem-solving skills: recognise customer preferences and adjust advice to take account of them.
• Technology skills: research information on food and food trends.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing SITHFAB036