The Introduction to buffet service credential covers the skills and knowledge required when learning the art of meal planning and preparation for buffets.

The Introduction to buffet service comprises of 4 micro-credential stacked course of learning, followed by a completion of assessment tasks at the end of each skill level, to test the learner’s knowledge and understanding.

Course Series: 1 of  4

Course Award: Micro-Credential 

Course Duration: 5 Hours Course 

Complexity: Foundation

It comprises 9  lessons of learning,  followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in: 

  • Selecting ingredients and food production planning for buffets
  • The importance of maintaining cost control to ensure profitability. 
  • Maintaining quality control in buffet and maintaining organisational standards




Course curriculum

  • 1

    Introduction

    • Introduction to buffet service
  • 2

    Lesson 1

    • Recipes, calculations and production
  • 3

    Lesson 2

    • Cost control and business profitability

  • 4

    Lesson 3

    • Identify and select ingredients
  • 5

    Lesson 4

    • Safe food handling
  • 6

    Lesson 5

    • Kitchen hygiene

  • 7

    Lesson 6

    • Quality control at the buffet
  • 8

    Lesson 7

    • Portion and plate dishes
  • 9

    Lesson 8

    • Serve food according to organisational standards
  • 10

    Chapter 9

    • Maximise profit and reduce waste
  • 11

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 12

    The boring stuff

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