Assessor Resource

SITHFAB015
Provide silver service

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the performance outcomes, skills and knowledge required to provide full silver service in a fine-dining restaurant. It requires the ability to prepare tables for silver service and use silver service techniques to serve meals.

The unit applies to hospitality organisations where silver service of food is provided, such as à la carte or fine-dining restaurants.

Silver service standard refers to superior table service in a fine-dining setting where diners are provided with a high level of personalised attention and table service. Some menu items may also be prepared and served at the table rather than being ready plated in the kitchen.

The unit applies to senior food and beverage attendants who operate independently or with limited guidance from others. They may provide operational advice and support to team members.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare tables for silver service.

1.1.Prepare tables to silver service standard, with the appropriate equipment and utensils for designated menu.

1.2.Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware.

1.3.Evaluate the presentation of tables and make adjustments before commencing service period.

1.4.Change cutlery on the table in silver service style and at the appropriate time, to suit customer choice of menu items.

2. Work in cooperation with kitchen staff.

2.1.Liaise with kitchen staff in a professional manner to ensure correct preparation, presentation and timing of meals.

2.2.Establish appropriate relationship with chef to ensure that silver service between the kitchen and dining room is maintained effectively.

3. Use silver service techniques to serve meals.

3.1.Complete mise en place requirements for silver service menu options.

3.2.Select correct utensils and equipment for silver service.

3.3.Balance servers correctly and position them appropriately at the table for silver service.

3.4.Serve food items correctly, using appropriate silver service techniques.

3.5.Portion and place food and condiments correctly, based on advice from kitchen or head waiter.

3.6.Handle hot dishes carefully and provide advice to customers.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare for and use silver service techniques for service of entrées, main courses, desserts and cheeses over three service periods

serve meals from each of the following major food types using silver service techniques during the above service periods:

cheese or dairy products

condiments and accompaniments

dessert

seafood

fruits

garnishes

hors d’oeuvres or appetisers

meat or poultry

salads

sauces

vegetables

select and use the correct sliver service utensils, equipment, table service-ware, crockery, cutlery and glassware for the dishes and beverages served

work to commercially-realistic timeframes and demonstrate ability to deal with multiple silver service tasks simultaneously.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

processes involved in preparing tables for silver service:

folding napkins

placing chairs in correct position

polishing cutlery, glassware and crockery

selecting and setting up linen, glassware, cutlery and crockery according to menu requirements

organisational and traditional industry standards for silver service table setting of glassware, crockery and cutlery

silver service techniques for the major food types specified in the performance evidence

features and uses of the following items for each of the main food types specified in the Performance Evidence:

silver service utensils and equipment

different crockery and cutlery

service-ware for garnishes and accompaniments

features and uses of different types of glassware for different beverages

mise en place requirements for silver service menu options.

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

minimum of 15 chairs

minimum of five tables

small equipment:

bread baskets

butter dishes

candles and matches or lighter

carafes for decanting wine

condiments and accompaniments

cruets and pepper mills

cutlery appropriate for designated menu items to be served

docket books

food service-ware:

side plates

main plates

dessert bowls

coupes

entrée plates

soup bowls

heated plates and hot serving utensils

linen/table dressing:

tablecloths

overlays

placemats

napkins/serviettes

milk and sugar containers

service trays, platters and doilies

service cloths for wine service

serving utensils

standard range of glassware for the service of alcoholic and non-alcoholic beverages

table crumber

tea and coffee service-ware

waiter’s friend

water jugs

white cotton gloves

wine baskets

stock:

meals from all the major food types, and for entrees, main courses, accompaniments, desserts and cheeses

wide commercial range of alcoholic and non-alcoholic beverages

organisational specifications:

food and beverage menus

kitchen staff with whom the individual can interact

industry-realistic ratio of service staff to customers; these can be:

customers in an industry workplace during the assessment process; or

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.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare tables for silver service.

1.1.Prepare tables to silver service standard, with the appropriate equipment and utensils for designated menu.

1.2.Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware.

1.3.Evaluate the presentation of tables and make adjustments before commencing service period.

1.4.Change cutlery on the table in silver service style and at the appropriate time, to suit customer choice of menu items.

2. Work in cooperation with kitchen staff.

2.1.Liaise with kitchen staff in a professional manner to ensure correct preparation, presentation and timing of meals.

2.2.Establish appropriate relationship with chef to ensure that silver service between the kitchen and dining room is maintained effectively.

3. Use silver service techniques to serve meals.

3.1.Complete mise en place requirements for silver service menu options.

3.2.Select correct utensils and equipment for silver service.

3.3.Balance servers correctly and position them appropriately at the table for silver service.

3.4.Serve food items correctly, using appropriate silver service techniques.

3.5.Portion and place food and condiments correctly, based on advice from kitchen or head waiter.

3.6.Handle hot dishes carefully and provide advice to customers.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare for and use silver service techniques for service of entrées, main courses, desserts and cheeses over three service periods

serve meals from each of the following major food types using silver service techniques during the above service periods:

cheese or dairy products

condiments and accompaniments

dessert

seafood

fruits

garnishes

hors d’oeuvres or appetisers

meat or poultry

salads

sauces

vegetables

select and use the correct sliver service utensils, equipment, table service-ware, crockery, cutlery and glassware for the dishes and beverages served

work to commercially-realistic timeframes and demonstrate ability to deal with multiple silver service tasks simultaneously.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

processes involved in preparing tables for silver service:

folding napkins

placing chairs in correct position

polishing cutlery, glassware and crockery

selecting and setting up linen, glassware, cutlery and crockery according to menu requirements

organisational and traditional industry standards for silver service table setting of glassware, crockery and cutlery

silver service techniques for the major food types specified in the performance evidence

features and uses of the following items for each of the main food types specified in the Performance Evidence:

silver service utensils and equipment

different crockery and cutlery

service-ware for garnishes and accompaniments

features and uses of different types of glassware for different beverages

mise en place requirements for silver service menu options.

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

minimum of 15 chairs

minimum of five tables

small equipment:

bread baskets

butter dishes

candles and matches or lighter

carafes for decanting wine

condiments and accompaniments

cruets and pepper mills

cutlery appropriate for designated menu items to be served

docket books

food service-ware:

side plates

main plates

dessert bowls

coupes

entrée plates

soup bowls

heated plates and hot serving utensils

linen/table dressing:

tablecloths

overlays

placemats

napkins/serviettes

milk and sugar containers

service trays, platters and doilies

service cloths for wine service

serving utensils

standard range of glassware for the service of alcoholic and non-alcoholic beverages

table crumber

tea and coffee service-ware

waiter’s friend

water jugs

white cotton gloves

wine baskets

stock:

meals from all the major food types, and for entrees, main courses, accompaniments, desserts and cheeses

wide commercial range of alcoholic and non-alcoholic beverages

organisational specifications:

food and beverage menus

kitchen staff with whom the individual can interact

industry-realistic ratio of service staff to customers; these can be:

customers in an industry workplace during the assessment process; or

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.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Prepare tables to silver service standard, with the appropriate equipment and utensils for designated menu. 
Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware. 
Evaluate the presentation of tables and make adjustments before commencing service period. 
Change cutlery on the table in silver service style and at the appropriate time, to suit customer choice of menu items. 
Liaise with kitchen staff in a professional manner to ensure correct preparation, presentation and timing of meals. 
Establish appropriate relationship with chef to ensure that silver service between the kitchen and dining room is maintained effectively. 
Complete mise en place requirements for silver service menu options. 
Select correct utensils and equipment for silver service. 
Balance servers correctly and position them appropriately at the table for silver service. 
Serve food items correctly, using appropriate silver service techniques. 
Portion and place food and condiments correctly, based on advice from kitchen or head waiter. 
Handle hot dishes carefully and provide advice to customers. 

Forms

Assessment Cover Sheet

SITHFAB015 - Provide silver service
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

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Date:


Assessment Record Sheet

SITHFAB015 - Provide silver service

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: