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.