Assessor Resource

SITHFAB018
Provide gueridon service

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the performance outcomes, skills and knowledge required to provide gueridon service in a fine dining restaurant. It requires the ability to prepare gueridon trolleys and equipment, and prepare and serve gueridon menu items.

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

It applies to experienced food and beverage attendants who work with some independence and under limited supervision. 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 and maintain gueridon trolleys and equipment.

1.1.Stock trolleys with clean implements, utensils and linen according to menu requirements.

1.2.Polish and clean equipment according to organisational procedures and food safety procedures.

1.3.Select ingredients according to menu requirements.

1.4.Examine ingredients for quality and condition prior to display on the trolley.

1.5.Present and display foods effectively using their colours, varieties and shapes to attract customers.

1.6.Position trolleys appropriately for customers to view.

1.7.Clear and clean trolleys hygienically.

2. Recommend and sell foods and dishes to customers.

2.1.Explain dish names correctly to customers, using appropriate language and terminology, to assist them in selection.

2.2.Explain the nature and features of gueridon service to customers.

2.3.Name, explain and show ingredients of food items and preparation methods.

3. Prepare and serve foods.

3.1.Prepare gueridon food dishes correctly to standard recipes according to food safety procedures.

3.2.Carve and serve meats, fish and poultry according to customer preferences.

3.3.Prepare appropriate accompaniments and finishing ingredients.

3.4.Involve customers in preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.

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 gueridon service techniques for service of entrées, main courses, desserts and cheeses over at least three service periods

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

teas or coffees

condiments, garnishes or accompaniments

flambé foods

seafood

fruits

cheese

hors d’oeuvres or appetisers

meat or poultry

petits fours

salads or vegetables

sauces

select and safely use appropriate gueridon equipment for the dishes served

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

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

historical origins of gueridon service

organisational and traditional industry standards for gueridon service

gueridon cooking, carving and service techniques for the major food types specified in the performance evidence

for the main food types specified in the performance evidence:

features and uses of gueridon trolleys

features and uses of gueridon cooking and service utensils

features and uses of service-ware for gueridon dishes

techniques for displaying foods effectively on gueridon trolleys using their colours, varieties and shapes.

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

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

small equipment:

bowls

burner

carving boards

condiments and accompaniments

cruets and pepper mills

cutlery:

main and entrée knives and forks

soup and dessert spoons

teaspoons

side knives

docket books

food service-ware:

side plates

main plates

dessert bowls

coupes

entrée plates

soup bowls

fuel

gueridon cooking and serving utensils

gueridon trolleys

lighter

linen

service crockery

serving utensils

towels for hand cleaning

stock:

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

cleaning materials and equipment:

cleaning cloths

commercial cleaning, sanitising agents and chemicals for cleaning restaurant service equipment

organisational specifications:

food menus

safety data sheets (SDS) for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of SDS

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 and maintain gueridon trolleys and equipment.

1.1.Stock trolleys with clean implements, utensils and linen according to menu requirements.

1.2.Polish and clean equipment according to organisational procedures and food safety procedures.

1.3.Select ingredients according to menu requirements.

1.4.Examine ingredients for quality and condition prior to display on the trolley.

1.5.Present and display foods effectively using their colours, varieties and shapes to attract customers.

1.6.Position trolleys appropriately for customers to view.

1.7.Clear and clean trolleys hygienically.

2. Recommend and sell foods and dishes to customers.

2.1.Explain dish names correctly to customers, using appropriate language and terminology, to assist them in selection.

2.2.Explain the nature and features of gueridon service to customers.

2.3.Name, explain and show ingredients of food items and preparation methods.

3. Prepare and serve foods.

3.1.Prepare gueridon food dishes correctly to standard recipes according to food safety procedures.

3.2.Carve and serve meats, fish and poultry according to customer preferences.

3.3.Prepare appropriate accompaniments and finishing ingredients.

3.4.Involve customers in preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.

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 gueridon service techniques for service of entrées, main courses, desserts and cheeses over at least three service periods

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

teas or coffees

condiments, garnishes or accompaniments

flambé foods

seafood

fruits

cheese

hors d’oeuvres or appetisers

meat or poultry

petits fours

salads or vegetables

sauces

select and safely use appropriate gueridon equipment for the dishes served

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

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

historical origins of gueridon service

organisational and traditional industry standards for gueridon service

gueridon cooking, carving and service techniques for the major food types specified in the performance evidence

for the main food types specified in the performance evidence:

features and uses of gueridon trolleys

features and uses of gueridon cooking and service utensils

features and uses of service-ware for gueridon dishes

techniques for displaying foods effectively on gueridon trolleys using their colours, varieties and shapes.

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

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

small equipment:

bowls

burner

carving boards

condiments and accompaniments

cruets and pepper mills

cutlery:

main and entrée knives and forks

soup and dessert spoons

teaspoons

side knives

docket books

food service-ware:

side plates

main plates

dessert bowls

coupes

entrée plates

soup bowls

fuel

gueridon cooking and serving utensils

gueridon trolleys

lighter

linen

service crockery

serving utensils

towels for hand cleaning

stock:

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

cleaning materials and equipment:

cleaning cloths

commercial cleaning, sanitising agents and chemicals for cleaning restaurant service equipment

organisational specifications:

food menus

safety data sheets (SDS) for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of SDS

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
Stock trolleys with clean implements, utensils and linen according to menu requirements. 
Polish and clean equipment according to organisational procedures and food safety procedures. 
Select ingredients according to menu requirements. 
Examine ingredients for quality and condition prior to display on the trolley. 
Present and display foods effectively using their colours, varieties and shapes to attract customers. 
Position trolleys appropriately for customers to view. 
Clear and clean trolleys hygienically. 
Explain dish names correctly to customers, using appropriate language and terminology, to assist them in selection. 
Explain the nature and features of gueridon service to customers. 
Name, explain and show ingredients of food items and preparation methods. 
Prepare gueridon food dishes correctly to standard recipes according to food safety procedures. 
Carve and serve meats, fish and poultry according to customer preferences. 
Prepare appropriate accompaniments and finishing ingredients. 
Involve customers in preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions. 

Forms

Assessment Cover Sheet

SITHFAB018 - Provide gueridon 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:

Signature:

Date:


Assessment Record Sheet

SITHFAB018 - Provide gueridon 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: