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.