Assessor Resource

SITHFAB018A
Provide silver service

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to all establishments where full silver service is provided. It generally reflects the role undertaken by an experienced waiter in a fine-dining restaurant who operates with significant autonomy and may be responsible for the supervision of other team members.

This unit describes the performance outcomes, skills and knowledge required to provide full silver service in a restaurant. The unit has strong links to other specialist food and beverage units.

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 served at the table rather than being ready plated in the kitchen. Menu items may either be prepared in the kitchen or at the table.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

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

Prerequisites

This unit must be assessed after the following prerequisite units:

SITHFAB003A Serve food and beverage to customers

SITHFAB004A Provide food and beverage service

SITXOHS002A Follow workplace hygiene procedures.


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.




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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare for silver service and use silver service techniques to serve a variety of meals from all the major food groups, including service of entrees, main courses, accompaniments, desserts and cheeses and include all major food groups

knowledge of the importance of timing in silver service

provision of service across a full service period on various food service occasions to address a range of contexts and food items.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully-equipped, operational restaurant or dining area as defined in the Assessment Guidelines

use of suitable equipment for silver service and authentic food items

application of skills under normal workplace conditions, including industry realistic ratios of customers to staff for silver service.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate providing silver service for several meals in a commercial dining environment

written or oral questions to test knowledge of protocol, hygiene and safety aspects of silver service

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHFAB011A Develop and update food and beverage knowledge

SITHFAB013A Provide specialist advice on food

SITHFAB325A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines

SITHFAB017A Provide gueridon service.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

silver service techniques for all types of food

safety work practices and hygiene issues in relation to silver service

customer service and communication skills to liaise with other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication

numeracy skills to calculate portions and quantities.

The following knowledge must be assessed as part of this unit:

product knowledge in relation to silver service offered, appropriate to the enterprise

special issues affecting delivery and coordination of full silver service

silver service equipment and set ups.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Prepare tables includes:

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

polishing cutlery, glassware and crockery

folding napkins

using floral decorations or bud vases

chair placement.

An appropriate relationship between the chef and food service staff includes:

good and respectful communication

identification of particular needs and problems

timely lodgement of orders and requests to allow for preparation and garnishing of menu items.

Utensils and equipment for silver service include:

white cotton gloves

linen tablecloths and napkins

cutlery appropriate for given menu items to be served

wine baskets

service trays, platters and doilies

service cloths for wine service

heated plates and hot serving utensils

serving utensils

floral arrangements or bud vases

waiter's friend

carafes for decanting red wine

candles and matches or lighter

water jugs

gueridon

condiments and accompaniments

tea and coffee service

table crumber.

Food items to be served include:

meat and poultry

fish and seafood

hors d'oeuvres and appetisers

desserts and sweets

condiments and accompaniments

sauces

garnishes

cheese and dairy products

fruits

salads

vegetables

specialist items or cuisine.

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 a given menu. 
Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware. 
Change cutlery on the table in silver service style and at the appropriate time, to suit the customer's choice of menu items. 
Liaise with kitchen staff to ensure correct preparation, presentation and timing of meals. 
Establish an appropriate relationship between the chef and serving staff to ensure silver service between the kitchen and dining room is maintained effectively. 
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 the 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

SITHFAB018A - 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:

Signature:

Date:


Assessment Record Sheet

SITHFAB018A - 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: