Assessor Resource

SITHFAB308
Provide silver service

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality organisations where silver service of food is provided, such as a 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.

This 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.

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.

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 unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

prepare for silver service and use silver service techniques to serve meals from all the major food types and for service of entrees, main courses, accompaniments, desserts and cheeses

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

provide sliver service for the full service period and for multiple service periods

work with speed and efficiency to deal with numerous silver service tasks simultaneously

integrate knowledge of organisational and traditional standards for silver service table settings.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational restaurant with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for providing silver service; this may be a:

real industry workplace

simulated industry environment such as a training restaurant servicing customers

industryrealistic ratios of service staff to customers

kitchen staff with whom the individual can interact

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

Method 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 individual providing silver service for several meals in a fine dining environment

projects that allow assessment of the individual’s ability to prepare for and provide silver service for a fine dining event, function or meeting within designated deadlines

written or oral questioning to assess knowledge of:

organisational and traditional standards for silver service table settings

features and uses of silver service utensils, equipment, table serviceware, crockery, cutlery and glassware

silver service techniques for all major food types and for entrees, main courses, accompaniments, desserts and cheeses

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHFAB305 Provide advice on Australian wines

SITHFAB306 Provide advice on imported wines

SITHFAB310 Provide advice on food and beverage matching

SITXCCS303 Provide service to customers.

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.

Required skills

communication skills to:

interact with kitchen staff in a polite, professional and friendly manner

develop rapport with chef to discuss precision timing and presentation of meals

critical thinking skills to evaluate the standard of presentation of the tables against organisational and traditional silver service standards

literacy skills to read and interpret menus to determine the table setting requirements

numeracy skills to calculate portions and quantities for individual plate service

planning and organising skills to select appropriate serviceware for a given menu and efficiently prepare tables to silver service standard in advance of the service period

problem-solving skills to identify deficiencies in table set up and make adjustments to ensure standards are met

self-management skills to manage own speed, timing and productivity

teamwork skills to work closely and harmoniously with the chef and other kitchen staff to ensure precision service of customer’s meals

technology skills to select and use silver service equipment and utensils for a given menu.

Required knowledge

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

silver service techniques for the major food types including:

cheese and dairy products

condiments and accompaniments

desserts and sweets

fish and seafood

fruits

garnishes

hors d’oeuvres and appetisers

meat and poultry

salads

sauces

vegetables

for the main food types listed above:

features and uses of silver service utensils and equipment

features and uses of different crockery, cutlery

features and uses of serviceware for garnishes and accompaniments

features and uses of different types of glassware for different beverages

mise en place requirements for silver service menu options.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

To prepare tables includes:

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

using floral decorations or bud vases.

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

communication that shows respect

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:

candles and matches or lighter

carafes for decanting red wine

condiments and accompaniments

cutlery appropriate for given menu items to be served

heated plates and hot serving utensils

service trays, platters and doilies

serving utensils

table crumber

tea and coffee service

waiter’s friend

water jugs

white cotton gloves

wine baskets.

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. 
Evaluate the presentation of tables and make adjustments before commencement of the 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 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. 
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 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

SITHFAB308 - 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

SITHFAB308 - 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: