Assessor Resource

SITHFAB311
Provide gueridon service

Assessment tool

Version 1.0
Issue Date: April 2024


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

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 to prepare and serve gueridon menu items.

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

select and safely use gueridon equipment for the dishes served

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

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

integrate knowledge of:

organisational and traditional industry standards for gueridon service

gueridon cooking, carving and service techniques

features and uses of gueridon trolleys and display techniques for gueridon dishes.

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 gueridon 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

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 gueridon service for several meals in a fine dining environment

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

written or oral questioning to assess knowledge of:

organisational and traditional industry standards for gueridon service

gueridon cooking, carving and service techniques

features and uses of gueridon trolleys and display techniques for gueridon dishes

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:

SITHFAB308 Provide silver service

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

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

communication skills to:

interact with customers to explain gueridon service and menu items

develop rapport with customers and sell appropriate menu items

critical thinking skills to evaluate the presentation of the gueridon trolley against traditional industry service standards

literacy skills to read and interpret menus to determine the gueridon service requirements

numeracy skills to calculate ingredients for gueridon menu items and serving portions for individual customers

planning and organising skills to select appropriate gueridon equipment and ingredients for a given menu and efficiently prepare in advance of the service period

problem-solving skills to identify deficiencies in equipment and ingredients and make adjustments to ensure standards are met

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

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

Required knowledge

The following knowledge must be assessed as part 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 including:

cheese and dairy products

coffees

condiments and accompaniments

desserts

flambé foods

fish and seafood

fruits

garnishes

hors d’oeuvres and appetisers

meat and poultry

petits fours

salads

sauces

vegetables

for the main food types listed above:

features and uses of gueridon trolleys

features and uses of gueridon cooking and service utensils

features and uses of serviceware for gueridon dishes

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

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.

Equipment includes:

bowls

burner

carving boards

cutlery

fuel

gueridon cooking and serving utensils

gueridon trolleys

lighter

linen

service crockery

towels for hand cleaning.

Promotional materials include:

advertising cards, flyers or brochures

menus or recipes

wine lists.

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 standards 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. 
Display promotional materials on trolleys. 
Position trolleys appropriately for customers to view. 
Clear trolleys and clean them 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 the preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions. 

Forms

Assessment Cover Sheet

SITHFAB311 - 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

SITHFAB311 - 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: