Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Prepare and maintain gueridon trolleys and equipment.
  2. Recommend and sell foods and dishes to customers.
  3. Prepare and serve foods.

Required Skills

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

safe work practices and hygiene issues relating to gueridon service

food trolley display techniques

gueridon cooking and carving techniques for all major food groups and menu items

numeracy skills to calculate portions and quantities for making salads and sauces

The following knowledge must be assessed as part of this unit

origins and purpose of gueridon service

ranges and styles of service available

uses and functions of trolleys and equipment

Evidence Required

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 and serve a range of foods from the gueridon trolley including preparation of entrees main courses accompaniments desserts cheeses and beverages

ability to use equipment safely hygienically and according to manufacturer instructions

assessment on more than one occasion to address the required range of food and beverage items

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fullyequipped operational restaurant or dining area as defined in the Assessment Guidelines

use of suitable equipment for gueridon service using authentic food and beverage items including gueridon trolley burner lighter and fuel and cooking and serving utensils

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 gueridon service in a commercial dining environment

written or oral questions to test knowledge of OHS issues or cultural aspects of gueridon service

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

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

SITHFABA Provide table service of alcoholic beverages

SITHFAB005A Provide table service of alcoholic beverages

SITHFABA Develop and update food and beverage knowledge

SITHFAB011A Develop and update food and beverage knowledge

SITHFABA Provide specialist advice on food

SITHFAB013A Provide specialist advice on food

SITHFABA Provide specialised advice on Australian wines

SITHFAB325A Provide specialised advice on Australian wines

SITHFABA Provide specialised advice on imported wines

SITHFAB326A Provide specialised advice on imported wines.

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


Range Statement

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.

Trolleys include those set up for:

desserts

flambé

salads

hors d'oeuvres

smoked salmon and meats to be carved.

Equipment includes:

flatware (cutlery)

carving boards

cooking and serving cutlery

linen

service crockery

fuel

towel for hand cleaning

lighter

burner

trolleys

bowls.

Promotional materials include:

wine lists

menus or recipes

advertising cards, flyers or brochures.

Items to be served include:

meat and poultry

fish and seafood

hors d'oeuvres and appetisers

desserts and sweets

condiments and accompaniments

sauces

garnishes

cheeses and dairy products

fruits

salads

wines

spirits

coffees

petits fours

cigars.