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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.

Performance Evidence

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.


Knowledge Evidence

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.