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 nonverbal 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 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 fullyequipped 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 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 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 and SITHFABA Provide specialised advice on imported wines

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

SITHFABA Provide gueridon service

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

Prepare tables includes:

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

Utensils and equipment for silver service include:

Food items to be served include: