Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB015 Mapping and Delivery Guide
Provide silver service
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB015 - Provide silver service |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | 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.The unit applies to hospitality organisations where silver service of food is provided, such as à 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.The 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational food and beverage outlet. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: fixtures and large equipment: minimum of 15 chairs minimum of five tables small equipment: bread baskets butter dishes candles and matches or lighter carafes for decanting wine condiments and accompaniments cruets and pepper mills cutlery appropriate for designated menu items to be served docket books food service-ware: side plates main plates dessert bowls coupes entrée plates soup bowls heated plates and hot serving utensils linen/table dressing: tablecloths overlays placemats napkins/serviettes milk and sugar containers service trays, platters and doilies service cloths for wine service serving utensils standard range of glassware for the service of alcoholic and non-alcoholic beverages table crumber tea and coffee service-ware waiter’s friend water jugs white cotton gloves wine baskets stock: meals from all the major food types, and for entrees, main courses, accompaniments, desserts and cheeses wide commercial range of alcoholic and non-alcoholic beverages organisational specifications: food and beverage menus kitchen staff with whom the individual can interact industry-realistic ratio of service staff to customers; these can be: customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Food and Beverage |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare tables for silver service. |
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Element: Work in cooperation with kitchen staff. |
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Element: Use silver service techniques to serve meals. |
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