Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHFAB017A Mapping and Delivery Guide
Provide gueridon service

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHFAB017A - Provide gueridon service
Description This unit describes the performance outcomes, skills and knowledge required to provide gueridon service in a restaurant. The unit has strong links to other specialist food and beverage units.A range of food and beverage items must be served on various food service occasions. This range will vary according to the enterprise but must include service of entrees, main courses, accompaniments, desserts and cheeses and include all major food groups.Some States and Territories will have legislative requirements in relation to service of alcohol.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to all establishments where gueridon service is offered. It generally reflects the role undertaken by an experienced waiter in a fine-dining restaurant who operates with significant autonomy and may be responsible for the supervision of other team members.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITHFAB003A Serve food and beverage to customersSITHFAB004A Provide food and beverage serviceSITHFAB018A Provide silver serviceSITXOHS002A Follow workplace hygiene procedures.
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
Elements of Competency Performance Criteria              
Element: Prepare and maintain gueridon trolleys and equipment.
  • Stock trolleys and display them correctly with clean implements, utensils and linen.
  • Polish and clean equipment according to enterprise standards and hygiene requirements.
  • Select food, alcohol and other ingredients according to menu and service 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.
  • Use promotional materials appropriately on trolleys.
  • Position trolleys appropriately for customers to view.
  • Clear trolleys and clean them hygienically and at the appropriate time.
       
Element: Recommend and sell foods and dishes to customers.
  • Explain dish names correctly to customers, using appropriate language and terminology, to assist them in the selections of foods.
  • Explain the nature and features of gueridon service to customers in clear, simple language as required.
  • Name, explain and show ingredients of items and preparation methods correctly to customers to assist them in making selections.
       
Element: Prepare and serve foods.
  • Prepare gueridon food dishes correctly to standard recipes according to hygiene and safety procedures.
  • Carve and serve meats, fish and poultry as required according to customer preferences.
  • Prepare appropriate accompaniments and finishing ingredients correctly.
  • Involve customers in the preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.
       


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, 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 fully-equipped, 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 third-party workplace reports of on-the-job performance by the candidate.

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

SITHFAB005A Provide table service of alcoholic beverages

SITHFAB011A Develop and update food and beverage knowledge

SITHFAB013A Provide specialist advice on food

SITHFAB325A Provide specialised advice on Australian 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.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

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.

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.

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 and display them correctly with clean implements, utensils and linen. 
Polish and clean equipment according to enterprise standards and hygiene requirements. 
Select food, alcohol and other ingredients according to menu and service 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. 
Use promotional materials appropriately on trolleys. 
Position trolleys appropriately for customers to view. 
Clear trolleys and clean them hygienically and at the appropriate time. 
Explain dish names correctly to customers, using appropriate language and terminology, to assist them in the selections of foods. 
Explain the nature and features of gueridon service to customers in clear, simple language as required. 
Name, explain and show ingredients of items and preparation methods correctly to customers to assist them in making selections. 
Prepare gueridon food dishes correctly to standard recipes according to hygiene and safety procedures. 
Carve and serve meats, fish and poultry as required according to customer preferences. 
Prepare appropriate accompaniments and finishing ingredients correctly. 
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

SITHFAB017A - 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

SITHFAB017A - 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: