Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB018 Mapping and Delivery Guide
Provide gueridon service
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB018 - Provide gueridon service |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to provide gueridon service in a fine dining restaurant. It requires the ability to prepare gueridon trolleys and equipment, and prepare and serve gueridon menu items.The unit applies to hospitality organisations where gueridon service of food is provided, such as à la carte or fine-dining restaurants.It applies to experienced food and beverage attendants who work with some independence and under limited supervision. 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 restaurant or food and beverage outlet. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: small equipment: bowls burner carving boards condiments and accompaniments cruets and pepper mills cutlery: main and entrée knives and forks soup and dessert spoons teaspoons side knives docket books food service-ware: side plates main plates dessert bowls coupes entrée plates soup bowls fuel gueridon cooking and serving utensils gueridon trolleys lighter linen service crockery serving utensils towels for hand cleaning stock: meals from all the major food types and for entrées, main courses, accompaniments, desserts and cheeses cleaning materials and equipment: cleaning cloths commercial cleaning, sanitising agents and chemicals for cleaning restaurant service equipment organisational specifications: food menus safety data sheets (SDS) for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of SDS 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 and maintain gueridon trolleys and equipment. |
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Element: Recommend and sell foods and dishes to customers. |
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Element: Prepare and serve foods. |
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