Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB311 Mapping and Delivery Guide
Provide gueridon service
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB311 - Provide gueridon service |
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Description | 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 to prepare and serve gueridon menu items. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality organisations where gueridon service of food is provided, such as a 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101 Use hygienic practices for food safety | ||
Competency Field |
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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