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.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare for and use gueridon service techniques for service of entrées, main courses, desserts and cheeses over at least three service periods

serve meals from each of the following major food types at least once using silver service techniques during the above service periods:

teas or coffees

condiments, garnishes or accompaniments

flambé foods

seafood

fruits

cheese

hors d’oeuvres or appetisers

meat or poultry

petits fours

salads or vegetables

sauces

select and safely use appropriate gueridon equipment for the dishes served

work to commercially-realistic timeframes and demonstrate ability to deal with multiple gueridon service tasks simultaneously.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

historical origins of gueridon service

organisational and traditional industry standards for gueridon service

gueridon cooking, carving and service techniques for the major food types specified in the performance evidence

for the main food types specified in the performance evidence:

features and uses of gueridon trolleys

features and uses of gueridon cooking and service utensils

features and uses of service-ware for gueridon dishes

techniques for displaying foods effectively on gueridon trolleys using their colours, varieties and shapes.

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.

Hospitality

Food and Beverage