NTISthis.com

Evidence Guide: SITHFAB018 - Provide gueridon service

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHFAB018 - Provide gueridon service

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare and maintain gueridon trolleys and equipment.

  1. Stock trolleys with clean implements, utensils and linen according to menu requirements.
  2. Polish and clean equipment according to organisational procedures and food safety procedures.
  3. Select ingredients according to menu requirements.
  4. Examine ingredients for quality and condition prior to display on the trolley.
  5. Present and display foods effectively using their colours, varieties and shapes to attract customers.
  6. Position trolleys appropriately for customers to view.
  7. Clear and clean trolleys hygienically.
Stock trolleys with clean implements, utensils and linen according to menu requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Polish and clean equipment according to organisational procedures and food safety procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients according to menu requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine ingredients for quality and condition prior to display on the trolley.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and display foods effectively using their colours, varieties and shapes to attract customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Position trolleys appropriately for customers to view.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clear and clean trolleys hygienically.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recommend and sell foods and dishes to customers.

  1. Explain dish names correctly to customers, using appropriate language and terminology, to assist them in selection.
  2. Explain the nature and features of gueridon service to customers.
  3. Name, explain and show ingredients of food items and preparation methods.
Explain dish names correctly to customers, using appropriate language and terminology, to assist them in selection.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the nature and features of gueridon service to customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Name, explain and show ingredients of food items and preparation methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and serve foods.

  1. Prepare gueridon food dishes correctly to standard recipes according to food safety procedures.
  2. Carve and serve meats, fish and poultry according to customer preferences.
  3. Prepare appropriate accompaniments and finishing ingredients.
  4. Involve customers in preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.
Prepare gueridon food dishes correctly to standard recipes according to food safety procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carve and serve meats, fish and poultry according to customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare appropriate accompaniments and finishing ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Involve customers in preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare and maintain gueridon trolleys and equipment.

1.1.Stock trolleys with clean implements, utensils and linen according to menu requirements.

1.2.Polish and clean equipment according to organisational procedures and food safety procedures.

1.3.Select ingredients according to menu requirements.

1.4.Examine ingredients for quality and condition prior to display on the trolley.

1.5.Present and display foods effectively using their colours, varieties and shapes to attract customers.

1.6.Position trolleys appropriately for customers to view.

1.7.Clear and clean trolleys hygienically.

2. Recommend and sell foods and dishes to customers.

2.1.Explain dish names correctly to customers, using appropriate language and terminology, to assist them in selection.

2.2.Explain the nature and features of gueridon service to customers.

2.3.Name, explain and show ingredients of food items and preparation methods.

3. Prepare and serve foods.

3.1.Prepare gueridon food dishes correctly to standard recipes according to food safety procedures.

3.2.Carve and serve meats, fish and poultry according to customer preferences.

3.3.Prepare appropriate accompaniments and finishing ingredients.

3.4.Involve customers in preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare and maintain gueridon trolleys and equipment.

1.1.Stock trolleys with clean implements, utensils and linen according to menu requirements.

1.2.Polish and clean equipment according to organisational procedures and food safety procedures.

1.3.Select ingredients according to menu requirements.

1.4.Examine ingredients for quality and condition prior to display on the trolley.

1.5.Present and display foods effectively using their colours, varieties and shapes to attract customers.

1.6.Position trolleys appropriately for customers to view.

1.7.Clear and clean trolleys hygienically.

2. Recommend and sell foods and dishes to customers.

2.1.Explain dish names correctly to customers, using appropriate language and terminology, to assist them in selection.

2.2.Explain the nature and features of gueridon service to customers.

2.3.Name, explain and show ingredients of food items and preparation methods.

3. Prepare and serve foods.

3.1.Prepare gueridon food dishes correctly to standard recipes according to food safety procedures.

3.2.Carve and serve meats, fish and poultry according to customer preferences.

3.3.Prepare appropriate accompaniments and finishing ingredients.

3.4.Involve customers in preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.

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.