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Evidence Guide: SITHFAB018A - Provide silver 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

 

SITHFAB018A - Provide silver service

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

Prepare tables for silver service.

  1. Prepare tables to silver service standard, with the appropriate equipment and utensils for a given menu.
  2. Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware.
  3. Change cutlery on the table in silver service style and at the appropriate time, to suit the customer's choice of menu items.
Prepare tables to silver service standard, with the appropriate equipment and utensils for a given menu.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Change cutlery on the table in silver service style and at the appropriate time, to suit the customer's choice of menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work in cooperation with kitchen staff.

  1. Liaise with kitchen staff to ensure correct preparation, presentation and timing of meals.
  2. Establish an appropriate relationship between the chef and serving staff to ensure silver service between the kitchen and dining room is maintained effectively.
Liaise with kitchen staff to ensure correct preparation, presentation and timing of meals.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish an appropriate relationship between the chef and serving staff to ensure silver service between the kitchen and dining room is maintained effectively.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use silver service techniques to serve meals.

  1. Select correct utensils and equipment for silver service.
  2. Balance servers correctly and position them appropriately at the table for silver service.
  3. Serve food items correctly, using the appropriate silver service techniques.
  4. Portion and place food and condiments correctly, based on advice from kitchen or head waiter.
  5. Handle hot dishes carefully and provide advice to customers.
Select correct utensils and equipment for silver service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Balance servers correctly and position them appropriately at the table for silver service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve food items correctly, using the appropriate silver service techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and place food and condiments correctly, based on advice from kitchen or head waiter.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle hot dishes carefully and provide advice to customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 for silver service and use silver service techniques to serve a variety of meals from all the major food groups, including service of entrees, main courses, accompaniments, desserts and cheeses and include all major food groups

knowledge of the importance of timing in silver service

provision of service across a full service period on various food service occasions to address a range of contexts and food 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 silver service and authentic food items

application of skills under normal workplace conditions, including industry realistic ratios of customers to staff for silver service.

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 silver service for several meals in a commercial dining environment

written or oral questions to test knowledge of protocol, hygiene and safety aspects of silver 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:

SITHFAB011A Develop and update food and beverage knowledge

SITHFAB013A Provide specialist advice on food

SITHFAB325A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines

SITHFAB017A Provide gueridon service.

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.

Required Skills and Knowledge

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:

silver service techniques for all types of food

safety work practices and hygiene issues in relation to silver service

customer service and communication skills to liaise with other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication

numeracy skills to calculate portions and quantities.

The following knowledge must be assessed as part of this unit:

product knowledge in relation to silver service offered, appropriate to the enterprise

special issues affecting delivery and coordination of full silver service

silver service equipment and set ups.

Range Statement

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.

Prepare tables includes:

selecting and setting up linen, glassware, cutlery and crockery according to menu requirements

polishing cutlery, glassware and crockery

folding napkins

using floral decorations or bud vases

chair placement.

An appropriate relationship between the chef and food service staff includes:

good and respectful communication

identification of particular needs and problems

timely lodgement of orders and requests to allow for preparation and garnishing of menu items.

Utensils and equipment for silver service include:

white cotton gloves

linen tablecloths and napkins

cutlery appropriate for given menu items to be served

wine baskets

service trays, platters and doilies

service cloths for wine service

heated plates and hot serving utensils

serving utensils

floral arrangements or bud vases

waiter's friend

carafes for decanting red wine

candles and matches or lighter

water jugs

gueridon

condiments and accompaniments

tea and coffee service

table crumber.

Food items to be served include:

meat and poultry

fish and seafood

hors d'oeuvres and appetisers

desserts and sweets

condiments and accompaniments

sauces

garnishes

cheese and dairy products

fruits

salads

vegetables

specialist items or cuisine.