The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

prepare for silver service and use silver service techniques to serve meals from all the major food types and for service of entrees, main courses, accompaniments, desserts and cheeses

select and use the correct sliver service utensils, equipment, table serviceware, crockery, cutlery and glassware for the dishes and beverages served

provide sliver service for the full service period and for multiple service periods

work with speed and efficiency to deal with numerous silver service tasks simultaneously

integrate knowledge of organisational and traditional standards for silver service table settings.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational restaurant with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for providing silver service; this may be a:

real industry workplace

simulated industry environment such as a training restaurant servicing customers

industryrealistic ratios of service staff to customers

kitchen staff with whom the individual can interact

meals from all the major food types and for entrees, main courses, accompaniments, desserts and cheeses.

Method 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 individual providing silver service for several meals in a fine dining environment

projects that allow assessment of the individual’s ability to prepare for and provide silver service for a fine dining event, function or meeting within designated deadlines

written or oral questioning to assess knowledge of:

organisational and traditional standards for silver service table settings

features and uses of silver service utensils, equipment, table serviceware, crockery, cutlery and glassware

silver service techniques for all major food types and for entrees, main courses, accompaniments, desserts and cheeses

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHFAB305 Provide advice on Australian wines

SITHFAB306 Provide advice on imported wines

SITHFAB310 Provide advice on food and beverage matching

SITXCCS303 Provide service to customers.

Required skills

communication skills to:

interact with kitchen staff in a polite, professional and friendly manner

develop rapport with chef to discuss precision timing and presentation of meals

critical thinking skills to evaluate the standard of presentation of the tables against organisational and traditional silver service standards

literacy skills to read and interpret menus to determine the table setting requirements

numeracy skills to calculate portions and quantities for individual plate service

planning and organising skills to select appropriate serviceware for a given menu and efficiently prepare tables to silver service standard in advance of the service period

problem-solving skills to identify deficiencies in table set up and make adjustments to ensure standards are met

self-management skills to manage own speed, timing and productivity

teamwork skills to work closely and harmoniously with the chef and other kitchen staff to ensure precision service of customer’s meals

technology skills to select and use silver service equipment and utensils for a given menu.

Required knowledge

organisational and traditional industry standards for silver service table setting of glassware, crockery and cutlery

silver service techniques for the major food types including:

cheese and dairy products

condiments and accompaniments

desserts and sweets

fish and seafood

fruits

garnishes

hors d’oeuvres and appetisers

meat and poultry

salads

sauces

vegetables

for the main food types listed above:

features and uses of silver service utensils and equipment

features and uses of different crockery, cutlery

features and uses of serviceware for garnishes and accompaniments

features and uses of different types of glassware for different beverages

mise en place requirements for silver service menu options.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

To prepare tables includes:

folding napkins

placing chairs in correct position

polishing cutlery, glassware and crockery

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

using floral decorations or bud vases.

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

communication that shows respect

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:

candles and matches or lighter

carafes for decanting red wine

condiments and accompaniments

cutlery appropriate for given menu items to be served

heated plates and hot serving utensils

service trays, platters and doilies

serving utensils

table crumber

tea and coffee service

waiter’s friend

water jugs

white cotton gloves

wine baskets.