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Evidence Guide: SITHFAB311 - 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

 

SITHFAB311 - 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 standards 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. Display promotional materials on trolleys.
  7. Position trolleys appropriately for customers to view.
  8. Clear trolleys and clean them hygienically.
Stock trolleys with clean implements, utensils and linen according to menu requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

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Select ingredients according to menu requirements.

Completed
Date:

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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:

 

 

 

 

 

 

 

Display promotional materials on trolleys.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Position trolleys appropriately for customers to view.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clear trolleys and clean them 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
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Explain the nature and features of gueridon service to customers.

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

Completed
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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 the 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 the 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

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

select and safely use gueridon equipment for the dishes served

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

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

integrate knowledge of:

organisational and traditional industry standards for gueridon service

gueridon cooking, carving and service techniques

features and uses of gueridon trolleys and display techniques for gueridon dishes.

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 gueridon 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

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 gueridon service for several meals in a fine dining environment

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

written or oral questioning to assess knowledge of:

organisational and traditional industry standards for gueridon service

gueridon cooking, carving and service techniques

features and uses of gueridon trolleys and display techniques for gueridon dishes

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:

SITHFAB308 Provide silver service

SITHFAB310 Provide advice on food and beverage matching

SITXCCS303 Provide service to customers.

Required Skills and Knowledge

Required skills

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

communication skills to:

interact with customers to explain gueridon service and menu items

develop rapport with customers and sell appropriate menu items

critical thinking skills to evaluate the presentation of the gueridon trolley against traditional industry service standards

literacy skills to read and interpret menus to determine the gueridon service requirements

numeracy skills to calculate ingredients for gueridon menu items and serving portions for individual customers

planning and organising skills to select appropriate gueridon equipment and ingredients for a given menu and efficiently prepare in advance of the service period

problem-solving skills to identify deficiencies in equipment and ingredients and make adjustments to ensure standards are met

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

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

Required knowledge

The following knowledge must be assessed as part 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 including:

cheese and dairy products

coffees

condiments and accompaniments

desserts

flambé foods

fish and seafood

fruits

garnishes

hors d’oeuvres and appetisers

meat and poultry

petits fours

salads

sauces

vegetables

for the main food types listed above:

features and uses of gueridon trolleys

features and uses of gueridon cooking and service utensils

features and uses of serviceware for gueridon dishes

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

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, 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.

Equipment includes:

bowls

burner

carving boards

cutlery

fuel

gueridon cooking and serving utensils

gueridon trolleys

lighter

linen

service crockery

towels for hand cleaning.

Promotional materials include:

advertising cards, flyers or brochures

menus or recipes

wine lists.