Provide gueridon service

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHFAB311, 'Provide gueridon service'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Provide gueridon service' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

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 standards 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 Display promotional materials on trolleys.

1.7 Position trolleys appropriately for customers to view.

1.8 Clear trolleys and clean them 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 the preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.