Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to provide full silver service in a restaurant. The unit has strong links to other specialist food and beverage units. Silver service standard refers to superior table service in a fine-dining setting where diners are provided with a high level of personalised attention and table service. Some menu items may also be served at the table rather than being ready plated in the kitchen. Menu items may either be prepared in the kitchen or at the table. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the unit |
This unit applies to all establishments where full silver service is provided. It generally reflects the role undertaken by an experienced waiter in a fine-dining restaurant who operates with significant autonomy and may be responsible for the supervision of other team members. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite units:
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Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Prepare tables for silver service. |
1.1 |
Prepare tables to silver service standard, with the appropriate equipment and utensils for a given menu. |
1.2 |
Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware. |
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1.3 |
Change cutlery on the table in silver service style and at the appropriate time, to suit the customer's choice of menu items. |
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2 |
Work in cooperation with kitchen staff. |
2.1 |
Liaise with kitchen staff to ensure correct preparation, presentation and timing of meals. |
2.2 |
Establish an appropriate relationship between the chef and serving staff to ensure silver service between the kitchen and dining room is maintained effectively. |
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3 |
Use silver service techniques to serve meals. |
3.1 |
Select correct utensils and equipment for silver service. |
3.2 |
Balance servers correctly and position them appropriately at the table for silver service. |
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3.3 |
Serve food items correctly, using the appropriate silver service techniques. |
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3.4 |
Portion and place food and condiments correctly, based on advice from kitchen or head waiter. |
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3.5 |
Handle hot dishes carefully and provide advice to customers. |
Required Skills and Knowledge
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:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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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:
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Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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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. |
Range Statement
RANGE STATEMENT |
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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. |
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Prepare tables includes: |
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An appropriate relationship between the chef and food service staff includes: |
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Utensils and equipment for silver service include: |
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Food items to be served include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Food and Beverage |