Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHFAB017A Provide gueridon service. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Three prerequisite units removed. SITXFSA101 Use hygienic practices for food safety retained as a prerequisite. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to provide gueridon service in a fine dining restaurant. It requires the ability to prepare gueridon trolleys and equipment and to prepare and serve gueridon menu items.
Application of the Unit
This unit applies to hospitality organisations where gueridon service of food is provided, such as a la carte or fine-dining restaurants.
It applies to experienced food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
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. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
The following skills must be assessed as part of this unit:
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Required knowledge |
The following knowledge must be assessed as part of this unit:
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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. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
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Context of and specific resources for assessment |
Assessment must ensure use of:
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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:
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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:
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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. |
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Equipment includes: |
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Promotional materials include: |
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Unit Sector(s)
Hospitality
Competency Field
Food and Beverage