Unit of competency Outline
Date retreived
23/07/2026 3:06 PM AWST
23/07/2026 3:06 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Provide silver service
Provide silver service
Unit of competency
National Code
SITHFAB018A
SITHFAB018A
State Code
S6399
S6399
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110103 - Food And Beverage Service
Original Release Date
30/10/2008
Nominal Hours
30
Description
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.
Notes
Elements and Performance Criteria
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.
- 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.
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.
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.
- 3.3 Serve food items correctly, using the appropriate silver service techniques.
- 3.4 Portion and place food and condiments correctly, based on advice from kitchen or head waiter.
- 3.5 Handle hot dishes carefully and provide advice to customers.
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 in the performance criteria is detailed below.
Prepare tables includes:
selecting and setting up linen, glassware, cutlery and crockery according to menu requirements
polishing cutlery, glassware and crockery
folding napkins
using floral decorations or bud vases
chair placement.
An appropriate relationship between the chef and food service staff includes:
good and respectful communication
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:
white cotton gloves
linen tablecloths and napkins
cutlery appropriate for given menu items to be served
wine baskets
service trays, platters and doilies
service cloths for wine service
heated plates and hot serving utensils
serving utensils
floral arrangements or bud vases
waiter's friend
carafes for decanting red wine
candles and matches or lighter
water jugs
gueridon
condiments and accompaniments
tea and coffee service
table crumber.
Food items to be served include:
meat and poultry
fish and seafood
hors d'oeuvres and appetisers
desserts and sweets
condiments and accompaniments
sauces
garnishes
cheese and dairy products
fruits
salads
vegetables
specialist items or cuisine.
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.
Prepare tables includes:
selecting and setting up linen, glassware, cutlery and crockery according to menu requirements
polishing cutlery, glassware and crockery
folding napkins
using floral decorations or bud vases
chair placement.
An appropriate relationship between the chef and food service staff includes:
good and respectful communication
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:
white cotton gloves
linen tablecloths and napkins
cutlery appropriate for given menu items to be served
wine baskets
service trays, platters and doilies
service cloths for wine service
heated plates and hot serving utensils
serving utensils
floral arrangements or bud vases
waiter's friend
carafes for decanting red wine
candles and matches or lighter
water jugs
gueridon
condiments and accompaniments
tea and coffee service
table crumber.
Food items to be served include:
meat and poultry
fish and seafood
hors d'oeuvres and appetisers
desserts and sweets
condiments and accompaniments
sauces
garnishes
cheese and dairy products
fruits
salads
vegetables
specialist items or cuisine.
EVIDENCE GUIDE
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.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare for silver service and use silver service techniques to serve a variety of meals from all the major food groups, including service of entrees, main courses, accompaniments, desserts and cheeses and include all major food groups
knowledge of the importance of timing in silver service
provision of service across a full service period on various food service occasions to address a range of contexts and food items.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully-equipped, operational restaurant or dining area as defined in the Assessment Guidelines
use of suitable equipment for silver service and authentic food items
application of skills under normal workplace conditions, including industry realistic ratios of customers to staff for silver service.
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:
direct observation of the candidate providing silver service for several meals in a commercial dining environment
written or oral questions to test knowledge of protocol, hygiene and safety aspects of silver service
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB011A Develop and update food and beverage knowledge
SITHFAB013A Provide specialist advice on food
SITHFAB325A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines
SITHFAB017A Provide gueridon service.
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.
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.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare for silver service and use silver service techniques to serve a variety of meals from all the major food groups, including service of entrees, main courses, accompaniments, desserts and cheeses and include all major food groups
knowledge of the importance of timing in silver service
provision of service across a full service period on various food service occasions to address a range of contexts and food items.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully-equipped, operational restaurant or dining area as defined in the Assessment Guidelines
use of suitable equipment for silver service and authentic food items
application of skills under normal workplace conditions, including industry realistic ratios of customers to staff for silver service.
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:
direct observation of the candidate providing silver service for several meals in a commercial dining environment
written or oral questions to test knowledge of protocol, hygiene and safety aspects of silver service
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB011A Develop and update food and beverage knowledge
SITHFAB013A Provide specialist advice on food
SITHFAB325A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines
SITHFAB017A Provide gueridon service.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2085 | THHADFB07B | Provide silver service | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF646 | SITHFAB308 | Provide silver service | Unit of competency |
