Unit of competency Outline

Date retreived
22/07/2026 9:12 AM AWST

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Provide gueridon service

Provide gueridon service

Unit of competency
National Code
SITHFAB311
State Code
WF649
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
31/05/2013
Field of Education
110103 - Food And Beverage Service
Original Release Date
31/05/2013
Nominal Hours
20
Description
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.
Notes
Elements and Performance Criteria
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.
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.
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.
Replaces
State Code National Code Title Type
S6398 SITHFAB017A Provide gueridon service Unit of competency
Replaced By
State Code National Code Title Type
AWR72 SITHFAB018 Provide gueridon service Unit of competency