Unit of competency Outline

Date retreived
22/07/2026 11:42 AM AWST

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Provide silver service

Provide silver service

Unit of competency
National Code
SITHFAB015
State Code
AWR74
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110103 - Food And Beverage Service
Original Release Date
12/07/2016
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to provide full silver service in a fine-dining restaurant. It requires the ability to prepare tables for silver service and use silver service techniques to serve meals.The unit applies to hospitality organisations where silver service of food is provided, such as à la carte or fine-dining restaurants.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 prepared and served at the table rather than being ready plated in the kitchen.The unit applies to senior food and beverage attendants who operate independently or with limited guidance from others. They may provide operational advice and support to team members.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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 designated menu.
  • 1.2.Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware.
  • 1.3.Evaluate the presentation of tables and make adjustments before commencing service period.
  • 1.4.Change cutlery on the table in silver service style and at the appropriate time, to suit customer choice of menu items.
2. Work in cooperation with kitchen staff.
  • 2.1.Liaise with kitchen staff in a professional manner to ensure correct preparation, presentation and timing of meals.
  • 2.2.Establish appropriate relationship with chef to ensure that silver service between the kitchen and dining room is maintained effectively.
3. Use silver service techniques to serve meals.
  • 3.1.Complete mise en place requirements for silver service menu options.
  • 3.2.Select correct utensils and equipment for silver service.
  • 3.3.Balance servers correctly and position them appropriately at the table for silver service.
  • 3.4.Serve food items correctly, using appropriate silver service techniques.
  • 3.5.Portion and place food and condiments correctly, based on advice from kitchen or head waiter.
  • 3.6.Handle hot dishes carefully and provide advice to customers.
No information
No information
Replaces
State Code National Code Title Type
WF646 SITHFAB308 Provide silver service Unit of competency
Replaced By
State Code National Code Title Type
ODZ94 SITHFAB035 Provide silver service Unit of competency