Elements and Performance Criteria

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.
To prepare tables includes:
folding napkins
placing chairs in correct position
polishing cutlery, glassware and crockery
selecting and setting up linen, glassware, cutlery and crockery according to menu requirements
using floral decorations or bud vases.
An appropriate relationship between the chef and food service staff includes:
communication that shows respect
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:
candles and matches or lighter
carafes for decanting red wine
condiments and accompaniments
cutlery appropriate for given menu items to be served
heated plates and hot serving utensils
service trays, platters and doilies
serving utensils
table crumber
tea and coffee service
waiter’s friend
water jugs
white cotton gloves
wine baskets.

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 silver service and use silver service techniques to serve meals from all the major food types and for service of entrees, main courses, accompaniments, desserts and cheeses
select and use the correct sliver service utensils, equipment, table serviceware, crockery, cutlery and glassware for the dishes and beverages served
provide sliver service for the full service period and for multiple service periods
work with speed and efficiency to deal with numerous silver service tasks simultaneously
integrate knowledge of organisational and traditional standards for silver service table settings.
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 silver 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
kitchen staff with whom the individual can interact
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 silver service for several meals in a fine dining environment
projects that allow assessment of the individual’s ability to prepare for and provide silver service for a fine dining event, function or meeting within designated deadlines
written or oral questioning to assess knowledge of:
organisational and traditional standards for silver service table settings
features and uses of silver service utensils, equipment, table serviceware, crockery, cutlery and glassware
silver service techniques for all major food types and for entrees, main courses, accompaniments, desserts and cheeses
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:
SITHFAB305 Provide advice on Australian wines
SITHFAB306 Provide advice on imported wines
SITHFAB310 Provide advice on food and beverage matching
SITXCCS303 Provide service to customers.