Unit of competency Outline

Date retreived
23/07/2026 12:28 AM AWST

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Provide gueridon service

Provide gueridon service

Unit of competency
National Code
SITHFAB018
State Code
AWR72
TGA Status
Deleted
DTWD Status
Deleted
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
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 prepare and serve gueridon menu items.The unit applies to hospitality organisations where gueridon service of food is provided, such as à 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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 procedures 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.Position trolleys appropriately for customers to view.
  • 1.7.Clear and clean trolleys 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 preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.
No information
No information
Replaces
State Code National Code Title Type
WF649 SITHFAB311 Provide gueridon service Unit of competency