Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Provide silver service

KHU-TOU-0082

Australian Equivalent

SITHFAB035

Elements

Learning Outcomes

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. The skills in this unit must be applied in accordance

Elements & Learning Outcomes

E1Prepare tables for silver service.

0082.E1.O1Prepare tables to silver service standard with the appropriate equipment and utensils for designated menu.

0082.E1.O2Set tables to silver service standard with the appropriate crockery, cutlery, glassware and silverware.

0082.E1.O3Evaluate the presentation of tables and make adjustments before commencing service period.

0082.E1.O4Change cutlery on the table in silver service style and at the appropriate time to suit customer choice of menu items.

E2Work in cooperation with kitchen staff.

0082.E2.O1Liaise with kitchen staff in a professional manner to ensure correct preparation, presentation and timing of meals.

0082.E2.O2Establish appropriate relationship with chef to ensure that silver service between the kitchen and dining room is maintained effectively.

E3Use silver service techniques to serve meals.

0082.E3.O1Complete mise en place requirements for silver service menu options.

0082.E3.O2Select correct utensils and equipment for silver service.

0082.E3.O3Balance servers and position them correctly at the table for silver service.

0082.E3.O4Serve food items using appropriate silver service techniques.

0082.E3.O5Portion and place food and condiments based on advice from kitchen or head waiter.

0082.E3.O6Handle hot dishes carefully and provide advice to customers.