Unit of competency Outline
Date retreived
24/07/2026 1:04 AM AWST
24/07/2026 1:04 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Provide gueridon service
Provide gueridon service
Unit of competency
National Code
SITHFAB017A
SITHFAB017A
State Code
S6398
S6398
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110103 - Food And Beverage Service
Original Release Date
30/10/2008
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to provide gueridon service in a restaurant. The unit has strong links to other specialist food and beverage units.A range of food and beverage items must be served on various food service occasions. This range will vary according to the enterprise but must include service of entrees, main courses, accompaniments, desserts and cheeses and include all major food groups.Some States and Territories will have legislative requirements in relation to service of alcohol.
Notes
Elements and Performance Criteria
1 Prepare and maintain gueridon trolleys and equipment.
- 1.1 Stock trolleys and display them correctly with clean implements, utensils and linen.
- 1.2 Polish and clean equipment according to enterprise standards and hygiene requirements.
- 1.3 Select food, alcohol and other ingredients according to menu and service 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 Use promotional materials appropriately on trolleys.
- 1.7 Position trolleys appropriately for customers to view.
- 1.8 Clear trolleys and clean them hygienically and at the appropriate time.
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 the selections of foods.
- 2.2 Explain the nature and features of gueridon service to customers in clear, simple language as required.
- 2.3 Name, explain and show ingredients of items and preparation methods correctly to customers to assist them in making selections.
3 Prepare and serve foods.
- 3.1 Prepare gueridon food dishes correctly to standard recipes according to hygiene and safety procedures.
- 3.2 Carve and serve meats, fish and poultry as required according to customer preferences.
- 3.3 Prepare appropriate accompaniments and finishing ingredients correctly.
- 3.4 Involve customers in the preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.
RANGE STATEMENT
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 in the performance criteria is detailed below.
Trolleys include those set up for:
desserts
flambé
salads
hors d'oeuvres
smoked salmon and meats to be carved.
Equipment includes:
flatware (cutlery)
carving boards
cooking and serving cutlery
linen
service crockery
fuel
towel for hand cleaning
lighter
burner
trolleys
bowls.
Promotional materials include:
wine lists
menus or recipes
advertising cards, flyers or brochures.
Items to be served include:
meat and poultry
fish and seafood
hors d'oeuvres and appetisers
desserts and sweets
condiments and accompaniments
sauces
garnishes
cheeses and dairy products
fruits
salads
wines
spirits
coffees
petits fours
cigars.
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 in the performance criteria is detailed below.
Trolleys include those set up for:
desserts
flambé
salads
hors d'oeuvres
smoked salmon and meats to be carved.
Equipment includes:
flatware (cutlery)
carving boards
cooking and serving cutlery
linen
service crockery
fuel
towel for hand cleaning
lighter
burner
trolleys
bowls.
Promotional materials include:
wine lists
menus or recipes
advertising cards, flyers or brochures.
Items to be served include:
meat and poultry
fish and seafood
hors d'oeuvres and appetisers
desserts and sweets
condiments and accompaniments
sauces
garnishes
cheeses and dairy products
fruits
salads
wines
spirits
coffees
petits fours
cigars.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare and serve a range of foods from the gueridon trolley, including preparation of entrees, main courses, accompaniments, desserts, cheeses and beverages
ability to use equipment safely, hygienically and according to manufacturer instructions
assessment on more than one occasion to address the required range of food and beverage items.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully-equipped, operational restaurant or dining area as defined in the Assessment Guidelines
use of suitable equipment for gueridon service using authentic food and beverage items, including gueridon trolley, burner, lighter and fuel and cooking and serving utensils.
Methods 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 candidate providing gueridon service in a commercial dining environment
written or oral questions to test knowledge of OHS issues or cultural aspects of gueridon service
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB005A Provide table service of alcoholic beverages
SITHFAB011A Develop and update food and beverage knowledge
SITHFAB013A Provide specialist advice on food
SITHFAB325A Provide specialised advice on Australian wines
SITHFAB326A Provide specialised advice on imported wines.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare and serve a range of foods from the gueridon trolley, including preparation of entrees, main courses, accompaniments, desserts, cheeses and beverages
ability to use equipment safely, hygienically and according to manufacturer instructions
assessment on more than one occasion to address the required range of food and beverage items.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully-equipped, operational restaurant or dining area as defined in the Assessment Guidelines
use of suitable equipment for gueridon service using authentic food and beverage items, including gueridon trolley, burner, lighter and fuel and cooking and serving utensils.
Methods 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 candidate providing gueridon service in a commercial dining environment
written or oral questions to test knowledge of OHS issues or cultural aspects of gueridon service
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB005A Provide table service of alcoholic beverages
SITHFAB011A Develop and update food and beverage knowledge
SITHFAB013A Provide specialist advice on food
SITHFAB325A Provide specialised advice on Australian wines
SITHFAB326A Provide specialised advice on imported wines.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2084 | THHADFB06B | Provide gueridon service | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF649 | SITHFAB311 | Provide gueridon service | Unit of competency |
