/ DAS
Delivery and Assessment Strategy
Version control
DAS No: / 1 / Version No: / 1 / Issue date: / Tuesday, 4 August 2009
Unit of Competence
National Code / Provide Gueridon Service
SITHFAB017A
Training Package / SIT07
Qualification / Package SIT07 Certificate IV in Hospitality (Supervision) State code S613
SIN No (STATE CODE) / S6398
Unit Descriptor / 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.
Elements / ·  Prepare and maintain gueridon trolleys and equipment.
·  Recommend and sell foods and dishes to customers.
·  Prepare and serve foods.
Times/ Room / As per timetable
Group / Ongoing Food and Beverage
Documentation Provided / Class handouts and class notes taken during each lesson. Refer to induction package for details of Dimensions of Competency and employability
Resources required / Access to suitable training environment and required equipment .
Necessary facilities/infrastructure requirements and arrangements / Suitable delivery site (training room) with whiteboard, projection screen.
Documentation and recording requirements and procedures, cleaning procedures and available materials and equipment. Product information workplace safe work practices, food safety, quality and environmental requirements.
Tasks
See assessment methods below / You are required to: Complete all tasks - In the required time by the stated date. It is very important to attend classes to participate in weekly evaluation sessions.
Majority of the assessment is conducted on campus in a simulated work environment.
Assessment task description
Evidence Gathering throughout the Unit Then final assessment what tools): / Conditions You are required to: Complete all tasks - In the required time by the stated date. It is very important to attend classes to participate in weekly evaluation sessions. Your lecturer will note participation and then assess your notes taken during class.
The candidate will require class notes. Part of the assessment is conducted on campus in a simulated work environment. Your assessor will also observe how you go about completing tasks in relation to key competencies, dimensions of competency and employability skills
Assessments: / As per Assessment Schedule.
Assessment roles and responsibilities / Candidate: Submit assessment tasks on due dates.
Assessor: To sign off: Complete observations checklists and provide feedback to candidate on practical and theory components of the unit. On completion of a satisfactory result the assessor will result a CO against the candidate and register this result on ASRI.
Assessor/Lecturer
Contact Details / Stephen Berry Tel 92398262 Mob 0419855662
Email
Assessment attempts policy / You will be allowed minimum of two attempts to complete assessment tasks if your first submission is deemed not satisfactory. This is to be negotiated with your trainer/assessor.
Reasonable adjustment in the assessment process / If due to illness the assessment task cannot be submitted on the due date then you will need to produce a medical certificate to negotiate an alternative submission date. If an extension period is required for a reason other than an illness, the extension period will need to be discussed and confirmed with your assessor.
Appeals Process/Confidentiality / Challenger TAFE has an appeals process which can be accessed via the intranet page under policies and procedures. There is also information provided in the student diary/handbook. And in the Hospitality Department induction package
Consistency of Performance / In order to achieve consistency of performance, evidence should be collected over a set period of time, which is sufficient to include dealings with an appropriate range and variety of situations.
RPL (Recognition of Prior Learning) / Mutual recognition / Credit transfer / An RPL process is established in the Hospitality Section. If you believe you have pre-existing skills and knowledge acquired through work or life experience (formal or informal) that you consider to be relevant to this unit please contact your trainer/assessor.
Occupational Health and Safety (OHS) arrangements/requirements / Normal application of OHS practices will apply during practical activities. Special attention must be paid to food safety and hygiene requirements.
Access arrangements and support / Refer to College Intranet site for further information or the student diary. Alternatively discuss your requirements with your trainer
Disabilities support: / Refer to College Intranet site for further information or the student diary. Alternatively discuss your requirements with your trainer.
Language, literacy and numeracy support: / Refer to College Intranet site for further information or the student diary. Alternatively discuss your requirements with your trainer.
Further information: / Student Support Services at Challenger TAFE.
Career and study pathways / Completion of this unit will result in a Statement of Academic Record and provide continuance of training and assessment in the remaining units for the Certificate IV in Hospitality (SIT40307)
On successful completion of all required units for the qualification, an application for award can be made for Certificate IV in Hospitality (SIT40307)
Provide Gueridon Service / SITHFAB017A
S6398
Delivery Schedule
Week Commencing / Gueridon Dish
20th July / Introduction
27th July / Peach Flambé
3 Aug / Caesar Salad / Garlic Prawns with Pernod
10th Aug / Crepe Suzette / Fettuccini Carbonara
17th Aug / Caribbean Pineapple / Banana Flambé
24th Aug / Pork Fillet Calvados / Cherries Jubilee
31st Aug / Peppered Steak / Strawberries Romanoff
7th Sep / Madras Chicken Salad / Kokona Snapper Cocktail
14thSep / Monkey Gland Steak (Practical Test)
21st Sep / Steak Diane (Practical Test) (Theory Test)

Gueridon Dish will be done when ever possible in practical restaurant classes. Exceptions are where there is a one group function. No more than 10 serves to be offered in any one class.

Supervisors to prepare order the week prior and submit it to the Support Staff.

Assessment Tasks

Participation in practical class activities.

Practical demonstration restaurant classes.

Practical Test week 9 and 10

Theory Test week 10

Sign-off: VET, Training Packages and Programming
I have read the above and understand my role and responsibilities in regard to the programs learning and assessment tasks.
I am also aware that all assessment work I submit for assessment must be my own work and must abide by all the assessment rules set by my lecturer.
I also understand that copying directly from research sources or another student’s work without acknowledgement is plagiarism. I further understand that plagiarised work (or cheating of any kind) WILL NOT BE ACCEPTED and WILL RESULT IN DISCIPLINARY ACTION taken against me.
I therefore agree to undertake assessment in the knowledge that information given in the Delivery and Assessment Strategy will only be used for assessment and by the qualified assessor and the Registered Training Organization.
Student Name clearly written / Student signature: / Date:

3M:\Hospitality & Human services\Fremantle\Hospitality& Tourism\SIT07 Training Package units F&B Accom Dip\24. SITHFAB017A Provide gueridon service\DAS Provide Gueridon Service Delivery and Assessment Strategy.doc. Page 3