SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare, cook and serve food in the restaurant 
SAQA US ID UNIT STANDARD TITLE
7774  Prepare, cook and serve food in the restaurant 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 5  Level TBA: Pre-2009 was L5 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2009-11-03  2011-07-31  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2012-07-31   2015-07-31  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The supervisor/manager must be able to carve, fillet, joint and serve a variety of food at the table including the use of a gueridon. The learner must understand the importance of doing this in the prescribed manner in order to maximise customer satisfaction. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
'Provide a silver service'. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1. Define Gueridon service and outline the sequence and methods used.

2. Describe the types of dishes that are suitable for cooking and finishing at the table. (Range of dishes: soup, meat, fish, desserts, eggs, fruit).

3. Describe procedures for carving, filleting and jointing.

4. Stress the importance of food hygiene at all times.

5. Describe safety procedures that must be followed to avoid injury.

6. List ways of maintaining optimum temperature and quality of food during service. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in the workplace or a realistic work environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Maintain Customer Satisfaction' - Level 4 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, questioning, product sample and testimony.
  • Product sample supplemented by questioning to cover arrangement of food and service equipment prior to service.
  • Observation supplemented by questioning to cover preparation and presentation techniques.
  • Simulation or questioning to cover problems. 
  • ASSESSMENT CRITERION RANGE 
  • Service equipment: carving and sharpening equipment, flamb? lamp, carvery trolley, dishes or flats, service cutlery, crockery and silverware, service cloths or linen, gueridons, finger bowls, fruit baskets, coupes, nut crackers, slicing equipment, lobster crackers, grape scissors.
  • Preparation techniques: carving, jointing, skinning, boning, filleting, decapitating, portioning, garnishing, blending, reducing, tossing, peeling, portioning, segmenting, stoning, floating cream, piping cream.
  • Problems: staff problems, customer problems, equipment failure, poor quality of food, insufficient ingredients, customer complaint.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    7. Assemble food on clean undamaged service equipment prior to service. (Range of service equipment: carving and sharpening equipment, flambe lamp, carvery trolley, dishes or flats, service cutlery, crockery and silverware, service cloths or linen, Gueridon, finger bowls, coupes, nut crackers, slicing equipment, lobster crackers, picks, grape scissors).

    8. Arrange and prepare food items for service at the table.(Range of food : poultry bone in, poultry bone out, poultry stuffed, meat bone in, meat bone out, fish (flat and round), game, hors'd'oeuvre, fruits, pasta dishes, speciality coffees, sweets, pastry encased products, cheese platters, patisserie items, salads and dressings, sauces, vegetable dishes, accompaniments).

    9. Deal with customers in a polite and friendly manner at all times in a polite and friendly manner at all times.

    10. Prepare and cook the dishes and explain the importance of complying with customers' expressed requirements. (Range of preparation techniques: carving, jointing, skinning, boning, filleting, decapitating, portioning, garnishing, blending, reducing, tossing, peeling, portioning, segmenting, stoning, floating cream, piping cream).

    11. Maintain cleanliness of service areas and service equipment throughout the service.

    12. Maximise the quality of the dish through optimum presentation and service methods.

    13. Maintain close and effective liaison with food production staff.

    14. Ensure that cooking and finishing techniques fully meet specifications and customers' expressed requirements. (Range of cooking and finishing techniques: sauteing, blending and combining, shallow frying, reheating, caramelization, deep frying, flaming with fortified wines, flaming with spirits, addition of cream).

    15. Describe decisions made and reasons for action taken in response to problems. (Range of problems: staff problems, customer problems, equipment failure, poor quality of food, insufficient ingredients, customer complaint).

    16. Prioritise, delegate and organise work effectively when serving food at the table. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in the workplace or a realistic work environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Maintain Customer Satisfaction' - Level 4 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, questioning, product sample and testimony.
  • Product sample supplemented by questioning to cover arrangement of food and service equipment prior to service.
  • Observation supplemented by questioning to cover preparation and presentation techniques.
  • Simulation or questioning to cover problems. 
  • ASSESSMENT CRITERION RANGE 
  • Service equipment: carving and sharpening equipment, flamb? lamp, carvery trolley, dishes or flats, service cutlery, crockery and silverware, service cloths or linen, gueridons, finger bowls, fruit baskets, coupes, nut crackers, slicing equipment, lobster crackers, grape scissors.
  • Preparation techniques: carving, jointing, skinning, boning, filleting, decapitating, portioning, garnishing, blending, reducing, tossing, peeling, portioning, segmenting, stoning, floating cream, piping cream.
  • Problems: staff problems, customer problems, equipment failure, poor quality of food, insufficient ingredients, customer complaint.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt performance. 
    OUTCOME NOTES 
    17. Describe how performance would be adapted when serving food at the table in a restaurant in another country. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in the workplace or a realistic work environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Maintain Customer Satisfaction' - Level 4 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, questioning, product sample and testimony.
  • Product sample supplemented by questioning to cover arrangement of food and service equipment prior to service.
  • Observation supplemented by questioning to cover preparation and presentation techniques.
  • Simulation or questioning to cover problems. 
  • ASSESSMENT CRITERION RANGE 
  • Service equipment: carving and sharpening equipment, flamb? lamp, carvery trolley, dishes or flats, service cutlery, crockery and silverware, service cloths or linen, gueridons, finger bowls, fruit baskets, coupes, nut crackers, slicing equipment, lobster crackers, grape scissors.
  • Preparation techniques: carving, jointing, skinning, boning, filleting, decapitating, portioning, garnishing, blending, reducing, tossing, peeling, portioning, segmenting, stoning, floating cream, piping cream.
  • Problems: staff problems, customer problems, equipment failure, poor quality of food, insufficient ingredients, customer complaint.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.
    This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 7,11,14,15,16) 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively (Specific Outcome 9,10,13,14) 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • The learner must be able to identify all the relevant pieces of equipment and describe their use.
  • The learner must practice using the relevant equipment and recipes until the required level of competence is achieved.
  • Potential project: Research the different types of food served at the table in 5 star establishments throughout the world. Make recommendations regarding new recipes or menu items that could be introduced into your own organisation. Justify your reasons for the new menu or food items.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Elective  24433   Diploma: Hospitality Operations  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.