Learner name:

Learner number:

F/601/4915UT20871

Prepare and clear areas for table service

By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic.

This statement of unit achievement table must be completed prior to claiming certification.

Unit code Date achieved Learner signature Assessor initials

IV signature (if sampled)

Assessor name Assessor signature Assessors initials

Assessor number (optional)

Assessor tracking table

Statement of unit achievement

All assessors using this Record of Assessment book must complete this table. This is required for verification purposes.

VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience.

VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA.

VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement.

UT20871Prepare and clear areas for table service

The aim of this unit is to develop your knowledge, understanding and practical skills in preparing areas and equipment for table service by checking stock levels and ensuring waste food containers are ready for use. You will also learn how to prepare customer and dining areas and clear these areas after service.

UT20871_v9

GLH

Credit value

Level

NOS

Observation(s)

External paper(s)

32

4

2

2FS1

2

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

UT20871

1. Be able to prepare service areas and equipment for table service

2. Be able to prepare customer and dining areas for table service

3. Be able to clear dining and service areas after table service

4. Understand how to prepare service areas and equipment for table service

5. Understand how to prepare customer and dining areas for table service

6. Understand how to clear dining and service areas after table service

Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.

4. Range All ranges must be competently demonstrated as part of an assessed observation.

5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.

7. External paper There is no external paper for this unit.

1. Environment Evidence for this unit should be gathered within the workplace, however, you may be assessed within an approved realistic working environment (RWE) that meets People 1st’s criteria.

2. Simulation Simulation is not allowed in this unit.

3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur.

3

Prepare and clear areas for table service

Achieving observation outcomes

Achieving range

Achieving observations and range

UT20871

Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.

Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.

Your assessor will sign off a learning outcome when all criteria have been competently achieved.

The range section indicates what must be covered. The specified number of ranges must be practically demonstrated as part of an assessed observation. Evidence for the remaining points under the range must be assessed through questioning or witness testimony.

Every range item must be evidenced.

You may be required to undertake additional observations to ensure all range items have been covered. VTCT recommends that where possible all ranges are covered practically. Your assessor will document the portfolio reference once a range has been covered.

4

Guidance for tutors and assessors

Tutors and assessors must refer to the document(s) listed below, prior to delivering this unit. Document(s) can be downloaded from http://www.people1st.co.uk:

• Sector Assessment Strategy for competence based units of assessment and qualifications

Learning outcome 1

Observations

You can:

UT20871

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to prepare service areas and equipment for table service

5

a. Check that service areas are hygienic, undamaged and ready to use in line with the service operation

b. Check that service equipment is clean, undamaged, positioned ready to use and turned on where appropriate

c. Check that there are sufficient stocks of table items and store them in line with service operation

d. Prepare condiments and accompaniments ready for service and store them in line with food hygiene regulations

e. Check refuse and waste food containers are clean and ready for use

Learning outcome 2

You can:

UT20871

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Arrange table items used in food service area for cleaning or store them as required

b. Prepare service and table linen for dispatch to laundry or clean down and remove disposable items

c. Store food items and accompaniments for future use in line with food hygiene regulations

d. Dispose of rubbish and waste food correctly

e. Make sure that service equipment is clean and turned off or stored

f. Leave dining and food service areas tidy and ready for cleaning

Be able to prepare customer and dining areas for table service

6

*May be assessed by supplementary evidence.

Learning outcome 3

You can:

UT20871

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Check dining furniture, table linen and table items are clean and undamaged

b. Arrange restaurant furniture according to the food service operation

c. Lay-up tables according to cover lay-up

d. Check menus and ensure that they contain accurate information and are ready for customer use

e. Check that condiment containers are clean, full and ready for customer use

Be able to clear dining and service areas after table service

7

*May be assessed by supplementary evidence.

You must practically demonstrate that you have:

Range

UT20871

Prepared service areas and equipment for a minimum of 1 service operation Portfolio reference

Restaurant table service

Function service

Prepared service areas for a minimum of 4 types of service equipment Portfolio reference

Service cutlery/silverware

Glassware

Service dishes/flats

Refrigerated units

Hot/cold beverage service containers

Trays/trolleys

Sideboards/side tables/service station

Hot plates/plates

Warmers

Prepared service areas and equipment for a minimum of 1 condiment and accompaniment Portfolio reference

Dry seasonings/flavourings

Mustards, sauces and salad dressings

Prepared bread items

Where applicable, the specified number of ranges must be practically demonstrated as part of an observation. Those remaining must be evidenced by practical observation or other assessment methods. All ranges must be evidenced in your portfolio.

8

You must practically demonstrate that you have:

UT20871 9

Prepared customer and dining areas for a minimum of 4 table items Portfolio reference

Crockery

Cutlery/silverware

Glassware

Menus/menu folders

Table decorations

Condiments and accompaniments

Napkins and table coverings

Prepared customer and dining areas for a minimum of 1 service operation Portfolio reference

Restaurant table service

Function service

Prepared customer and dining areas for a minimum of 1 cover lay-up Portfolio reference

Full place settings for a la carte menu

Full place settings for table d’hôte menu

Full place settings for functions

Where applicable, the specified number of ranges must be practically demonstrated as part of an observation. Those remaining must be evidenced by practical observation or other assessment methods. All ranges must be evidenced in your portfolio.

You must practically demonstrate that you have:

UT20871

Prepared customer dining areas for a minimum of 2 food service areas Portfolio reference

Customer dining areas

Sideboards/side tables/trolleys

Service preparation areas

Used a minimum of 3 types of service equipment when preparing customer and dining areas Portfolio reference

Hot plates/plates

Warmers

Refrigerated units

Hot/cold beverage service containers

Trays/trolleys

Sideboards/side tables/service station

Where applicable, the specified number of ranges must be practically demonstrated as part of an observation. Those remaining must be evidenced by practical observation or other assessment methods. All ranges must be evidenced in your portfolio.

10

Developing knowledge

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Achieving knowledge outcomes

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

Knowledge

Understand how to prepare service areas and equipment for table service

You can: Portfolio reference

a. Describe safe and hygienic working practices when preparing service areas and equipment for table service

b. State why a constant stock of food service items has to be maintained

c. State why it is important to check expiry dates on items and how to do so

d. Outline organisation’s procedures for storage and stock rotation

e. State why service equipment should be turned on before service

f. State why waste must be handled and disposed of correctly

g. State where and from whom health and safety and food hygiene information can be obtained

h. Outline the types of unexpected situations that may occur when preparing service areas and equipment and how to deal with them

Learning outcome 4

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Learning outcome 5

Understand how to prepare customer and dining areas for table service

You can: Portfolio reference

a. Describe safe and hygienic working practices when clearing dining and service areas

b. State why all dining and service areas should be left clean after service

c. State why certain electrical equipment should be turned off after service

d. State why waste must be handled and disposed of correctly

e. Describe how to dispose of broken glass and crockery safely

f. State the security procedures that should be followed

g. Outline the types of unexpected situations that may occur when clearing dining and service areas and how to deal with them

UT2087114

Learning outcome 6

Understand how to clear dining and service areas after table service

You can: Portfolio reference

a. Describe safe and hygienic working practices when preparing customer dining areas

b. State why it is essential to check table linen and table items before service

c. State why menus should be checked before use

d. State why heating/air conditioning/ventilation and lighting should be checked before use when preparing customer dining areas for table service

e. Outline the types of unexpected situations that may occur when preparing customer dining areas and how to deal with them