Overview

Although not as common these days as plate service, silver service is a professional skill that is in demand for high end restaurants and events internationally.

This module can be used by Food service operators to train team members and individuals seeking to develop new skills and knowledge.

Step-by-step guides, videos and interactive elements are used to aid the learning process. Learners will gain the most by preparing cutlery and scrap food in advance and joining in!  Images and step by step guides demonstrate the base technique of holding a spoon and fork and then picking up food. Silver service procedures from which side to serve from to the crumbing down procedure are explored and learners are given clear reason why the steps are important. The high level service procedure of Gueridon Service is touched on allowing for learners to have something to aim for!  Each section encourages learners to have ideas on how they can improve. 

Key benefits of this module:

• Hold a spoon and fork to serve food
• Understand the importance of delivering a high level of service professionally
• Silver serve food from the correct side of the customer using postures that help make serving easier
• Place food items on customers plates in the expected sequence
• Be allergen aware when silver serving food items
• Understand the importance of portion control
• Silver serve sauces, gravies and soups
• Carry out crumbing down procedures
• With practice, become confident at silver service

Format

The course is delivered fully online and is split into two highly interactive sections. Learners will engage with videos and step by step guides along with questions and activities set in hospitality and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go!  In addition, there are links to websites that can be used to research further learning.

Sections include:

• Base technique of holding a spoon and fork
• Procedures to siler serve food to guest

Learning Objectives

• Recognise the technique of holding a spoon and fork to serve food
• Identify how to carry out procedures to silver serve food to guests
• Identify high standards of hygiene and safety

Accreditation

This module is accredited by the Institute of Hospitality with CPD points

Who Should Take This Course?

This module is primarily designed for new team members working in venues that use silver service to support internal job training and develop an understanding of the standards and procedures. It can also be used to develop new skills for existing team members or individuals wishing to learn more. The module will contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

Assessment

At the end of the course, learners complete a 24-question quiz in the same style as the learning activities (drag-and-drop, single choice, multiple choice). The pass mark is 80%, with unlimited retakes available.

Post-Module Action Plan

Completing training doesn’t always mean that action and change happens! Learners can download our unique actions plan from within the module and complete. A series of questions asks learners to apply the information in the module to their workplace to identify specific procedures that may be in place and identify areas where they need further information or training. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure learners are fully confident with business standards.