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Description
Plate service is probably the most common type of service in modern restaurants. The kitchen can control portion size and the presentation of food, and service is quicker and easier than traditional silver service but still needs to be professional.
Food service operators are increasingly facing pressure to allocate time for training new team members, and using this online course supports quick internal job training processes by developing knowledge and understanding and allowing people to learn at their own pace. Together we create confident and professional team members!
Step-by-step guides and interactive elements are used to aid the learning process. Learners will gain the most by preparing plates and cutlery in advance and joining in! Images and step by step guides demonstrate the techniques of holding 1, 2 and 3 plates to serve and emphasis is always placed on personal hygiene. The correct way to fold and use a service cloth is explained. The course addresses the age old question … Which side do you serve and clear from?! along with the serving order to customers, placing the plate and how to stand to serve between customers. Some restaurants and private dining events may use cloche service and the ‘theatre’ of this style of placing plates is described. A step by step guide explains how to hold plates to clear, rather than stacking them together!. It also shows how to bridge cutlery and remove waste hygienically. Each section encourages learners to have ideas on how they can improve.
The course is delivered fully online and is split into three highly interactive sections. Learners will engage with videos and step by step guides along with questions and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The course may be completed in short sections over a period of time or all at one go! In addition, there are links to websites and documents that can be used to research further learning.
Sections include:
- Techniques of carrying plates to serve
- Different plate service procedures
- Clearing plates technique and procedure
Learning objectives
By the end of the course, you will be able to:
- Define the professional techniques of carrying plates
- Describe different plate service procedures
- State the importance of using high standards of hygiene and safety
Entry requirements
There are no entry requirements.
Course assessment and certification
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. A downloadable certificate is available on successful completion.
