Unit of competency
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to plan catering for events or functions. It requires the ability to identify the purpose and scope of the event, prepare catering proposals to meet customer requirements, and finalise operational plans for the delivery of catering. It does not include food preparation, which is covered by commercial cookery units.
The unit applies to catering for any type of event in the cultural, community, hospitality, sporting, tourism and event industries.
It applies to catering and event personnel who operate independently or with limited guidance from others. This unit is relevant to a caterer or other cookery specialist involved in event catering, but also to non-catering specialists including event, function and banquet coordinators.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Competency Field
Kitchen Operations
Unit Sector
Hospitality
Elements and Performance Criteria
ELEMENTS |
PERFORMANCE CRITERIA |
Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify purpose and scope of the event. |
1.1.Discuss and clarify purpose of event or function with stakeholders. 1.2.Accurately identify specific customer needs and preferences, and determine catering requirements. |
2. Prepare catering proposal. |
2.1.Collect and collate operational information for the event and venue. 2.2.Analyse operational factors influencing catering, and consult with stakeholders to determine overall approach. 2.3.Contribute ideas to event concept, theme and format and incorporate creative elements into the catering proposal. 2.4.Verify operational and service practicality of the catering proposal through consultation and analysis. 2.5.Present proposal including accurate information on range and style of catering products and services. 2.6.Obtain approval to proceed with catering. |
3. Prepare and implement operational plan. |
3.1.Prepare an operational plan for provision of catering and ancillary products and services , identifying steps, activities and sequence. 3.2.Incorporate risk management issues into plan. 3.3.Review, verify and finalise details with client. 3.4.Provide accurate information on operational plans to relevant personnel to ensure effective implementation. 3.5.Implement and monitor catering plan for the event, making adjustments as required. 3.6.Obtain feedback from customer and operational staff after the event to inform future catering activities. |
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. |
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SKILLS |
DESCRIPTION |
Reading skills to: |
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Writing skills to: |
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Oral communication skills to: |
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Numeracy skills to: |
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Problem-solving skills to: |
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Initiative and enterprise skills to: |
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Planning and organising skills to: |
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Technology skills to: |
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Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. |
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Operational information must involve consideration of the following factors: |
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Creative elements must involve consideration of: |
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Ancillary product and services must involve consideration of: |
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Unit Mapping Information
SITHKOP404 Plan catering for events or functions
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694