Assessor Resource

SITHCCC038B
Plan catering for an event or function

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to catering for any type of event. It may be relevant in any industry context, but has particular application to the cultural, community, hospitality, sporting and tourism sectors. This unit is relevant to a caterer or other cookery specialist involved in event catering, but also to non-catering specialists like event managers. The skills to actually provide catering are covered in other cookery and catering units.

While catering is the major focus of the unit, it also refers to additional services that may be offered by a caterer, such as those related to decor and theme.

This unit describes the performance outcomes, skills and knowledge required to plan the catering for an event or function. It involves developing the catering concept and planning and developing an operational plan to meet requirements.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Nil

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

ability to plan catering that reflects event objectives and is operationally practical

knowledge of the range of catering options to be considered for different event styles and contexts

knowledge of issues and challenges associated with event catering

project or work activities conducted over a commercially realistic period of time so that the planning, evaluation and monitoring aspects of catering for an event or function can be assessed

demonstration of skills through the planning of catering for at least two different styles of event.

Context of and specific resources for assessment

Assessment must ensure:

access to and interaction with event industry suppliers

involvement of and interaction with an event principal or organising group.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

evaluation of the catering at an event where catering is coordinated by the candidate

case studies to assess ability to develop catering concepts and plans for different types of event

evaluation of reports prepared by the candidate detailing the planning processes undertaken for an event and highlighting particular challenges and issues

written or oral questions to elicit further explanations on various aspects of planning

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

critical thinking skills to analyse event concept and develop, evaluate and select catering options

planning and organisational skills to develop cohesive operational plans and procedures for event catering

communication skills to consult and liaise on catering requirements with customers and other stakeholders

literacy skills to interpret event information and develop catering documentation and specifications

numeracy skills to work with catering numbers and event schedules.

The following knowledge must be assessed as part of this unit:

formats and features of different types of events, including the interrelationship between catering and other event aspects and role and responsibilities of different event personnel

catering options and styles for different types of events, different types of customers, and varying numbers

operational constraints for catering within different styles of venue or site and in different climatic conditions

space and equipment requirements for different styles of catering and varying numbers

safety considerations associated with different types of catering equipment, including:

cooking equipment

beverage dispensing systems (inert gas, chemical use)

staffing and service requirements for particular types of catering

typical formats and running orders for different styles of events

principles and practices of food safety for preparation, storage and transport of food

risk management issues to be considered in the particular context of event catering.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Event or functionmay include:

sporting events

defence operations

exhibitions and shows, such as trade shows

product launches

conferences

meetings or seminars

training events

social celebrations.

Stakeholdersmay include:

event customers

suppliers and contractors

local community

organising committees

local authorities

colleagues

facilitators

entertainers.

Broad factors influencing catering may include:

event purpose

concept, style and theme

date and time

duration

nature of venue

numbers

audience or market profile

equipment availability

overall budget estimate.

Key catering elements may include:

type of food, including nutritional and cultural requirements

beverage requirements

style of service

timing of service

location of production and service

link between food and other aspects of the event, such as speeches

production and transport issues

catering staff requirements

liaison with others involved in the event.

Creative elements may include:

innovative presentation of food and beverage

food with interesting links to other event aspects

unusual combinations of food items or service ideas

innovative options to address particular operational limitations.

Operational plan may include:

costing of components and total catering

on-site catering management

staffing and contracting

roles and responsibilities

logistics and transport details

resources, e.g. venue, commodities, equipment, machinery, vehicles and staff

security arrangements

purchasing and storage of food, beverage, materials and equipment

production and distribution of food and beverage

recycling and correct and environmentally sound disposal practices for kitchen waste and hazardous substances.

Ancillary services may relate to:

theme and decor

management of event

staffing

logistics.

Risk management issues may relate to:

availability of equipment

power sources and back-up options

general food safety issues

beverage dispensing system safety

food safety issues for particular food types

seasonal fluctuations in food prices

customer preferences and inherent risks

cooking and service times

venue access and impacts on food preparation.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Clarify and agree on key objectives of the event or function in consultation with stakeholders. 
Analyse broad factors influencing catering and consult with stakeholders to determine overall approach. 
Contribute ideas to the event concept, theme and format, according to scope of responsibility. 
Identify and define key catering elements in consultation with stakeholders to reflect event or function objectives and meet customer needs. 
Incorporate creative elements into the catering concept and theme. 
Verify the operational and service practicality of the catering concept, theme and format through consultation and analysis. 
Prepare an operational plan for the provision of catering and ancillary services, identifying steps, activities and sequence. 
Incorporate appropriate risk management issues into the plan. 
Review, verify and finalise details with the client. 
Provide accurate and complete information on the catering concept and operational plans to all relevant stakeholders to ensure timely and effective planning and implementation. 
Obtain approval from relevant stakeholders prior to implementation. 
Implement and monitor the catering plan for the event, making adjustments as required. 
Obtain feedback after the event and review plans to evaluate client satisfaction and degree to which it met objectives and client requirements. 

Forms

Assessment Cover Sheet

SITHCCC038B - Plan catering for an event or function
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

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Assessment Record Sheet

SITHCCC038B - Plan catering for an event or function

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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