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 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 TrainingPackage

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 thirdparty workplace reports of onthejob performance by the candidate

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

Event or functionmay include:

Stakeholdersmay include:

Broad factors influencing catering may include:

Key catering elements may include:

Creative elements may include:

Operational plan may include:

Ancillary services may relate to:

Risk management issues may relate to: