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Elements and Performance Criteria

  1. Identify purpose and scope of the event.
  2. Prepare catering proposal.
  3. Prepare and implement operational plan.

Range Statement

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.

Operational information must involve consideration of the following factors:

budget

capacity of facilities to produce catering

concept, style and theme

consideration of negative environmental impacts and minimal impact practices for the venue

date and time

duration

guest numbers

guest profile

location of:

food production kitchen

service venue

nature and parameters of the venue:

type (internal or external)

dimensions of delivery access and storage areas

access to cooking facilities

off and on-site staff requirements

resources that will be used:

physical

human

food and beverage supplies

suppliers, and supply and cost specifications

special, new or hired equipment required to provide catering

transportation requirements.

Creative elements must involve consideration of:

decorations that complement themed events and functions

food with interesting links to other event aspects

innovative options to address particular operational limitations

innovative presentation of food and beverage

unusual combinations of food items or service ideas.

Ancillary product and services must involve consideration of:

buffet showpieces

floral displays and decorations

items and merchandise:

chocolates, fruit, nuts, alcohol

hampers

gift items of any type

novelties

on-site management of event

room decorations

staffing

table decorations

theme and décor.


Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare catering proposals in response to diverse customer requirements for at least six different event or function types as specified in the knowledge evidence

prepare practical operational plans for each of the above events and functions that specify arrangements for all basic requirements for catering delivery as specified in the knowledge evidence

ensure above operational plans include consideration of the different operational factors that affect catering delivery as specified in the knowledge evidence

implement above operational plans through the delivery of catering for three of the above events and functions

complete proposals and plans and coordinate the delivery of catering for events and functions within commercial time constraints.


Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major characteristics of the events and functions listed in the performance evidence:

purpose and format

roles and responsibilities of different family members, officials and venue personnel

event running order

entertainment and speeches

service order and timing for food and beverage items to complement event or function activities

service expectations

different types of events or functions where catering is required:

balls

banquets

conferences

corporate events

defence operations

exhibitions

industry and other awards presentations

meetings or seminars

parties

product launches

religious celebrations

social celebrations

sporting events

themed events

trade shows

training events

wakes

weddings

catering and service styles for above different types of events with varying numbers

operational factors influencing catering for different venues and climatic conditions

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

basic requirements for delivery of catering for events or functions:

ancillary products and services

beverage

food:

classic

cultural food requirements

modern

special dietary needs

menu type:

à la carte

buffet

set menu

table d’hôte

link between food service and other aspects of the event

style of service

timing of service

operational factors that affect catering delivery for an event or function:

conflicting activities in venue food preparation and storage areas

costing of components and total catering

food production timelines and staffing roles and responsibilities:

production kitchen

venue or service kitchen

purchasing of food, beverage, materials and equipment

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

risk management issues

security arrangements

service staff roles and responsibilities

service timelines for food and beverage

management of on-site resources:

venue

commodities

equipment

machinery

staffing and contracting

storage of food and beverage

transport requirements and timelines

venue event management

venue or service area resources:

cooking and re-thermalisation equipment

size and availability

storage facilities

formats and content for:

catering proposals

operational plans used to manage the delivery of catering for an event or function

potential risk management issues relating to delivery of catering products and services:

availability and reliability of equipment

beverage dispensing system safety

cooking and service times

customer preferences and inherent risks

food safety issues

impacts of bad weather conditions on catering delivery

potential non-delivery of supplies from unknown supplier

power sources and back-up options

problems with maintaining food quality and safety during storage, preparation and display at the event

product price fluctuations

requirement for public liability and other insurances

seasonal fluctuations in food prices

seasonal non-availability of food and beverage ingredients

size and availability of on-site food preparation and storage areas

venue access and impacts on food preparation to meet deadlines

organisation-specific procedures relating to:

food safety

environmental management

risk management.