Required skills

communication skills including active listening and open and closed questioning to consult and liaise on catering requirements with customers and other stakeholders

critical thinking skills to analyse operational factors influencing catering

initiative and enterprise skills to

develop creative ideas and explore a range of proposed product concepts

contribute creative ideas to improve the event theme and format

literacy skills to

read and interpret written feedback and unfamiliar and detailed venue information

write comprehensive catering proposals and complex operational plans

numeracy skills to

calculate the number of catering products and services required for the event or function

calculate timings for the preparations and service of food

planning and organising skills to access and sort all information required for catering proposals and plans and to write and submit them within designated deadlines

problemsolving skills to

identify times when assistance is required from colleagues and external specialists

identify deficiencies in proposals and plans and make adjustments

respond to operational difficulties when implementing the plan and make necessary adjustments

selfmanagement skills to take responsibility for development of catering proposals and plans

teamwork skills to invite and coordinate the input of others in the organisation

technology skills to use computers word processing presentation and spread sheet software packages

Required knowledge

major characteristics of different types of events and functions

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

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

operational factors influencing catering for different venues and climatic conditions

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

roles and responsibilities for different types of catering

food production staff

service staff

a range of formats for and inclusions of

catering proposals

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

risk management issues for the delivery of catering products and services at an event or function

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

Overview of assessment

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

Evidence of the ability to

prepare multiple catering proposals in response to diverse customer requirements for different event or function types

prepare multiple practical operational plans for different event and function venues

implement multiple plans through the delivery of catering for different events and functions

demonstrate knowledge of

major characteristics of different types of events and functions

catering and service styles for different types of events

roles and responsibilities of kitchen and service staff

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

Context of and specific resources for assessment

Assessment must ensure use of

a hospitality or catering business operation or activity for which catering proposals and plans are prepared and implemented

event and function venues where catering is provided and workplace documentation defined in the Assessment Guidelines this can be a

real industry workplace

simulated industry environment such as a training food and beverage outlet servicing customers

computers printers and software programs currently used by the hospitality and catering industry to prepare proposals and plans

customers with whom the individual can interact

Method 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 documents prepared by the individual

catering proposals for different types of events

operational plans for delivery of catering at different venues

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

projects that allow assessment of the individuals ability to plan and deliver catering for events functions or meetings within designated deadlines

written or oral questioning to assess knowledge of

different types of event function and catering service styles

role and responsibilities of kitchen and service staff

a range of formats for and inclusions of catering proposals and plans

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

BSBWRTA Write complex documents

BSBWRT401A Write complex documents

SITTTSL Prepare quotations

SITXCCS Provide service to customers

SITXFSA Transport and store food

Event or function may include:

Stakeholders may include:

Catering requirements may include:

Operational information may include:

Creative elements may include:

Operational plan may include:

Ancillary product and services may include:

Risk management issues may relate to: