Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC039B Mapping and Delivery Guide
Prepare tenders for catering contracts

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHCCC039B - Prepare tenders for catering contracts
Description This unit describes the performance outcomes, skills and knowledge required to prepare tenders for catering contracts. Tenders may relate to contracts for one-off events or for the longer term provision of catering services.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to all catering operations where food and related services are provided such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering. The role could be undertaken by senior operating personnel, marketing coordinators, supervisors or managers within catering operations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITXADM003A Write business documents.
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Clarify requirements of catering tenders.
  • Interpret contents of the tender brief and assess in terms of the organisation's capacity to meet stated requirements.
  • Identify and plan action required for development of the tender submission.
  • Identify fixed and variable costs within the brief.
  • Undertake liaison with the customer to clarify requirements where appropriate.
       
Element: Develop details for inclusion in tender.
  • Develop proposed products and outcomes to meet tender requirements, including menus, food and beverage specifications, style of service, theme and decor.
  • Develop proposed operational details to meet tender requirements.
  • Develop accurate costings for all proposed products and services.
  • Develop options to meet and where possible exceed the expectations of the customer.
  • Evaluate possible competitors and develop appropriate strategies to address competitive issues.
       
Element: Prepare tender documents.
  • Prepare tender documents within the designated timelines according to requirements of the brief.
  • Present tender documents in a format that maximises the use of presentation and promotional techniques.
       


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

Evidence of the following is essential:

ability to prepare a tender document for a specific commercial catering contract, including effective assessment of the brief, coordination of tender details, accurate and profitable costing and professional presentation

knowledge of typical requirements and formats for catering tender documents.

Context of and specific resources for assessment

Assessment must ensure:

project or work activities that allow the candidate to prepare a fully-costed tender for a specific catering contract in a competitive bidding environment.

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:

review of tenders prepared by candidate for a particular event or catering contract

case studies to assess ability to develop options to meet differing tender briefs

review of reports prepared by the candidate detailing the major issues and factors to be considered when preparing tenders for catering contracts

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, for example:

SITHCCC038B Plan catering for an event or function.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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:

presentation techniques for tender documents

problem-solving skills to deal with inability to access services or products or to work out least expensive options

literacy skills to read information about an event or catering operation and costings

numeracy skills to calculate costs for the tender.

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

components typically required for catering tenders and detailed knowledge of the operational and cost issues associated with each of those components

quality assurance issues related to catering tenders.

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.

Contents of the tender brief may include details of:

services required

style of service

customers or audience

budget requirements

legal responsibilities of the contractor

legal responsibilities of the principal

operational and financial management requirements.

Operational details must include:

staffing

transport

stock control

equipment and resources

security and emergency plan

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

facilities management approaches.

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
Interpret contents of the tender brief and assess in terms of the organisation's capacity to meet stated requirements. 
Identify and plan action required for development of the tender submission. 
Identify fixed and variable costs within the brief. 
Undertake liaison with the customer to clarify requirements where appropriate. 
Develop proposed products and outcomes to meet tender requirements, including menus, food and beverage specifications, style of service, theme and decor. 
Develop proposed operational details to meet tender requirements. 
Develop accurate costings for all proposed products and services. 
Develop options to meet and where possible exceed the expectations of the customer. 
Evaluate possible competitors and develop appropriate strategies to address competitive issues. 
Prepare tender documents within the designated timelines according to requirements of the brief. 
Present tender documents in a format that maximises the use of presentation and promotional techniques. 

Forms

Assessment Cover Sheet

SITHCCC039B - Prepare tenders for catering contracts
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

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHCCC039B - Prepare tenders for catering contracts

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

Assessor name:

Signature:

Date:

Student signature:

Date: