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

SITHKOP006 Mapping and Delivery Guide
Plan catering for events or functions

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHKOP006 - Plan catering for events or functions
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to plan catering for events or functions. It requires the ability to identify the purpose and scope of the event, prepare catering proposals to meet customer requirements, and finalise operational plans for the delivery of catering. It does not include food preparation, which is covered by commercial cookery units.The unit applies to catering for any type of event in the cultural, community, hospitality, sporting, tourism and event industries.It applies to catering and event personnel who operate independently or with limited guidance from others. This unit is relevant to a caterer or other cookery specialist involved in event catering, but also to non-catering specialists including event, function and banquet coordinators.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in a hospitality or catering business operation for which catering proposals and plans are prepared and implemented. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

event and function venues where catering is provided

sources of negotiated cost of supply:

tariffs

price lists

organisational specifications:

food safety policies and procedures

environmental management procedures

purchase specifications

risk management procedures

supplier contracts

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; these can be:

customers in an industry workplace who interact with the individual during the assessment process

individuals who participate in role plays, simulated activities, or simulated events set up for the purpose of assessment in an operational context.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Prerequisites/co-requisites
Competency Field Kitchen Operations
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: Identify purpose and scope of the event.
  • Discuss and clarify purpose of event or function with stakeholders.
  • Accurately identify specific customer needs and preferences, and determine catering requirements.
       
Element: Prepare catering proposal.
  • Collect and collate operational information for the event and venue.
  • Analyse operational factors influencing catering, and consult with stakeholders to determine overall approach.
  • Contribute ideas to event concept, theme and format and incorporate creative elements into the catering proposal.
  • Verify operational and service practicality of the catering proposal through consultation and analysis.
  • Present proposal including accurate information on range and style of catering products and services.
  • Obtain approval to proceed with catering.
       
Element: Prepare and implement operational plan.
  • Prepare an operational plan for provision of catering and ancillary products and services, identifying steps, activities and sequence.
  • Incorporate risk management issues into plan.
  • Review, verify and finalise details with client.
  • Provide accurate information on operational plans to relevant personnel to ensure effective implementation.
  • Implement and monitor catering plan for the event, making adjustments as required.
  • Obtain feedback from customer and operational staff after the event to inform future catering activities.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify purpose and scope of the event.

1.1.Discuss and clarify purpose of event or function with stakeholders.

1.2.Accurately identify specific customer needs and preferences, and determine catering requirements.

2. Prepare catering proposal.

2.1.Collect and collate operational information for the event and venue.

2.2.Analyse operational factors influencing catering, and consult with stakeholders to determine overall approach.

2.3.Contribute ideas to event concept, theme and format and incorporate creative elements into the catering proposal.

2.4.Verify operational and service practicality of the catering proposal through consultation and analysis.

2.5.Present proposal including accurate information on range and style of catering products and services.

2.6.Obtain approval to proceed with catering.

3. Prepare and implement operational plan.

3.1.Prepare an operational plan for provision of catering and ancillary products and services, identifying steps, activities and sequence.

3.2.Incorporate risk management issues into plan.

3.3.Review, verify and finalise details with client.

3.4.Provide accurate information on operational plans to relevant personnel to ensure effective implementation.

3.5.Implement and monitor catering plan for the event, making adjustments as required.

3.6.Obtain feedback from customer and operational staff after the event to inform future catering activities.

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.

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.


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify purpose and scope of the event.

1.1.Discuss and clarify purpose of event or function with stakeholders.

1.2.Accurately identify specific customer needs and preferences, and determine catering requirements.

2. Prepare catering proposal.

2.1.Collect and collate operational information for the event and venue.

2.2.Analyse operational factors influencing catering, and consult with stakeholders to determine overall approach.

2.3.Contribute ideas to event concept, theme and format and incorporate creative elements into the catering proposal.

2.4.Verify operational and service practicality of the catering proposal through consultation and analysis.

2.5.Present proposal including accurate information on range and style of catering products and services.

2.6.Obtain approval to proceed with catering.

3. Prepare and implement operational plan.

3.1.Prepare an operational plan for provision of catering and ancillary products and services, identifying steps, activities and sequence.

3.2.Incorporate risk management issues into plan.

3.3.Review, verify and finalise details with client.

3.4.Provide accurate information on operational plans to relevant personnel to ensure effective implementation.

3.5.Implement and monitor catering plan for the event, making adjustments as required.

3.6.Obtain feedback from customer and operational staff after the event to inform future catering activities.

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.

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
Discuss and clarify purpose of event or function with stakeholders. 
Accurately identify specific customer needs and preferences, and determine catering requirements. 
Collect and collate operational information for the event and venue. 
Analyse operational factors influencing catering, and consult with stakeholders to determine overall approach. 
Contribute ideas to event concept, theme and format and incorporate creative elements into the catering proposal. 
Verify operational and service practicality of the catering proposal through consultation and analysis. 
Present proposal including accurate information on range and style of catering products and services. 
Obtain approval to proceed with catering. 
Prepare an operational plan for provision of catering and ancillary products and services, identifying steps, activities and sequence. 
Incorporate risk management issues into plan. 
Review, verify and finalise details with client. 
Provide accurate information on operational plans to relevant personnel to ensure effective implementation. 
Implement and monitor catering plan for the event, making adjustments as required. 
Obtain feedback from customer and operational staff after the event to inform future catering activities. 

Forms

Assessment Cover Sheet

SITHKOP006 - Plan catering for events or functions
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

SITHKOP006 - Plan catering for events or functions

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: