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 |
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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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify purpose and scope of the event. |
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Element: Prepare catering proposal. |
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Element: Prepare and implement operational plan. |
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