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.
Elements and Performance Criteria
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 Performance
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.
Evidence of Knowledge
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.
Assessment Conditions
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | read and interpret written feedback and unfamiliar and detailed venue information. |
Writing skills to: | write comprehensive catering proposals and complex operational plans. |
Oral communication skills to: | use active listening and open and closed questioning to consult on catering requirements with customers and other stakeholders. |
Numeracy skills to: | calculate number of catering products and services required for the event or function calculate timings for the preparation and service of food. |
Problem-solving skills to: | analyse operational factors influencing catering respond to operational difficulties when implementing the plan and identify when assistance is required from colleagues and external specialists identify deficiencies in proposals and plans and make adjustments. |
Initiative and enterprise skills to: | explore a range of product concepts to improve the event theme and format. |
Planning and organising skills to: | access and sort information required for catering proposals and plans, and write and submit them within designated deadlines. |
Technology skills to: | use computers, word processing, presentation and spreadsheet software packages. |
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. |
Sectors
Hospitality
Competency Field
Kitchen Operations