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Evidence Guide: SITHCCC038B - Plan catering for an event or function

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC038B - Plan catering for an event or function

What evidence can you provide to prove your understanding of each of the following citeria?

Identify overall event objectives and scope.

  1. Clarify and agree on key objectives of the event or function in consultation with stakeholders.
  2. Analyse broad factors influencing catering and consult with stakeholders to determine overall approach.
Clarify and agree on key objectives of the event or function in consultation with stakeholders.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Analyse broad factors influencing catering and consult with stakeholders to determine overall approach.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare the catering concept for an event or function.

  1. Contribute ideas to the event concept, theme and format, according to scope of responsibility.
  2. Identify and define key catering elements in consultation with stakeholders to reflect event or function objectives and meet customer needs.
  3. Incorporate creative elements into the catering concept and theme.
  4. Verify the operational and service practicality of the catering concept, theme and format through consultation and analysis.
Contribute ideas to the event concept, theme and format, according to scope of responsibility.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and define key catering elements in consultation with stakeholders to reflect event or function objectives and meet customer needs.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Incorporate creative elements into the catering concept and theme.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Verify the operational and service practicality of the catering concept, theme and format through consultation and analysis.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare and implement an operational plan for the catering of an event or function.

  1. Prepare an operational plan for the provision of catering and ancillary services, identifying steps, activities and sequence.
  2. Incorporate appropriate risk management issues into the plan.
  3. Review, verify and finalise details with the client.
  4. Provide accurate and complete information on the catering concept and operational plans to all relevant stakeholders to ensure timely and effective planning and implementation.
  5. Obtain approval from relevant stakeholders prior to implementation.
  6. Implement and monitor the catering plan for the event, making adjustments as required.
  7. Obtain feedback after the event and review plans to evaluate client satisfaction and degree to which it met objectives and client requirements.
Prepare an operational plan for the provision of catering and ancillary services, identifying steps, activities and sequence.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Incorporate appropriate risk management issues into the plan.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Review, verify and finalise details with the client.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide accurate and complete information on the catering concept and operational plans to all relevant stakeholders to ensure timely and effective planning and implementation.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Obtain approval from relevant stakeholders prior to implementation.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Obtain feedback after the event and review plans to evaluate client satisfaction and degree to which it met objectives and client requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 in this unit

Evidence of the following is essential:

ability to plan catering that reflects event objectives and is operationally practical

knowledge of the range of catering options to be considered for different event styles and contexts

knowledge of issues and challenges associated with event catering

project or work activities conducted over a commercially realistic period of time so that the planning, evaluation and monitoring aspects of catering for an event or function can be assessed

demonstration of skills through the planning of catering for at least two different styles of event.

Context of and specific resources for assessment

Assessment must ensure:

access to and interaction with event industry suppliers

involvement of and interaction with an event principal or organising group.

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:

evaluation of the catering at an event where catering is coordinated by the candidate

case studies to assess ability to develop catering concepts and plans for different types of event

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

written or oral questions to elicit further explanations on various aspects of planning

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.

Required Skills and Knowledge

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:

critical thinking skills to analyse event concept and develop, evaluate and select catering options

planning and organisational skills to develop cohesive operational plans and procedures for event catering

communication skills to consult and liaise on catering requirements with customers and other stakeholders

literacy skills to interpret event information and develop catering documentation and specifications

numeracy skills to work with catering numbers and event schedules.

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

formats and features of different types of events, including the interrelationship between catering and other event aspects and role and responsibilities of different event personnel

catering options and styles for different types of events, different types of customers, and varying numbers

operational constraints for catering within different styles of venue or site and in different climatic conditions

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

safety considerations associated with different types of catering equipment, including:

cooking equipment

beverage dispensing systems (inert gas, chemical use)

staffing and service requirements for particular types of catering

typical formats and running orders for different styles of events

principles and practices of food safety for preparation, storage and transport of food

risk management issues to be considered in the particular context of event catering.

Range Statement

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.

Event or functionmay include:

sporting events

defence operations

exhibitions and shows, such as trade shows

product launches

conferences

meetings or seminars

training events

social celebrations.

Stakeholdersmay include:

event customers

suppliers and contractors

local community

organising committees

local authorities

colleagues

facilitators

entertainers.

Broad factors influencing catering may include:

event purpose

concept, style and theme

date and time

duration

nature of venue

numbers

audience or market profile

equipment availability

overall budget estimate.

Key catering elements may include:

type of food, including nutritional and cultural requirements

beverage requirements

style of service

timing of service

location of production and service

link between food and other aspects of the event, such as speeches

production and transport issues

catering staff requirements

liaison with others involved in the event.

Creative elements may include:

innovative presentation of food and beverage

food with interesting links to other event aspects

unusual combinations of food items or service ideas

innovative options to address particular operational limitations.

Operational plan may include:

costing of components and total catering

on-site catering management

staffing and contracting

roles and responsibilities

logistics and transport details

resources, e.g. venue, commodities, equipment, machinery, vehicles and staff

security arrangements

purchasing and storage of food, beverage, materials and equipment

production and distribution of food and beverage

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

Ancillary services may relate to:

theme and decor

management of event

staffing

logistics.

Risk management issues may relate to:

availability of equipment

power sources and back-up options

general food safety issues

beverage dispensing system safety

food safety issues for particular food types

seasonal fluctuations in food prices

customer preferences and inherent risks

cooking and service times

venue access and impacts on food preparation.