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Evidence Guide: SITHKOP006 - Plan catering for events or functions

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

 

SITHKOP006 - Plan catering for events or functions

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

Identify purpose and scope of the event.

  1. Discuss and clarify purpose of event or function with stakeholders.
  2. Accurately identify specific customer needs and preferences, and determine catering requirements.
Discuss and clarify purpose of event or function with stakeholders.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare catering proposal.

  1. Collect and collate operational information for the event and venue.
  2. Analyse operational factors influencing catering, and consult with stakeholders to determine overall approach.
  3. Contribute ideas to event concept, theme and format and incorporate creative elements into the catering proposal.
  4. Verify operational and service practicality of the catering proposal through consultation and analysis.
  5. Present proposal including accurate information on range and style of catering products and services.
  6. Obtain approval to proceed with catering.
Collect and collate operational information for the event and venue.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Obtain approval to proceed with catering.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and implement operational plan.

  1. Prepare an operational plan for provision of catering and ancillary products and services, identifying steps, activities and sequence.
  2. Incorporate risk management issues into plan.
  3. Review, verify and finalise details with client.
  4. Provide accurate information on operational plans to relevant personnel to ensure effective implementation.
  5. Implement and monitor catering plan for the event, making adjustments as required.
  6. Obtain feedback from customer and operational staff after the event to inform future catering activities.
Prepare an operational plan for provision of catering and ancillary products and services, identifying steps, activities and sequence.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate risk management issues into plan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review, verify and finalise details with client.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

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.