Plan catering for events or functions

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHKOP404, 'Plan catering for events or functions'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Plan catering for events or functions' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Identify purpose and scope of the event.

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

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

2. Prepare catering proposal for event or function.

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

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

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

2.6 Obtain approval to proceed with catering.

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

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

3.2 Incorporate risk management issues into the plan.

3.3 Review, verify and finalise details with the client.

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

3.5 Implement and monitor the 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.