SITHKOP006

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.

Unit mapping information

SITHKOP404 Plan catering for events or functions

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Kitchen Operations

Prerequisite, co-requisite or interdependent assessment of units

Not applicable

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