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SITHKOP014

Plan catering for events or functions

Note: SITHKOP014 supersedes SITHKOP006

Unit Code: SITHKOP014

This accredited training resource supports Australian Registered Training Organisations (RTOs) in delivering nationally recognised vocational education and training (VET).

The resource includes:

  • Learning Resource Material
  • Assessment Workbook
  • Assessment Mapping Guide covering Performance Criteria, Knowledge Evidence and Performance Evidence

Information on Catapult resources is available in the Catapult Knowledge Base.

Available in print and online.

This resource is available as a hardcopy (printed) book in Learner Guide and Trainer/Assessor Guide variants, and for online delivery and assessment through Catapult LMS. Contact us to learn more.

Important: RTOs are responsible for validating all training and assessment resources against their own Training and Assessment Strategy (TAS) and relevant regulatory requirements.

SITHKOP014 extracts from Catapult's unit

SITHKOP014
Table of Contents
SITHKOP014
Assessment Mapping

SITHKOP014 information from training.gov.au.

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.

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.

The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

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

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; or
  • an industry-realistic 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.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

  • have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or
  • hold a trade certificate as a cook or chef or equivalent;

and

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

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