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 details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - 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, and; - complete proposals and plans and coordinate the delivery of catering for events and functions within commercial time constraints.Students will also be expected to demonstrate the following knowledge: - 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, and; - venue or service kitchen.

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