SITHKOP014 - Plan catering for events or functions

    Unit code: SITHKOP014 | Study level: TAFE
    Credit points
    N/A
    Location
    Footscray Nicholson
    Prerequisites
    N/A
    Overview
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    Overview

    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.

    Assessment

    For Melbourne campuses

    Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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 three 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
    • complete proposals and plans within commercial time constraints.

    Students will also be expected to demonstrate the following knowledge:

    • purpose and format of different types of events or functions where catering is required:
    • balls
    • banquets
    • conferences
    • corporate events
    • defence operations
    • exhibitions or trade shows
    • religious celebrations
    • social celebrations
    • sporting events
    • themed events
    • wakes
    • weddings
    • roles and responsibilities of people involved in the delivery of the event or function, including:
    • staff
    • attendees
    • officials
    • venue personnel
    • suppliers or service providers
    • operational factors influencing catering requirements, including:
      • budget
      • concept, style and theme
      • date, time and duration
      • attendee numbers and profile
      • location of:
    • food production kitchen
    • service venue
      • nature and parameters of the venue:
    • type
    • climatic conditions
    • internal
    • external
      • dimensions of delivery access and storage areas
      • access to cooking facilities
      • available cooking equipment and its condition
      • 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 and timelines
    • basic requirements for delivery of catering for events or functions:
      • ancillary products and services
      • beverage
      • food, including:
    • cultural food requirements
    • special dietary needs
      • menu types, including:
    • à la carte
    • buffet
    • set menu
      • 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
      • food production timelines and staffing roles and responsibilities:
    • production kitchen
    • venue or service kitchen
      • purchasing of food, beverage, materials and equipment
      • recycling 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
      • venue event management
    • 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.

    Required reading

    The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

    As part of a course

    This unit is studied as part of the following course(s):

    Certificate IV in Kitchen Management
    SIT40521 | Certificate iv | Duration:

    Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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