Unit of competency Outline

Date retreived
22/07/2026 6:12 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Plan catering for events or functions

Plan catering for events or functions

Unit of competency
National Code
SITHKOP006
State Code
AWR39
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110101 - Hospitality
Original Release Date
12/07/2016
Nominal Hours
36
Description
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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify purpose and scope of the event.
  • 1.1.Discuss and clarify purpose of event or function with stakeholders.
  • 1.2.Accurately identify specific customer needs and preferences, and determine catering requirements.
2. Prepare catering proposal.
  • 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 event concept, theme and format and incorporate creative elements into the catering proposal.
  • 2.4.Verify operational and service practicality of the catering proposal through consultation and analysis.
  • 2.5.Present proposal including accurate information on range and style of catering products and services.
  • 2.6.Obtain approval to proceed with catering.
3. Prepare and implement operational plan.
  • 3.1.Prepare an operational plan for provision of catering and ancillary products and services, identifying steps, activities and sequence.
  • 3.2.Incorporate risk management issues into plan.
  • 3.3.Review, verify and finalise details with client.
  • 3.4.Provide accurate information on operational plans to relevant personnel to ensure effective implementation.
  • 3.5.Implement and monitor 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.
No information
No information
Replaces
State Code National Code Title Type
WF675 SITHKOP404 Plan catering for events or functions Unit of competency
Replaced By
State Code National Code Title Type
OEB63 SITHKOP014 Plan catering for events or functions Unit of competency