Unit of competency Outline

Date retreived
22/07/2026 6:27 AM AWST

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Plan catering for an event or function

Plan catering for an event or function

Unit of competency
National Code
SITHCCC038B
State Code
WA605
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
27/05/2010
Field of Education
110101 - Hospitality
Original Release Date
27/05/2010
Nominal Hours
36
Description
This unit describes the performance outcomes, skills and knowledge required to plan the catering for an event or function. It involves developing the catering concept and planning and developing an operational plan to meet requirements.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Identify overall event objectives and scope.
  • 1.1 Clarify and agree on key objectives of the event or function in consultation with stakeholders.
  • 1.2 Analyse broad factors influencing catering and consult with stakeholders to determine overall approach.
2 Prepare the catering concept for an event or function.
  • 2.1 Contribute ideas to the event concept, theme and format, according to scope of responsibility.
  • 2.2 Identify and define key catering elements in consultation with stakeholders to reflect event or function objectives and meet customer needs.
  • 2.3 Incorporate creative elements into the catering concept and theme.
  • 2.4 Verify the operational and service practicality of the catering concept, theme and format through consultation and analysis.
3 Prepare and implement an operational plan for the catering of an event or function.
  • 3.1 Prepare an operational plan for the provision of catering and ancillary services, identifying steps, activities and sequence.
  • 3.2 Incorporate appropriate risk management issues into the plan.
  • 3.3 Review, verify and finalise details with the client.
  • 3.4 Provide accurate and complete information on the catering concept and operational plans to all relevant stakeholders to ensure timely and effective planning and implementation.
  • 3.5 Obtain approval from relevant stakeholders prior to implementation.
  • 3.6 Implement and monitor the catering plan for the event, making adjustments as required.
  • 3.7 Obtain feedback after the event and review plans to evaluate client satisfaction and degree to which it met objectives and client requirements.
No information
No information
Replaces
State Code National Code Title Type
S6379 SITHCCC038A Plan catering for an event or function Unit of competency
Replaced By
State Code National Code Title Type
WF675 SITHKOP404 Plan catering for events or functions Unit of competency