Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Event or function may include:
balls
banquets
conferences
corporate events
defence operations
exhibitions
industry and other awards presentations
meetings or seminars
parties:
birthdays
engagements
product launches
religious celebrations:
communions
barmitzvahs
social celebrations
sporting events
themed events
trade shows
training events
wakes
weddings.
Stakeholders may include:
customers
colleagues
event organising committees
facilitators
local authorities
local community
suppliers and contractors.
Catering requirements may include:
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, such as speeches
style of service
timing of service.
Operational information may include:
budget
capacity of facilities to produce catering
concept, style and theme
consideration of negative environmental impacts and minimal impact practices for the venue
date and time
duration
guest numbers
guest profile
location of:
food production kitchen
service venue
nature and parameters of the venue:
type (internal or external)
dimensions of delivery access and storage areas
access to cooking facilities
off and on-site staff requirements
resources that will be utilised:
physical
human
food and beverage supplies
suppliers, supply and cost specifications
special, new or hired equipment required to provide catering
transportation requirements.
Creative elements may include:
decorations that complement themed events and functions
food with interesting links to other event aspects
innovative options to address particular operational limitations
innovative presentation of food and beverage
unusual combinations of food items or service ideas.
Operational plan may include:
onflicting activities in venue food preparation and storage areas
costing of components and total catering
food production timelines and staffing responsibilities:
production kitchen
venue or service kitchen
purchasing of food, beverage, materials and equipment
recycling and correct 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
of on-site resources, e.g. venue, commodities, equipment, machinery
staffing and contracting
storage of food and beverage
transport requirements and timelines
venue event management
venue or service area resources:
cooking and rethermalisation equipment
size and availability
storage facilities.
Ancillary product and services may include:
buffet showpieces
floral displays and decorations
items and merchandise including:
chocolates, fruit, nuts, alcohol
hampers
gift items of any type
novelties such as balloons and toys
on-site management of event
room decorations
staffing
table decorations
theme and décor.
Risk management issues may relate to:
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 nondelivery 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 nonavailability 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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
prepare multiple catering proposals in response to diverse customer requirements for different event or function types
prepare multiple practical operational plans for different event and function venues
implement multiple plans through the delivery of catering for different events and functions
demonstrate knowledge of:
major characteristics of different types of events and functions
catering and service styles for different types of events
roles and responsibilities of kitchen and service staff
complete proposals and plans and coordinate the delivery of catering for events and functions within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
a hospitality or catering business operation or activity for which catering proposals and plans are prepared and implemented
event and function venues where catering is provided and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training food and beverage outlet servicing customers
computers, printers and software programs currently used by the hospitality and catering industry to prepare proposals and plans
customers with whom the individual can interact.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
evaluation of documents prepared by the individual:
catering proposals for different types of events
operational plans for delivery of catering at different venues
evaluation of reports prepared by the individual detailing the planning processes undertaken for an event and highlighting particular challenges and issues
projects that allow assessment of the individual’s ability to plan and deliver catering for events, functions or meetings within designated deadlines
written or oral questioning to assess knowledge of:
different types of event, function and catering service styles
role and responsibilities of kitchen and service staff
a range of formats for and inclusions of catering proposals and plans
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBWRT401A Write complex documents
SITTTSL304 Prepare quotations
SITXCCS303 Provide service to customers
SITXFSA202 Transport and store food.