Unit of competency Outline

Date retreived
23/07/2026 10:45 AM AWST

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Plan catering for events or functions

Plan catering for events or functions

Unit of competency
National Code
SITHKOP014
State Code
OEB63
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110101 - Hospitality
Original Release Date
18/10/2022
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.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.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.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 to inform planning.
  • 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, price 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 food safety and 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
AWR39 SITHKOP006 Plan catering for events or functions Unit of competency