SITHKOP006
Plan catering for events or functions
This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.
Our SITHKOP006 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).
$15.00 inc GST
Unit information about the SITHKOP006 training material in this resource
SITHKOP006 information from training.gov.au.
Application
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.
Unit mapping information
SITHKOP404 Plan catering for events or functions
Licensing, legislative, regulatory or certification requirements
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Foundation skills
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.
Unit sector or competency field
Hospitality—Kitchen Operations
Prerequisite, co-requisite or interdependent assessment of units
Not applicable
Assessment conditions
Skills must be demonstrated in a hospitality or catering business operation for which catering proposals and plans are prepared and implemented. This can be:
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an industry workplace
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a simulated industry environment
Assessment must ensure access to:
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event and function venues where catering is provided
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sources of negotiated cost of supply:
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tariffs
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price lists
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organisational specifications:
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food safety policies and procedures
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environmental management procedures
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purchase specifications
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risk management procedures
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supplier contracts
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computers, printers and software programs currently used by the hospitality and catering industry to prepare proposals and plans
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customers with whom the individual can interact; these can be:
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customers in an industry workplace who interact with the individual during the assessment process
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individuals who participate in role plays, simulated activities, or simulated events set up for the purpose of assessment in an operational context
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Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
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have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency