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.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• New Assessment Criteria and Definitions (in MS Word Format)

• New Evidence Document  (in MS Word Format)

• Instructor Workbook/Guide (in MS Word Format)

• Learner Workbook (in MS Word Format)

• Learner Guide  (in MS Word Format)

• New Improved Session Plan (in MS Word Format)

• PowerPoint presentation

• Assessment Matrix (Mapping Document)

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