Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCTION

Competency Unit Title CATERING ACTIVITIES COORDINATION

The person who is competent in this CU shall be able to verify venue, space allocation for catering activities,
equipment and utensils selection and clearing work area at catering activities, confirm type of menu and setting for
catering activities, carry out catering coordination in accordance with establishment working procedure;-

 Verify venue and space allocation for Catering Activities

Learning Outcome  Confirm type of menu and setting for Catering Activities
 Verify equipment and utensils selection
 Carry out catering coordination
 Verify clearing work at catering activities area

Training
Competency Unit ID HT-012-3:2012-C03 Level 3 304 Credit Value 31
Duration
Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

1. Verify venue and i. Introduction to the 24 Lecture, Video i. Lay-out plan

space allocation catering industry and Presentation & drafted for
for catering catering segment Observation proposal
activities ii. On-premise catering ii. Logistic
iii. Off-premise catering requirement
iv. Types of catering identified
 Set
 Buffet
 Barbeque
 Cocktail
 Wedding
 Special occasion
- Birthday
v. Deciding factor whether
to accept the catering
business

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
 Location
 Logistic
 Budget
vi. Follow up steps after site
visits
 Planning
 Costing
 Layout plan
 Floor plan

i. Design lay-out plan 52 Demonstration,

based on site visits Observation &
ii. Determine the logistic Hand-on
requirement Attitude: Practices
i. Meticulous in
identifying type of
kitchen equipment
maintenance.

Safety:
i. Adhere to Standard
Operating
Procedure (SOP).

2. Confirm type of i. Factors to consider 24 Lecture, Video i. Type of menu

menu and before deciding on the Presentation & confirmed
setting for menu and setting for Observation ii. Goods are
Catering catering activities ordered
Activities  Equipment needs iii. Required
and layout design equipment
 Considerations obtained
 Utilities iv. Manpower
 The Menu identified
 Workstations
 Style of Service
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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
 Obtaining Equipment v. Work co-
 Storage of ordinately with
Equipment others to ensure
a success
operation are
i. Confirm the menu 52 Demonstration, practiced
 Identify types of Observation &
menus Hand-on
 Method of presenting Practices
- Buffet
- Stall concept
- Street hawkers
concept
ii. Purchase of goods base
on :
 Budget
 Concept
 Logistic
iii. Determine the required
equipment
 Menu selection
 Volume
iv. Plan manpower base on:
 Service selection
 Volume Attitude:
v. Coordinate with others i. Meticulous in
to ensure a success
identifying various
operations
aspects to ensure a
 Logistic success catering
 Time management operations.
 Safety & security
Safety:
i. Adhere to Standard
Operating
Procedure (SOP).

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

3. Verify equipment i. Catering equipment and 16 Lecture, Video i. Type and

and utensils utensils Presentation & quantity of
selection ii. Equipment and utensil Observation utensils and
process flow. equipment
iii. Equipment and utensil identified
record ii. Equipment and
iv. Equipment and utensil utensil usage
documentation such as: flows
 Equipment and determined
utensil Standard iii. Equipment and
Operating utensils records
Procedures performed
 Equipment and iv. Proper usage
utensil manual of equipment
and utensils
clarified
i. Determine type and 32 Demonstration,
quantity of utensils and Observation &
equipment Hand-on
ii. Identify equipment and Practices
utensil usage flows
iii. Maintain equipment
and utensils records
iv. Ensure proper usage
of equipment and
utensils Attitude:
i. Meticulous in
arranging kitchen
equipment
activities.

Safety:
i. Adhere to Standard
Operating
Procedure (SOP).

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

4.Carry out catering i. Catering plan 16 Lecture, Video i. Catering

coordination  Time line planning Presentation & operations plan
 Production schedule Observation initiated
 Staffing planning ii. Coordination
ii. Execution of tasks between all
 Job tasks resources
 Logistic involved instigate
 Location iii. Control
iii. Catering organising throughout the
 Human operations to
avoid any
 Capital /Assets
mistakes
 Financial
performed
 Equipment
iv. Implementation of
catering control
 Operations
 Operational Tasks
 Flow of Food
 Recipes
 Recipe Adjustment
 Convenience Foods
 Menus Food
Preparation

i. Plan for catering 40 Demonstration,

operations are initiated Observation &
to cater for the actual Hand-on
event Practices
ii. Initiate coordination
between all resources
involved
iii. Implementation and
control throughout the
operations to avoid
any mistakes
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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

Attitude:
i. Meticulous in
arranging kitchen
equipment
activities.

Safety:
i. Adhere to Standard
Operating
Procedure (SOP).

5. Verify clearing i. Managing catering 16 Lecture, Video i. Managing of

work at catering equipment Presentation & catering
activities area  Type of equipment Observation equipment
 Type of catering adhered.
function ii. Clearing of work
ii. Front-of-the-house place area,
equipment equipment and
 Cutleries utensils
 Crockeries performed.
 Earthware Returns of
 Holloware equipment and
iii. Back-of-the-house utensils to its
equipment appropriate
 Cooking storages
equipment and adhered.
utensils iii. Catering
inventory
 Food display
checklists
utensils
determined.
 Decoration
iv. Rental equipment
 Mobile stall
 Tents, tables and
chairs

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

v. Clearing steps and

supervision
 Soil wastage
 Dry wastage
 Inspection
vi. Cleaning and storing
 Catering equipment
 Catering utensils
 Linen

i. Supervise clearing 32 Demonstration,

activities of work Observation &
place area, Hand-on
equipment and Practices
utensils
ii. Coordinate the
returns of equipment
and utensils to its
appropriate storages
iii. Maintain catering
inventory checklists
iv. Ensure cleaned
display equipment
stored properly
Attitude:
i. Meticulous in
arranging kitchen
equipment
activities.

Safety:
i. Adhere to Standard
Operating
Procedure (SOP).

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Employability Skills
CORE ABILITIES SOCIAL SKILLS
01.07 Utilize database applications to locate and process information 1. Communication Skills
01.08 Utilize spreadsheets applications to locate and process information. 2. Conceptual Skills
01.09 Utilize business graphic application to process information 3. Interpersonal Skills
01.10 Apply a variety of mathematics techniques 4. Leadership skills
01.11 Apply thinking skills and creativity 5. Learning Skills
02.09 Prepare flowcharts 6. Multitasking and prioritizing
02.10 Prepare report and instructions 7. Self-discipline
02.11 Convey information and ideas to people 8. Teamwork
03.09 Manage and improve performance of individuals
03.10 Provide consultation and counseling
03.11 Monitor and evaluate performance of human resources
03.12 Provide coaching/on-the job training
03.13 Develop and maintain team harmony and resolve conflicts
03.14 Facilitate and coordinate teams and ideas
03.15 Liaise to achieve identified outcome
03.16 Identify and access client/customer needs
03.17 Identify staff training needs and facilitate access to training
04.06 Allocate work
04.07 Negotiable acceptance and support for objective and strategies
05.01 Implement project/work plans
05.02 Inspect and monitor work done and/or in progress
06.07 Develop and maintain networks

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Tools, Equipment and Materials (TEM)
ITEMS RATIO (TEM : TRAINEES)

1. Kitchen Equipment 1:5

2. Kitchen Utensils 1:1
3. Ingredients 1:1
4. Checklist 1:1
5. Standard Recipe 1:1
6. Standard Operation Procedure (SOP)/Manual 1:5
7. Standard Form 1:1

References
REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th Edition. Wiley. ISBN: 978-0-470-42135-2
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 978-0-470-19752-3
3. The Culinary Institute of America, In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISBN: 978-0-471-20202-8
5. Online Video Resources
 Roux-Be (The Reluctant Chef online resources) - http://www.reluctantgourmet.com/rouxbe.htm
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culinaryreference/tp/culinaryvideos.htm
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary & related resources) - http://www.ciachef.edu/

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