SIT30916 Certificate III in Catering Operations 

Course overview
Course structure

Course overview

Description

This qualification reflects the role of individuals working in catering operations who use a range of cookery skills and sound knowledge of kitchen operations to prepare food items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

This qualification provides a pathway to work in various catering settings, such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook–chill production kitchens, and mobile catering businesses of varying size.

Possible job titles include:

  • catering assistant
  • cook
  • food service assistant.

This training is delivered with Victorian and Commonwealth Government Funding.

Entry requirements

All students wishing to enrol in this course are required to undertake a simple pre-training review and study skills assessment to determine language, literacy and numeracy levels to allow us to adequately support each student throughout their studies and to ensure only the most suitable and appropriate course if recommended.

Training and assessment

This course is delivered in the workplace by experienced industry current trainers and assessors and maybe be undertaken as part of a Traineeship. Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once student successfully completes this course, they are job ready.

Students competency is determined using a range of assessment tools, including:

  • Written and verbal questions
  • Practical observations by qualified assessor
  • Projects
  • Supervisors report
Recognition of Prior Learning (RPL) and Credit Transfer (CT)

RPL is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training. National Food Institute offers all students the opportunity to apply for Skills Recognition at enrolment in the course.

CT is a process where a student is given credit toward their course for units of competency they have already achieved.

Pathways

Pathway into the qualification

Pathways into the qualification Pathways for candidates considering this qualification include:

  • direct entry

Pathway from the qualification

After achieving this qualification, students may undertake the SIT40616 Certificate IV in Catering Operations or other hospitality related qualifications or any other suitable qualification.

Duration

This course may take up to 12 months to complete. The actual duration is dependent on rate of completion by each student and specific program requirements.

Course structure

SIT30916 Certificate III in Catering Operations requires successful completion of 21 units of competency:

Core Units of Competency
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC005 Produce dishes using basic methods of cookery
  • SITHKOP001 Clean kitchen premises and equipment
  • SITXCOM002 Show social and cultural sensitivity
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective Units of Competency
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB016 Provide advice on food
  • BSBCMM201 Communicate in the workplace
  • SITXFIN001 Process Financial Transactions

 

 

At National Food Institute, we proud ourselves on providing relevant training to each student and where required, other elective units of competency may be selected by the student. Our experienced trainer will discuss student needs with each student to determine what units are most relevant and an individual training plan will be developed.

For more information

Call: (03) 9850 7546

E-mail: info@nationalfoodinstitute.com.au