Certificate III in Catering Operations - SIT30916
National Food Institute
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS:
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\u2013chill production kitchens, and mobile catering businesses of varying size.Possible job titles include:catering assistantcookfood service assistant.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Structure
- 21 units: 12 core
- 9 elective
Subjects
- Assist with the monitoring and modification of meals and menus according to individualised plans
- Package prepared foodstuffs
- Prepare poultry dishes
- Maintain the quality of perishable items
- Participate in safe food handling practices
- Prepare and serve non-alcoholic beverages
- Prepare food to meet special dietary requirements
- Provide advice on food
- Use cookery skills effectively
- Produce cakes
- Communicate in the workplace
- Prepare stocks, sauces and soups
- Identify hazards, assess and control safety risks
- Use hygienic practices for food safety
- Plan and cost basic menus
- Handle and serve cheese
- Serve food and beverage
- Provide service to customers
- Prepare dishes using basic methods of cookery
- Clean kitchen premises and equipment
- Work effectively with others
- Participate in environmentally sustainable work practices
- Participate in safe work practices
- Produce and serve food for buffets
- Produce yeast-based bakery products
- Show social and cultural sensitivity
- Work effectively in hospitality service
- Use food preparation equipment
- Prepare appetisers and salads
- Prepare meat dishes
- Prepare and serve espresso coffee
- Receive and store stock
- Create and use databases
- Prepare and present simple dishes
- Transport and store food
- Produce cakes, pastries and breads
- Provide advice on Australian wines
- Produce cook-chill and cook-freeze foods
- Operate a bar
- Prepare seafood dishes
- Design and produce business documents
- Provide first aid
- Coach others in job skills
- Purchase goods
- Produce pastries
- Provide responsible service of alcohol
- Process financial transactions
- Produce desserts
- Create and use spreadsheets
- Source and use information on the hospitality industry
- Re-thermalise chilled and frozen foods
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Prepare and present sandwiches
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| DONCASTER | Domestic: $7,095 | No |
|
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