Certificate III in Catering - SIT30921
Training and Quality Management Services Pty Ltd
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 meet the requirements for trade recognition as a cook, but can provide a pathway towards achieving that.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.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Subjects
- Identify hazards, assess and control safety risks
- Prepare appetisers and salads
- Produce cook-chill and cook-freeze foods
- Assist with the monitoring and modification of meals and menus according to individualised plans
- Plan and cost recipes
- Prepare food to meet special dietary requirements
- Provide responsible service of alcohol
- Produce pastries
- Prepare and serve non-alcoholic beverages
- Prepare dishes using basic methods of cookery
- Prepare and serve espresso coffee
- Work effectively in a commercial kitchen
- Prepare seafood dishes
- Provide service to customers
- Produce cakes
- Purchase goods
- Prepare poultry dishes
- Participate in sustainable work practices
- Coach others in job skills
- Maintain ethical and professional standards when using social media and online platforms
- Prepare vegetarian and vegan dishes
- Participate in safe work practices
- Package prepared foodstuffs
- Re-thermalise chilled and frozen foods
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Receive, store and maintain stock
- Use food preparation equipment
- Produce yeast-based bakery products
- Produce cakes, pastries and breads
- Prepare and serve cheese
- Prepare stocks, sauces and soups
- Prepare meat dishes
- Use hygienic practices for food safety
- Provide advice on food
- Prepare and present simple dishes
- Provide First Aid
- Prepare and present sandwiches
- Produce and serve food for buffets
- Participate in safe food handling practices
- Operate a bar
- Produce desserts
- Use social media and online tools
- Clean kitchen premises and equipment
- Transport and store food
- Process financial transactions
- Serve food and beverage
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Student/Trainee Workplace | Domestic: $3,105 | No |
|
