Certificate III in Catering Operations

This qualification provides the skills and knowledge for an individual to be competent in a range of skilled catering operations with the need to apply discretion and judgement. Work would be undertaken 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. Individuals may have some responsibility for others and provide technical advice and support to a team.


QUALIFICATION RULES 

To achieve a Certificate III in Hospitality (Catering Operations), 25 units must be completed: 

• all 20 core units
• 5 elective units

Core Competency Units (Compulsory)

• SITHCCC001B    Organise and prepare food      
• SITHCCC002A    Present food      
• SITHCCC003B    Receive and store kitchen supplies      
• SITHCCC004B    Clean and maintain kitchen premises      
• SITHCCC005A    Use basic methods of cookery      
• SITHCCC016A    Develop cost-effective menus      
• SITHCCC027A    Prepare cook and serve food for food service      
• SITHCCC030A    Package prepared foodstuffs      
• SITHCCC033B    Apply catering control principles      
• SITHIND001B    Develop and update hospitality industry knowledge      
• SITHIND003A    Provide and coordinate hospitality service      
• SITXCCS002A    Provide quality customer service      
• SITXCOM001A    Work with colleagues and customers      
• SITXCOM002A    Work in a socially diverse environment      
• SITXCOM003A    Deal with conflict situations      
• SITXHRM001A    Coach others in job skills      
• SITXFSA001A    Implement food safety procedures      
• SITXFSA003A    Transport and store food in a safe and hygienic manner      
  
• SITXOHS001B    Follow health, safety and security procedures      
• SITXOHS002A    Follow workplace hygiene procedures      

Elective Competency Units (Choose 5)

• SIRXCCS001A    Apply point-of-sale handling procedures    
• SITHCCC006A    Prepare appetisers and salads    
• SITHCCC007A    Prepare sandwiches    
• SITHCCC008A    Prepare stocks, sauces and soups    
• SITHCCC009A    Prepare vegetables, fruit, eggs and farinaceous dishes    
• SITHCCC010A    Select, prepare and cook poultry    
• SITHCCC011A    Select, prepare and cook seafood    
• SITHCCC012A    Select, prepare and cook meat    
• SITHCCC013A    Prepare hot and cold desserts    
• SITHCCC014A    Prepare pastries, cakes and yeast goods    
• SITHCCC015A    Plan and prepare food for buffets    
• SITHCCC025A    Monitor catering revenue and costs    
• SITHCCC026A    Establish and maintain quality control of food    
• SITHCCC029A    Prepare foods according to dietary and cultural needs    
• SITXINV001A    Receive and store stock    
• SITXINV002A    Control and order stock    
• HLTFA301B    Apply first aid    
• SITXFIN001A    Process financial transactions    
• SITXFIN002A    Maintain financial records    
• SITXFIN003A    Interpret financial information    
• SITXCOM004A    Communicate on the telephone    
• SITXOHS004B    Implement and monitor workplace health, safety and security practices    

NOTE

Please refer to unit requirements document for pre-requisites:

Unit Requirements SIT20207 Cert II in Hospitality - SIT60307 Adv Dip of Hospitality (189.83 Kb)


Job roles and outcomes
Individuals with this qualification are able to perform roles such as: 

• basic cooking
• applying cook-chill and cook-freeze production processes
• preparing menus and foods according to dietary and cultural needs
• packaging, transporting and storing food in a safe and hygienic manner
• serving food and beverages to customers
  

Possible job titles include: 

• cook
• leading hand or food service assistance  

Employability Skills

Communication
Communicating with colleagues and customers to determine their specific needs; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues and customers to ensure a positive hospitality experience 

Teamwork
Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in catering operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals 
 
Problem solving 
Anticipating problems that may arise with catering operations; mitigating problems by making acceptable adjustments to catering operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during catering operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to operational problems 
 
Initiative and enterprise
Showing independence and initiative required to take a lead role in catering operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting catering operations to improve existing product and service options for the enterprise and its customers 

Planning and organising 
Collecting, analysing and organising customer and product information to allow for efficient catering operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and service to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in catering operations 

Self-management 
Understanding and complying with the legal responsibilities that apply to own role in catering operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and delivering catering sales and service; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers 

Learning 
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the catering knowledge required; sharing information with colleagues 
 
Technology 
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and deliver quality customer service 

 
Prerequisite requirements
There are no prerequisites for entry to this qualification 

 
Assessments
Any combination of assessments may be used including third-party reports, observation reports, verbal questioning, written questions, case studies, projects, assignments, research & evidence gathering portfolios.

Course Duration
Up to 12 months


Recognition of Prior Learning (RPL)
A formal process for recognising skills and knowledge, RPL takes into account previous studies you may have completed as well as life and work experiences. You may be granted credits or exemptions for some units in this course.


Certificate III in Catering Operations is delivered ONLINE

Identification and requirements

You will be required to provide a photocopy of a photo ID certified by a JP as well as a Statutory Declaration signed by a witness.

 

Course Fees: $2,565.00 (members) or $$3,847.00 (non members) 

Click Here to download the course registration form – Fax back to 1300 722 396

For payment plans please contact the Training Department for more information on 1300 722 787 or email