Qualification details

SIT30916 - Certificate III in Catering Operations (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes SIT31013 - Certificate III in Catering Operations• Not equivalent • First aid unit moved from core to electives. • Non-equivalence based on removal of first aid unit from core. 02/Mar/2016


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
BSBCMM201 - Communicate in the workplaceCommunicate in the workplace Elective
BSBITU202 - Create and use spreadsheetsCreate and use spreadsheets Elective
BSBITU301 - Create and use databasesCreate and use databases Elective
BSBITU306 - Design and produce business documentsDesign and produce business documents Elective
BSBSUS201 - Participate in environmentally sustainable work practicesParticipate in environmentally sustainable work practices Core
BSBWOR203 - Work effectively with othersWork effectively with others Core
HLTAHA019 - Assist with the monitoring and modification of meals and menus according to individualised plansAssist with the monitoring and modification of meals and menus according to individualised plans Elective
HLTAID003 - Provide first aidProvide first aid Elective
SITHCCC001 - Use food preparation equipmentUse food preparation equipment Core
SITHCCC002 - Prepare and present simple dishesPrepare and present simple dishes Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351411 Cook 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Catering Assistant,Cook,Food Service Assistant 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351411 Cook 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Aug/2016 
Qualification/Course Level of Education Identifier 514 Certificate III 03/Mar/2016 
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Modification History

Not applicable.

Qualification 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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

21 units must be completed:

  • 12 core units
  • 9 elective units, consisting of:
  • 1 unit from Group A
  • 3 units from Group A or Group B
  • 5 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units 

BSBSUS201

Participate in environmentally sustainable work practices

BSBWOR203

Work effectively with others

SITHCCC001

Use food preparation equipment

SITHCCC002

Prepare and present simple dishes

SITHCCC005

Prepare 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 

Group A 

SITHCCC011

Use cookery skills effectively

SITHIND004

Work effectively in hospitality service

Group B 

Commercial Cookery and Catering 

SITHCCC003

Prepare and present sandwiches

SITHCCC004

Package prepared foodstuffs

SITHCCC006

Prepare appetisers and salads

SITHCCC007

Prepare stocks, sauces and soups

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC009

Produce cook-chill and cook-freeze foods

SITHCCC010

Re-thermalise chilled and frozen foods

SITHCCC012

Prepare poultry dishes

SITHCCC013

Prepare seafood dishes

SITHCCC014

Prepare meat dishes

SITHCCC015

Produce and serve food for buffets

SITHCCC017

Handle and serve cheese

SITHCCC018

Prepare food to meet special dietary requirements

SITHCCC019

Produce cakes, pastries and breads

Food and Beverage 

SITHFAB002

Provide responsible service of alcohol

SITHFAB003

Operate a bar

SITHFAB004

Prepare and serve non-alcoholic beverages

SITHFAB005

Prepare and serve espresso coffee

SITHFAB007

Serve food and beverage

SITHFAB012

Provide advice on Australian wines

SITHFAB016

Provide advice on food

Food safety 

SITXFSA003

Transport and store food

Patisserie 

SITHPAT001

Produce cakes

SITHPAT003

Produce pastries

SITHPAT004

Produce yeast-based bakery products

SITHPAT006

Produce desserts

Inventory 

SITXINV001

Receive and store stock

SITXINV003

Purchase goods

Kitchen Operations 

HLTAHA019

Assist with monitoring and modification of meals and menus according to individualised plans

SITHKOP002

Plan and cost basic menus

Working in Industry 

SITHIND002

Source and use information on the hospitality industry

Group C 

Communication and Teamwork 

BSBCMM201

Communicate in the workplace

Client and Customer Service 

SITXCCS006

Provide service to customers

Computer Operations and ICT Management 

BSBITU202

Create and use spreadsheets

BSBITU301

Create and use databases

BSBITU306

Design and produce business documents

Finance 

SITXFIN001

Process financial transactions

First Aid 

HLTAID003

Provide first aid

Inventory 

SITXINV001

Receive and store stock

SITXINV003

Purchase goods

Work Health and Safety 

SITXWHS002

Identify hazards, assess and control safety risks

Qualification Mapping Information

No equivalent qualification.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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