Modification History
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Release 2 |
Release 2 Supersedes and is equivalent to SIT30916- Certificate III in Catering Operations release 1. Minor change to update First Aid units of competency. |
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.
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Core units |
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BSBSUS201 |
Participate in environmentally sustainable work practices |
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BSBWOR203 |
Work effectively with others |
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SITHCCC001 |
Use food preparation equipment |
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SITHCCC002 |
Prepare and present simple dishes |
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SITHCCC005 |
Prepare dishes using basic methods of cookery |
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SITHKOP001 |
Clean kitchen premises and equipment |
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SITXCOM002 |
Show social and cultural sensitivity |
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SITXFSA001 |
Use hygienic practices for food safety |
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SITXFSA002 |
Participate in safe food handling practices |
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SITXHRM001 |
Coach others in job skills |
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SITXINV002 |
Maintain the quality of perishable items |
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SITXWHS001 |
Participate in safe work practices |
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Elective units |
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Group A |
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SITHCCC011 |
Use cookery skills effectively |
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SITHIND004 |
Work effectively in hospitality service |
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Group B |
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Commercial Cookery and Catering |
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SITHCCC003 |
Prepare and present sandwiches |
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SITHCCC004 |
Package prepared foodstuffs |
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SITHCCC006 |
Prepare appetisers and salads |
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SITHCCC007 |
Prepare stocks, sauces and soups |
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SITHCCC008 |
Prepare vegetable, fruit, egg and farinaceous dishes |
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SITHCCC009 |
Produce cook-chill and cook-freeze foods |
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SITHCCC010 |
Re-thermalise chilled and frozen foods |
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SITHCCC012 |
Prepare poultry dishes |
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SITHCCC013 |
Prepare seafood dishes |
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SITHCCC014 |
Prepare meat dishes |
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SITHCCC015 |
Produce and serve food for buffets |
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SITHCCC017 |
Handle and serve cheese |
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SITHCCC018 |
Prepare food to meet special dietary requirements |
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SITHCCC019 |
Produce cakes, pastries and breads |
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Food and Beverage |
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SITHFAB002 |
Provide responsible service of alcohol |
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SITHFAB003 |
Operate a bar |
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SITHFAB004 |
Prepare and serve non-alcoholic beverages |
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SITHFAB005 |
Prepare and serve espresso coffee |
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SITHFAB007 |
Serve food and beverage |
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SITHFAB012 |
Provide advice on Australian wines |
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SITHFAB016 |
Provide advice on food |
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Food safety |
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SITXFSA003 |
Transport and store food |
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Patisserie |
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SITHPAT001 |
Produce cakes |
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SITHPAT003 |
Produce pastries |
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SITHPAT004 |
Produce yeast-based bakery products |
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SITHPAT006 |
Produce desserts |
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Inventory |
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SITXINV001 |
Receive and store stock |
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SITXINV003 |
Purchase goods |
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Kitchen Operations |
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HLTAHA019 |
Assist with monitoring and modification of meals and menus according to individualised plans |
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SITHKOP002 |
Plan and cost basic menus |
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Working in Industry |
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SITHIND002 |
Source and use information on the hospitality industry |
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Group C |
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Communication and Teamwork |
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BSBCMM201 |
Communicate in the workplace |
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Client and Customer Service |
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SITXCCS006 |
Provide service to customers |
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Computer Operations and ICT Management |
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BSBITU202 |
Create and use spreadsheets |
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BSBITU301 |
Create and use databases |
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BSBITU306 |
Design and produce business documents |
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Finance |
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SITXFIN001 |
Process financial transactions |
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First Aid |
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HLTAID011 |
Provide first aid |
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Inventory |
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SITXINV001 |
Receive and store stock |
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SITXINV003 |
Purchase goods |
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Work Health and Safety |
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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.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
