Certificate III in Catering Operations

21 units must be completed:

13 core units

8 elective units, consisting of:

1 unit from Group A

3 units from Group A or Group B

4 units from Group B, Group C, elsewhere in SIT12 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

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR203B Work effectively with others

HLTFA311A Apply first aid

SITHCCC101 Use food preparation equipment *

SITHCCC102 Prepare simple dishes *

SITHCCC201 Produce dishes using basic methods of cookery *

SITHKOP101 Clean kitchen premises and equipment *

SITXCOM201 Show social and cultural sensitivity

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXHRM301 Coach others in job skills

SITXINV202 Maintain the quality of perishable items*

SITXWHS101 Participate in safe work practices

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Elective units

Group A

SITHCCC207 Use cookery skills effectively *

SITHIND301 Work effectively in hospitality service

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Group B

Commercial Cookery and Catering

SITHCCC103 Prepare sandwiches *

SITHCCC104 Package prepared foodstuffs *

SITHCCC202 Produce appetisers and salads *

SITHCCC203 Produce stocks, sauces and soups *

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *

SITHCCC205 Produce cook-chill and cook freeze foods *

SITHCCC206 Rethermalise chilled and frozen foods *

SITHCCC301 Produce poultry dishes *

SITHCCC302 Produce seafood dishes *

SITHCCC303 Produce meat dishes *

SITHCCC304 Produce and serve food for buffets *

SITHCCC306 Handle and serve cheese *

SITHCCC307 Prepare food to meet special dietary requirements *

SITHCCC308 Produce cakes, pastries and breads *

* Prerequisite is SITXFSA101 Use hygienic practices for food safety

Food and Beverage

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar *^

SITHFAB203 Prepare and serve non-alcoholic beverages *

SITHFAB204 Prepare and serve espresso coffee *

SITHFAB206 Serve food and beverage *

SITHFAB302 Conduct a product tasting for alcoholic beverages ^

SITHFAB305 Provide advice on Australian wines ^

SITHFAB308 Provide silver service *

SITHFAB309 Provide advice on food

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

^Prerequisite is SITHFAB201A Provide responsible service of alcohol

Food safety

SITXFSA202 Transport and store food *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Patisserie

SITHPAT301 Produce cakes *

SITHPAT303 Produce pastries *

SITHPAT304 Produce yeast based bakery products *

SITHPAT306 Produce desserts *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Inventory

SITXINV201 Receive and store stock

SITXINV301 Purchase goods

Kitchen Operations

SITHKOP302 Plan and cost basic menus

Working in Industry

SITHIND201 Source and use information on the hospitality industry

Group C

Communication and Teamwork

BSBCMM201A Communicate in the workplace

Client and Customer Service

SITXCCS303 Provide service to customers

Computer Operations and ICT Management

BSBITU102A Develop keyboard skills

BSBITU201A Produce simple word processed documents

BSBITU306A Design and produce business documents

BSBITU309A Produce desktop published documents

BSBWOR204A Use business technology

Environmental Sustainability

BSBSUS301A Implement and monitor environmentally sustainable work practices

Finance

BSBFIA301A Maintain financial records

SITXFIN201 Process financial transactions

Inventory

SITXINV201 Receive and store stock

Languages other than English

SITXLAN21__ Conduct basic oral communication in a language other than English

SITXLAN22__ Conduct routine oral communication in a language other than English

SITXLAN31__ Conduct oral communication in a language other than English

SITXLAN33__ Read and write information in a language other than English

Quality and Innovation

BSBINN201A Contribute to workplace innovation

Work Health and Safety

SITXWHS301 Identify hazards, assess and control safety risks

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Catering assistant working in a hospital

BSBCMM201A Communicate in the workplace

SITHCCC103 Prepare sandwiches

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC205 Produce cook-chill and cook-freeze foods

SITHCCC207 Use cookery skills effectively

SITHCCC301 Produce poultry dishes

SITHCCC307 Prepare food to meet special dietary requirements

SITXINV201 Receive and store stock

Catering assistant working in cook–chill kitchen

SITHCCC205 Produce cook-chill and cook freeze foods

SITHCCC206 Rethermalise chilled and frozen foods

SITHCCC207 Use cookery skills effectively

SITHCCC301 Produce poultry dishes

SITHCCC303 Produce meat dishes

SITHCCC307 Prepare food to meet special dietary requirements

SITXINV201 Receive and store stock

SITXINV301 Purchase goods

Food service assistant in a function facility

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar

SITHFAB203 Prepare and serve non-alcoholic beverages

SITHFAB204 Prepare and serve espresso coffee

SITHFAB206 Serve food and beverage

SITHIND301 Work effectively in hospitality service

SITXCCS303 Provide service to customers

SITXFIN201 Process financial transactions