Certificate III in Catering Operations

Quality Training and Hospitality College

This qualification is part of the Tourism, Travel and Hospitality Training Package. It 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. It provides a pathway to work in catering settings, such as hospitals and aged care facilities, hotel banqueting departments, sporting and entertainment venues, cook-chill production kitchens, and mobile catering businesses of varying size. It does not provide the skills required by commercial cooks, covered by the Certificate III in Commercial Cookery.

Entry Requirements:

No minimum education


21 units: 13 core; 8 elective

Subjects you can Study:

Core: Use food preparation equipment; Use hygienic practices for food safety; Show social and cultural sensitivity; Clean kitchen premises and equipment; Prepare dishes using basic methods of cookery; Prepare and present simple dishes; Participate in safe food handling practices; Coach others in job skills; Maintain the quality of perishable items; plus more. Electives: Use cookery skills effectively; Prepare and present sandwiches; Provide responsible service of alcohol; Transport and store food; Produce pastries; Receive and store stock; Plan and cost basic menus; Source and use information on the hospitality industry; plus more.

Study Pathways:

Certificate IV in Catering Operations

Accepts International Students:


Provider CRICOS: 02880B

Campus ATAR/OP Mid Year Intake Study Mode Duration
Adelaide No info No
Adelaide No info No Full time
Adelaide No info No Part time
Established in 1992, Quality Training and Hospitality College is a Registered Training Organisation. It aims to specialise in hospitality, management, business and retail training and runs programs from entry level to management. Class sizes are capped at 13 students for commercial cookery, and 15 for all others.

Provider CRICOS: 02880B

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