Certificate III in Catering Operations - SIT30916


Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 00591E

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. It 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.


  • 21 units: 12 core
  • 9 elective


  • Assist with the monitoring and modification of meals and menus according to individualised plans
  • Package prepared foodstuffs
  • Prepare poultry dishes
  • Maintain the quality of perishable items
  • Participate in safe food handling practices
  • Prepare and serve non-alcoholic beverages
  • Prepare food to meet special dietary requirements
  • Provide advice on food
  • Use cookery skills effectively
  • Produce cakes
  • Communicate in the workplace
  • Prepare stocks, sauces and soups
  • Identify hazards, assess and control safety risks
  • Use hygienic practices for food safety
  • Plan and cost basic menus
  • Handle and serve cheese
  • Serve food and beverage
  • Provide service to customers
  • Prepare dishes using basic methods of cookery
  • Clean kitchen premises and equipment
  • Work effectively with others
  • Participate in environmentally sustainable work practices
  • Participate in safe work practices
  • Produce and serve food for buffets
  • Produce yeast-based bakery products
  • Show social and cultural sensitivity
  • Work effectively in hospitality service
  • Use food preparation equipment
  • Prepare appetisers and salads
  • Prepare meat dishes
  • Prepare and serve espresso coffee
  • Receive and store stock
  • Create and use databases
  • Prepare and present simple dishes
  • Transport and store food
  • Produce cakes, pastries and breads
  • Provide advice on Australian wines
  • Produce cook-chill and cook-freeze foods
  • Operate a bar
  • Prepare seafood dishes
  • Design and produce business documents
  • Provide first aid
  • Coach others in job skills
  • Purchase goods
  • Produce pastries
  • Provide responsible service of alcohol
  • Process financial transactions
  • Produce desserts
  • Create and use spreadsheets
  • Source and use information on the hospitality industry
  • Re-thermalise chilled and frozen foods
  • Prepare vegetable, fruit, eggs and farinaceous dishes
  • Prepare and present sandwiches

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