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SIT30916

Certificate III in Catering Operations

Embark upon a fast-paced career in the catering industry with this entry-level course. This qualification will give you the knowledge and skills required to work as a cook in various catering settings.

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NEXT INTAKE Apprenticeship: Ipswich Starts anytime
STUDY LOCATIONS Greater Brisbane Sunshine Coast Darling Downs and South West Wide Bay Burnett
WAYS TO STUDY Apprenticeships and traineeships

Course overview

Embark upon a fast-paced career in the catering industry with this entry-level course. This qualification will give you the knowledge and skills required to work as a cook in various catering settings. This sector is currently experiencing strong growth. In 2015 over 34,000 cooks were employed in Australia with between 25,000 and 50,000 job openings expected over the next five years.

In this course you will gain basic food preparation and handling skills in our fully-equipped training kitchens. Learn how to prepare prepare, cook and serve different foods to a wide range of customers. You may also develop skills in receiving and storing stock, planning and costing basic menus, and understanding dietary requirements..

This qualification will give you the broad knowledge and skills required to work as a cook in hospitals, aged care facilities, sporting and entertainment venues, hotel banqueting departments, and mobile catering businesses.

What can I do?

  • Cook (Small Restaurant or Cafe)
  • Cook (Restaurant and Catering Company)
  • Cook (Large Restaurant)
  • Cook (Hospital)
  • Cook (Cook-Chill Kitchen)

Course outcome:

SIT30916 Certificate III in Catering Operations

Trade skills assessment and gap training program

If you can demonstrate substantial competency in this qualification, you may be able to access funding for recognition of prior learning and gap training through the Trade Skills and Assessment Gap Training (TSAGT) program. TAFE Queensland is a proud recipient of funding from the Queensland Government, Department of Employment, Small Business and Training (DESBT) for this program. Only eligible participants may receive funding for eligible courses. Learn more about eligibility criteria.

Industry-standard facilities

Our learning spaces are more than just classrooms. They include simulated working environments which will develop your practical skills and prepare you for real-world situations while under the supervision of qualified, industry-experienced professionals.

What you will study

The successful achievement of this qualification requires you to complete all core and 9 elective units from the list below.

  • UNIT CODE
  • UNIT NAME

  • UNIT CODE
  • BSBSUS201
    Participate in environmentally sustainable work practices
    UNIT CODE :
    BSBSUS201
    Unit description :

    This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

  • UNIT NAME
  • Participate in environmentally sustainable work practices

  • UNIT CODE
  • BSBWOR203
    Work effectively with others
    UNIT CODE :
    BSBWOR203
    Unit description :

    This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

  • UNIT NAME
  • Work effectively with others

  • UNIT CODE
  • SITHCCC001
    Use food preparation equipment
    UNIT CODE :
    SITHCCC001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC002
    Prepare and present simple dishes
    UNIT CODE :
    SITHCCC002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare and present simple dishes

  • UNIT CODE
  • SITHCCC005
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHKOP001
    Clean kitchen premises and equipment
    UNIT CODE :
    SITHKOP001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Clean kitchen premises and equipment

  • UNIT CODE
  • SITXCOM002
    Show social and cultural sensitivity
    UNIT CODE :
    SITXCOM002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.
  • UNIT NAME
  • Show social and cultural sensitivity

  • UNIT CODE
  • SITXFSA001
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
  • UNIT NAME
  • Use hygienic practices for food safety

  • UNIT CODE
  • SITXHRM001
    Coach others in job skills
    UNIT CODE :
    SITXHRM001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
  • UNIT NAME
  • Coach others in job skills

  • UNIT CODE
  • SITXINV002
    Maintain the quality of perishable items
    UNIT CODE :
    SITXINV002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Maintain the quality of perishable items

  • UNIT CODE
  • SITXWHS001
    Participate in safe work practices
    UNIT CODE :
    SITXWHS001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
  • UNIT NAME
  • Participate in safe work practices

CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Ipswich
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Mooloolaba
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Roma
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Toowoomba
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Bundaberg
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Kingaroy
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE

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Certificate III in Catering Operations (SIT30916)
Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

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Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

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Important Information

Read this before applying

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

You need to meet one of the following academic requirements:

  • Completion of Year 10 Certificate or equivalent; or
  • Mature-aged entry with work experience in a related field
Resources required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for use at all TAFE Queensland locations.

You will be provided with a recommended reading list and/or required textbooks during orientation or at the start of each unit. The purchase of these resources may incur additional costs, or you may be able to borrow them from the TAFE Queensland library network.

You will need to have access to or purchase a beginners knife set, and a range of other equipment. You may also be required to purchase uniform items (including TAFE Queensland branded items). These details will also be provided during orientation.

Need to know

Replacement qualification

This qualification has been replaced by SIT30921 Certificate III in Catering, as of 9 June 2022. A transition period applies to enable current students to complete their study. The transition period finishes on 31 January 2024. If required, enrolments will be transitioned into the replacement qualification.

Assessment Methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • University of Southern Queensland

How to Apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online. 

Course Disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of Prior Learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more