SIT30916

Certificate III in Catering Operations

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

UNIT CODE
UNIT NAME

Greater Brisbane

Greater Brisbane

UNIT CODE
SITHCCC003

Prepare and present sandwiches

UNIT CODE :
SITHCCC003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and present sandwiches

UNIT CODE
SITHCCC004

Package prepared foodstuffs

UNIT CODE :
SITHCCC004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Package prepared foodstuffs

UNIT CODE
SITHCCC009

Produce cook-chill and cook-freeze foods

UNIT CODE :
SITHCCC009

Unit description :
This unit describes the performance outcomes, skills and knowledge required to safely produce bulk amounts of cook-chill and cook-freeze foods. It requires the ability to select, prepare and portion bulk ingredients and to use equipment and a range of cookery methods to cook, chill, freeze and store food.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Produce cook-chill and cook-freeze foods

UNIT CODE
SITHCCC010

Re-thermalise chilled and frozen foods

UNIT CODE :
SITHCCC010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to safely re-thermalise bulk amounts of pre-cooked food which has been chilled or frozen. It requires the ability to select, thaw, reheat, and present pre-cooked food items according to food safety procedures and standards.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Re-thermalise chilled and frozen foods

UNIT CODE
SITHCCC011

Use cookery skills effectively

UNIT CODE :
SITHCCC011

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Use cookery skills effectively

UNIT CODE
SITHCCC018

Prepare food to meet special dietary requirements

UNIT CODE :
SITHCCC018

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare food to meet special dietary requirements

UNIT CODE
SITHCCC020

Work effectively as a cook

UNIT CODE :
SITHCCC020

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Work effectively as a cook

UNIT CODE
SITHKOP004

Develop menus for special dietary requirements

UNIT CODE :
SITHKOP004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance. The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.
UNIT NAME
Develop menus for special dietary requirements

UNIT CODE
SITXINV001

Receive and store stock

UNIT CODE :
SITXINV001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It does not include specialist stock control processes for perishable foodstuffs which are covered by SITXINV002 Maintain the quality of perishable items. The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office. It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action. The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock.
UNIT NAME
Receive and store stock

Wide Bay Burnett / Darling Downs and South West

Wide Bay Burnett / Darling Downs and South West

UNIT CODE
SITHCCC003

Prepare and present sandwiches

UNIT CODE :
SITHCCC003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and present sandwiches

UNIT CODE
SITHCCC006

Prepare appetisers and salads

UNIT CODE :
SITHCCC006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare appetisers and salads

UNIT CODE
SITHCCC008

Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE :
SITHCCC008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE
SITHCCC011

Use cookery skills effectively

UNIT CODE :
SITHCCC011

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Use cookery skills effectively

UNIT CODE
SITHCCC018

Prepare food to meet special dietary requirements

UNIT CODE :
SITHCCC018

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare food to meet special dietary requirements

UNIT CODE
SITHIND002

Source and use information on the hospitality industry

UNIT CODE :
SITHIND002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
UNIT NAME
Source and use information on the hospitality industry

UNIT CODE
SITHKOP002

Plan and cost basic menus

UNIT CODE :
SITHKOP002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus. The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products. It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
UNIT NAME
Plan and cost basic menus

UNIT CODE
SITHPAT006

Produce desserts

UNIT CODE :
SITHPAT006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Produce desserts

UNIT CODE
SITXINV001

Receive and store stock

UNIT CODE :
SITXINV001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It does not include specialist stock control processes for perishable foodstuffs which are covered by SITXINV002 Maintain the quality of perishable items. The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office. It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action. The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock.
UNIT NAME
Receive and store stock

Sunshine Coast

Sunshine Coast

UNIT CODE
SITHCCC003

Prepare and present sandwiches

UNIT CODE :
SITHCCC003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and present sandwiches

UNIT CODE
SITHCCC006

Prepare appetisers and salads

UNIT CODE :
SITHCCC006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare appetisers and salads

UNIT CODE
SITHCCC008

Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE :
SITHCCC008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE
SITHCCC011

Use cookery skills effectively

UNIT CODE :
SITHCCC011

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Use cookery skills effectively

UNIT CODE
SITHCCC018

Prepare food to meet special dietary requirements

UNIT CODE :
SITHCCC018

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare food to meet special dietary requirements

UNIT CODE
SITHFAB002

Provide responsible service of alcohol

UNIT CODE :
SITHFAB002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB004

Prepare and serve non-alcoholic beverages

UNIT CODE :
SITHFAB004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve non-alcoholic beverages

UNIT CODE
SITHFAB005

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB007

Serve food and beverage

UNIT CODE :
SITHFAB007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Serve food and beverage

UNIT CODE
SITHIND004

Work effectively in hospitality service

UNIT CODE :
SITHIND004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITHKOP002

Plan and cost basic menus

UNIT CODE :
SITHKOP002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus. The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products. It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
UNIT NAME
Plan and cost basic menus

UNIT CODE
SITHPAT006

Produce desserts

UNIT CODE :
SITHPAT006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Produce desserts

UNIT CODE
SITXINV001

Receive and store stock

UNIT CODE :
SITXINV001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It does not include specialist stock control processes for perishable foodstuffs which are covered by SITXINV002 Maintain the quality of perishable items. The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office. It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action. The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock.
UNIT NAME
Receive and store stock

Note: For some courses, not all electives are available at all campuses.

Ways to study

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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

At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, or a mix of all these options. Learn more

You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).

Costs:

Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.

Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.

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Certificate III in Catering Operations (SIT30916)

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Certificate III in Catering Operations

COURSE CODE: SIT30916

Payment Options

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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.

Transition statement

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

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

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Certificate III in Catering Operations

Course overview

What can I do?

Course outcome:

Trade skills assessment and gap training program

Industry-standard facilities

Core units

Elective Units

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Certificate III in Catering Operations

Payment Options

How can I pay for this course?

Payment plan

Upfront payment

Important Information

Read this before applying

Entry requirements

Selection criteria

Resources required

Transition statement

Assessment Methods

Pathways

University pathways

How to Apply

Direct application

Course Disclaimer

Recognition of Prior Learning (RPL) and credit transfers

Related Courses

Certificate IV in Commercial Cookery

Careers

Diploma of Event Management

Careers

Certificate III in Commercial Cookery

Careers