• Code
  • SIT30916
  • Type
  • Accredited Course
  • Study mode
  • Traineeship
  • Full Time
  • Part Time
  • Duration
  • 1 year - 18 months
  • Times
  • Monday, Wednesday, Thursday - 9.00am - 4.00pm
  • Starting Date
  • Bairnsdale: 7/03/18
    Morwell: 22/02/18
    Leongatha: 19/02/18
  • Location
  • Morwell
  • Leongatha
  • Bairnsdale
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Course Overview

This course is designed to provide training for individuals to be able to work in a range of Catering Operations.

In this course you will develop the skills and knowledge in relation to cooking and presenting a wide range of dishes, applying catering control principles, implementing food safety procedures and developing cost effective menus.

This qualification 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.

This qualification does not reflect the skills required by commercial cooks. Those skills are reflected in SIT30813 Certificate III in Commercial Cookery.

Qualifications and Recognition

Upon successful completion of this course students will be eligible to receive the Certificate III in Catering Operations.

Career Opportunities

  • Catering Assistant
  • Cook
  • Food Service Assistant
  • Leading Hand

Opportunities for Further Study

Further training pathways from this qualification include any of the specialist qualifications in the Tourism, Travel and Hospitality training package at Certificate IV, Diploma and Advanced Diploma levels. An example of this is:

  • Certificate IV in Hospitality
  • Certificate IV in Commercial Cookery
  • Certificate IV in Travel and Tourism
  • Diploma of Hospitality
  • Diploma of Travel and Tourism
  • Diploma of Events
  • Advanced Diploma of Hospitality
  • Advanced Diploma of Travel and Tourism
  • Advanced Diploma of Events

Further Information

Entry Requirements

  • Candidates must be a minimum of 16 years of age
  • Year 10 pass is preferred but not essential
  • Attendance at an interview.

* Trainees - Currently employed as a trainee in a recognised establishment .


Not Applicable

Online requirement

Not Applicable


Course Cost

For an individual quotation of fees payable, please visit your nearest campus of Federation Training. Click Here for further information regarding Fees and Fee Assistance.

VET Student Loans

Not Applicable

Materials Fees


Please note:
Tool kit and uniform is to be purchased by the student prior to class commencement.  Material list given to student at time of enrolment.

Specialist Course Information



Non-Apprentice students will be required to seek Industry Work Experience Placement during their course. Students must arrange work placement to suit their needs and requirements. Further information for individuals can be sought by speaking with a Federation Training Hospitality and Cookery staff member.

Pathway to Industry Licence

Not Applicable

Material and Equipment supplied by students

Not Applicable

Student Services

Support is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.

Recognition of Prior Learning

Many Federation Training courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.

Course Structure

Course Modules

Course Dates

Unit CodeUnit Name
BSBSUS201AParticipate in environmentally sustainable work practices
BSBWOR203BWork effectively with others
HLTAID003Provide first aid
SITHCCC101Use food preparation equipment *
SITHCCC102Prepare simple dishes *

Produce dishes using basic methods of cookery *

SITHKOP101Clean kitchen premises and equipment *
SITXCOM201Show social and cultural sensitivity
SITXFSA101Use hygienic practices for food safety
SITXFSA201Participate in safe food handling practices
SITXHRM301Coach others in job skills
SITXINV202Maintain the quality of perishable items *
SITXWHS101Participate in safe work practices
* Prerequisite unit is:
SITXFSA101Use hygienic practices for food safety
A selection of 8 elective units are to be undertaken. Please contact us for further information.


Assessment is competency based.  A range of assessment methods will be used, including:

  • written assignments
  • practical tasks
  • assignments
  • written/practical assessments.
  • workplace assessment is available for Traineeship pathway.

Can prospective students enrol in individual units?


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