Certificate III in Catering Operations

cert III catering options
Course Code
SIT31013
Course Type
Apprenticeship / Traineeship; Accredited Course
Course Level
Skills Building
Department
Hospitality & Tourism
Course Location
Morwell; Leongatha
Course Duration
Full Time: 1 year
Part Time: 18 months (Traineeship)
Course Cost
For an individual quotation of fees payable, please visit your nearest campus of GippsTAFE. Click Here for further information regarding Fees and Charges.
Study Modes
On Campus; Part Time (Day); Flexible; Traineeship; Full Time
Starting Date
Full Time:
  • February 2014
  • Ongoing
Part Time:
  • February 2013
  • Ongoing
Times
9.00am - 4.00pm. *This course requires some night classes
Enquiries

Sionainn Hayes
Phone: (03) 5120 4542
Fax: 1300 094 661
Email: sionainnh@gippstafe.edu.au
Post: PO Box 3279, GMC 3841

Alison Lawless
Phone: (03) 5120 4505
Fax: 1300 094 661
Email: alisonla@gippstafe.edu.au
Post: PO Box 3279, GMC 3841

Course Overview

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

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.

Qualifications And Recognition

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

Recognition of Prior Learning (RPL)

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

Employment Prospects

  • Catering Assistant
  • Cook
  • Food Service Assistant

Entry Requirements

Currently employed as a trainee in a recognised establishment (Traineeship) 

*Non-Apprentices by direct application. Candidates must be a minimum of 16 years of age. Year 10 pass is preferred but not essential.

Specialist Course Information
All students will be required to have full chef's whites and checks, complete with protective footwear, a knife kit and textbooks. The hospitality department can be contacted for advice on obtaining these.

 

How To Apply

Direct to Institute

Assessment

<p>Assessment is competency based.  A range of assessment methods will be used, including written assignments, practical tasks, assignments and written/practical assessments.</p><p>Workplace assessment is available for Traineeship pathway.</p>

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:

Can prospective students enrol in individual units?

Yes.

Course Structure

Unit Code
Unit Name
Core Units

BSBSUS201A
Participate in environmentally sustainable work practices
BSBWOR203B
Work effectively with others
HLTFA311A
Apply first aid
SITHCCC101
Use food preparation equipment *
SITHCCC102
Prepare simple dishes *
SITHCCC201
Produce dishes using basic methods of cookery *
SITHKOP101
Clean kitchen premises and equipment *
SITXCOM201
Show social and cultural sensitivity
SITXFSA101
Use hygienic practices for food safety
SITXFSA201
Participate in safe food handling practices
SITXHRM301
Coach others in job skills
SITXINV202
Maintain the quality of perishable items*
SITXWHS101
Participate in safe work practices


*Prerequisite unit is:

SITXFSA101
Use hygienic practices for food safety
Elective Units
*A selection of 8 elective units are to be undertaken.  Please contact us for further information