Certificate III in Catering Operations

cert III catering options
Course Code
Course Type
Accredited Course
Course Level
Skills Building
Hospitality & Tourism
Course Location
Morwell; Leongatha
Course Duration
Full Time: 1 year
Part Time: 18 months
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 Charges..
Study Modes
Part Time (Day); Traineeship; Full Time
Starting Date
Part Time:
  • Ongoing
9.00am - 4.00pm. *This course requires some night classes

Industry Programs
Phone: (03) 5120 4542
Fax: 1300 094 661
Email: industryprograms@federationtraining.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.

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.

Recognition of Prior Learning (RPL)

Many Federation Training 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
  • Leading Hand

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 .

How To Apply

Direct to Institute


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.

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

Can prospective students enrol in individual units?


Course Times

Unit Code Unit Name
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR203B Work effectively with others
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment *
SITHCCC102 Prepare simple dishes *

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
A selection of 8 elective units are to be undertaken. Please contact us for further information.