SIT30921

Certificate III in Catering

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Certificate III

For individuals involved in food preparation and cookery tasks, this qualification focuses on standardised and repetitive tasks under direct supervision.

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Qualification Overview

Qualification Code:

SIT30921

Qualification Name:

Certificate III in Catering

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

The SIT30921 – Certificate III in Catering shows the role of people working in kitchens who utilize a characterized and restricted scope of food planning and cookery abilities to get ready food and menu items. They are associated with predominantly standard and redundant tasks and work under direct supervision.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

Why Study the SIT30921 Certificate III in Catering ?

The SIT30921 – Certificate III in Catering program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely. This SIT30921 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across hospitality industry. Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.

Get your Skills Recognised

The SIT30916 is appropriate for kitchen staff who utilize a restricted and characterized aptitudes range to get ready and cook nourishment. You perform redundant, routine undertakings and work under direct supervision. Anyway, the skill doesn’t make a difference to business cook.

What Evidence you Need?

ou should give a scope of proof to help your assessor to settle on a choice about your ability. The sorts of proof you might be approached to give can include:

ID
Resume
Transcripts or appraisals from related past capabilities.
Apprenticeship papers.
Programs
Cleaning plans
Readiness sheets
Kitchen statiom task list
Payslips/work contract/ABN if independently employed
Letter of Employment
Current business contracts
Letters of reference.
Recordings or photographs of your work.
Proof of abroad capabilities.
Plans and menus
OHS/WHS arrangements and methods

What are the Potential Job Opportunities?

For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.

Fast food Cook
Sandwich Hand
Take-away Cook
Breakfast Cook
Catering Assistant

Packaging Rules

20 units must be completed:

10 core units
10 elective units, consisting of:

6 units from Group A or Group B below.
4 units from Group A, Group B, Group C or Group D below.

All electives chosen must contribute to a valid, industry-supported vocational outcome. Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Core units
SITHCCC023*		Use food preparation equipment
SITHCCC024*		Prepare and present simple dishes
SITHCCC027*		Prepare dishes using basic methods of cookery
SITHCCC034*		Work effectively in a commercial kitchen
SITHKOP009*		Clean kitchen premises and equipment
SITXFSA005		Use hygienic practices for food safety
SITXFSA006		Participate in safe food handling practices
SITXHRM007		Coach others in job skills
SITXINV006*		Receive, store and maintain stock
SITXWHS005		Participate in safe work practices
Elective units
Group A – Cookery and Catering
SITHCCC025*	Prepare and present sandwiches
SITHCCC026*	Package prepared foodstuffs
SITHCCC028*	Prepare appetisers and salads
SITHCCC029*	Prepare stocks, sauces and soups
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031*	Prepare vegetarian and vegan dishes
SITHCCC032*	Produce cook-chill and cook-freeze foods
SITHCCC033*	Re-thermalise chilled and frozen foods
SITHCCC035*	Prepare poultry dishes
SITHCCC036*	Prepare meat dishes
SITHCCC037*	Prepare seafood dishes
SITHCCC038*	Produce and serve food for buffets
SITHCCC040*	Prepare and serve cheese
SITHCCC041*	Produce cakes, pastries and breads
SITHCCC042*	Prepare food to meet special dietary requirements
SITXFSA007*	Transport and store food
SITHKOP010	Plan and cost recipes
Group B – Patisserie
SITHPAT011*	Produce cakes
SITHPAT013*	Produce pastries
SITHPAT014*	Produce yeast-based bakery products
SITHPAT016*	Produce desserts
Group C – Food and Beverage
SITHFAB021	Provide responsible service of alcohol
SITHFAB023*	Operate a bar
SITHFAB024*	Prepare and serve non-alcoholic beverages
SITHFAB025*	Prepare and serve espresso coffee
SITHFAB027*	Serve food and beverage
SITHFAB036	Provide advice on food
Group D – General electives
BSBSUS211	Participate in sustainable work practices
HLTAHA019	Assist with monitoring and modification of meals and menus according to individualised plans
HLTAID011	Provide First Aid
SIRXOSM002	Maintain ethical and professional standards when using social media and online platforms
SIRXOSM003*	Use social media and online tools
SITXCCS014	Provide service to customers
SITXFIN007	Process financial transactions
SITXINV007	Purchase goods
SITXWHS006	Identify hazards, assess and control safety risks

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