Qualification Outline
22/07/2026 4:13 AM AWST
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Certificate III in Hospitality (Catering Operations)
Certificate III in Hospitality (Catering Operations)
SIT31007
S609
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 01/01/2011 | Current | Approved |
Description
This qualification provides the skills and knowledge for an individual to be competent in a range of skilled catering operations with the need to apply discretion and judgement. Work would be undertaken 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. Individuals may have some responsibility for others and provide technical advice and support to a team.
The qualification is suitable for an Australian apprenticeship pathway.
Job roles
Individuals with this qualification are able to perform roles such as:
basic cooking
applying cook-chill and cook-freeze production processes
preparing menus and foods according to dietary and cultural needs
packaging, transporting and storing food in a safe and hygienic manner
serving food and beverage to customers.
Possible job titles include:
cook
leading hand or food service assistant.
Prerequisite requirements
There are no prerequisites for entry to this qualification.
Schedule
Packaging Rules
To achieve a Certificate III in Hospitality (Catering Operations), 25 units must be completed:All 20 core units plus
5 elective units
A minimum of 2 elective units must be selected from the list in the SIT31007 qualification and the remaining 3 units may be selected from any endorsed Training Package. A maximum of 1 Languages other than English unit may be counted as an elective within this qualification.
In all cases, electives must be relevant to the job outcome, local industry requirements and the qualification level.
1. Core Units
All 20 core units to be completed
2. Elective Units
5 elective units to be completed
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| C9253 | HLTFA301B | Apply first aid | 20 | Unit of competency |
| S6358 | SITHCCC017A | Organise bulk cooking operations | 120 | Unit of competency |
| S6370 | SITHCCC029A | Prepare foods according to dietary and cultural needs | 36 | Unit of competency |
| S6355 | SITHCCC014A | Prepare pastries, cakes and yeast goods | 44 | Unit of competency |
| S6369 | SITHCCC028A | Prepare, cook and serve food for menus | 96 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E260 | THH32902 | Certificate III in Hospitality (Catering Operations) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| J438 | SIT31012 | Certificate III in Catering Operations | Qualification |
VET Info Notes
1. This qualification is the copyright of Department of Education, Employment and Workplace Relations.
2. Further information on this qualification is contained in the training Package available from Australian Training Products Ltd., Tel: (03) 9655 0600 or Email: sales@atpl.net.au
3. This qualification was entered on to the STARS by the PIPS CSSN Challenger TAFE on 23 October 2008.
Entry Requirements
Not applicable.
Traineeships and Apprenticeships