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Certificate III in Catering Operations

SIT30916

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Certificate III in Catering Operations – SIT30916

Apply Now
Home> . . .> Study Areas> Hospitality & Baking> Commercial Cookery> Certificate III in Catering Operations

Course Overview

Turn your love of cooking into a career with the Certificate III in Catering Operations.

Learn the skills you need to work in a professional catering or food service environment. You'll learn skills in:

  • Preparing meat dishes
  • Preparing stocks, sauces, and soups
  • Preparing vegetable, fruit, and egg dishes
  • Producing cakes, pastries, and breads
  • Producing desserts
  • Packaging prepared foodstuffs

You'll also learn important skills in food hygiene and preparation, cooking for special dietary needs, and safe use of kitchen equipment.

This course is delivered on-campus or as a Traineeship.

Career Pathways

This course prepares you to work in the Hospitality industry as a Catering Assistant, Cook, or Food Service Assistant.

You may find work in the following contexts:

  • Hospitals
  • Aged care facilities
  • Hotel banqueting departments
  • Mobile catering businesses
  • Sports venues

Further Study

After graduating, you might like to undertake further study in the SIT40516 Certificate IV in Catering Operations.

Course Dates & Times

Seymour - Wallis Street

On Campus Students, Starts Tues 4th Feb, 2 days x 6hrs / 2020

On Campus Students, Starts Tuesday 7th July, 2 days x 6hrs / 2020

Shepparton - Fryers Street

On Campus Students, Starts Tuesday 4th Feb, 2 days x 6hrs / 2020

On Campus Students, Starts Tuesday 7th July, 2 days x 6hrs / 2020

Wangaratta - Docker Street

On Campus Students, Starts Tuesday 4th Feb, 2 days x 5.5hrs / 2020

On Campus Students, Starts Tuesday 7th July, 2 days x 5.5hrs / 2020

Fee Information

All applicants fall under one of the following:

To be elegible for a government subsidy you must:

  • Be an Australian citizen; or
  • A new holder of a permanent visa; or
  • A New Zealand citizen

1. Subsidised Standard
$2,861.00
2. Subsidised Standard (Concession)
$574.00
3. Subsidised Trainee
$2,608.00
4. Subsidised Trainee (Concession)
$522.00
5. Full Fee
$7,636.00

All applicants are liable for the following costs:

Course Materials
$298.00

The student tuition fees as published are subject to change given individual circumstances at enrolment. Please note all fees and charges are correct at time of publication for 2019 and may change without notice. 2020 fees are yet to be published.

Students will be invoiced for the components of the course that they are enrolled into for each year or semester.

Material fees cover costs associated with the following where applicable, and not limited to:

  • Classroom activity consumables, handouts and booklets
  • E-Learning resources and associated license access fees
  • Excursions

Additionally some courses require students to purchase or supply text books, kits, tools, uniforms and personal protection equipment. Some specific materials may be purchased through the GOTAFE Bookshop. A full list with associated costs will be provided to you at your course information session or during the pre-training review Interview.

Training package entry requirements
There are not training package entry requirements for this qualification.

GOTAFE preferred entry requirements
Before being accepted into the course applicants must:

  • Attend an interview
  • Undertake a Pre-training Review to document previous work experience and qualifications and assess suitability for the course
  • Complete a Core Skills Profile for Adults (CSPA) test to ensure the required language, literacy and numeracy levels are met for the course
  • Please apply through an Apprenticeship Network Provider (australianapprenticeships.gov.au) with your employer to organise your traineeship contract prior to applying for this course (Trainees Only)
Core Units
BSBSUS201
Participate in environmentally sustainable work practices
BSBWOR203
Work effectively with others
SITHCCC001
Use food preparation equipment
SITHCCC002
Prepare and present simple dishes
SITHCCC005
Prepare dishes using basic methods of cookery
SITHKOP001
Clean kitchen premises and equipment
SITXCOM002
Show social and cultural sensitivity
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
SITXINV002
Maintain the quality of perishable items
SITXWHS001
Participate in safe work practices
Elective Units
HLTAID003
Provide first aid
SIRXCEG003
Build customer relationships and loyalty
SIRXSLS001
Sell to the retail customer
SITHCCC003
Prepare and present sandwiches
SITHCCC004
Package prepared foodstuffs
SITHCCC006
Prepare appetisers and salads
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC011
Use cookery skills effectively
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Prepare meat dishes
SITHCCC018
Prepare food to meet special dietary requirements
SITHCCC019
Produce cakes, pastries and breads
SITHFAB002
Provide responsible service of alcohol
SITHFAB003
Operate a bar
SITHFAB004
Prepare and serve non-alcoholic beverages
SITHFAB005
Prepare and serve espresso coffee
SITHFAB007
Serve food and beverage
SITHIND002
Source and use information on the hospitality industry
SITHIND004
Work effectively in hospitality service
SITHKOP002
Plan and cost basic menus
SITHPAT005
Produce petits fours
SITHPAT006
Produce desserts
SITXCCS003
Interact with customers
SITXCCS006
Provide service to customers
SITXFIN001
Process financial transactions
SITXINV001
Receive and store stock

Assessment methods may include:

  • Written
  • Practical assessments
  • Portfolio

Students will be required to purchase online resources, knife kit and Chefs uniform.

Jane Wall
Campus: Shepparton

Glenn Kealy
Campus: Wangaratta

Jodi Rechsteiners-Sanders
Campus: Seymour

It is important that students commit to all course requirements, including study and assessments the student may need to complete outside their normal training sessions.

You are encouraged to attend all face-to-face sessions.

A minimum of 12 service periods are required to be completed for this qualification which will comprise lunch and/or dinner periods.

The duration for the On Campus course is 18 months.

The duration for the Traineeship is 3 years.

If you need any further clarification of the information provided please contact one of our client service officers on 1300 468 233 who can assist you or click Enquire Now.

As an enrolled student at GOTAFE you may access a wide range of academic support services to assist you to meet the academic challenges of your course from our Learning Support Unit.

As an enrolled student at GOTAFE you will be welcome to access a variety of non-academic support services from the Student Welfare Unit. These services are designed to best support you to successfully complete your course.

Services include on campus supports and remote supports

  • Counselling
  • employment information
  • careers
  • activities etc.

Learn more about support services

Refer to the Student Handbook for information regarding Learner’s Rights Student Handbook.

Further information is provided at course induction.

Please note: Eligible individuals who wish to access a government subsidised place, must participate in a Pre-training Review. This will consider your:

  • Aspirations/career goals
  • Educational attainment and capability
  • Literacy and numeracy skills
  • Suitability for Recognition for Prior Learning (RPL) and Credit Transfer

Enrolment in general public entry courses will require a selection interview. Please call 1300 468 233 to enquire further.

Skills Recognition is an assessment only process that may result in credits towards a part or full qualification. There is no formal training involved, although you may choose to complete further training as a result of the assessment process.

You can apply for Skills Recognition before you enrol in the qualification you are seeking. You can apply for Skills Recognition through one or both of the following processes:

  • Credit Transfer for formal training that might be equivalent to a new qualification or partial qualification
  • Recognition of Prior Learning (RPL) for people who have relevant and current skills and knowledge that they have gained through non-formal or informal learning i.e. work or life experience.

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