Certificate III in Catering (SIT30921)

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Program Overview

Develop essential catering skills with our comprehensive Certificate III in Catering program. This qualification reflects the role of individuals working in catering operations who use a range of cookery skills and sound knowledge of kitchen operations to prepare food items. You'll learn to work with some independence and under limited supervision, using discretion and judgment while following plans, policies, and procedures to guide your activities. This course prepares you for a career in various catering settings, including hospitals, aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook-chill production kitchens, and mobile catering businesses.

Skills Covered

Food Preparation

Kitchen Operations

Food Safety

Stock Management

Description of the Course

The Certificate III in Catering equips you with a diverse range of culinary and operational skills applicable across various catering environments. You'll gain expertise in preparing dishes using basic methods of cookery, working effectively in a commercial kitchen, and maintaining food safety standards. The course offers flexibility to specialize in specific areas such as cookery, patisserie, or food and beverage service through elective units. With a focus on practical, industry-relevant skills, this qualification provides a solid foundation for a successful career in the catering industry.

Who is this Program Designed for?

Aspiring Catering Professionals

Individuals looking to start their career in the catering industry, gaining foundational skills applicable across various settings.

Career Changers

Those transitioning into catering roles from other fields, seeking a comprehensive introduction to catering operations.

Existing Kitchen Staff

Kitchen assistants or food service workers looking to advance their careers and formalize their catering skills and knowledge.

What You Will Learn

Core Catering Skills

Using food preparation equipment. Preparing and presenting simple dishes. Preparing dishes using basic methods of cookery. Working effectively in a commercial kitchen. Cleaning kitchen premises and equipment. Implementing food safety and hygiene practices. Receiving, storing, and maintaining stock.

Specialized Areas (based on chosen electives)

Cookery and Catering (preparing various dishes, producing cook-chill foods). Patisserie (producing cakes, pastries, and desserts). Food and Beverage Service (operating a bar, serving food and beverages).

Operational Skills

Coaching others in job skills. Planning and costing recipes. Processing financial transactions. Providing customer service.

Requirements

Practical experience in food preparation and safety procedures

Understanding of menu planning and catering service techniques

Ability to operate catering equipment and tools safely

Skills in customer service and communication in a catering context

Knowledge of dietary requirements and food allergens management

Benefits of our Training Approach

Industry Expert

Expert-led courses designed by industry leading professionals

Learning Formats

Flexible formats: online, in-person, and blended options.

Industry Coverage

Covers a wide range of industries and skills.

Tailored Programs

Customizable programs to meet your company’s specific needs.

Engaging Learning

Interactive experiences designed to boost retention.

Team Scalability

Scalability to accommodate teams of any size

SIT30921 Certificate III in Catering

Upon successful completion, you will receive the nationally recognized SIT30921 Certificate III in Catering qualification. This certification reflects the latest industry standards and supersedes the previous SIT30916 Certificate III in Catering.

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FAQ

Are there any entry requirements for this course?

No formal entry requirements are specified. However, physical stamina for kitchen work, basic literacy/numeracy skills, and a willingness to work in fast-paced team environments are recommended for success in catering roles.

What career opportunities does this qualification provide?

Graduates can pursue roles like catering assistant, cook-chill production staff, or mobile kitchen operator in settings such as hospitals, aged care facilities, event venues, and hotel banqueting departments.

Can I specialize in a specific area of catering?

Yes! Electives allow specialization in cookery, patisserie, or food and beverage service. This flexibility helps tailor your skills to roles in high-demand sectors like event catering or institutional food services.

Is this course delivered online or in-person?

While some theory components may be offered online, practical kitchen training and assessments are conducted in person to ensure hands-on competency in food preparation, safety, and equipment use.

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