Hospitality (Catering Operations)

Qualification Certificate III (NRT)
Course number 18083
National Code SIT31007
Training Package SIT07 - Tourism, Hospitality and Events
Program area Service Skills  
Duration (nominal hours) 649
This course replaced 2676 - Hospitality (Catering Operations)
Availability: This course is no longer accepting new enrolments. However, a replacement course may be in development, and related courses may be proposed at some locations. Look for related courses and proposed locations on the Find a course page or check with your local campus for details of replacement or related courses.
 

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Course overview

Course Description

This course is for people who want to work as a caterer in a range of
hospitality and other catering operations. You will learn to produce
quality goods and will develop skills in organising, preparing and
presenting food. You will also learn about planning and controlling
menu-based catering, as well as how to promote goods and services to
customers.  

People seeking to enrol in the unit of competency HLTFA301B, Apply first
aid are advised that to successfully complete the unit they must be able
to perform basic life support skills, for example control bleeding and
perform cardiopulmonary resuscitation.
 
People who have a disability that would prevent them from performing
required basic life support skills are advised that they will not be able
to achieve the unit of competency.

Career Opportunities

Cook, leading hand, food service assistant.

Articulation

Learners who successfully complete this program are able to articulate with and
receive credits for relevant units of competency from other qualifications in
the Tourism, Hospitality and Events Training Package (SIT07). When you finish
this course you can gain articulation into SIT40607 Certificate IV in
Hospitality (Catering Operations) (18084), SIT40407 Certificate IV in
Hospitality (Commercial Cookery) (18074) and SIT40307 Certificate IV in
Hospitality (18114).

Early Exit Points

 SIT20307 Certificate II in Hospitality (Kitchen Operations) (18110)

 

Related Courses...


Industry Subgroup: Service Skills
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Course structure

pdf icon Student Assessment Guide – Course
 

What you must do to complete the course

The course structure below shows what you must do to complete this course.
units/modules are arranged in groups and sometimes also in subgroups.
 
You must complete each group as specified as well as following the course
completion instructions.   If a course contains optional groups there will
statement at the top of the course indicating how many you must do.  At the
top of any group containing optional subgroups there will be a statement
saying how many you must do.
 
 
This course has been designed to reflect the packaging requirements for
SIT31007 Certificate III in Hospitality (Catering Operations) within the
Tourism, Hospitality and Events Training Package (SIT07V2.3). The rules
from the SIT07V2.3 Training Package are as follows:
 
To achieve a Certificate III in Hospitality (Catering Operations), 25
units must be completed:
- all 20 core units
- 5 elective units:
- a minimum of 2 elective units must be seleced from those listed in the
course documents
- the remaining 3 units may be selected from any endorsed Training
Package or accredited course
- a maximum of 1 Languages other than English unit may be counted as an
elective within this qualification.
 
In all cases selection of electives must be guided by the job outcome
sought, local industry requirements and the characteristics of this
qualification.  

To satisfy the Training Package requirements, this TAFE NSW course has been
structured as follows:
 
Group 1 - Core units
--------------------
All 20 units must be completed from this group.
 
Group 2 - General elective units listed in the Training Package
---------------------------------------------------------------
This group is made up of two subgroups representing the general electives
listed in the Training Package. At least two (2) elective units must be
completed from subgroups 1 and 2.
Subgroup 1: You must complete at least one (1) elective units from this
subgroup.
Subgroup 2: Language units
Only one (1) unit may be completed from this subgroup.
 
Group 3 - Elective units from any endorsed Training Package
----------------------------------------------------------
You may choose up to three (3) elective units from this group.
 
 
NOTES FOR STUDENTS
------------------
 
1. LEARNER SUPPORT
Students who require support to meet their learning goals may co-enrol in
the Learner Support course (TAFE Course Number 9999). Talk to your teacher
think you may require learner support.
 
2. SELECTION OF ELECTIVES
Talk to your teacher and/or workplace trainer to ensure that your
combination of electives provides you with a suitable vocational outcome.
 
3. RECOGNITION
If you have completed other relevant training you may be eligible to have
units of competency from previous training counted towards completion for
this course. Talk to your teacher or workplace trainer if you think you
may be eligible for recognition for units previously completed.
 
4. PREREQUISITE UNITS
Some units in this course may have prerequisites that must be completed in
a lower level qualification or selected as part of this course. Refer to
the Training Package or consult your teacher for information about
prerequisites to elective units.
 

Course Elective Completion:

At least 5 elective modules/units must be completed. These may be chosen from groups 2, 3

 
Group 1 CORE UNITS
All module/units must be completed
Modules/Units Name Hrs National Module(s)
SITHCCC001B Organise and prepare food 25
SITHCCC002A Present food 5
SITHCCC003B Receive and store kitchen supplies 6
SITHCCC004B Clean and maintain kitchen premises 6
SITHCCC005A Use basic methods of cookery 55
SITHCCC016A Develop cost-effective menus 30
SITHCCC027A Prepare, cook and serve food for food service 60
SITHCCC030A Package prepared foodstuffs 20
SITHCCC033B Apply catering control principles 25
SITHIND001B Develop and update hospitality industry knowledge 25
SITHIND003A Provide and coordinate hospitality service 110
SITXCCS002A Provide quality customer service 60
SITXCOM001A Work with colleagues and customers 20
SITXCOM002A Work in a socially diverse environment 15
SITXCOM003A Deal with conflict situations 20
SITXFSA001A Implement food safety procedures 20
SITXFSA003A Transport and store food in a safe and hygienic manner 20
SITXHRM001A Coach others in job skills 20
SITXOHS001B Follow health, safety and security procedures 12
SITXOHS002A Follow workplace hygiene procedures 20
 
Group 2 GENERAL ELECTIVE UNITS LISTED IN THE TRAINING PACKAGE
All subgroups must be completed
At least 2 and no more than 5 module/units must be completed
Subgroup 1 ELECTIVE UNITS
At least 2 module/units must be completed
Modules/Units Name Hrs National Module(s)
BSBITU102A Develop keyboard skills 30
BSBITU201A Produce simple word processed documents 40
BSBITU301A Create and use databases 30
BSBITU306A Design and produce business documents 60
BSBITU309A Produce desktop published documents 50
BSBRES401A Analyse and present research information 40
BSBWOR204A Use business technology 20
HLTFA301C Apply first aid 15
SIRXCCS001A Apply point-of-sale handling procedures 20
SIRXQUA001A Develop innovative ideas at work 35
SITHCCC006A Prepare appetisers and salads 25
SITHCCC007A Prepare sandwiches 6
SITHCCC008A Prepare stocks, sauces and soups 35
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes 45
SITHCCC010A Select, prepare and cook poultry 30
SITHCCC011A Select, prepare and cook seafood 30
SITHCCC012A Select, prepare and cook meat 55
SITHCCC013A Prepare hot and cold desserts 45
SITHCCC014A Prepare pastries, cakes and yeast goods 40
SITHCCC015A Plan and prepare food for buffets 40
SITHCCC017A Organise bulk cooking operations 120
SITHCCC018A Prepare pates and terrines 30
SITHCCC019A Plan, prepare and display a buffet 60
SITHCCC020B Prepare portion-controlled meat cuts 30
SITHCCC021B Handle and serve cheese 10
SITHCCC022A Prepare chocolate and chocolate confectionery 60
SITHCCC023B Select, prepare and serve specialised food items 50
SITHCCC024B Select, prepare and serve specialised cuisines 50
SITHCCC025A Monitor catering revenue and costs 30
SITHCCC026A Establish and maintain quality control of food 30
SITHCCC029A Prepare foods according to dietary and cultural needs 35
SITHCCC031A Operate a fast food outlet 60
SITHCCC032A Apply cook-chill production processes 60
SITHCCC034A Apply cook-freeze production processes 30
SITHCCC035A Develop menus to meet special dietary and cultural needs 18
SITHCCC036B Select catering systems 20
SITHCCC038B Plan catering for an event or function 40
SITHFAB001C Clean and tidy bar areas 15
SITHFAB002C Operate a bar 35
SITHFAB003A Serve food and beverage to customers 110
SITHFAB004A Provide food and beverage service 80
SITHFAB005A Provide table service of alcoholic beverages 50
SITHFAB009A Provide responsible service of alcohol 6
SITHFAB010C Prepare and serve non alcoholic beverages 20
SITHFAB011A Develop and update food and beverage knowledge 40
SITHFAB012B Prepare and serve espresso coffee 30
SITHFAB013A Provide specialist advice on food 40
SITHFAB018A Provide silver service 30
SITHFAB222A Conduct a product tasting for alcoholic beverages 40
SITHFAB325A Provide specialised advice on Australian wines 40
SITXADM001A Perform office procedures 20
SITXADM002A Source and present information 12
SITXADM003A Write business documents 12
SITXADM004A Plan and manage meetings 18
SITXCCS001B Provide visitor information 35
SITXCOM004A Communicate on the telephone 5
SITXCOM005A Make presentations 30
SITXCOM006A Address protocol requirements 20
SITXENV001A Participate in environmentally sustainable work practices 25
SITXENV002A Implement and monitor environmentally sustainable work practices 40
SITXEVT005B Organise in-house events or functions 40
SITXFIN001A Process financial transactions 15
SITXFIN002A Maintain financial records 40
SITXFIN003A Interpret financial information 30
SITXINV001A Receive and store stock 10
SITXINV002A Control and order stock 30
SITXOHS003B Identify hazards, and assess and control safety risks 30
SITXOHS004B Implement and monitor workplace health, safety and security practices 30
SITXQUA001A Contribute to workplace improvements 18
SITXQUA002A Originate and develop a concept 80
 
Subgroup 2 LANGUAGE UNITS
No more than 1 module/unit may be completed
Modules/Units Name Hrs National Module(s)
SITXLAN102A Conduct basic workplace oral communication in a language other than English (Indonesian) 18
SITXLAN103A Conduct basic workplace oral communication in a language other than English (Cantonese) 18
SITXLAN112A Conduct basic workplace oral communication in a language other than English (Japanese) 18
SITXLAN113A Conduct basic workplace oral communication in a language other than English (Korean) 18
SITXLAN115A Conduct basic workplace oral communication in a language other than English (Mandarin) 18
SITXLAN202A Conduct routine workplace oral communication in a language other than English (Indonesian) 18
SITXLAN203A Conduct routine workplace oral communication in a language other than English (Cantonese) 18
SITXLAN212A Conduct routine workplace oral communication in a language other than English (Japanese) 18
SITXLAN213A Conduct routine workplace oral communication in a language other than English (Korean) 18
SITXLAN215A Conduct routine workplace oral communication in a language other than English (Mandarin) 18
SITXLAN302A Conduct workplace oral communication in a language other than English (Indonesian) 18
SITXLAN303A Conduct workplace oral communication in a language other than English (Cantonese) 18
SITXLAN312A Conduct workplace oral communication in a language other than English (Japanese) 18
SITXLAN313A Conduct workplace oral communication in a language other than English (Korean) 18
SITXLAN315A Conduct workplace oral communication in a language other than English (Mandarin) 18
SITXLAN502A Read and write workplace information in a language other than English (Indonesian) 18
SITXLAN503A Read and write workplace information in a language other than English (Cantonese) 18
SITXLAN512A Read and write workplace information in a language other than English (Japanese) 18
SITXLAN513A Read and write workplace information in a language other than English (Korean) 18
SITXLAN515A Read and write workplace information in a language other than English (Mandarin) 18
 
Group 3 UNITS FROM OTHER ENDORSED TPS OR ACCREDITED COURSES
No more than 3 module/units may be completed
Modules/Units Name Hrs National Module(s)
HLTFS205C Perform kitchenware washing 10
HLTFS207C Follow basic food safety practices 30
SITHPAT001A Prepare and produce pastries 50
SITHPAT002A Prepare and produce cakes 20
SITHPAT003A Prepare and produce yeast goods 40
SITXEVT303 Coordinate on-site event registrations 40
 
Group 4 ENRICHMENT
You may choose modules/units from this group but they do not count towards
course completion
Modules/Units Name Hrs National Module(s)
HLTAID003 Provide first aid 18
 

Requirements to receive the qualification

To achieve qualification SIT31007 Certificate III in Hospitality (Catering
Operations) (19631), learners are required to complete twenty-five 25 units of
competency, comprising:
-  20 compulsory units from group 1
-  at least two (2) elective units from group 2, subgroups 1 and/or 2
-  up to three (3) elective units from Group 3
 

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TAFE NSW HIGHER EDUCATION