This qualification reflects the role of those individuals working in catering operations who use a range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members. This qualification does not reflect the skills required by commercial cooks. Those skills are reflected in SIT30812 Certificate III in Commercial Cookery.
Job roles
This qualification provides a pathway to work 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
Possible job titles include:
catering assistant
cook
food service assistant.
Subjects
21 units must be completed:
13 core units
8 elective units, consisting of:
1 unit from Group A
3 units from Group A or Group B
4 units from Group B, Group C, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Core units
BSBSUS201A Participate in environmentally sustainable work practices
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC205 Produce cook-chill and cook-freeze foods
SITHCCC207 Use cookery skills effectively
SITHCCC301 Produce poultry dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITXINV201 Receive and store stock
Catering assistant working in cookchill kitchen
SITHCCC205 Produce cook-chill and cook freeze foods
SITHCCC206 Rethermalise chilled and frozen foods
SITHCCC207 Use cookery skills effectively
SITHCCC301 Produce poultry dishes
SITHCCC303 Produce meat dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITXINV201 Receive and store stock
SITXINV301 Purchase goods
Food service assistant in a function facility
SITHFAB201 Provide responsible service of alcohol
SITHFAB202 Operate a bar
SITHFAB203 Prepare and serve non-alcoholic beverages
SITHFAB204 Prepare and serve espresso coffee
SITHFAB206 Serve food and beverage
SITHIND301 Work effectively in hospitality service
SITXCCS303 Provide service to customers
SITXFIN201 Process financial transactions
Pathways...
This qualification is suitable for an Australian Apprenticeship pathway.
Pathways into the qualification
Individuals may enter SIT31012 Certificate III in Catering Operations with limited or no vocational experience and without a lower level qualification.
Pathways from the qualification
After achieving SIT31012 Certificate III in Catering Operations, individuals could progress to SIT40612 Certificate IV in Catering Operations.
Entry Requirements
There are no entry requirements for this qualification.
Licensing Information
No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.
Employability Skills
Employability Skill
Industry/enterprise requirements for this qualification include:
Communication
Interpreting food preparation lists and discussing with colleagues and supervisors to determine the operational requirements of the food production period; interpreting verbal and written information about recipes, food items and customer requirements to ensure quality products; negotiating acceptable solutions to operational problems in the kitchen and customer feedback.
Initiative and enterprise
Identifying and suggesting ways to improve kitchen operations and service efficiency; generating and suggesting ideas for new or improved recipes and food items.
Learning
Knowing own product knowledge and cooking skill strengths and weaknesses, being aware of opportunities to learn and participating in cooking professional development activities; seeking and sharing information with colleagues on new food trends, products, services and suppliers; coaching others in job skills.
Planning and organising
Collecting, analysing and organising food preparation lists, recipes, and procedural information to efficiently plan the production of food items; collecting and analysing information to meet the specific needs of the customer group; setting timelines, organising own work flow to produce food items to meet operational, customer requirements and service standards of the business; adjusting timelines and pacing food production throughout the food production period to meet changing operational requirements.
Problem-solving
Anticipating problems that may arise with kitchen operational and service activities; mitigating problems by planning kitchen operational activities; identifying and clarifying the extent of problems; taking responsibility for solving operational and service issues; referring high-level problems to supervisors and participating in the solution; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the kitchen.
Self-management
Understanding and following policies and procedures for legal compliance; organising own work priorities for the food production period; taking responsibility for own job role in servicing the customer and for resolving operational problems in the kitchen; thinking about own work performance and seeking feedback and guidance on success in cooking activities.
Teamwork
Working as a skilled team member to deliver the quality food production and service goals of the business; taking responsibility for own role in kitchen operations; working collaboratively as a team member by giving and receiving instructions and providing feedback and assistance to other team members; providing guidance and instruction to assistant or trainee kitchen team members.
Technology
Understanding the operating capability of, selecting and using kitchen tools and equipment, computer systems, software and information systems that assist in cooking activities; selecting and using the right personal protective equipment to manage personal safety in the kitchen.