Certificate III in Hospitality (Catering Operations)

Course Code
SIT31007
Course Type
Accredited Course
Department
Hospitality
Course Location
Morwell
Course Duration
Full Time: 1 year
Part Time: 18 months
Course Cost
For an individual quotation of fees payable, please visit your nearest campus of GippsTAFE. Click Here for further information regarding Fees and Charges.
Study Modes
On Campus; Full time; Part Time (Day); Flexible
Starting Date
Full Time:
  • February 2013
  • Ongoing
Part Time:
  • February 2013
  • Ongoing
Enquiries

Morwell Campus
Phone: (03) 5120 4500
Fax: 1300 094 661
Email: morrecept@gippstafe.edu.au
Post: PO Box 3279, GMC 3841

Course Overview

This course is designed to provide training for individuals to be able to work in a range of catering operations. In the program students will develop the skills and knowledge in relation to cooking and presenting a wide range of dishes, applying catering control principles, implementing food safety procedures and developing cost effective menus.

Qualifications And Recognition

Upon successful completion of this course students will be eligible to receive the Certificate III in Hospitality (Catering Operations).

Recognition of Prior Learning (RPL)

Many GippsTAFE courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.

Employment Prospects

Cook, leading hand or food service assistant.

How To Apply

Direct to Institute

Assessment

Competency-based, including workplace assessment.

Opportunities For Further Study

Can prospective students enrol in individual units?

Yes.

Course Structure

Unit number Unit Name Hours
SITHCCC001A Organise and prepare food 20
SITHCCC002A Present food 6
SITHCCC003A Receive and store kitchen supplies 10
SITHCCC004A Clean and maintain kitchen premises 10
SITHCCC005A Use basic methods of cookery 45
SITHCCC016A Develop cost effective menu?s 30
SITHCCC027A Prepare cook and serve food for food service 50
SITHCCC030A Package prepared foodstuffs 15
SITHCCC033A Apply catering control principles 10
SITHFAB021A Develop and update hospitality knowledge 25
SITHIND003A Provide and coordinate hospitality service 0
SITXCCS002A Provide quality customer service 40
SITXCOM001A Work with colleagues and customers 25
SITXCOM002A Work in a socially diverse environment 20
SITXCOM003A Deal with conflict situations 20
SITXFSA001A Implement food safety procedures 40
SITXFSA003A Transport and store food in a safe and hygienic manner 12
SITXHRM001A Coach others in job skills 20
SITXOHS001A Follow health, safety and security procedures 10
SITXOHS002A Follow workplace hygiene procedures 15
SITHCCC006A Prepare appetisers and salads 25
SITHCCC008A Prepare stocks, sauces and soups 35
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes 45
SITHCCC010A Select, prepare and cook poultry 25
SITHCCC013A Prepare hot and cold desserts 50
SITHCC007A Prepare sandwiches 10