Enquire
Now Chat
with us Call me
back Call me
back Leave a
Message Leave a
Message

RPL for Certificate III in Catering Operations (Release 1)

RPL for Certificate III in Catering Operations (Release 1) is available via Skills Recognition. This qualification is offered by Get Qualified Australia via our RTO partners using a combination of Recognition of Prior Learning (RPL) and Skills Recognition. Wherever possible, the qualification will be fully assessed using your career experience without the need for further study. If required, gap training is available from our RTO partners. Please read below to learn more about Certificate III in Catering Operations (Release 1) and RPL.

Certificate III in Catering Operations (Release 1) - SIT31013

Description

This qualification reflects the skills and knowledge required of individuals who work 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 SIT30813 Certificate III in Commercial Cookery.

This qualification is suitable for an Australian Apprenticeship pathway.

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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

• 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 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Elective units - Group A 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Elective units - Group B 

Commercial Cookery and Catering 

* Prerequisite is SITXFSA101 Use hygienic practices for food safety

Food and Beverage 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

^Prerequisite is SITHFAB201A Provide responsible service of alcohol

Food safety 

SITXFSA202 Transport and store food *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Patisserie 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Inventory 

Kitchen Operations 

SITHKOP302 Plan and cost basic menus

Working in Industry 

SITHIND201 Source and use information on the hospitality industry

Elective units - Group C 

Communication and Teamwork 

BSBCMM201A Communicate in the workplace

Client and Customer Service 

SITXCCS303 Provide service to customers

Computer Operations and ICT Management 

Environmental Sustainability 

BSBSUS301A Implement and monitor environmentally sustainable work practices

Finance 

Inventory 

SITXINV201 Receive and store stock

Languages other than English 

Quality and Innovation 

BSBINN201A Contribute to workplace innovation

Work Health and Safety 

SITXWHS301 Identify hazards, assess and control safety risks

 

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Catering assistant working in a hospital 

Catering assistant working in cook–chill kitchen 

Food service assistant in a function facility 

Licencing Information

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Employability Skills

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.

Pathway Information

Pathways into the qualification 

Individuals may enter SIT31013 Certificate III in Catering Operations with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification 

After achieving SIT31013 Certificate III in Catering Operations, individuals could progress to SIT40613 Certificate IV in Catering Operations.