Qualification Outline
22/07/2026 5:42 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate III in Catering Operations
Certificate III in Catering Operations
SIT30916
AZU7
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 08/04/2022 | Current | Transition (Replaced) |
| 1.00 | 03/03/2016 | Replaced | Approved |
Description
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. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Twenty one (21) units must be completed:- twelve (12) core units
- nine (9) elective units, consisting of:
- one (1) unit from Group A
- three (3) units from Group A or Group B
- five (5) units from Group B, Group C, elsewhere in the SIT 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.
1. Core Units
All twelve (12) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWR41 | SITHKOP001 | Clean kitchen premises and equipment | 10 | Unit of competency |
| AWQ45 | SITXHRM001 | Coach others in job skills | 30 | Unit of competency |
| AWQ38 | SITXINV002 | Maintain the quality of perishable items | 10 | Unit of competency |
| AUK77 | BSBSUS201 | Participate in environmentally sustainable work practices | 10 | Unit of competency |
| AWQ48 | SITXFSA002 | Participate in safe food handling practices | 35 | Unit of competency |
| AWQ17 | SITXWHS001 | Participate in safe work practices | 15 | Unit of competency |
| AWS09 | SITHCCC002 | Prepare and present simple dishes | 20 | Unit of competency |
| AWS07 | SITHCCC005 | Prepare dishes using basic methods of cookery | 50 | Unit of competency |
| AWQ66 | SITXCOM002 | Show social and cultural sensitivity | 20 | Unit of competency |
| AWS11 | SITHCCC001 | Use food preparation equipment | 20 | Unit of competency |
| AWQ50 | SITXFSA001 | Use hygienic practices for food safety | 15 | Unit of competency |
| AUH64 | BSBWOR203 | Work effectively with others | 20 | Unit of competency |
2. Group A Elective Units
One (1) unit must be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWS02 | SITHCCC011 | Use cookery skills effectively | 40 | Unit of competency |
| AWR45 | SITHIND004 | Work effectively in hospitality service | 20 | Unit of competency |
3. Group B Elective Units
Up to eight (8) units may be completed.
Please refer to the packaging rules for the full details of available options.
4. Group C Elective Units
Up to five (5) units may be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AUL22 | BSBCMM201 | Communicate in the workplace | 30 | Unit of competency |
| AUI28 | BSBITU301 | Create and use databases | 20 | Unit of competency |
| AUI53 | BSBITU202 | Create and use spreadsheets | 20 | Unit of competency |
| AUJ88 | BSBITU306 | Design and produce business documents | 60 | Unit of competency |
| AWQ16 | SITXWHS002 | Identify hazards, assess and control safety risks | 15 | Unit of competency |
| AWQ55 | SITXFIN001 | Process financial transactions | 30 | Unit of competency |
| OCD30 | HLTAID011 | Provide First Aid | 18 | Unit of competency |
| AWQ68 | SITXCCS006 | Provide service to customers | 25 | Unit of competency |
| AWQ36 | SITXINV003 | Purchase goods | 10 | Unit of competency |
| AWQ39 | SITXINV001 | Receive and store stock | 10 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| J621 | SIT31013 | Certificate III in Catering Operations | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHR7 | SIT30921 | Certificate III in Catering | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships