Qualification Outline
21/07/2026 11:13 PM 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
SIT31012
J438
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 3.00 | 30/07/2013 | Current | Approved |
Description
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.
Schedule
Packaging Rules
Twenty one (21) units must be completed:- thirteen (13) core units
- eight (8) elective units, consisting of:
- one (1) unit from Group A
- three (3) units from Group A or Group B
- four (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.
1. Core Units
All thirteen (13) units must be completed.
2. Group A Elective Units
At least one (1) of the two (2) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| WF620 | SITHCCC207 | Use cookery skills effectively | 40 | Unit of competency |
| WF669 | SITHIND301 | Work effectively in hospitality service | 20 | Unit of competency |
3. Group B Elective Units
The remaining units may be chosen from Groups B and C to bring the total number of elective units to eight (8).
Please refer to the Training Package for the full details of available units and options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| WF613 | SITHCCC104 | Package prepared foodstuffs | 6 | Unit of competency |
| WF671 | SITHKOP302 | Plan and cost basic menus | 25 | Unit of competency |
| WF678 | SITHPAT301 | Produce cakes | 30 | Unit of competency |
| WF681 | SITHPAT304 | Produce yeast based bakery products | 42 | Unit of competency |
| WF791 | SITXINV201 | Receive and store stock | 10 | Unit of competency |
| WF638 | SITHFAB206 | Serve food and beverage | 140 | Unit of competency |
| WF667 | SITHIND201 | Source and use information on the hospitality industry | 15 | Unit of competency |
| WF781 | SITXFSA202 | Transport and store food | 12 | Unit of competency |
4. Group C Elective Units
The remaining units may be chosen from Groups B and C to bring the total number of elective units to eight (8).
Please refer to the Training Package for the full details of available units and options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D0757 | BSBINN201A | Contribute to workplace innovation | 20 | Unit of competency |
| WF813 | SITXWHS301 | Identify hazards, assess and control safety risks | 15 | Unit of competency |
| D0701 | BSBFIA301A | Maintain financial records | 60 | Unit of competency |
| WF773 | SITXFIN201 | Process financial transactions | 30 | Unit of competency |
| WF744 | SITXCCS303 | Provide service to customers | 25 | Unit of competency |
| C3521 | BSBCMN201A | Work effectively in a business environment | 20 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S609 | SIT31007 | Certificate III in Hospitality (Catering Operations) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| J621 | SIT31013 | Certificate III in Catering Operations | Qualification |
VET Info Notes
1. This qualification is the copyright of Department of Education, Employment and Workplace Relations.
2. Further information on this qualification is contained in the training Package available from the National Register Training.gov.au
3. This qualification was entered on to the STARS on 5/06/2013.
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships