Qualification Outline
22/07/2026 1:31 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 IV in Catering Operations
Certificate IV in Catering Operations
SIT40612
J447
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 30/07/2013 | Current | Approved |
Description
This qualification reflects the role of those individuals working in catering operations who play a team leading or supervisory role. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Job roles
This qualification provides a pathway to work as a caterer in 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 supervisor
kitchen administrator
small business caterer.
Schedule
Packaging Rules
Twenty three (23) units must be completed:- thirteen (13) core units
- ten (10) elective units, consisting of:
- one (1) unit from Group A
- four (4) units from Group A or Group B
- five (5) 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.
Please refer to the Training Package for the full details of available options.
| 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 chosen from Groups A, B or C to bring the total number of elective units to ten (10).
Please refer to the Training Package for the full details of available units and options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| WF626 | SITHCCC306 | Handle and serve cheese | 5 | Unit of competency |
| WF612 | SITHCCC103 | Prepare sandwiches | 6 | Unit of competency |
| WF615 | SITHCCC202 | Produce appetisers and salads | 26 | Unit of competency |
| WF618 | SITHCCC205 | Produce cook-chill and cook-freeze foods | 40 | Unit of competency |
| WF621 | SITHCCC301 | Produce poultry dishes | 32 | Unit of competency |
| WF616 | SITHCCC203 | Produce stocks, sauces and soups | 32 | Unit of competency |
4. Group C Elective Units
The remaining units may chosen from Groups A, B or C to bring the total number of elective units to ten (10).
Please refer to the Training Package for the full details of available units and options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D0783 | BSBITU203A | Communicate electronically | 20 | Unit of competency |
| D0789 | BSBITU306A | Design and produce business documents | 60 | Unit of competency |
| WF745 | SITXCCS401 | Enhance the customer service experience | 60 | Unit of competency |
| WF786 | SITXHRM402 | Lead and manage people | 60 | Unit of competency |
| D0701 | BSBFIA301A | Maintain financial records | 60 | Unit of competency |
| WF744 | SITXCCS303 | Provide service to customers | 25 | Unit of competency |
| WF785 | SITXHRM401 | Roster staff | 50 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S616 | SIT40607 | Certificate IV in Hospitality (Catering Operations) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| J629 | SIT40613 | Certificate IV 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 STARS on 10/6/2013.
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships
