Hospitality 120hr Specialisation – Catering Operations

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.

Qualification

SIT30916 – Certificate III in Catering Operations

Students undertaking the 120hr Specialisation Study in addition to the 240hr Kitchen Operations will achieve a Statement of Attainment towards Certificate III in Catering Operations.

Course Duration/Hours

This is a 120 hour Specialisation Study course that runs over 1 year to achieve a Statement of Attainment towards Certificate III in Catering Operations.

It is available available at Southern Cross Catholic Vocational College, a Sydney Catholic Schools Trade Training Centre, to students who have achieved Certificate II in Kitchen Operations qualification.

HSC Information

This is a Specialisation Study available to students undertaking the Hospitality Industry Curriculum Framework 240hr course. Units studied as part of this course will not be included in the optional HSC exam.

Only one Category B course (2 units) may be counted towards the calculation of the ATAR for university entrance. Students not wishing to achieve an ATAR need not sit the HSC examination.

Work Placement

NSW Education Standards Authority (NESA) requires students to complete an additional 35 hours of work placement for the 120hr Specialisation Study. Work placement is a mandatory component of the course and must be completed prior to the HSC examinations.

Days worked as part of a School Based Apprenticeship or Traineeship satisfies this NESA requirement.

Assessment

This course is competency based and the student’s performance is recognised against a prescribed industry standard. Assessment strategies may include:

  • Observation
  • Student demonstration
  • Questioning
  • Written tasks
  • Tests

Students are given a number of opportunities to demonstrate competence across the range of competency standards covered by this course.

Recognition of Prior Learning (RPL)

You may be entitled to apply for Recognition of Prior Learning. If you have completed any training, either through your part-time work, TAFE or other school VET courses you have completed recently, or through experience gained in other ways you can apply for RPL. You should talk to your School VET Coordinator, Careers Adviser or course teacher for further information.

Costs

A course fee is generally charged by schools to cover consumable materials. Your school will provide further advice.

Units of Competency

The units to be studied as part of this course are listed electives for this qualification:

  • SITHCCC007 Produce stocks, sauces and soups
  • SITHPAT006 Produce desserts
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
Further Study

After achieving a Statement of Attainment towards Certificate III in Catering Operations, individuals could progress to a wide range of other qualifications in the hospitality and broader service industries, for example:

  • Certificate III in Commercial Cookery
  • Certificate III in Hospitality
Career Information

Job Roles

Possible job titles include:

  • catering assistant
  • cook
  • food service assistant.

Personal Attributes

  • Enjoy practical work
  • Good hand-eye coordination
  • Able to work quickly and safely with minimal supervision
  • Good personal hygiene
  • Free from skin allergies to foods and detergents
  • Good communication skills
  • Able to work under pressure
  • Able to work as part of a team

For further information: http://www.myskills.gov.au/
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