SIT30921 - Certificate III in Catering - Didasko Online | RTO & VET eLearning Resources

(Previously SIT30916 – Certificate III in Catering Operations)

A SIT30921 Certificate III in Catering reflects the role of professionals participating in a wide range of catering work roles. These individuals usually work under the supervision of catering experts who can guide them in their tasks. Help your learners advance their catering skills with our quality training and eLearning materials. Our SIT30921 training materials are designed to help your learners gain the competencies necessary to work in the catering industry, including preparing dishes using a variety of cooking techniques, creating dishes that reflect current food trends and practices, using commercial cooking equipment, and applying basic knife and knife sharpening skills.

Our comprehensive SIT30921 RTO and TAFE materials also cover essential aspects of food safety regulations and teach learners how to modify dishes to suit their workplace. Your learners will receive the latest industry-standard training with our regularly updated course materials.

At Didasko, we are dedicated to providing you with the best SIT30921 training materials for delivering the Certificate III in Catering course. Contact us today to learn more about our Certificate III in Catering TAFE and RTO resources and how we can help you provide your learners with the skills and knowledge they need to succeed in the food industry.

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Packaging Rules

20 units must be completed:

10 core units
10 elective units, consisting of:
- 6 units from Group A
- 4 units from Group A, Group B, Group C or Group D below
- All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note: Units marked with an (*) asterisk have one or more prerequisites.

Refer to the qualification page for details.

Core units

SITHCCC023*	Use food preparation equipment
SITHCCC024*	Prepare and present simple dishes
SITHCCC027*	Prepare dishes using basic methods of cookery
SITHCCC034*	Work effectively in a commercial kitchen
SITHKOP009*	Clean kitchen premises and equipment
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXINV006*	Receive, store and maintain stock
SITXWHS005	Participate in safe work practices

Elective units

Group A – Cookery and Catering
SITHCCC025*	Prepare and present sandwiches
SITHCCC026*	Package prepared foodstuffs
SITHCCC028*	Prepare appetisers and salads
SITHCCC029*	Prepare stocks, sauces and soups
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031*	Prepare vegetarian and vegan dishes
SITHCCC035*	Prepare poultry dishes
SITHCCC036*	Prepare meat dishes
SITHCCC037*	Prepare seafood dishes
SITHCCC038*	Produce and serve food for buffets
SITHCCC040*	Prepare and serve cheese
SITHCCC041*	Produce cakes, pastries and breads
SITHCCC042*	Prepare food to meet special dietary requirements
SITHKOP010	Plan and cost recipes
SITXFSA007*	Transport and store food

Group B – Patisserie
SITHPAT011*	Produce cakes
SITHPAT013*	Produce pastries
SITHPAT014*	Produce yeast-based bakery products
SITHPAT016*	Produce desserts

Group C – Food and Beverage
SITHFAB021	Provide responsible service of alcohol
SITHFAB023*	Operate a bar
SITHFAB024*	Prepare and serve non-alcoholic beverages
SITHFAB025*	Prepare and serve espresso coffee
SITHFAB027*	Serve food and beverage
SITHFAB036	Provide advice on food

Group D – General electives
BSBSUS211	Participate in sustainable work practices
SITXCCS014	Provide service to customers
SITXFIN007	Process financial transactions
SITXINV007	Purchase goods
SITXWHS006	Identify hazards, assess and control safety risks