SIT31007
Certificate III in Hospitality (Catering Operations)
This cooking course is ideal if you are seeking work in various catering settings such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook-chill production kitchens or mobile catering businesses of varying size. You will learn a range of cooking skills, as well as food handling, storage, customer service skills and more. This program is also a pathway to an Australian cookery apprenticeship. It’s a great way to get ahead in the hospitality industry.
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Career Opportunities
Cook working in a hospital, Leading hand in a function facility, Food Service Assistant in a function facility, Cook working in a cook-chill kitchen.
Entry Criteria
School Leavers must have completed Year 10 or equivalent
or
Non school-leavers are selected according to eligibility and merit, vocational experience, previous study and personal competencies
or
Non school-leavers are selected according to eligibility and merit, vocational experience, previous study and personal competencies
Program Articulation
Successful completion of this program may assist students to gain entry into further study programs and/or may contribute towards study credits.
Program Duration
Full Time 18 weeks
Program Award
Certificate III
Recognition of Prior Learning
Recognition of Prior Learning (RPL) is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
Standard course cost will be charged for units of study/courses credited via RPL.
For additional information relating to RPL for this program, please contact:
The RPL Co-ordinator
13 72 48
rplcoordinator@southbank.edu.au
Venue
- Southbank Campus
How to Apply
Those interested in enrolling into this program can obtain further information or forms by contacting the telephone number listed in the For Additional Information section.
Applications Close
This program has two start dates throughout the year commencing in January and July. For information please contact the School on the telephone number provided in the For Additional Information section.
Cost
Full Fee $1,376.00
Concession Rate $725.00
Students are required to purchase a uniform and knife kit prior to the commencement of this program. The uniform consists of chef trousers, jacket, hat, neckerchief, and black work shoes. A list of suppliers can be provided by the Institute.
All students must be appropriately dressed and have the necessary equipment before entering any practical class.
Please note: All programs are subject to a $40 annual Administration Fee, payable on enrolment.
Concession Rate $725.00
Students are required to purchase a uniform and knife kit prior to the commencement of this program. The uniform consists of chef trousers, jacket, hat, neckerchief, and black work shoes. A list of suppliers can be provided by the Institute.
All students must be appropriately dressed and have the necessary equipment before entering any practical class.
Please note: All programs are subject to a $40 annual Administration Fee, payable on enrolment.
For Additional Information
| Location: | Southbank |
| Telephone: | 13 72 48 |
| Facsimile: | 07 3244 5931 |
| Address | |
| In Person: | School of Tourism and Hospitality Level 4, D Block Corner Colchester and Tribune Streets South Brisbane Qld 4101 |
| Mail: | Locked Mail Bag 14 South Brisbane QLD 4101 |
| Email: | enquiry@southbank.edu.au |
| Find us at: | www.Southbank.edu.au |
Course Outline
| Course Code | Course Name |
| SITHCCC001B | Organise and prepare food |
| SITHCCC002A | Present food |
| SITHCCC003B | Receive and store kitchen supplies |
| SITHCCC004B | Clean and maintain kitchen premises |
| SITHCCC005A | Use basic methods of cookery |
| SITHCCC016A | Develop cost-effective menus |
| SITHCCC027A | Prepare, cook and serve food for food service |
| SITHCCC030A | Package prepared foodstuffs |
| SITHCCC033B | Apply catering control principles |
| SITHIND001B | Develop and update hospitality industry knowledge |
| SITHIND003A | Provide and coordinate hospitality service |
| SITXCCS002A | Provide quality customer service |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM002A | Work in a socially diverse environment |
| SITXCOM003A | Deal with conflict situations |
| SITXFSA001A | Implement food safety procedures |
| SITXFSA003A | Transport and store food in a safe and hygienic manner |
| SITXHRM001A | Coach others in job skills |
| SITXOHS001B | Follow health, safety and security procedures |
| SITXOHS002A | Follow workplace hygiene procedures |
| SITHCCC007A | Prepare sandwiches |
| SITHCCC008A | Prepare stocks, sauces and soups |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC021A | Handle and serve cheese |
| SITHCCC006A | Prepare appetisers and salads |
This brochure was last updated Monday, 13 February 2012
Total course tuition fees are indicative only. Fees are subject to annual adjustment. For FEE-HELP and VET FEE-HELP eligible courses, the unit fees are charged according to the study period in which the unit is commenced. The unit fees outlined in this document apply to census dates between 01 January 2012 and 30 June 2012. Unit fees will not change for this period. All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements. From the 1st January of each year, programs are subject to a fee increase in line with the annual Consumer Price Index (CPI).
Total course tuition fees are indicative only. Fees are subject to annual adjustment. For FEE-HELP and VET FEE-HELP eligible courses, the unit fees are charged according to the study period in which the unit is commenced. The unit fees outlined in this document apply to census dates between 01 January 2012 and 30 June 2012. Unit fees will not change for this period. All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements. From the 1st January of each year, programs are subject to a fee increase in line with the annual Consumer Price Index (CPI).
