Apprenticeships & Traineeships
Certificate III in Hospitality (Catering Operations).
Career pathways:
Holders of this qualification will be expected to have a thorough understanding of catering operations and will be required to demonstrate the ability to make decisions on the job which are appropriate to their position. Depending on the electives chosen for the program, the completion of this qualification could lead to any of the following positions:-
- Cook – working in a hospital, hostel or nursing home.
- Cook – working in a cook-chill kitchen.
- Cook – working for a catering enterprise
Description:
- Work with colleagues and customers
- Work in a socially diverse environment
- Follow health, safety and security procedures
- Develop and update hospitality industry knowledge
- Follow workplace hygiene procedures
- Clean and maintain kitchen premises
- Organise and prepare food
- Present food
- Receive and store kitchen supplies
- Implement food safety procedures
- Use basic methods of cookery
- Prepare, cook and serve food (holistic unit)
- Package prepared foodstuffs
- Transport & store food in a safe & hygienic manner
- Apply catering control procedures
- Apply cook-freeze production processes
- Prepare appetisers and salads
- Prepare sandwiches
- Prepare stocks, sauces and soups
- Prepare vegetables, eggs and farinaceous dishes
- Plan and prepare foods for buffets
- Provide a link between kitchen & service areas
- Provide food & beverage service
- Plan and control menu based catering
- Communicate on the telephone
- Promote products and services to customers
- Deal with conflict situations
- Coach others in job skills
Fees and charges
For information on course costs please refer to our fees and charges policy
For more information
More information about our courses telephone 1300 659 557 or email info@hosptrain.edu.au
