Certificate III Program in Catering Operations (Hospitality Stream)

TAFE SA Code: CP00170

Incorporating: Certificate III in Catering Operations (SIT30916)


This course provides a pathway to work in various hospitality and catering settings such as cafés, restaurants and clubs, as well as sporting and entertainment venues, hotel banqueting departments and mobile catering businesses of varying sizes.

Example Career Profile
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Up to 6 months 

Full Time

Food and Beverage Attendant Food and Beverage Attendant

In response to COVID-19, TAFE SA has had to make some changes to how courses are delivered. If any changes are made to the delivery or completion date of your course, TAFE SA will communicate with you directly.

Locations & Applications

Course Admission Requirements

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills
If there are more applications for this course than places available, applicants will be ranked by date of application to this course
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Total Fees for the 6 month course
$2,697 - $3,278
$1,914 - $2,327

This course is subsidised through the Government of South Australia's Subsidised Training initiative. Assessing your eligibility may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee
$6,264 - $7,614

This course also has an incidentals cost of $30.00 for Uniform.

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary.

    • Reading, writing and numeracy skills are assessed using the Core Skills Profile for Adults (CSPA). This assessment is used to determine whether you will be required to undertake additional support units alongside your qualification or undertake a pathway course before commencing your chosen qualification. If you receive an offer, more information will be provided at your enrolment session.
  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • Employment Outcomes

    Possible job titles include Catering Assistant, Cook, Food Service Assistant.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Skills Covered

    Certificate III Program in Catering Operations (Hospitality Stream)
    This course covers working effectively with others, food preparation equipment, basic methods of cookery, cleaning, cultural sensitivity and food and workplace safety. To complete the qualification you are required to complete all 13 core units and 8 elective units.


    Successful completion of this course provides you with the following qualifications:

    Qualification TAFE SA Code National Code
    Certificate III in Catering Operations TP00964 SIT30916

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    of TAFE SA graduates find jobs or continue studying.
    of TAFE SA graduates are satisfied with the overall quality of training.

    * 2019 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.


    Name Nominal Hours
    Clean kitchen premises and equipment 13
    Coach others in job skills 20
    Maintain the quality of perishable items 10
    Participate in environmentally sustainable work practices 20
    Participate in safe food handling practices 40
    Participate in safe work practices 12
    Prepare simple dishes 25
    Produce dishes using basic methods of cookery 45
    Provide first aid 18
    Show social and cultural sensitivity 20
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively with others 15


    Name Nominal Hours
    Attend gaming machines 25
    Carry out basic workplace calculations 20
    Clean and tidy bar areas 15
    Clean premises and equipment 15
    Create and use spreadsheets 30
    Handle and serve cheese 5
    Operate a bar 35
    Operate a TAB outlet 40
    Plan and cost basic menus 30
    Prepare and serve cocktails 20
    Prepare and serve espresso coffee 30
    Prepare and serve non-alcoholic beverages 20
    Prepare food to meet special dietary requirements 75
    Prepare rooms for guests 25
    Prepare sandwiches 10
    Process financial transactions 25
    Process reservations 30
    Produce appetisers and salads 25
    Produce cakes, pastries and breads 40
    Produce curry pastes and powders 25
    Produce desserts 100
    Produce meat dishes 50
    Produce poultry dishes 25
    Produce seafood dishes 30
    Produce stocks, sauces and soups 35
    Produce vegetable, fruit, egg and farinaceous dishes 45
    Provide accommodation reception services 30
    Provide advice on food and beverage matching 50
    Provide responsible gambling services 10
    Provide responsible service of alcohol 10
    Provide room service 15
    Provide service to customers 25
    Provide table service of food and beverage 110
    Receive and store stock 10
    Rethermalise chilled and frozen foods 20
    Serve food and beverage 80
    Source and use information on the hospitality industry 25
    Use cookery skills effectively 50
    Work effectively as a cook 80
    Work effectively in hospitality service 0
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