Certificate III in Catering Operations

National Code: SIT30916
TAFE SA Code: TP00964


This course is for catering workers who must use a range of cookery skills. You would use discretion and judgement and have a sound knowledge of kitchen operations. You would work with some independence and under limited supervision and may provide operational advice and support to team members.

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Up to 12 months 

Part Time

Chefs and Cooks Chefs and Cooks

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.

Average cost per semester
Total Fees for the 12 month course
$1,392 - $1,692
$2,784 - $3,384

This course is subsidised through the Government of South Australia's Subsidised Training initiative. The eligibility check below is an indication only and does not confirm your eligibility status. Eligibility verification will take place during the enrolment process and may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee
$3,176 - $3,860
$6,351 - $7,720

This course also has an incidentals cost of $214.00 for equipment and name badge.

Student Services Fee (SSF) applies. Full-time student $20. Part-time student $10.

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

    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.

    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.

    Qualifications & Skills Covered

    Certificate III in Catering Operations (SIT30916)
    This course includes 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 12 core units and 9 elective units. NB This qualification does not provide the skills required by commercial cooks, which are covered in Certificate III in Commercial Cookery.

    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 and present simple dishes 25
    Prepare dishes using basic methods of cookery 45
    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
    Operate a bar 35
    Plan in-house events or functions 40
    Prepare and present sandwiches 10
    Prepare and serve cocktails 20
    Prepare and serve espresso coffee 30
    Prepare appetisers and salads 25
    Prepare food to meet special dietary requirements 75
    Prepare meat dishes 50
    Prepare poultry dishes 25
    Prepare stocks, sauces and soups 35
    Prepare vegetable, fruit, eggs and farinaceous dishes 45
    Process financial transactions 25
    Produce cook-chill and cook-freeze foods 70
    Provide advice on food and beverage matching 50
    Provide responsible service of alcohol 10
    Provide service to customers 25
    Provide table service of food and beverage 110
    Receive and store stock 10
    Serve food and beverage 80
    Use cookery skills effectively 50
    Work effectively in hospitality service 110
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