Certificate III in catering operations

This qualification covers the knowledge and skills to handle food safely during the storage, preparation, display, service and disposal of food, and following organisational health and safety and hygiene procedures. Prepare and present sandwiches, cheese, appetisers and salads, vegetarian and vegan, poultry, and meat dishes. Select, use and clean food preparation equipment, and prepare, cook and present dishes and menu items following standard recipes. Purchase goods including determining requirements, sourcing suppliers, assessing quality of goods and making the purchase. Check and inspect delivered stock, store stock in appropriate environmental conditions and storage area, maintain and rotate stock, and inspect and dispose of spoilt stock. Provide on-the-job coaching to colleagues through explaining and demonstrating specific skills, providing opportunity for the colleague to practise and ask questions, and providing them with supportive and constructive feedback. Possible Employment Pathways:

• Food and Beverage attendant
• Catering assistant
• Cook