Certificate III in Catering

Use food preparation equipment

Prepare and present simple dishes

Prepare dishes using basic methods of cookery

Work effectively in a commercial kitchen

Clean kitchen premises and equipment

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Receive, store and maintain stock

Participate in safe work practices

Participate in sustainable work practices

Assist with the monitoring and modification of meals and menus according to individualised plans

Provide First Aid

Maintain ethical and professional standards when using social media and online platforms

Use social media and online tools

Prepare and present sandwiches

Package prepared foodstuffs

Prepare appetisers and salads

Prepare stocks, sauces and soups

Prepare vegetable, fruit, eggs and farinaceous dishes

Prepare vegetarian and vegan dishes

Produce cook-chill and cook-freeze foods

Re-thermalise chilled and frozen foods

Prepare poultry dishes

Prepare meat dishes

Prepare seafood dishes

Produce and serve food for buffets

Prepare and serve cheese

Produce cakes, pastries and breads

Prepare food to meet special dietary requirements

Provide responsible service of alcohol

Operate a bar

Prepare and serve non-alcoholic beverages

Prepare and serve espresso coffee

Serve food and beverage

Provide advice on food

Plan and cost recipes

Produce cakes

Produce pastries

Produce yeast-based bakery products

Produce desserts

Provide service to customers

Process financial transactions

Transport and store food

Purchase goods

Identify hazards, assess and control safety risks