Certificate III in Catering opens pathways to work in diverse catering settings, including hospitals, aged care facilities, sporting venues, hotel banqueting, cook–chill kitchens, and mobile catering businesses.
It reflects the role of individuals who apply various cookery skills and kitchen knowledge to prepare food items, working with discretion, independence, and under limited supervision, guided by established plans, policies, and procedures.
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Entry Requirements
There are no formal academic requirements
Course fees
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Related career opportunities
This course will prepare you for the following roles.
About Training and Quality Management Services
Gain nationally recognised qualifications in food and meat processing with TQMS through expert-led, workplace-based training.
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Training and Quality Management Services Pty Ltd
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