Qualification Mapping Information
Superseded by SIT40621 - Certificate IV in Catering Management
Qualification Description
This qualification reflects the role of individuals working in catering operations who have a supervisory or team leading role. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
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.
Possible job titles include:
catering supervisor
kitchen administrator
small business caterer.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
23 units must be completed:
12 core units
11 elective units, consisting of:
1 unit from Group A
4 units from Group A or Group B
6 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
