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Catering Supervisor
Certificate IV in Hospitality (Catering Operations) - SIT40607

Job Description
Employees are catering supervisors in a range of catering situations, such as events and functions, schools or hospitals. Responsibilities may include the full range of kitchen and cooking functions along with management tasks such as selecting catering systems, managing facilities, planning for events, monitor staff and budgets and establishing business relationships.

Summary of Training

Core Units - 29 required

Organise and prepare food

Present food

Receive and store kitchen supplies

Clean and maintain kitchen premises

Use basic methods of cookery

Develop cost-effective menus

Monitor catering revenue and costs

Establish and maintain quality control of food

Prepare, cook and serve food for food service

Package prepared foodstuffs

Apply catering control principles

Provide and coordinate hospitality service

Provide quality customer service

Work with colleagues and customers

Work in a socially diverse environment

Deal with conflict situations

Interpret financial information

Manage finances within a budget

Implement food safety procedures

Develop and implement a food safety program

Transport and store food in a safe and hygienic manner

Coach others in job skills

Lead and manage people

Control and order stock

Monitor work operations

Follow health, safety and security procedures

Follow workplace hygiene procedures

Implement and monitor workplace health, safety and security practices

Elective Units - 9 required

Prepare foods according to dietary and cultural needs

Select catering systems

Manage facilities associated with commercial catering contracts

Plan catering for an event or function

Prepare tenders for catering contracts

Prepare and monitor budgets

Monitor staff performance

Develop and implement operational plans

Establish and conduct business relationships

Print this STP

Not Customised

Customised

Certificate IV in Hospitality (Catering Operations) - SIT40607
General Qualification Information

Availability of Australian Apprenticeships by State/Territory and Nominal Duration (in months)

NSW	VIC	QLD	WA	SA	TAS	ACT	NT
N	Y	N	N	N	N	N	Y
-	48	-	-	-	-	-	48

Legend: Y = Yes, N = No, S = qualification has been Superseded. Nominal durations are for full time occupations stated in months. Data supplied by State and Territory Training Authorities and should be confirmed with these authorities. A Qualification listed as available may not be publicly funded, check with the relevant State or Territory Training Authority. An * indicates that the nominal duration provided may not include the completion of pre-requisites.

Commencements

NSW	VIC	QLD	WA	SA	TAS	ACT	NT

Commencement data source: National Apprentices and Trainees collection (March 2010 estimates), NCVER rounded estimates for the 2009 calendar year. Due to confidentiality reasons 'a' represents figures 1 to 4 inclusive. Qualifications with no recorded commencements may not appear. This data is for general information purposes only.

Australian School-based Apprenticeships (ASbA)
Availability and Commencements by State and Territory

NSW	VIC	QLD	WA	SA	TAS	ACT	NT
N	Y	N	N	See Note	N	N	N

ASbA availability information is indicative only and may change without notice. This information generally reflects availability of ASbAs that may contribute to study scores. In some cases ASbAs allow an individual to start training in a qualification that can be completed after they leave secondary school. Australian Apprenticeships may also be undertaken as part-time employment. Please note that applicable industrial arrangements must allow for ASbAs. Visit the relevant State or Territory website for more detailed information. To access these sites click on the State or Territory name in the header of the table.

Note: ASbA information is not currently available for South Australia. For more information click on the S.A. title in the header of the table.

Legend: Y = Yes; N = NO; OJ = No, unless off-the-job training is provided in the Northern Territory.

Prerequisites Summary
None

Training Package Rules Summary
The Sample Training Program above uses some of the available elective units and the package rules to construct a Qualification. For alternatives refer to other STPs, the relevant Training Package, or seek advice from a RTO.

To achieve a Certificate IV in Hospitality (Catering Operations), 38 units must be completed:
- all 29 core units
- 9 elective units:
- a minimum of 6 elective units must be selected from the electives listed int eh Training Package
- the remaining 3 units may be selected from any endorsed Training Package
- a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

Click here to view full packaging rules for the Tourism, Hospitality and Events Training Package

Print General Qualification Information Section (Information for Field Officers)

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