Modification History
Not applicable.
Qualification Description
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare Asian food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and cafés.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
24 units must be completed:
- 17 core units
- 7 elective units, consisting of:
- 4 units from Group A below
- 2 units from Group A or Group B below
- 1 unit from Group A, Group B or Group C below.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Core units |
|
SITHASC020* |
Prepare dishes using basic methods of Asian cookery |
SITHASC021* |
Prepare Asian appetisers and snacks |
SITHASC022* |
Prepare Asian stocks and soups |
SITHASC023* |
Prepare Asian sauces, dips and accompaniments |
SITHASC024* |
Prepare Asian salads |
SITHASC025* |
Prepare Asian rice and noodles |
SITHASC027* |
Prepare Asian cooked dishes |
SITHCCC023* |
Use food preparation equipment |
SITHCCC042* |
Prepare food to meet special dietary requirements |
SITHCCC043* |
Work effectively as a cook |
SITHKOP009* |
Clean kitchen premises and equipment |
SITHKOP010 |
Plan and cost recipes |
SITXFSA005 |
Use hygienic practices for food safety |
SITXFSA006 |
Participate in safe food handling practices |
SITXHRM007 |
Coach others in job skills |
SITXINV006* |
Receive, store and maintain stock |
SITXWHS005 |
Participate in safe work practices |
Elective Units |
|
Group A - Asian Cookery |
|
SITHASC026* |
Prepare curry pastes and powders |
SITHASC028* |
Prepare Asian desserts |
SITHASC029* |
Prepare Japanese cooked dishes |
SITHASC030* |
Prepare sashimi |
SITHASC031* |
Prepare sushi |
SITHASC032* |
Produce Japanese desserts |
SITHASC033* |
Prepare dim sum |
SITHASC034* |
Prepare Chinese roast meat and poultry dishes |
SITHASC035* |
Prepare tandoori dishes |
SITHASC036* |
Prepare Indian breads |
SITHASC037* |
Prepare Indian sweetmeats |
SITHASC038* |
Prepare Indian pickles and chutneys |
Group B - Cookery and Catering |
|
SITHCCC026* |
Package prepared foodstuffs |
SITHCCC032* |
Produce cook-chill and cook-freeze foods |
SITHCCC033* |
Re-thermalise chilled and frozen foods |
SITHCCC038* |
Produce and serve food for buffets |
SITHCCC044* |
Prepare specialised food items |
SITXFSA007* |
Transport and store food |
Group C - General electives |
|
HLTAID011 |
Provide First Aid |
SIRXOSM002 |
Maintain ethical and professional standards when using social media and online platforms |
SIRXOSM003* |
Use social media and online tools |
SITXCOM007 |
Show social and cultural sensitivity |
SITXCCS014 |
Provide service to customers |
SITXINV007 |
Purchase goods |
SITXWHS006 |
Identify hazards, assess and control safety risks |
Qualification Mapping Information
Supersedes and is equivalent to SIT31116 Certificate III in Asian Cookery.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694