Modification History
Not applicable.
Description
This qualification provides the skills and knowledge for an individual to be competent in a range of Asian kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where Asian food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.
The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.
Job roles
Individuals with this qualification are able to perform roles such as:
- producing appetisers, snacks, salads, soups, sauces, rice and noodles for Asian cuisines
- preparing a Japanese simmered, grilled, deep-fried and steamed dishes
- preparing Japanese one pot cookery.
Possible job titles include:
- short order cook
- cook.
Prerequisite requirements
There are no prerequisites for entry to this qualification.
Pathways Information
Not applicable.
Licensing/Regulatory Information
Not applicable.
Entry Requirements
Not applicable.
Employability Skills Summary
EMPLOYABILITY SKILLS SUMMARY
SIT20407 Certificate II in Hospitality (Asian Cookery )
The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.
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Employability skill |
Industry /enterprise requirements for this qualification include : |
|
Communication |
Communicating with colleagues to assist with the coordination of customer's Asian dining experience; interpreting verbal and written information on products and customer requirements; providing clear and accurate verbal and written information to colleagues in a culturally appropriate manner to ensure a positive outcome. |
|
Teamwork |
Working as a team member, taking instructions from others and understanding own role in servicing customer needs; supporting other team members to achieve quality service delivery of the product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers. |
|
Problem solving |
Thinking about problems that relate to own role in Asian kitchen operations; avoiding problems by planning own day-to-day operational activities; clarifying the extent of problems and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to operational problems in the kitchen. |
|
Initiative and enterprise |
Identifying and discussing better ways to undertake operational activities in the kitchen and to manage safety risks by participating in group risk assessment activities. |
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Planning and organising |
Collecting, analysing and organising information to allow for safe and efficient Asian kitchen operations; using appropriate predetermined policies and procedures to guide such activities. |
|
Self-management |
Understanding and complying with the legal responsibilities that apply to own role in Asian kitchen operations; knowing own job role and responsibilities in Asian kitchen operations; seeking feedback and guidance from supervisors on success in Asian kitchen operations. |
|
Learning |
Knowing the structure of networks within and sources of new information on the hospitality industry, in particular Asian kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting Asian kitchen operations. |
|
Technology |
Understanding the operating capability of and selecting and using technology that assists in Asian kitchen operations; correctly using equipment to ensure personal safety in the workplace. |
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
Packaging Rules
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QUALIFICATION RULES To achieve a Certificate II in Hospitality (Asian Cookery), 16 units must be completed:
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification. |
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CORE UNITS |
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SITHASC001A |
Use basic Asian methods of cookery |
|
|
SITHASC027A |
Prepare, cook and serve Asian food for food service |
|
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SITHCCC001B |
Organise and prepare food |
|
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SITHCCC002A |
Present food |
|
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SITHCCC003B |
Receive and store kitchen supplies |
|
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SITHCCC004B |
Clean and maintain kitchen premises |
|
|
SITHIND001B |
Develop and update hospitality industry knowledge |
|
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SITXCOM001A |
Work with colleagues and customers |
|
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SITXCOM002A |
Work in a socially diverse environment |
|
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SITXOHS001B |
Follow health, safety and security procedures |
|
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SITXOHS002A |
Follow workplace hygiene procedures |
|
|
ELECTIVE UNITS |
|
|
Asian Cookery |
|
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SITHASC002A |
Produce appetisers and snacks for Asian cuisines |
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SITHASC003A |
Prepare stocks and soups for Asian cuisines |
|
SITHASC004A |
Prepare sauces, dips and accompaniments for Asian cuisines |
|
SITHASC005A |
Prepare salads for Asian cuisines |
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SITHASC006A |
Prepare rice and noodles for Asian cuisines |
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SITHASC007A |
Prepare meat, poultry, seafood and vegetables for Asian cuisines |
|
SITHASC008B |
Prepare desserts for Asian cuisines |
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SITHASC009A |
Prepare curry paste and powder for Asian cuisines |
|
SITHASC010A |
Prepare satay for Asian cuisines |
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SITHASC011A |
Prepare vegetarian dishes for Asian cuisines |
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SITHASC016A |
Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes |
|
SITHASC017A |
Prepare and produce Japanese one pot cookery |
|
Commercial Cookery and Catering |
|
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SITHCCC029A |
Prepare foods according to dietary and cultural needs |
|
SITHCCC030A |
Package prepared foodstuffs |
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SITHCCC031A |
Operate a fast food outlet |
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Food Safety |
|
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SITXFSA001A |
Implement food safety procedures |
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SITXFSA003A |
Transport and store food in a safe and hygienic manner |
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Languages other than English |
|
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SITXLAN1__A |
Conduct basic workplace oral communication in a language other than English |
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SITXLAN2__A |
Conduct routine workplace oral communication in a language other than English |
Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Short order cook in an Asian restaurant
SITHASC002A Produce appetisers and snacks for Asian cuisines
SITHASC003A Prepare stocks and soups for Asian cuisines
SITHASC004A Prepare sauce, dips and accompaniments for Asian cuisines
SITHASC006A Prepare rice and noodles for Asian cuisines
SITHASC007A Prepare meat, poultry, seafood and vegetables for Asian cuisines
Cook in a Japanese restaurant
SITHASC003A Prepare stocks and soups for Asian cuisines
SITHASC004A Prepare sauce, dips and accompaniments for Asian cuisines
SITHASC005A Prepare salads for Asian cuisines
SITHASC016A Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes
SITHASC017A Prepare and produce Japanese one pot cookery
