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Qualification details

SIT20407 - Certificate II in Hospitality (Asian Cookery) (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SIT20412 - Certificate II in Asian CookeryReplaces and is equivalent to SIT20407 Certificate II in Hospitality (Asian Cookery). Intent of the qualification remains unchanged. Total number of units reduced by 4. Core units reduced from 11 to 8 units. Elective units reduced from 5 to 4 units. Title of qualification simplified. 17/Jan/2013
Supersedes and is equivalent to THH21702 - Certificate II in Hospitality (Asian Cookery) 31/Dec/2010

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 01/Jan/2011

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssentialSort Table listing Units of Competency by the Essential column
SITHASC001A - Use basic Asian methods of cookeryUse basic Asian methods of cookery N/A
SITHASC002A - Produce appetisers and snacks for Asian cuisinesProduce appetisers and snacks for Asian cuisines N/A
SITHASC003A - Prepare stocks and soups for Asian cuisinesPrepare stocks and soups for Asian cuisines N/A
SITHASC004A - Prepare sauces, dips and accompaniments for Asian cuisinesPrepare sauces, dips and accompaniments for Asian cuisines N/A
SITHASC005A - Prepare salads for Asian cuisinesPrepare salads for Asian cuisines N/A
SITHASC006A - Prepare rice and noodles for Asian cuisinesPrepare rice and noodles for Asian cuisines N/A
SITHASC007A - Prepare meat, poultry, seafood and vegetables for Asian cuisinesPrepare meat, poultry, seafood and vegetables for Asian cuisines N/A
SITHASC008B - Prepare desserts for Asian cuisinesPrepare desserts for Asian cuisines N/A
SITHASC009A - Prepare curry paste and powder for Asian cuisinesPrepare curry paste and powder for Asian cuisines N/A
SITHASC010A - Prepare satay for Asian cuisinesPrepare satay for Asian cuisines N/A
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 851311 Kitchenhand 
ASCO (occupation type) Identifier 9931-11 Kitchenhand 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Short Order Asian Food Cook 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 851311 Kitchenhand 14/Dec/2009 
ASCO (occupation type) Identifier 9931-11 Kitchenhand 14/Dec/2009 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 14/Dec/2009 
Qualification/Course Level of Education Identifier 521 Certificate II 14/Dec/2009 
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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.

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.

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

QUALIFICATION RULES 

To achieve a Certificate II in Hospitality (Asian Cookery), 16 units must be completed:

  • all 11 core units
  • 5 elective units:
  • a minimum of 3 elective units must be selected from the electives listed below
  • the remaining 2 units may be selected from this or another endorsed Training Package or accredited course
  • 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.

CORE UNITS 

SITHASC001A

Use basic Asian methods of cookery

SITHASC027A

Prepare, cook and serve Asian food for food service

SITHCCC001B

Organise and prepare food

SITHCCC002A

Present food

SITHCCC003B

Receive and store kitchen supplies

SITHCCC004B

Clean and maintain kitchen premises

SITHIND001B

Develop and update hospitality industry knowledge

SITXCOM001A

Work with colleagues and customers

SITXCOM002A

Work in a socially diverse environment

SITXOHS001B

Follow health, safety and security procedures

SITXOHS002A

Follow workplace hygiene procedures

ELECTIVE UNITS 

Asian Cookery 

SITHASC002A

Produce appetisers and snacks for Asian cuisines

SITHASC003A

Prepare stocks and soups for Asian cuisines

SITHASC004A

Prepare sauces, dips and accompaniments for Asian cuisines

SITHASC005A

Prepare salads for Asian cuisines

SITHASC006A

Prepare rice and noodles for Asian cuisines

SITHASC007A

Prepare meat, poultry, seafood and vegetables for Asian cuisines

SITHASC008B

Prepare desserts for Asian cuisines

SITHASC009A

Prepare curry paste and powder for Asian cuisines

SITHASC010A

Prepare satay for Asian cuisines

SITHASC011A

Prepare vegetarian dishes for Asian cuisines

SITHASC016A

Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes

SITHASC017A

Prepare and produce Japanese one pot cookery

Commercial Cookery and Catering 

SITHCCC029A

Prepare foods according to dietary and cultural needs

SITHCCC030A

Package prepared foodstuffs

SITHCCC031A

Operate a fast food outlet

Food Safety 

SITXFSA001A

Implement food safety procedures

SITXFSA003A

Transport and store food in a safe and hygienic manner

Languages other than English 

SITXLAN1__A

Conduct basic workplace oral communication in a language other than English

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