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Qualification details

SIT20516 - Certificate II in Asian Cookery (Release 2)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT20412 - Certificate II in Asian Cookery• Equivalent 02/Mar/2016

Release Status:
Current
Releases:
ReleaseRelease date
2 (this release) 08/Apr/2022
(View details for release 1) 03/Mar/2016


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
SITHCCC004 - Package prepared foodstuffsPackage prepared foodstuffsCurrentElective
SITHASC004 - Prepare Asian sauces, dips and accompanimentsPrepare Asian sauces, dips and accompanimentsCurrentElective
SITXFSA002 - Participate in safe food handling practicesParticipate in safe food handling practicesCurrentElective
SITHASC003 - Prepare Asian stocks and soupsPrepare Asian stocks and soupsCurrentElective
SITHASC002 - Prepare Asian appetisers and snacksPrepare Asian appetisers and snacksCurrentElective
BSBCMM201 - Communicate in the workplaceCommunicate in the workplaceSupersededElective
BSBSUS201 - Participate in environmentally sustainable work practicesParticipate in environmentally sustainable work practicesSupersededElective
TLIE1005 - Carry out basic workplace calculationsCarry out basic workplace calculationsSupersededElective
SITHCCC002 - Prepare and present simple dishesPrepare and present simple dishesCurrentElective
SITXFSA003 - Transport and store foodTransport and store foodCurrentElective
SITHASC007 - Prepare curry pastes and powdersPrepare curry pastes and powdersCurrentElective
HLTAID011 - Provide First AidProvide First AidCurrentElective
SITHASC006 - Prepare Asian rice and noodlesPrepare Asian rice and noodlesCurrentElective
SITHIND002 - Source and use information on the hospitality industrySource and use information on the hospitality industryCurrentElective
SITHASC005 - Prepare Asian saladsPrepare Asian saladsCurrentElective
SITXCOM002 - Show social and cultural sensitivityShow social and cultural sensitivityCurrentElective
SITHCCC001 - Use food preparation equipmentUse food preparation equipmentCurrentCore
SITXWHS001 - Participate in safe work practicesParticipate in safe work practicesCurrentCore
SITHASC001 - Prepare dishes using basic methods of Asian cookeryPrepare dishes using basic methods of Asian cookeryCurrentCore
SITXFSA001 - Use hygienic practices for food safetyUse hygienic practices for food safetyCurrentCore
SITHKOP001 - Clean kitchen premises and equipmentClean kitchen premises and equipmentCurrentCore
BSBWOR203 - Work effectively with othersWork effectively with othersSupersededCore
SITHCCC011 - Use cookery skills effectivelyUse cookery skills effectivelyCurrentCore
SITXINV002 - Maintain the quality of perishable itemsMaintain the quality of perishable itemsCurrentCore
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 851111 Fast Food Cook 
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,Fast Food Cook 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 851111 Fast Food Cook 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Aug/2016 
Qualification/Course Level of Education Identifier 521 Certificate II 03/Mar/2016 
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Modification History

Release 2

Release 2 Supersedes and is equivalent to SIT20516 Certificate II in Asian Cookery release 1. Minor change to update First Aid units of competency.

Qualification Description

This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare Asian food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision.

This qualification provides a pathway to work in Asian kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, and cafés.

Possible job titles include:

  • fast food cook
  • takeaway cook.

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

12 units must be completed:

  • 8 core units
  • 4 elective units, consisting of:
  • 2 units from the list below
  • 2 units from the list below, 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.

Core units 

BSBWOR203

Work effectively with others

SITHASC001

Prepare dishes using basic methods of Asian cookery

SITHCCC001

Use food preparation equipment

SITHCCC011

Use cookery skills effectively

SITHKOP001

Clean kitchen premises and equipment

SITXFSA001

Use hygienic practices for food safety

SITXINV002

Maintain the quality of perishable items

SITXWHS001

Participate in safe work practices

Elective units 

Administration 

TLIE1005

Carry out basic workplace calculations

Asian Cookery 

SITHASC002

Prepare Asian appetisers and snacks

SITHASC003

Prepare Asian stocks and soups

SITHASC004

Prepare Asian sauces, dips and accompaniments

SITHASC005

Prepare Asian salads

SITHASC006

Prepare Asian rice and noodles

SITHASC007

Prepare curry pastes and powders

Commercial Cookery and Catering 

SITHCCC002

Prepare and present simple dishes

SITHCCC004

Package prepared foodstuffs

Communication and Teamwork 

BSBCMM201

Communicate in the workplace

SITXCOM002

Show social and cultural sensitivity

Environmental Sustainability 

BSBSUS201

Participate in environmentally sustainable work practices

First Aid 

HLTAID011

Provide first aid

Food Safety 

SITXFSA002

Participate in safe food handling practices

SITXFSA003

Transport and store food

Working in Industry 

SITHIND002

Source and use information on the hospitality industry

Qualification Mapping Information

SIT20412 Certificate II 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