Qualification details

SIT40507 - Certificate IV in Hospitality (Asian Cookery) (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 01/Jan/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SIT40512 - Certificate IV in Asian CookeryReplaces and is equivalent to SIT40507 Certificate IV in Hospitality (Asian Cookery). Intent of the qualification remains unchanged. Total number of units reduced by 8. Core units reduced from 31 to 24 units. Elective units reduced from 7 to 6 units. Title of qualification simplified. Less complex cross-sector units (AQF indicator 1 to 3) removed from core because those skills are subsumed by other core units. 17/Jan/2013
Is superseded by and equivalent to SIT40513 - Certificate IV in Asian CookeryThe SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 17/Jan/2013
Supersedes THH42702 - Certificate IV in Hospitality (Asian Cookery) 31/Dec/2010

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 columnEssential
BSBFIA302A - Process payrollProcess payroll N/A
BSBFIA303A - Process accounts payable and receivableProcess accounts payable and receivable N/A
BSBFIA401A - Prepare financial reportsPrepare financial reports N/A
BSBITA401A - Design databasesDesign databases N/A
BSBITU102A - Develop keyboard skillsDevelop keyboard skills N/A
BSBITU201A - Produce simple word processed documentsProduce simple word processed documents N/A
BSBITU203A - Communicate electronicallyCommunicate electronically N/A
BSBITU301A - Create and use databasesCreate and use databases N/A
BSBITU302A - Create electronic presentationsCreate electronic presentations N/A
BSBITU306A - Design and produce business documentsDesign and produce business documents N/A
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 124

Classifications

SchemeCodeClassification value
ANZSCO Identifier 351411 Cook 
ASCO (occupation type) Identifier 4513-11 Cook 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Asian Food Chef 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351411 Cook 14/Dec/2009 
ASCO (occupation type) Identifier 4513-11 Cook 14/Dec/2009 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 14/Dec/2009 
Qualification/Course Level of Education Identifier 511 Certificate IV 14/Dec/2009 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

Not applicable.

Description

This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook in an Asian kitchen and in a supervisory or team leading role. 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.

The qualification is suitable for an Australian apprenticeship pathway.

Job roles 

Individuals with this qualification are able to perform roles such as:

  • supervising one or more sections in a large Asian kitchen
  • supervising a small Asian kitchen.

Possible job titles include:

  • chef
  • chef de partie.

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 

SIT40507 Certificate IV 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 determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.

Teamwork 

Leading team members, providing instructions and building group cohesion; working with Asian kitchen managers and suppliers as a team member and understanding own lead role in meeting the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.

Problem solving 

Anticipating problems that may arise in Asian kitchen operations; mitigating problems by making acceptable adjustments to Asian kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that may arise during Asian kitchen operations; taking responsibility for or requesting assistance from kitchen managers and suppliers in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen.

Initiative and enterprise 

Showing independence and initiative required to take a lead role in Asian kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting Asian kitchen operations to improve existing product and service options for the enterprise and its customers.

Planning and organising 

Collecting, analysing and organising customer, product and supplier information to allow for efficient Asian kitchen operations; collecting, analysing and selecting appropriate generalist and specialist information and products to meet the needs of customers, pacing the delivery of information and service to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in Asian kitchen operations.

Self-management 

Understanding and complying with the legal responsibilities that apply to own role in Asian kitchen operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of generalist and specialised Asian food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.

Learning 

Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the general and specialised Asian cookery knowledge required; sharing information with colleagues.

Technology 

Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of general and specialised Asian food items.

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 IV in Hospitality (Asian Cookery), 38 units must be completed:

  • all 31 core units
  • 7 elective units:
  • a minimum of 5 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

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

SITHASC011A

Prepare vegetarian dishes for Asian cuisines

SITHASC012A

Select, prepare and serve specialised Asian cuisines

SITHASC013B

Plan menus for Asian cuisines

SITHASC027A

Prepare, cook and serve Asian food for food service

SITHASC028A

Prepare, cook and serve Asian food for menus

SITHCCC001B

Organise and prepare food

SITHCCC002A

Present food

SITHCCC003B

Receive and store kitchen supplies

SITHCCC004B

Clean and maintain kitchen premises

SITHCCC016A

Develop cost-effective menus

SITHCCC029A

Prepare foods according to dietary and cultural needs

SITXCOM001A

Work with colleagues and customers

SITXCOM002A

Work in a socially diverse environment

SITXCOM003A

Deal with conflict situations

SITXFIN003A

Interpret financial information

SITXFSA001A

Implement food safety procedures

SITXHRM001A

Coach others in job skills

SITXHRM005A

Lead and manage people

SITXINV002A

Control and order stock

SITXMGT001A

Monitor work operations

SITXOHS001B

Follow health, safety and security procedures

SITXOHS002A

Follow workplace hygiene procedures

SITXOHS004B

Implement and monitor workplace health, safety and security practices

HLTFA301B

Apply first aid

ELECTIVE UNITS 

Administration 

SITXADM001A

Perform office procedures

SITXADM002A

Source and present information

SITXADM003A

Write business documents

SITXADM004A

Plan and manage meetings

BSBRES401A

Analyse and present research information

Asian Cookery 

SITHASC008B

Prepare desserts for Asian cuisines

SITHASC009A

Prepare curry paste and powder for Asian cuisines

SITHASC010A

Prepare satay for Asian cuisines

SITHASC014A

Design and operate an Asian kitchen

SITHASC015A

Prepare and produce Japanese raw fish (sashimi)

SITHASC016A

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

SITHASC017A

Prepare and produce Japanese one pot cookery

SITHASC018A

Prepare and produce Japanese rice cookery

SITHASC019A

Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats

SITHASC020A

Prepare and produce Chinese dim sum

SITHASC021A

Prepare and produce Chinese roast meat cuts and poultry

SITHASC022A

Prepare and produce tandoori food items

SITHASC023A

Prepare and produce Indian breads

SITHASC024A

Prepare and produce Indian sweetmeats

SITHASC025A

Prepare and produce Indian chutney and pickles

SITHASC026A

Prepare and produce Indonesian crackers

Client and Customer Service 

SITXCCS001B

Provide visitor information

SITXCCS002A

Provide quality customer service

SIRXCCS001A

Apply point-of-sale handling procedures

Commercial Cookery and Catering 

SITHCCC017A

Organise bulk cooking operations

SITHCCC018A

Prepare p t s and terrines

SITHCCC019A

Plan, prepare and display a buffet

SITHCCC020B

Prepare portion-controlled meat cuts

SITHCCC021B

Handle and serve cheese

SITHCCC022A

Prepare chocolate and chocolate confectionery

SITHCCC023B

Select, prepare and serve specialised food items

SITHCCC024B

Select, prepare and serve specialised cuisines

SITHCCC030A

Package prepared foodstuffs

SITHCCC031A

Operate a fast food outlet

SITHCCC032A

Apply cook-chill production processes

SITHCCC033B

Apply catering control principles

SITHCCC034A

Apply cook-freeze production processes

SITHCCC035A

Develop menus to meet special dietary and cultural needs

SITHCCC036B

Select catering systems

SITHCCC037C

Manage facilities associated with commercial catering contracts

SITHCCC038B

Plan catering for an event or function

SITHCCC039B

Prepare tenders for catering contracts

SITHCCC040A

Design menus to meet market needs

Communication and Teamwork 

SITXCOM005A

Make presentations

SITXCOM006A

Address protocol requirements

Computer Operations and ICT Management 

BSBITU309A

Produce desktop published documents

BSBITU301A

Create and use databases

BSBITU302A

Create electronic presentations

BSBITA401A

Design databases

BSBITU402A

Develop and use complex spreadsheets

BSBITU102A

Develop keyboard skills

BSBWOR204A

Use business technology

BSBITU201A

Produce simple word processed documents

BSBITU306A

Design and produce business documents

BSBITU203A

Communicate electronically

BSBITU203A

Communicate electronically

CUFIMA01A

Produce and manipulate digital images

ICAS1193B

Connect a workstation to the internet

ICAS2017B

Maintain system integrity

Environmental Sustainability 

SITXENV001A

Participate in environmentally sustainable work practices

SITXENV002A

Implement and monitor environmentally sustainable work practices

Events 

SITXEVT005B

Organise in-house events or functions

Finance 

SITXFIN001A

Process financial transactions

SITXFIN002A

Maintain financial records

SITXFIN004A

Manage finances within a budget

SITXFIN005A

Prepare and monitor budgets

SITXFIN006A

Obtain and manage sponsorship

BSBFIA302A

Process payroll

BSBFIA303A

Process accounts payable and receivable

BSBFIA401A

Prepare financial reports

Food Safety 

SITXFSA003A

Transport and store food in a safe and hygienic manner

Governance and Legal Compliance 

SITXGLC001A

Develop and update legal knowledge required for business compliance

Human Resource Management 

SITXHRM002A

Recruit, select and induct staff

SITXHRM003A

Roster staff

SITXHRM004A

Manage volunteers

SITXHRM006A

Monitor staff performance

SITXHRM009A

Provide mentoring support to business colleagues

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

SITXLAN3__A

Conduct workplace oral communication in a language other than English

SITXLAN4__A

Conduct complex workplace oral communication in a language other than English

SITXLAN5__A

Read and write workplace information in a language other than English

SITXLAN6__A

Read and write workplace documents in a language other than English

Management and Leadership 

SITXMGT002A

Develop and implement operational plans

SITXMGT004A

Develop and implement a business plan

SITXMGT006A

Establish and conduct business relationships

Marketing and Public Relations 

SITXMPR001A

Coordinate production of brochures and marketing materials

SITXMPR002A

Create a promotional display or stand

SITXMPR003A

Plan and implement sales activities

SITXMPR004A

Coordinate marketing activities

Merchandising 

SIRXMER001A

Merchandise products

Occupational Health and Safety 

SITXOHS003B

Identify hazards, and assess and control safety risks

Quality and Innovation 

SITXQUA001A

Contribute to workplace improvements

SITXQUA002A

Originate and develop a concept

SIRXQUA001A

Develop innovative ideas at work

Risk Management and Security 

CPPSEC3018A

Provide for the safety of persons at risk

SIRXRSK001A

Minimise theft

Sales 

SIRXSLS001A

Sell products and services

SIRXSLS002A

Advise on products and services

Working in Industry  - Hospitality 

SITHIND001B

Develop and update hospitality industry knowledge

Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Chef de partie in a large Japanese restaurant 

SITHASC008B Prepare desserts for Asian cuisines

SITHASC015A Prepare and produce Japanese raw fish (sashimi)

SITHASC016A Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes

SITHASC017A Prepare and produce Japanese one pot cookery

SITHASC018A Prepare and produce Japanese rice cookery

SITHASC019A Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats

SITXHRM003A Roster staff

Chef in a small Vietnamese or Thai restaurant 

SITHASC008B Prepare desserts for Asian cuisines

SITHASC009A Prepare curry paste and powder for Asian cuisines

SITHASC010A Prepare satay for Asian cuisines

SITHCCC040A Design menus to meet market needs

SITXFIN001A Process financial transactions

SITXFIN004A Manage finances within a budget

SITXHRM003A Roster staff

Training component details
The following details are displayed for each different NRT:-

Training packages

- Training package details
- Training package components

Qualifications

- Qualification details
- Qualification components

Accredited courses

- Accredited course details

Modules

- Module details

Units of competency

- Units of competency details
- Unit components

Skill sets

- Skill set details
- Skill set components

Click on the Export link to export the NRT information to MS Word or PDF.

Click on the Manage notification link to create or change a notification for this NRT.

When selecting the Display history check box a set of tables will appear displaying a log of historical values describing what has changed and when over time.

If you have access to make changes to an NRT, click on the Edit link on the upper right hand side of the summary box.