Modification History
|
Release 2 |
Release 2 Supersedes and is equivalent to SIT40816 Certificate IV in Asian Cookery release 1. Minor change to update First Aid units of competency. |
Qualification Description
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and cafés.
Possible job titles include:
- chef
- chef de partie.
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
30 units must be completed:
- 23 core units
- 7 elective units, consisting of:
- 7 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 |
|
|
BSBDIV501 |
Manage diversity in the workplace |
|
BSBSUS401 |
Implement and monitor environmentally sustainable work practices |
|
SITHASC001 |
Prepare dishes using basic methods of Asian cookery |
|
SITHASC002 |
Prepare Asian appetisers and snacks |
|
SITHASC003 |
Prepare Asian stocks and soups |
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SITHASC004 |
Prepare Asian sauces, dips and accompaniments |
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SITHASC005 |
Prepare Asian salads |
|
SITHASC006 |
Prepare Asian rice and noodles |
|
SITHASC008 |
Prepare Asian cooked dishes |
|
SITHCCC001 |
Use food preparation equipment |
|
SITHCCC018 |
Prepare food to meet special dietary requirements |
|
SITHCCC020 |
Work effectively as a cook |
|
SITHKOP002 |
Plan and cost basic menus |
|
SITHKOP005 |
Coordinate cooking operations |
|
SITXCOM005 |
Manage conflict |
|
SITXFIN003 |
Manage finances within a budget |
|
SITXFSA001 |
Use hygienic practices for food safety |
|
SITXFSA002 |
Participate in safe food handling practices |
|
SITXHRM001 |
Coach others in job skills |
|
SITXHRM003 |
Lead and manage people |
|
SITXINV002 |
Maintain the quality of perishable items |
|
SITXMGT001 |
Monitor work operations |
|
SITXWHS003 |
Implement and monitor work health and safety practices |
|
Elective units |
|
|
Asian Cookery |
|
|
SITHASC007 |
Prepare curry pastes and powders |
|
SITHASC009 |
Prepare Asian desserts |
|
SITHASC010 |
Produce Japanese cooked dishes |
|
SITHASC011 |
Prepare sashimi |
|
SITHASC012 |
Prepare sushi |
|
SITHASC013 |
Prepare Japanese desserts |
|
SITHASC014 |
Prepare dim sum |
|
SITHASC015 |
Prepare Chinese roast meat and poultry dishes |
|
SITHASC016 |
Prepare tandoori dishes |
|
SITHASC017 |
Prepare Indian breads |
|
SITHASC018 |
Prepare Indian sweetmeats |
|
SITHASC019 |
Prepare Indian pickles and chutneys |
|
Client and Customer Service |
|
|
SITXCCS006 |
Provide service to customers |
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SITXCCS007 |
Enhance customer service experiences |
|
Commercial Cookery and Catering |
|
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SITHCCC004 |
Package prepared foodstuffs |
|
SITHCCC009 |
Produce cook-chill and cook-freeze foods |
|
SITHCCC010 |
Re-thermalise chilled and frozen foods |
|
SITHCCC015 |
Produce and serve food for buffets |
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SITHCCC021 |
Prepare specialised food items |
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SITHCCC022 |
Prepare portion-controlled meat cuts and meat products |
|
Computer Operations and ICT Management |
|
|
BSBITU202 |
Create and use spreadsheets |
|
BSBITU301 |
Create and use databases |
|
BSBITU306 |
Design and produce business documents |
|
Finance |
|
|
BSBFIA401 |
Prepare financial reports |
|
SITXFIN002 |
Interpret financial information |
|
First Aid |
|
|
HLTAID011 |
Provide first aid |
|
Food and Beverage |
|
|
SITHFAB002 |
Provide responsible service of alcohol |
|
SITHFAB003 |
Operate a bar |
|
SITHFAB005 |
Prepare and serve espresso coffee |
|
SITHFAB007 |
Serve food and beverage |
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SITHFAB014 |
Provide table service of food and beverage |
|
Food Safety |
|
|
SITXFSA003 |
Transport and store food |
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SITXFSA004 |
Develop and implement a food safety program |
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Human Resource Management |
|
|
SITXHRM002 |
Roster staff |
|
TAEASS301B |
Contribute to assessment |
|
TAEDEL301A |
Provide work skill instruction |
|
TAEDEL404A |
Mentor in the workplace |
|
Inventory |
|
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SITXINV001 |
Receive and store stock |
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SITXINV003 |
Purchase goods |
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SITXINV004 |
Control stock |
|
Kitchen Operations |
|
|
SITHKOP003 |
Plan and display buffets |
|
SITHKOP004 |
Develop menus for special dietary requirements |
|
SITHKOP006 |
Plan catering for events or functions |
|
Work Health and Safety |
|
|
SITXWHS002 |
Identify hazards, assess and control safety risks |
|
Working in Industry |
|
|
SITHIND002 |
Source and use information on the hospitality industry |
Qualification Mapping Information
No equivalent qualification.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
