Modification History
Not applicable.
Qualification Description
This qualification reflects the role of chefs and 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
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:
- 3 units from Group A below
- 2 units from Group A, Group B or Group C below
- 2 units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
|
Core units |
|
|
BSBTWK501 |
Lead diversity and inclusion |
|
SITHASC020* |
Prepare dishes using basic methods of Asian cookery |
|
SITHASC021* |
Prepare Asian appetisers and snacks |
|
SITHASC022* |
Prepare Asian stocks and soups |
|
SITHASC023* |
Prepare Asian sauces, dips and accompaniments |
|
SITHASC024* |
Prepare Asian salads |
|
SITHASC025* |
Prepare Asian rice and noodles |
|
SITHASC027* |
Prepare Asian cooked dishes |
|
SITHCCC023* |
Use food preparation equipment |
|
SITHCCC042* |
Prepare food to meet special dietary requirements |
|
SITHCCC043* |
Work effectively as a cook |
|
SITHKOP010 |
Plan and cost recipes |
|
SITHKOP013* |
Plan cooking operations |
|
SITXCOM010 |
Manage conflict |
|
SITXFIN009 |
Manage finances within a budget |
|
SITXFSA005 |
Use hygienic practices for food safety |
|
SITXFSA006 |
Participate in safe food handling practices |
|
SITXHRM007 |
Coach others in job skills |
|
SITXHRM008 |
Roster staff |
|
SITXHRM009 |
Lead and manage people |
|
SITXINV006* |
Receive, store and maintain stock |
|
SITXMGT004 |
Monitor work operations |
|
SITXWHS007 |
Implement and monitor work health and safety practices |
|
Elective units |
|
|
Group A - Asian Cookery |
|
|
SITHASC026* |
Prepare curry pastes and powders |
|
SITHASC028* |
Prepare Asian desserts |
|
SITHASC029* |
Produce Japanese cooked dishes |
|
SITHASC030* |
Prepare sashimi |
|
SITHASC031* |
Prepare sushi |
|
SITHASC032* |
Prepare Japanese desserts |
|
SITHASC033* |
Prepare dim sum |
|
SITHASC034* |
Prepare Chinese roast meat and poultry dishes |
|
SITHASC035* |
Prepare tandoori dishes |
|
SITHASC036* |
Prepare Indian breads |
|
SITHASC037* |
Prepare Indian sweetmeats |
|
SITHASC038* |
Prepare Indian pickles and chutneys |
|
Group B - Commercial Cookery and Catering |
|
|
SITHCCC026* |
Package prepared foodstuffs |
|
SITHCCC032* |
Produce cook-chill and cook-freeze foods |
|
SITHCCC033* |
Re-thermalise chilled and frozen foods |
|
SITHCCC038* |
Produce and serve food for buffets |
|
SITHCCC044* |
Prepare specialised food items |
|
SITXFSA007* |
Transport and store food |
|
SITXFSA008* |
Develop and implement a food safety program |
|
SITHKOP011* |
Plan and implement service of buffets |
|
SITHKOP012* |
Develop recipes for special dietary requirements |
|
SITHKOP014 |
Plan catering for events or functions |
|
Group C - Food and Beverage |
|
|
SITHFAB021 |
Provide responsible service of alcohol |
|
SITHFAB023* |
Operate a bar |
|
SITHFAB025* |
Prepare and serve espresso coffee |
|
SITHFAB027* |
Serve food and beverage |
|
SITHFAB034* |
Provide table service of food and beverage |
|
Group D - General electives |
|
|
BSBFIN401 |
Report on financial activity |
|
HLTAID011 |
Provide First Aid |
|
SIRXOSM002 |
Maintain ethical and professional standards when using social media and online platforms |
|
SIRXOSM003* |
Use social media and online tools |
|
SIRXOSM006* |
Develop and manage social media and online strategies |
|
SIRXOSM007* |
Manage risk to organisational reputation in an online setting |
|
SITXCCS014 |
Provide service to customers |
|
SITXCCS015 |
Enhance customer service experiences |
|
SITXFIN008 |
Interpret financial information |
|
SITXINV007 |
Purchase goods |
|
SITXINV008 |
Control stock |
|
SITXWHS006 |
Identify hazards, assess and control safety risks |
Qualification Mapping Information
Supersedes and is equivalent to SIT40816 Certificate IV 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
