SIT31116 Cert III in Asian cookery
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and a sound knowledge of kitchen operations to prepare Asian food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and cafes.
Subjects in this qualification
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHASC001 Prepare dishes using basic methods of 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*
SITHASC008 Prepare Asian cooked dishes*
SITHCCC001 Use food preparation equipment*
SITHCCC018 Prepare food to meet special dietary requirements*
SITHCCC020 Work effectively as a cook*
SITHKOP001 Clean kitchen premises and equipment*
SITHKOP002 Plan and cost basic menus
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items*
SITXWHS001 Participate in safe work practices
*Prerequisite is SITXFSA001 Use hygienic practices for food safety.
Plus, a minimum of 6 elective subjects are required to gain the certificate.
These 6 elective subjects can be chosen from the following units of competency
SITHASC014 Prepare dim sum*
SITHASC015 Prepare Chinese roast meat and poultry dishes*
SITHASC007 Prepare curry pastes and powders*
SITHASC016 Prepare tandoori dishes*
SITHASC017 Prepare Indian breads*
SITHASC311 Prepare Indian sweetmeats*
SITHASC019 Prepare Indian pickles and chutneys*
SITHASC010 Prepare Japanese cooked dishes*
SITHASC011 Prepare sashimi*
SITHASC012 Prepare sushi*
SITHCCC015 Produce and serve food for buffets*
SITHCCC021 Produce specialised food items*
SITHCCC002 Prepare and present simple dishes*
SITXINV001 Receive and store stock
SITXINV003 Purchase goods
SITHASC009 Prepare Asian desserts
*Prerequisite is SITXFSA001 Use hygienic practices for food safety
Please note more than 6 elective subjects can be chosen but each extra elective may incur an extra cost to the candidate.
Any other elective subject the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.
This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.
Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.
Please contact Culinary Solutions Australia for more information to discuss your individual requirements.
Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.
To apply for this qualification please download and complete the Enrolment Form below and return to:
Culinary Solutions Australia
Unit 2/3 Austral Place
Or email to firstname.lastname@example.org