SIT31121 Cert III in Asian cookery

Subjects in this qualification

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*

SITHKOP001 Clean kitchen premises and equipment*

SITHKOP010 Plan and cost recipes

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXINV006 Receive, store and maintain stock*

SITXWHS005 Participate in safe work practices

*Prerequisite is SITXFSA005 Use hygienic practices for food safety.

Elective Subjects

Plus, a minimum of 7 elective subjects are required to gain the certificate.

These elective subjects can be chosen from the following units of competency.

4 units from Group A

2 units from Group A or Group B

1 unit from Group A, Group B or Group C

*Prerequisite

Group A- Asian Cookery

SITHASC026 Prepare curry pastes and powders*

SITHASC028 Prepare Asian desserts*

SITHASC029 Prepare Japanese cooked dishes*

SITHASC030 Prepare sashimi*

SITHASC031 Prepare sushi*

SITHASC032 Produce Japanese desserts*

SITHASC033 Prepare dim sum*

SITHASC034 Prepare Chinese roast meat and poultry dishes*

SITHASC035 Prepare tandoori dishes*

SITHASC036 Prepare Indian breads*

SITHASC038 Prepare Indian pickles and chutneys*

Group B-Cookery & Catering

SITHCCC026 Package prepared foodstuffs*

SITHCCC032 Produce cook-chill & cook-freeze foods*

SITHCCC038 Produce and serve food for buffets*

SITHCCC044 Prepare specialised food items*

SITXFSA007 Transport & store food*

Group C-General Electives

SITXCOM007 Show social and cultural sensitivity

SITXCCS014 Provide service to customers

SITXINV007 Purchase goods

SITXWHS006 Identify hazards, assess & control safety risks