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QUALIFICATION CODE:
SIT31121
QUALIFICATION NAME:
Certificate III in Asian Cookery (Release 1)
AVAILABLE OPTIONS TO COMPLETE THIS COURSE?
Classroom – Study | Online | RPL | Credit Transfer
Why Study the SIT31121 - Certificate III in Asian Cookery?
SIT31121 – Certificate III in Asian Cookery (Release 1), provides specialised
training in Asian culinary arts, emphasising crucial kitchen success skills.
With a focus on wok cooking, noodle preparation, and mastering flavour
balance, this program imparts practical expertise, preparing students for
fulfilling careers in the dynamic realm of Asian gastronomy.
Outcomes
Upon completion of SIT31121 – Certificate III in Asian Cookery (Release 1),
graduates emerge with a robust skill set in Asian culinary techniques. Proficient in
wok cooking, noodle preparation, and flavour balancing, they are well-prepared for
diverse roles in the culinary industry. This qualification opens pathways to fulfilling
careers, whether in established restaurants, catering services, or as
entrepreneurs in the dynamic field of Asian cuisine.
Entry Requirements
There are no entry requirements for this qualification.
What evidence you need ?
Provide a range of evidence to assist your assessor in making informed decisions
about your competency. The types of evidence requested may encompass
various forms to support your qualifications, including but not limited to:
● Résumé
● ID
● Letter of Employment
● Current employment contracts
● Payslips/work contract/ABN if self-employed
● Evidence of overseas qualifications.
● Transcripts or assessments from related previous qualifications.
● Apprenticeship papers.
● Videos or photos of your work.
● Quotes/invoices and stock orders
● Receipts
● Résumé
● ID
● Letter of Employment
● Current employment contracts
● Payslips/work contract/ABN if self-employed
● Evidence of overseas qualifications.
● Transcripts or assessments from related previous qualifications.
● Apprenticeship papers.
● Videos or photos of your work.
● Quotes/invoices and stock orders
● Receipts
What are the Potential Job Opportunities?
● Asian Chef or Cook
● Wok Chef
● Noodle Chef
● Culinary Entrepreneur
● Menu Developer
● Food Consultant
Completing this certificate program opens doors to a range of opportunities within the culinary industry, allowing individuals to showcase their skills and passion for Asian cooking.
● Wok Chef
● Noodle Chef
● Culinary Entrepreneur
● Menu Developer
● Food Consultant
Completing this certificate program opens doors to a range of opportunities within the culinary industry, allowing individuals to showcase their skills and passion for Asian cooking.
Packaging Rules
24 units must be completed:
● 17 core units
● 7 elective units
● 17 core units
● 7 elective units
| Core units | ||
|---|---|---|
| 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 | |
| SITHKOP009 | 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 | |
| Elective Units | ||
| 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 | |
| SITHASC037 | Prepare Indian sweetmeats | |
| SITHASC038 | Prepare Indian pickles and chutneys | |
| Group B – 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 | |
| Group C – General electives | ||
| HLTAID011 | Provide First Aid | |
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | |
| SIRXOSM003 | Use social media and online tools | |
| SITXCOM007 | Show social and cultural sensitivity | |
| SITXCCS014 | Provide service to customers | |
| SITXINV007 | Purchase goods | |
| SITXWHS006 | Identify hazards, assess and control safety risks | |
