CRICOS Course Code: 117176D
SIT31121 Certificate III in Asian Cookery
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and 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 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.
24 Units
Recognition of Prior Learning
RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.
GCA International Student Admission Requirements
| Units Code | Unit Description | Type |
|---|---|---|
| SITHASC020* | Prepare dishes using basic methods of Asian cookery | CORE |
| SITHASC021* | Prepare Asian appetisers and snacks | CORE |
| SITHASC022* | Prepare Asian stocks and soups | CORE |
| SITHASC023* | Prepare Asian sauces, dips and accompaniments | CORE |
| SITHASC024* | Prepare Asian salads | CORE |
| SITHASC025* | Prepare Asian rice and noodles | CORE |
| SITHASC027* | Prepare Asian cooked dishes | CORE |
| SITHCCC023* | Use food preparation equipment | CORE |
| SITHCCC042* | Prepare food to meet special dietary requirements | CORE |
| SITHCCC043* | Work effectively as a cook | CORE |
| SITHKOP009* | Clean kitchen premises and equipment | CORE |
| SITHKOP010 | Plan and cost recipes | CORE |
| SITXFSA005 | Use hygienic practices for food safety | CORE |
| SITXFSA006 | Participate in safe food handling practices | CORE |
| SITXHRM007 | Coach others in job skills | CORE |
| SITXINV006* | Receive, store and maintain stock | CORE |
| SITXWHS005 | Participate in safe work practices | CORE |
| SITHASC033* | Prepare dim sum | ELECTIVE |
| SITHASC034* | Prepare Chinese roast meat and poultry dishes | ELECTIVE |
| SITHCCC032* | Produce cook-chill and cook-freeze foods | ELECTIVE |
| SITXCCS014 | Provide service to customers | ELECTIVE |
| SITHASC026* | Prepare curry pastes and powders | ELECTIVE |
| SITHASC036* | Prepare Indian breads | ELECTIVE |
| SITHCCC026* | Package prepared foodstuffs | ELECTIVE |
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Electives are subject to change to meet client and industry requirements.
DELIVERY METHOD
All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days.
Students will also be required access to computer and internet in order to complete reading modules and assessments.”
Course language: English
