Pacific Skill Education

SIT31116 - Certificate iii in Asian Cookery

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Certificate iii in Asian Cookery

Mapping

Is superseded by and equivalent to SIT31121 – Certificate III in Asian Cookery

Notes

Equivalent. Minor changes to packaging rules. Changes to core and elective units but skills and knowledge within qualifications map to each other and the job outcome of the qualification has not changed. One less unit in qual.

Qualification Description

This qualification reflects the role of commercial 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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Packaging Rules

Total number of units 25

19 core units
6 elective units, consisting of:

  • 6 elective units, consisting of:
     – 2 units from the list below
     – 4 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

Core units

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

Elective units

Administration

BSBCMM201 – Communicate in the workplace

TLIE1005 – Carry out basic workplace calculations

Asian Cookery

SITHASC007 – Prepare curry pastes and powders

SITHASC009 – Prepare Asian desserts

SITHASC010 – Prepare Japanese cooked dishes

SITHASC011 – Prepare sashimi

SITHASC012 – Prepare sushi

SITHASC013 – Produce Japanese desserts

SITHASC014 – Prepare dim sum

SITHASC015 – Prepare Chinese roast meat and poultry dishes

SITHASC016 – Prepare tandoori dishes

SITHASC017 – Prepare Indian breads

SITHASC018 – Prepare Indian sweetmeats

SITHASC019 – Prepare Indian pickles and chutneys

Client and Customer Service

SITXCCS006 – Provide service to customers

Commercial Cookery and Catering

SITHCCC004 – Package prepared foodstuffs

SITHCCC009 – Produce cook-chill and cook-freeze foods

SITHCCC010 – Re-thermalise chilled and frozen foods

SITHCCC015 – Produce and serve food for buffets

SITHCCC021 – Prepare specialised food items

SITHCCC022 – Prepare portion-controlled meat cuts

Communication and Teamwork

SITXCOM001 – Source and present information

SITXCOM002 – Show social and cultural sensitivity

Computer Operations and ICT Management

BSBITU202 – Create and use spreadsheets

BSBITU301 – Create and use databases

BSBITU306 – Design and produce business documents

First Aid

HLTAID011 – Provide first aid

Food Safety

SITXFSA003 – Transport and store food

Inventory

SITXINV001 – Receive and store stock

SITXINV003 – Purchase goods

Work Health and Safety

SITXWHS002 – Identify hazards, assess and control safety risks

Working in Industry

SITHIND002 – Source and use information on the hospitality industry

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