SIT40816 - Certificate iv in Asian Cookery
YOUR COURSE CHOICE
Certificate iv in Asian Cookery
Mapping
Is superseded by and equivalent to SIT40821 – Certificate IV in Asian Cookery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.
Qualification Description
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and cafés.
Possible job titles include:
chef
chef de partie.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Packaging Rules
Total number of units 30
23 core units
7 elective units, consisting of:
- 7 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course
Core units
BSBDIV501 – Manage diversity in the workplace
BSBSUS401 – Implement and monitor environmentally sustainable work practices
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
SITHKOP002 – Plan and cost basic menus
SITHKOP005 – Coordinate cooking operations
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM001 – Coach others in job skills
SITXHRM003 – Lead and manage people
SITXINV002 – Maintain the quality of perishable items
SITXMGT001 – Monitor work operations
SITXWHS003 – Implement and monitor work health and safety practices
Elective units
Asian Cookery
SITHASC007 – Prepare curry pastes and powders
SITHASC009 – Prepare Asian desserts
SITHASC010 – Produce Japanese cooked dishes
SITHASC011 – Prepare sashimi
SITHASC012 – Prepare sushi
SITHASC013 – Prepare 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
SITXCCS007 – Enhance customer service experiences
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 and meat products
Computer Operations and ICT Management
BSBITU202 – Create and use spreadsheets
BSBITU301 – Create and use databases
BSBITU306 – Design and produce business documents
Finance
BSBFIA401 – Prepare financial reports
SITXFIN002 – Interpret financial information
First Aid
HLTAID011 – Provide first aid
Food and Beverage
SITHFAB002 – Provide responsible service of alcohol
SITHFAB003 – Operate a bar
SITHFAB005 – Prepare and serve espresso coffee
SITHFAB007 – Serve food and beverage
SITHFAB014 – Provide table service of food and beverage
Food Safety
SITXFSA003 – Transport and store food
SITXFSA004 – Develop and implement a food safety program
Human Resource Management
SITXHRM002 – Roster staff
TAEASS301B – Contribute to assessment
TAEDEL301A – Provide work skill instruction
TAEDEL404A – Mentor in the workplace
Inventory
SITXINV001 – Receive and store stock
SITXINV003 – Purchase goods
SITXINV004 – Control stock
Kitchen Operations
SITHKOP003 – Plan and display buffets
SITHKOP004 – Develop menus for special dietary requirements
SITHKOP006 – Plan catering for events or functions
Work Health and Safety
SITXWHS002 – Identify hazards, assess and control safety risks
Working in Industry
SITHIND002 – Source and use information on the hospitality industry