Certificate III in Asian Cookery

Program 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.

Courses

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Program Structure

Subject Code Subject Name
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHASC001 Prepare dishes using basic methods of Asian cookery
SITHASC002 Prepare Asian appetizers 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
SITHCCC019 Produce cakes, pastries and breads
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
SITHASC007 Prepare curry pastes and powders
SITHASC009 Prepare Asian desserts
SITHASC014 Prepare dim sum
BSBITU201 Produce simple word processed documents
SITXINV001 Receive and store stock
SITHIND002 Source and use information on the hospitality industry

Possible Job Outcomes

This qualification provides a pathway to work as a cook in organisations where Asian food is prepared and serve