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.
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