SIT31116 - Certificate iii in Asian Cookery
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SIT31116 - 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Is superseded by and equivalent to SIT31121 – Certificate III in Asian Cookery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 ( SIT31116 – Certificate iii in Asian Cookery ) 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