Certificate III in Asian Cookery
VET NATIONAL CODE: SIT31116
(44 weeks Tuition + 8 weeks Break)
NSW/QLD/TAS Campuses (AIBT)
OffShore Int Student: $10,000 *
OnShore Student Visa Holder: $8,000*
Domestic Student: $6,000*
* Total Materials Fee $750
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.
Important – Pre-Enrolment Information:
Prior to enrolment, it is a mandatory requirement for students to complete a Student Pre-Enrolment Form and have a consultation with our Enrolments Team, Sales Manager or Sales Agent.
More information on Student Pre-Enrolment Consultation is available on the ‘Get Started’ Tab on our website homepage www.aibtglobal.edu.au
In Class / In Sheldon’s Training Restaurant
Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT)
RTO Code 41138 | CRICOS: 03430J
19 core units
Plus 6 elective units
Elective units must be relevant to the work outcome, local industry requirements and the qualification level.
Total Materials Fee – $750
Materials fee covers the cost of goods, materials and / or services provided by AIBT to be used by students in the course of training.
The Materials Fees in this qualification include:
- Class materials
- Kitchen consumables
- Operational cost of Training Restaurant
Provide first aid
For more information on the course content, visit www.training.gov.au
*This includes a minimum of:
48 complete service periods (shifts) for unit SITHCCC020 – Work effectively as a cook.
For more information on the course content, visit: https://training.gov.au/Training/Details/SITHCCC020
A minimum of IELTS 5.5 or equivalent is required.
This is a generic entry requirement. For more specific indicators, please refer to your Sales Manager. Please note if you hold a passport from any sub continent country, a minimum IELTS of 6 is required.
International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
|SITHCCC001||Use food preparation equipment||SITXFSA001 Use hygienic practices for food safety|
|SITHASC001||Prepare dishes using basic methods of Asian cookery||SITXFSA001 Prepare Asian appetisers and snacks|
|SITHASC002||Prepare and present simple dishes||SITXFSA001 Use hygienic practices for food safety|
|SITHASC003||Prepare Asian stocks and soups||SITXFSA001 Use hygienic practices for food safety|
|SITHASC004||Prepare Asian sauces, dips and accompaniments||SITXFSA001 Use hygienic practices for food safety|
|SITHASC005||Prepare Asian salads||SITXFSA001 Use hygienic practices for food safety|
|SITHASC006||Prepare Asian rice and noodles||SITXFSA001 Use hygienic practices for food safety|
|SITHASC008||Prepare Asian cooked dishes||SITXFSA001 Use hygienic practices for food safety|
|SITHCCC018||Prepare food to meet special dietary requirements||SITXFSA001 Use hygienic practices for food safety|
|SITHCCC020||Work effectively as a cook||SITXFSA001 Use hygienic practices for food safety|
|SITHKOP001||Clean kitchen premises and equipment||SITXFSA001 Use hygienic practices for food safety|
|SITXINV002||Maintain the quality of perishable items||SITXFSA001 Use hygienic practices for food safety|
|CODE||TITLE||LICENSING / LEGISLATIVE REQUIREMENTS|
|SITXFSA001||Use hygienic practices for food safety|
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
|SITXFSA003||Transport and store food|
Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code.
Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.
|HLTAID003||Provide first aid||Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.|
|SITXFSA002||Participate in safe food handling practices||Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.|
AIBT provides approximately 360 hours of unpaid workplace vocational placement.
This includes a minimum of:
- 48 complete service periods (shifts) for unit SITHCCC020 – Work effectively as a cook.
Completing all the units of competency within this qualification will lead to the issuance of a Certificate III in Asian Cookery (SIT31116) including a transcript of all completed units. Students that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units.
* Completion of an AIBT qualification does not guarantee an employment outcome.
take the next step
(+61) 1300 128 199