Certificate III In Asian Cookery

VET NATIONAL CODE: SIT31116

Total Duration

52 Weeks

(xx wks Tuition + xx wks Holiday breaks)

Location

NSW/QLD/TAS Campuses (AIBT)

Pricing

OffShore Int Student: $10,000 *
OnShore Student Visa Holder: TBA
Domestic/Citizen Student: TBA
* Total Material 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.

National Code:
SIT31116
CRICOS Course Code:
093487B
Nationally Recognised:
Delivery mode:
In Class/Blended (NSW/QLD/TAS)

Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Start dates:
Beginning of every month except April, August, December (Vacation)
Awarded by
RTO Code 41138
Packaging Rules:
Total number of units = 25
19 core units
Plus 6 elective units
Elective units must be relevant to the work outcome, local industry requirements and the qualification level.

Core Subjects

 
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 Subjects

 
HLTAID003

Provide first aid

SITHIND002
Source and use information on the hospitality industry
SITXCOM002
Show social and cultural sensitivity
SITXFSA003
Transport and store food
SITXINV001
Receive and store stock
SITXINV003
Purchase goods


Chef
Asian Chef

Entry requirement:
Academic requirement:
A minimum of year 12 or Australian equivalent is mandatory.
English requirement:
A minimum of IELTS 5.5 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.

take the next step

(+61) 1300 128 199​