Certificate III in Asian Cookery

Course Code: SIT31116

APPLY ONLINE

duration

Course Duration

52 Weeks
location

Location

Mt Gravatt Campus Brisbane QLD
Sydney CBD Campus Sydney NSW
Hobart Campus Hobart TAS
price

Pricing
Off-Shore Int Student: $10,000 *
On-Shore Student Visa Holder: TBA
Domestic/Citizen Student: TBA

* Materials Fee $750
contact-us

(+61) 1300 128 199

Give us a call for more information.
ABOUT THIS COURSE

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.

FAST COURSE GUIDE
National Code:
SIT31116
CRICOS Course Code:
093487B
Nationally Recognised:
Delivery mode:
Virtual Training (Workshops at different locations)
In class (NSW/QLD/TAS Campuses)
Blended (Virtual Training and In class)
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.
COURSE FORMAT

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

SITHASC007
Prepare curry pastes and powders
SITHASC014
Prepare dim sum
SITHASC015
Prepare Chinese roast meat and poultry dishes
SITHASC016
Prepare tandoori dishes
SITHASC017
Prepare Indian breads
SITHASC018
Prepare Indian sweetmeats
Please note all electives are pre-selected by AIBT.
If you wish to make changes to pre-selected electives, please contact us.
For more information on the course content, visit www.training.gov.au
(Please disregard the information against the asterisks below)
Academic requirement:
A minimum of year 11 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.
RELATED OCCUPATIONS
Chef
Asian Chef