Accredited course Outline

Date retreived
22/07/2026 6:22 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate III in Cookery (Asian)

Certificate III in Cookery (Asian)

Accredited course
National Code:
3222
State Code:
5517
TGA Status:
Draft
DTWD Status:
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
AQF Level
Certificate III in
Nominal Hours
796
Duration
Unspecified
Stream of Study
Complete "Other Skills" Course (3222)
Accredited Date
14/12/1995
Expiry Date
31/12/1999
VET Act Classifier
C
VET Act Conditions
Description

To assist the learner to develop, in an off-the-job environment, the skills and
knowledge required for an autonomous practitioner in Asian cookery to ASF Level
3.

Schedule
1. CORE

LEVEL ONE

State Code National Code Title Hours Type
21250 Basic Calculations 10 Module
68091 BKA4 Cleaning 10 Module
68047 INT10 Customer Relations 6 Module
21264 GHS03 First Aid 18 Module
68089 BKA2 Food Presentation 10 Module
68040 INT4 Food Production - the Kitchen 4 Module
68046 INT9 Hospitality Law and Industrial Relations 6 Module
68042 INT6 Interpersonal Skills 6 Module
95131 BKA1 Mise-en-place and Food Preparation 24 Module
68045 INT8 Occupational Hygiene 6 Module
68043 INT7 Occupational Safety and Security 6 Module
95180 BAC1 Principles and Methods of Asian Cookery 80 Module
68090 BKA3 Receiving and Storing 10 Module
68037 INT1 the Hospitality Sector 4 Module
2. CORE

LEVEL TWO

State Code National Code Title Hours Type
95161 Food Hygiene 15 Module
95181 BAC2 Guangdong Cookery 35 Module
95182 BAC3 Sichuan Cookery 35 Module
95186 BAC6 Thai Cookery 35 Module
3. CORE

LEVEL TWO ELECTIVES Learners are to select a minimum of four of the following Basic Asian modules totalling at least 140 hours.

State Code National Code Title Hours Type
95183 BAC4 Beijing Cookery 35 Module
95191 BAC9A Indian Cookery 35 Module
95188 BAC7A Indonesian Cookery 35 Module
95189 BAC8 Japanese Cookery 35 Module
95187 BAC7 Malay and Nonya Cookery 35 Module
95184 BAC5 Shanghai Cookery 35 Module
95190 BAC9 Vietnamese Cookery 35 Module
4. CORE

LEVEL THREE

State Code National Code Title Hours Type
68059 ADC1 Advanced Interpersonal Skills 36 Module
95196 BAC13 Catering Control and Asian Menu Planning 25 Module
95164 BCC12C Food Nutrition 15 Module
95163 BCC12B Food Preservation 15 Module
95162 BCC12A Food Science 15 Module
68048 BC1 One to One Job Instruction 18 Module
68092 S1 Supervision 32 Module
5. CORE

LEVEL THREE ELECTIVES Learners are to select either module 95197 OR 95198 PLUS a minimum of two of the remaining electives, not selected in Certificate II/Level 2 totalling at least an additional 60 hours (ie 120 hours plus 60 hours).

State Code National Code Title Hours Type
95192 BAC10 Asian Desserts 30 Module
95197 BAC14 Asian Restaurant Kitchen Operations 120 Module
95183 BAC4 Beijing Cookery 35 Module
95195 BAC12 Chinese Restaurant Butchery 30 Module
95193 BAC11 Dim Sum 30 Module
95191 BAC9A Indian Cookery 35 Module
95188 BAC7A Indonesian Cookery 35 Module
95189 BAC8 Japanese Cookery 35 Module
95187 BAC7 Malay and Nonya Cookery 35 Module
95198 BAC15 Restaurant Banquet Operations 120 Module
95184 BAC5 Shanghai Cookery 35 Module
95190 BAC9 Vietnamese Cookery 35 Module
Replaced By
State Code National Code Title Type
E019 THH32097 Certificate III in Hospitality (Asian Cookery - Chinese) Qualification
VET Info Notes
1 This course is a national course developed by Tourism Training
Australia (TTA) and the Australian Committee on Training Curriculum (ACTRAC).

2 It is expected that learners will undertake a period of workplace
experience to be able to successfully perform in the workplace to the required
industry standard. The period of workplace experience will depend on the
learner’s training and the level of work experience/simulation offered by the
training provider.

3 The issue of the final award on completion of the training modules may
require documentary proof of satisfactory workplace experience.

THIS COURSE HAS BEEN REPLACED BY SEVERAL QUALIFICATIONS. PLEASE REFER TO
TRAINING PACKAGE THH97 FOR DETAILS.
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