Qualification Outline

Date retreived
22/07/2026 1:01 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 Asian Cookery

Certificate III in Asian Cookery

Qualification
National Code:
SIT30912
State Code:
J437
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
30/07/2013
Approved Date
10/06/2013
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
850
Duration
2 Semesters
Current Release Number
2.00
Current Release Date
30/07/2013
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 30/07/2013 Current Approved
Description

This qualification reflects the role of qualified cooks in Asian kitchens who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

Job roles
This qualification provides a pathway to work as a cook in various organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and cafes.

Possible job titles include:
cook.

Schedule
Packaging Rules
Twenty five (25) units must be completed:
- twenty (20) core units
- five (5) elective units, consisting of:
- one (1) unit from the elective units listed in the qualification outline
- four (4) units from the elective units listed in the qualification outline, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
1. Core Units

All twenty (20) unit must be completed.

State Code National Code Title Hours Type
WD146 HLTFA311A Apply first aid 20 Unit of competency
WF670 SITHKOP101 Clean kitchen premises and equipment 10 Unit of competency
WF784 SITXHRM301 Coach others in job skills 30 Unit of competency
WF792 SITXINV202 Maintain the quality of perishable items 10 Unit of competency
D1021 BSBSUS201A Participate in environmentally sustainable work practices 10 Unit of competency
WF780 SITXFSA201 Participate in safe food handling practices 35 Unit of competency
WF812 SITXWHS101 Participate in safe work practices 15 Unit of competency
WF671 SITHKOP302 Plan and cost basic menus 25 Unit of competency
WF627 SITHCCC307 Prepare food to meet special dietary requirements 55 Unit of competency
WF592 SITHASC202 Produce Asian appetisers and snacks 60 Unit of competency
WF598 SITHASC301 Produce Asian cooked dishes 80 Unit of competency
WF596 SITHASC206 Produce Asian rice and noodles 40 Unit of competency
WF595 SITHASC205 Produce Asian salads 40 Unit of competency
WF594 SITHASC204 Produce Asian sauces, dips and accompaniments 20 Unit of competency
WF593 SITHASC203 Produce Asian stocks and soups 25 Unit of competency
WF591 SITHASC201 Produce dishes using basic methods of Asian cookery 70 Unit of competency
WF610 SITHCCC101 Use food preparation equipment 20 Unit of competency
WF779 SITXFSA101 Use hygienic practices for food safety 15 Unit of competency
WF629 SITHCCC309 Work effectively as a cook 96 Unit of competency
S8083 BSBWOR203B Work effectively with others 20 Unit of competency
2. Elective Units

Five (5) units to be completed.
Please refer to the Training Package for the full details of available units and options.

State Code National Code Title Hours Type
D0629 BSBCMM201A Communicate in the workplace 30 Unit of competency
WF599 SITHASC302 Produce Asian desserts 50 Unit of competency
WF597 SITHASC207 Produce curry pastes and powders 25 Unit of competency
WF604 SITHASC307 Produce dim sum 30 Unit of competency
WF744 SITXCCS303 Provide service to customers 25 Unit of competency
Replaces
State Code National Code Title Type
S608 SIT30907 Certificate III in Hospitality (Asian Cookery) Qualification
Replaced By
State Code National Code Title Type
J620 SIT30913 Certificate III in Asian Cookery Qualification
VET Info Notes
This is a sample training program representing the qualification code SIT30912 taken from the Tourism, Travel and Hospitality Training Package SIT12 which should be consulted for a full description of requirements.

1. This qualification is the copyright of Department of Education, Employment and Workplace Relations.

2. Further information on this qualification is contained in the training Package available from the National Register Training.gov.au

3. This qualification was entered on to STARS on 10/6/2013.
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(AP02360) CHEF - ASIAN Apprenticeship