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 IV in Asian Cookery

Certificate IV in Asian Cookery

Qualification
National Code:
SIT40513
State Code:
J625
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
11/10/2013
Approved Date
25/02/2014
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
1195
Duration
3 Semesters
Current Release Number
1.00
Current Release Date
11/10/2013
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 11/10/2013 Current Approved
Description

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in an Asian kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification is suitable for an Australian Apprenticeship pathway.

Job roles
This qualification provides a pathway to work in various Asian kitchen settings, such as restaurants, hotels, clubs, pubs, cafes and cafeterias.

Possible job titles include:
chef
chef de partie.

Schedule
Packaging Rules
Thirty (30) units must be completed:
- twenty four (24) core units
- six (6) elective units, consisting of:
- six (6) units from the elective units list, 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 four (24) units must be completed.

State Code National Code Title Hours Type
WF784 SITXHRM301 Coach others in job skills 30 Unit of competency
WF674 SITHKOP403 Coordinate cooking operations 60 Unit of competency
D1022 BSBSUS301A Implement and monitor environmentally sustainable work practices 40 Unit of competency
WF814 SITXWHS401 Implement and monitor work health and safety practices 30 Unit of competency
WF786 SITXHRM402 Lead and manage people 60 Unit of competency
WF792 SITXINV202 Maintain the quality of perishable items 10 Unit of competency
WF751 SITXCOM401 Manage conflict 20 Unit of competency
D4861 BSBDIV501A Manage diversity in the workplace 20 Unit of competency
WF775 SITXFIN402 Manage finances within a budget 30 Unit of competency
WF802 SITXMGT401 Monitor work operations 40 Unit of competency
WF780 SITXFSA201 Participate in safe food handling practices 35 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
WG732 HLTAID003 Provide first aid 20 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
2. Elective Units

Six (6) units may be chosen from the elective units listed.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
D0971 BSBRES401A Analyse and present research information 40 Unit of competency
D0783 BSBITU203A Communicate electronically 20 Unit of competency
D0757 BSBINN201A Contribute to workplace innovation 20 Unit of competency
WF794 SITXINV401 Control stock 25 Unit of competency
WF808 SITXMPR404 Coordinate marketing activities 30 Unit of competency
WF805 SITXMPR401 Coordinate production of brochures and marketing materials 40 Unit of competency
D0782 BSBITU202A Create and use spreadsheets 20 Unit of competency
D0789 BSBITU306A Design and produce business documents 60 Unit of competency
WF782 SITXFSA401 Develop and implement a food safety program 36 Unit of competency
WF673 SITHKOP402 Develop menus for special dietary requirements 12 Unit of competency
D1012 BSBSMB401A Establish legal and risk management requirements of small business 40 Unit of competency
WF813 SITXWHS301 Identify hazards, assess and control safety risks 15 Unit of competency
WF774 SITXFIN401 Interpret financial information 20 Unit of competency
D0701 BSBFIA301A Maintain financial records 60 Unit of competency
D0631 BSBCMM401A Make a presentation 30 Unit of competency
D1014 BSBSMB403A Market the small business 40 Unit of competency
WA874 TAEDEL404A Mentor in the workplace 30 Unit of competency
WD969 SIRXMER201 Merchandise products 35 Unit of competency
WF634 SITHFAB202 Operate a bar 30 Unit of competency
WF613 SITHCCC104 Package prepared foodstuffs 6 Unit of competency
WF672 SITHKOP401 Plan and display buffets 36 Unit of competency
WF807 SITXMPR403 Plan and implement sales activities 20 Unit of competency
WF675 SITHKOP404 Plan catering for events or functions 36 Unit of competency
WF758 SITXEVT401 Plan in-house events or functions 40 Unit of competency
WF776 SITXFIN501 Prepare and monitor budgets 50 Unit of competency
D0705 BSBFIA401A Prepare financial reports 40 Unit of competency
WF631 SITHCCC402 Prepare portion-controlled meat cuts 24 Unit of competency
D0703 BSBFIA303A Process accounts payable and receivable 40 Unit of competency
WF773 SITXFIN201 Process financial transactions 30 Unit of competency
D0702 BSBFIA302A Process payroll 30 Unit of competency
WF624 SITHCCC304 Produce and serve food for buffets 24 Unit of competency
WF599 SITHASC302 Produce Asian desserts 50 Unit of competency
WF605 SITHASC308 Produce Chinese roast meat and poultry dishes 30 Unit of competency
WF618 SITHCCC205 Produce cook-chill and cook-freeze foods 40 Unit of competency
WF597 SITHASC207 Produce curry pastes and powders 25 Unit of competency
WF604 SITHASC307 Produce dim sum 30 Unit of competency
WF607 SITHASC310 Produce Indian breads 35 Unit of competency
WF609 SITHASC312 Produce Indian pickles and chutneys 20 Unit of competency
WF608 SITHASC311 Produce Indian sweetmeats 25 Unit of competency
WF603 SITHASC306 Produce Japanese desserts 20 Unit of competency
WF601 SITHASC304 Produce sashimi 20 Unit of competency
D0781 BSBITU201A Produce simple word processed documents 40 Unit of competency
WF630 SITHCCC401 Produce specialised food items 60 Unit of competency
WF602 SITHASC305 Produce sushi 25 Unit of competency
WF606 SITHASC309 Produce tandoori dishes 25 Unit of competency
WF643 SITHFAB305 Provide advice on Australian wines 35 Unit of competency
WF642 SITHFAB304 Provide advice on beers, spirits and liqueurs 35 Unit of competency
WF647 SITHFAB309 Provide advice on food 40 Unit of competency
WF648 SITHFAB310 Provide advice on food and beverage matching 35 Unit of competency
WF644 SITHFAB306 Provide advice on imported wines 35 Unit of competency
WF649 SITHFAB311 Provide gueridon service 20 Unit of competency
D0845 BSBMGT405A Provide personal leadership 50 Unit of competency
WF633 SITHFAB201 Provide responsible service of alcohol 20 Unit of competency
WF744 SITXCCS303 Provide service to customers 25 Unit of competency
WF646 SITHFAB308 Provide silver service 30 Unit of competency
WF645 SITHFAB307 Provide table service of food and beverage 150 Unit of competency
WF793 SITXINV301 Purchase goods 10 Unit of competency
WF791 SITXINV201 Receive and store stock 10 Unit of competency
WF619 SITHCCC206 Rethermalise chilled and frozen foods 20 Unit of competency
WF785 SITXHRM401 Roster staff 50 Unit of competency
WF667 SITHIND201 Source and use information on the hospitality industry 15 Unit of competency
WG082 BSBHRM403B Support performance-management processes 40 Unit of competency
WF781 SITXFSA202 Transport and store food 12 Unit of competency
D1015 BSBSMB404A Undertake small business planning 50 Unit of competency
D1027 BSBWOR204A Use business technology 30 Unit of competency
D1056 BSBWRT401A Write complex documents 50 Unit of competency
Replaces
State Code National Code Title Type
J446 SIT40512 Certificate IV in Asian Cookery Qualification
Replaced By
State Code National Code Title Type
AZU8 SIT40816 Certificate IV in Asian Cookery Qualification
VET Info Notes
Equivalent to SIT40512
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information