Qualification Outline

Date retreived
22/07/2026 1:02 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:
SIT40512
State Code:
J446
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
C
Nominal Hours
1195
Duration
3 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 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.

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:
- 24 core units
- 6 elective units, consisting of:
- 6 units from the list below, 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
WD146 HLTFA311A Apply first aid 20 Unit of competency
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
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 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
WF794 SITXINV401 Control stock 25 Unit of competency
D0701 BSBFIA301A Maintain financial records 60 Unit of competency
WA874 TAEDEL404A Mentor in the workplace 30 Unit of competency
WF773 SITXFIN201 Process financial transactions 30 Unit of competency
WF744 SITXCCS303 Provide service to customers 25 Unit of competency
WF793 SITXINV301 Purchase goods 10 Unit of competency
WF791 SITXINV201 Receive and store stock 10 Unit of competency
WF785 SITXHRM401 Roster staff 50 Unit of competency
Replaces
State Code National Code Title Type
S615 SIT40507 Certificate IV in Hospitality (Asian Cookery) Qualification
Replaced By
State Code National Code Title Type
J625 SIT40513 Certificate IV in Asian Cookery Qualification
VET Info Notes
This is a sample training program representing the qualification code SIT40512 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
No information