Qualification Outline
Date retreived
22/07/2026 1:01 AM AWST
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 II in Hospitality (Asian Cookery)
Certificate II in Hospitality (Asian Cookery)
Qualification
National Code:
THH21702
THH21702
State Code:
E256
E256
TGA Status:
Replaced
Replaced
DTWD Status:
Replaced
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
23/01/2002
Approved Date
05/09/2002
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
420
Duration
Unspecified
Current Release Number
1.00
Current Release Date
23/01/2002
VET Act Conditions
—
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 23/01/2002 | Current | Approved |
Description
Schedule
1.
CORE
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E2074 | THHBKA04B | Clean and maintain kitchen premises | 10 | Unit of competency |
| E2109 | THHHCO01B | Develop and update hospitality industry knowledge | 15 | Unit of competency |
| E1975 | THHCOR03B | Follow health, safety and security procedures | 15 | Unit of competency |
| E1997 | THHGHS01B | Follow workplace hygiene procedures | 15 | Unit of competency |
| E2071 | THHBKA01B | Organise and prepare food | 20 | Unit of competency |
| E2075 | THHCCH01A | Prepare, cook and serve food | 24 | Unit of competency |
| E2072 | THHBKA02B | Present food | 6 | Unit of competency |
| E2073 | THHBKA03B | Receive and store kitchen supplies | 10 | Unit of competency |
| E2127 | THHASC01A | Use basic Asian methods of cookery | 70 | Unit of competency |
| E1974 | THHCOR02B | Work in a socially diverse environment | 10 | Unit of competency |
| E1973 | THHCOR01B | Work with colleagues and customers | 15 | Unit of competency |
2.
ELECTIVE UNITS
Learner to select five (5) units, with at least three (3) from the ASIAN COOKERY units listed below. Remaining units may be selected from other sections of the Hospitality Training Package or any relevant endorsed Training Package. Selection of elective units should be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
**ASIAN COOKERY**
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E2135 | THHASC09A | Prepare curry paste and powder for Asian cuisines | 25 | Unit of competency |
| E2134 | THHASC08A | Prepare desserts for Asian cuisines | 50 | Unit of competency |
| E2133 | THHASC07A | Prepare meat, poultry, seafood and vegetables for Asian cuisines | 70 | Unit of competency |
| E2132 | THHASC06A | Prepare rice and noodles for Asian cuisines | 30 | Unit of competency |
| E2131 | THHASC05A | Prepare salads for Asian cuisines | 40 | Unit of competency |
| E2136 | THHASC10A | Prepare satay for Asian cuisines | 20 | Unit of competency |
| E2130 | THHASC04A | Prepare sauces, dips and accompaniments for Asian cuisines | 15 | Unit of competency |
| E2129 | THHASC03A | Prepare stocks and soups for Asian cuisines | 25 | Unit of competency |
| E2137 | THHASC11A | Prepare vegetarian dishes for Asian cuisines | 15 | Unit of competency |
| E2128 | THHASC02A | Produce appetisers and snacks for Asian cuisines | 45 | Unit of competency |
| E2138 | THHASC12A | Select, prepare and serve specialist Asian cuisines | 60 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E014 | THH21797 | Certificate II in Hospitality (Asian Cookery) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| S599 | SIT20407 | Certificate II in Hospitality (Asian Cookery) | Qualification |
VET Info Notes
This training program is a representation of the qualification code THH21702 taken from the Hospitality Training Packge THH02 which should be consulted for a full description of requirements. THH02 is accredited until 31/01/2005.
1. This qualification is the copyright of The Australian National Training Authority.
2. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered onto STARS by SEMC on 16/8/02.
4. This qualifcation was updated by the Service Industries CSSN, SEMC, on 25 October 2002 to provide further information on the selection of elective units.
1. This qualification is the copyright of The Australian National Training Authority.
2. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered onto STARS by SEMC on 16/8/02.
4. This qualifcation was updated by the Service Industries CSSN, SEMC, on 25 October 2002 to provide further information on the selection of elective units.
Entry Requirements
No information
Traineeships and Apprenticeships
(TR00750) HOSPITALITY - ASIAN COOKERY (LEVEL 2)
Traineeship