Qualification Outline

Date retreived
22/07/2026 7:14 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:
SIT40816
State Code:
AZU8
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
03/03/2016
Approved Date
30/05/2022
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
1096
Duration
3 Semesters
Current Release Number
2.00
Current Release Date
08/04/2022
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 08/04/2022 Current Transition (Replaced)
1.00 03/03/2016 Replaced Approved
Description

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

This qualification provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and cafés.

Possible job titles include:
chef
chef de partie.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Schedule
Packaging Rules
Thirty (30) units must be completed:
- twenty three (23) core units
- seven (7) elective units, consisting of:
- seven (7) units from the list below, elsewhere in the SIT 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 three (23) units must be completed.

State Code National Code Title Hours Type
AWQ45 SITXHRM001 Coach others in job skills 30 Unit of competency
AWR40 SITHKOP005 Coordinate cooking operations 60 Unit of competency
AWF71 BSBSUS401 Implement and monitor environmentally sustainable work practices 40 Unit of competency
AWQ15 SITXWHS003 Implement and monitor work health and safety practices 30 Unit of competency
AWQ43 SITXHRM003 Lead and manage people 60 Unit of competency
AWQ38 SITXINV002 Maintain the quality of perishable items 10 Unit of competency
AWQ63 SITXCOM005 Manage conflict 20 Unit of competency
AUL28 BSBDIV501 Manage diversity in the workplace 20 Unit of competency
AWQ54 SITXFIN003 Manage finances within a budget 30 Unit of competency
AWQ26 SITXMGT001 Monitor work operations 40 Unit of competency
AWQ48 SITXFSA002 Participate in safe food handling practices 35 Unit of competency
AWR44 SITHKOP002 Plan and cost basic menus 25 Unit of competency
AWS29 SITHASC002 Prepare Asian appetisers and snacks 60 Unit of competency
AWS23 SITHASC008 Prepare Asian cooked dishes 80 Unit of competency
AWS25 SITHASC006 Prepare Asian rice and noodles 40 Unit of competency
AWS26 SITHASC005 Prepare Asian salads 40 Unit of competency
AWS27 SITHASC004 Prepare Asian sauces, dips and accompaniments 20 Unit of competency
AWS28 SITHASC003 Prepare Asian stocks and soups 25 Unit of competency
AWS30 SITHASC001 Prepare dishes using basic methods of Asian cookery 70 Unit of competency
AWR94 SITHCCC018 Prepare food to meet special dietary requirements 55 Unit of competency
AWS11 SITHCCC001 Use food preparation equipment 20 Unit of competency
AWQ50 SITXFSA001 Use hygienic practices for food safety 15 Unit of competency
AWR90 SITHCCC020 Work effectively as a cook 96 Unit of competency
2. Elective Units

Up to seven (7) units may be completed.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
S7786 TAEASS301B Contribute to assessment 10 Unit of competency
AWQ35 SITXINV004 Control stock 25 Unit of competency
AUI28 BSBITU301 Create and use databases 20 Unit of competency
AUI53 BSBITU202 Create and use spreadsheets 20 Unit of competency
AUJ88 BSBITU306 Design and produce business documents 60 Unit of competency
AWQ47 SITXFSA004 Develop and implement a food safety program 36 Unit of competency
AWR43 SITHKOP004 Develop menus for special dietary requirements 12 Unit of competency
AWQ67 SITXCCS007 Enhance customer service experiences 60 Unit of competency
AWQ16 SITXWHS002 Identify hazards, assess and control safety risks 15 Unit of competency
AWQ53 SITXFIN002 Interpret financial information 20 Unit of competency
WA874 TAEDEL404A Mentor in the workplace 30 Unit of competency
AWR86 SITHFAB003 Operate a bar 30 Unit of competency
AWS10 SITHCCC004 Package prepared foodstuffs 6 Unit of competency
AWR42 SITHKOP003 Plan and display buffets 36 Unit of competency
AWR39 SITHKOP006 Plan catering for events or functions 36 Unit of competency
AWR85 SITHFAB005 Prepare and serve espresso coffee 30 Unit of competency
AWS22 SITHASC009 Prepare Asian desserts 50 Unit of competency
AWS16 SITHASC015 Prepare Chinese roast meat and poultry dishes 30 Unit of competency
AWS24 SITHASC007 Prepare curry pastes and powders 25 Unit of competency
AWS17 SITHASC014 Prepare dim sum 30 Unit of competency
AUK70 BSBFIA401 Prepare financial reports 40 Unit of competency
AWS14 SITHASC017 Prepare Indian breads 35 Unit of competency
AWS12 SITHASC019 Prepare Indian pickles and chutneys 20 Unit of competency
AWS13 SITHASC018 Prepare Indian sweetmeats 25 Unit of competency
AWS21 SITHASC010 Prepare Japanese cooked dishes 50 Unit of competency
AWR91 SITHCCC022 Prepare portion-controlled meat cuts and meat products 24 Unit of competency
AWS20 SITHASC011 Prepare sashimi 20 Unit of competency
AWR92 SITHCCC021 Prepare specialised food items 60 Unit of competency
AWS19 SITHASC012 Prepare sushi 25 Unit of competency
AWS15 SITHASC016 Prepare tandoori dishes 25 Unit of competency
AWR97 SITHCCC015 Produce and serve food for buffets 24 Unit of competency
AWS04 SITHCCC009 Produce cook-chill and cook-freeze foods 40 Unit of competency
AWS18 SITHASC013 Produce Japanese desserts 20 Unit of competency
OCD30 HLTAID011 Provide First Aid 18 Unit of competency
AWR87 SITHFAB002 Provide responsible service of alcohol 20 Unit of competency
AWQ68 SITXCCS006 Provide service to customers 25 Unit of competency
AWR75 SITHFAB014 Provide table service of food and beverage 150 Unit of competency
WA870 TAEDEL301A Provide work skill instruction 40 Unit of competency
AWQ36 SITXINV003 Purchase goods 10 Unit of competency
AWQ39 SITXINV001 Receive and store stock 10 Unit of competency
AWR98 SITHCCC010 Re-thermalise chilled and frozen foods 20 Unit of competency
AWQ44 SITXHRM002 Roster staff 50 Unit of competency
AWR83 SITHFAB007 Serve food and beverage 140 Unit of competency
AWR47 SITHIND002 Source and use information on the hospitality industry 15 Unit of competency
AWQ49 SITXFSA003 Transport and store food 12 Unit of competency
Replaces
State Code National Code Title Type
J625 SIT40513 Certificate IV in Asian Cookery Qualification
Replaced By
State Code National Code Title Type
BHW2 SIT40821 Certificate IV in Asian Cookery Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information