Qualification Outline

Date retreived
22/07/2026 2:23 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:
THH21797
State Code:
E014
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
23/09/1997
Approved Date
26/10/1999
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
375
Duration
Unspecified
Current Release Number
1.00
Current Release Date
23/09/1997
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 23/09/1997 Current Archived
Description
Schedule
1. CORE

All core requirements of THH11197 Certificate I in Hospitality (Kitchen Operations), plus the following units.

State Code National Code Title Hours Type
E0087 THHBCC11A Implement food safety procedures 25 Unit of competency
E0175 THHCH02A Use the principles and methods of Chinese cookery 80 Unit of competency
2. ELECTIVES

In addition to the one elective already completed for THH11197 Certificate I in Hospitality (Kitchen Operations) at least eight additional units must be selected from across a minimum of three of the following areas of Asian Cookery, to a maximum of 270 hours. To progress to Certificate III in Hospitality (Asian Cookery - Chinese) at least seven of the electives must be selected from the Chinese stream). Any units selected must be relevant to the occupational outcome sought and should be appropriate to the AQF level. NOTE: The total hours of Certificate I in Hospitality (Kitchen Operations) and Certificate II in Hospitality (Asian Cookery) combined, must not exceed 571 hours. CHINESE

State Code National Code Title Hours Type
E0188 THHCH15A Design and operate a Chinese restaurant kitchen 120 Unit of competency
E0186 THHCH13A Design, plan and write Chinese menus 25 Unit of competency
E0174 THHCH01A Plan a career in Chinese cookery 4 Unit of competency
E0185 THHCH12A Prepare and cook roast meat cuts (barbecued and smoked meat and poultry) 30 Unit of competency
E0181 THHCH08A Prepare and produce Beijing and North China food 40 Unit of competency
E0180 THHCH07A Prepare and produce Beijing food 35 Unit of competency
E0177 THHCH04A Prepare and produce Cantonese (Guangdong) and South China (Chiu Chow) food 40 Unit of competency
E0176 THHCH03A Prepare and produce Cantonese (Guangdong) food 35 Unit of competency
E0187 THHCH14A Prepare and produce cold appetisers presentation 15 Unit of competency
E0184 THHCH11A Prepare and produce dim sums (sweet and savoury), and desserts 30 Unit of competency
E0183 THHCH10A Prepare and produce Shanghai and East China food 40 Unit of competency
E0182 THHCH09A Prepare and produce Shanghai food 35 Unit of competency
E0179 THHCH06A Prepare and produce Sichuan and West China food 40 Unit of competency
E0178 THHCH05A Prepare and produce Sichuan food 35 Unit of competency
E0175 THHCH02A Use the principles and methods of Chinese cookery 80 Unit of competency
3. ELECTIVE

THAI

State Code National Code Title Hours Type
E0198 THHTH10A Design and operate Thai restaurant kitchen 120 Unit of competency
E0197 THHTH09A Design, plan and write Thai menus 25 Unit of competency
E0189 THHTH01A Plan a career in Thai cookery 4 Unit of competency
E0190 THHTH02A Prepare and produce curry food items (Krung Gaeng) 10 Unit of competency
E0194 THHTH06A Prepare and produce poultry, meat, seafood and vegetable curries 50 Unit of competency
E0192 THHTH04A Prepare and produce salads (Yam and Larp) 35 Unit of competency
E0191 THHTH03A Prepare and produce sauces and dips (Nam Prik) 20 Unit of competency
E0193 THHTH05A Prepare and produce stock and soups (Tom Yam) 20 Unit of competency
E0196 THHTH08A Prepare and produce Thai desserts 20 Unit of competency
4. ELECTIVE

INDIAN

State Code National Code Title Hours Type
E0387 THHINDN13A Design and operate Indian restaurant kitchen 120 Unit of competency
E0375 THHINDN01A Plan a career in Indian cookery 4 Unit of competency
E0386 THHINDN12A Plan, design and write Indian menus 25 Unit of competency
E0377 THHINDN03A Prepare and produce appetisers and snacks 30 Unit of competency
E0385 THHINDN11A Prepare and produce chutneys and pickles 20 Unit of competency
E0380 THHINDN06A Prepare and produce curries (kari) 50 Unit of competency
E0376 THHINDN02A Prepare and produce curry powders (Masala) 5 Unit of competency
E0383 THHINDN09A Prepare and produce Indian breads 35 Unit of competency
E0384 THHINDN10A Prepare and produce Indian sweets 25 Unit of competency
E0382 THHINDN08A Prepare and produce rice 25 Unit of competency
E0379 THHINDN05A Prepare and produce soups 15 Unit of competency
E0381 THHINDN07A Prepare and produce tandoori food items 25 Unit of competency
E0378 THHINDN04A Prepare and produce vegetables and lentils 15 Unit of competency
5. ELECTIVE

INDONESIAN

State Code National Code Title Hours Type
E0399 THHINDO12A Design and operate Indonesian restaurant kitchen 120 Unit of competency
E0398 THHINDO11A Design, plan and write Indonesian menus 25 Unit of competency
E0388 THHINDO01A Plan a career in Indonesian cookery 4 Unit of competency
E0396 THHINDO09A Prepare and produce accompaniments 10 Unit of competency
E0390 THHINDO03A Prepare and produce appetisers and snacks 20 Unit of competency
E0389 THHINDO02A Prepare and produce curry paste (bumbu) 10 Unit of competency
E0397 THHINDO10A Prepare and produce Indonesian desserts 20 Unit of competency
E0393 THHINDO06A Prepare and produce meat, chicken, seafood and vegetable curries (Kare) 50 Unit of competency
E0394 THHINDO07A Prepare and produce rice and noodles (Nasi, Mee) 35 Unit of competency
E0391 THHINDO04A Prepare and produce salads (Gado-Gado, Urap and Rujuk) 15 Unit of competency
E0395 THHINDO08A Prepare and produce Sate/Panggang food items 20 Unit of competency
E0392 THHINDO05A Prepare and produce stocks and soups (Soto) 15 Unit of competency
6. ELECTIVE

MALAY & NONYA

State Code National Code Title Hours Type
E0410 THHMAL11A Design and operate Malay-Nonya restaurant kitchen 120 Unit of competency
E0409 THHMAL10A Design, plan and write Malay-Nonya menus 25 Unit of competency
E0400 THHMAL01A Plan a career in Malay-Nonya cookery 4 Unit of competency
E0402 THHMAL03A Prepare and produce appetisers, snacks and festive foods 20 Unit of competency
E0401 THHMAL02A Prepare and produce curry paste (rempah) 10 Unit of competency
E0408 THHMAL09A Prepare and produce Malay-Nonya desserts 20 Unit of competency
E0404 THHMAL05A Prepare and produce meat, chicken, seafood and vegetable curries (Gulai) 50 Unit of competency
E0406 THHMAL07A Prepare and produce rice and noodles (Nasi, Mee) 35 Unit of competency
E0405 THHMAL06A Prepare and produce salads and pickles (Kerabu, Achar, Rujuk) 15 Unit of competency
E0407 THHMAL08A Prepare and produce Satay/Panggang food items 20 Unit of competency
E0403 THHMAL04A Prepare and produce stocks and soups (Sup) 15 Unit of competency
7. ELECTIVE

JAPANESE

State Code National Code Title Hours Type
E0422 THHJA12A Design and operate Japanese restaurant kitchen 120 Unit of competency
E0421 THHJA11A Design, plan and write Japanese menus 25 Unit of competency
E0411 THHJA01A Plan a career in Japanese cookery 4 Unit of competency
E0417 THHJA07A Prepare and produce "One Pot" cookery 25 Unit of competency
E0413 THHJA03A Prepare and produce appetisers 20 Unit of competency
E0420 THHJA10A Prepare and produce fruit, cakes and sweetmeats 20 Unit of competency
E0419 THHJA09A Prepare and produce noodles 25 Unit of competency
E0414 THHJA04A Prepare and produce raw fish dishes 20 Unit of competency
E0418 THHJA08A Prepare and produce rice dishes 25 Unit of competency
E0416 THHJA06A Prepare and produce salads and pickles 15 Unit of competency
E0415 THHJA05A Prepare and produce simmered, grilled, deep fried, and steamed dishes 50 Unit of competency
E0412 THHJA02A Prepare and produce stocks and soups (eg. Dashi, Shirumono, Suimono) 15 Unit of competency
8. ELECTIVE

VIETNAMESE

State Code National Code Title Hours Type
E0432 THHVIE10A Design and operate Vietnamese restaurant kitchen 120 Unit of competency
E0431 THHVIE09A Design, plan and write Vietnamese menus 25 Unit of competency
E0423 THHVIE01A Plan a career in Vietnamese cookery 4 Unit of competency
E0430 THHVIE08A Prepare and present Vietnamese desserts 20 Unit of competency
E0424 THHVIE02A Prepare and produce appetisers 20 Unit of competency
E0428 THHVIE06A Prepare and produce meat, seafood and vegetable dishes 50 Unit of competency
E0429 THHVIE07A Prepare and produce rice and noodles 25 Unit of competency
E0426 THHVIE04A Prepare and produce salads 15 Unit of competency
E0425 THHVIE03A Prepare and produce sauces and dips 10 Unit of competency
E0427 THHVIE05A Prepare and produce stock and soups 15 Unit of competency
Replaced By
State Code National Code Title Type
E256 THH21702 Certificate II in Hospitality (Asian Cookery) Qualification
VET Info Notes
This training program is a representation of the qualification THH21797 taken
from the Hospitality Training Package THH97 which should be consulted for full
descriptions of requirements. THH97 is accredited until 16/10/2000.

1. This qualification is the copyright of The Australian National Training
Authority. RTOs who wish
to deliver this qualification must be registered by their State
accrediting body.

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 on to the CMS by the Product Development
& Evaluation Unit,
South East Metropolitan College of TAFE.
Entry Requirements
No information
Traineeships and Apprenticeships
No information