Qualification Outline

Date retreived
22/07/2026 8:26 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 III in Hospitality (Asian Cookery)

Certificate III in Hospitality (Asian Cookery)

Qualification
National Code:
SIT30907
State Code:
S608
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
01/01/2011
Approved Date
14/11/2008
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
850
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
01/01/2011
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 01/01/2011 Current Approved
Description

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook in an Asian kitchen. Work would be undertaken in various hospitality enterprises where Asian food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.
The qualification is suitable for an Australian apprenticeship pathway.
Job roles
Individuals with this qualification are able to perform roles such as:
basic Asian cooking
preparing vegetarian dishes for Asian cuisines
preparing and serving specialised Asian cuisines
planning menus for Asian cuisines
preparing Japanese raw fish (sashimi)
preparing Chinese dim sum
preparing tandoori food items
preparing Indonesian crackers.
Possible job titles include:
cook.
Prerequisite requirements
There are no prerequisites for entry to this qualification.

Schedule
Packaging Rules
To achieve a Certificate III in Hospitality (Asian Cookery), 28 units must be completed:
All 24 core units plus
4 elective units

A minimum of 3 elective units must be selected from the list in the SIT30907 qualification and the remaining unit may be selected from any endorsed Training Package. A maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases, electives must be relevant to the job outcome, local industry requirements and the qualification level.
1. Core Units

All 24 core units to be completed

State Code National Code Title Hours Type
C9253 HLTFA301B Apply first aid 20 Unit of competency
WB938 SITHCCC004B Clean and maintain kitchen premises 10 Unit of competency
S6532 SITXHRM001A Coach others in job skills 20 Unit of competency
S6494 SITXCOM003A Deal with conflict situations 20 Unit of competency
WB948 SITHIND001B Develop and update hospitality industry knowledge 15 Unit of competency
S6357 SITHCCC016A Develop cost-effective menus 30 Unit of competency
WA623 SITXOHS001B Follow health, safety and security procedures 15 Unit of competency
S6732 SITXOHS002A Follow workplace hygiene procedures 15 Unit of competency
S6528 SITXFSA001A Implement food safety procedures 25 Unit of competency
WB936 SITHCCC001B Organise and prepare food 20 Unit of competency
S6370 SITHCCC029A Prepare foods according to dietary and cultural needs 36 Unit of competency
S6320 SITHASC007A Prepare meat, poultry, seafood and vegetables for Asian cuisines 70 Unit of competency
S6319 SITHASC006A Prepare rice and noodles for Asian cuisines 30 Unit of competency
S6318 SITHASC005A Prepare salads for Asian cuisines 40 Unit of competency
S6317 SITHASC004A Prepare sauces, dips and accompaniments for Asian cuisines 15 Unit of competency
S6316 SITHASC003A Prepare stocks and soups for Asian cuisines 25 Unit of competency
S6340 SITHASC027A Prepare, cook and serve Asian food for food service 25 Unit of competency
S6341 SITHASC028A Prepare, cook and serve Asian food for menus 96 Unit of competency
S6343 SITHCCC002A Present food 6 Unit of competency
S6315 SITHASC002A Produce appetisers and snacks for Asian cuisines 45 Unit of competency
WB937 SITHCCC003B Receive and store kitchen supplies 10 Unit of competency
S6314 SITHASC001A Use basic Asian methods of cookery 70 Unit of competency
S6493 SITXCOM002A Work in a socially diverse environment 10 Unit of competency
S6492 SITXCOM001A Work with colleagues and customers 15 Unit of competency
2. Elective Units

4 elective units to be completed

State Code National Code Title Hours Type
WB935 SITHASC013B Plan menus for Asian cuisines 30 Unit of competency
S6323 SITHASC010A Prepare satay for Asian cuisines 20 Unit of competency
S6324 SITHASC011A Prepare vegetarian dishes for Asian cuisines 15 Unit of competency
S6325 SITHASC012A Select, prepare and serve specialised Asian cuisines 60 Unit of competency
Replaces
State Code National Code Title Type
E261 THH33102 Certificate III in Hospitality (Asian Cookery) Qualification
Replaced By
State Code National Code Title Type
J437 SIT30912 Certificate III in Asian Cookery Qualification
VET Info Notes
This training program is a representation of the qualification code SIT30907 taken from the Tourism, Hospitality & Events SIT07 which should be consulted for 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 Australian Training Products Ltd., Tel: (03) 9655 0600 or Email: sales@atpl.net.au

3. This qualification was entered on to the STARS by the PIPS CSSN Challenger TAFE on 13 November 2008.
Entry Requirements

Not applicable.

Traineeships and Apprenticeships
No information