Qualification Outline
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 Asian Cookery
Certificate II in Asian Cookery
SIT20412
J430
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 30/07/2013 | Current | Approved |
Description
This qualification reflects the role of individuals working in Asian kitchens who use a defined and limited range of food preparation and cookery skills. They are involved in mainly routine and repetitive tasks and work under direct supervision.
Job roles
This qualification provides a pathway to work in Asian kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs and cafes.
Possible job titles include:
fast-food cook
take-away cook.
Schedule
Packaging Rules
Twelve (12) units must be completed:- eight (8) core units
- four (4) elective units, consisting of:
- two (2) units from the elective units listed
- two (2) units from the elective units listed, 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 eight (8) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| WF670 | SITHKOP101 | Clean kitchen premises and equipment | 10 | Unit of competency |
| WF792 | SITXINV202 | Maintain the quality of perishable items | 10 | Unit of competency |
| WF812 | SITXWHS101 | Participate in safe work practices | 15 | Unit of competency |
| WF591 | SITHASC201 | Produce dishes using basic methods of Asian cookery | 70 | Unit of competency |
| WF620 | SITHCCC207 | Use cookery skills effectively | 40 | 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 |
| S8083 | BSBWOR203B | Work effectively with others | 20 | Unit of competency |
2. Elective Units
At least two (2) units must be chosen from the elective units listed.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S599 | SIT20407 | Certificate II in Hospitality (Asian Cookery) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AZV0 | SIT20516 | Certificate II in Asian Cookery | Qualification |
VET Info Notes
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships