Unit of competency Outline
Date retreived
22/07/2026 5:30 AM AWST
22/07/2026 5:30 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.
Prepare and produce simmered, grilled, deep fried, and steamed dishes
Prepare and produce simmered, grilled, deep fried, and steamed dishes
Unit of competency
National Code
THHJA05A
THHJA05A
State Code
E0415
E0415
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
26/10/1999
Field of Education
110109 - Cookery
Original Release Date
26/10/1999
Nominal Hours
50
Description
Notes
Elements and Performance Criteria
No information
No information
No information
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2033 | THHJA05B | Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| E014 | THH21797 | Certificate II in Hospitality (Asian Cookery) | Qualification |