Course Level
Certificate III
CRICOS
117176D
Certificate III in Asian Cookery - SIT31121
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare Asian food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.This qualification provides a pathway to work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and caf\u00e9s.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Campus | Duration | Fees | ATAR |
|---|---|---|---|
East Perth - 176 Wellington St | Full-time - 52 weeks | N/A | N/A |
Subjects
- Identify hazards, assess and control safety risks
- Produce cook-chill and cook-freeze foods
- Plan and cost recipes
- Prepare food to meet special dietary requirements
- Prepare curry pastes and powders
- Prepare Asian salads
- Prepare Asian appetisers and snacks
- Prepare Asian sauces, dips and accompaniments
- Prepare Indian pickles and chutneys
- Prepare Indian sweetmeats
- Prepare Indian breads
- Provide service to customers
- Purchase goods
- Prepare tandoori dishes
- Produce Japanese desserts
- Prepare sashimi
- Coach others in job skills
- Maintain ethical and professional standards when using social media and online platforms
- Work effectively as a cook
- Prepare specialised food items
- Participate in safe work practices
- Package prepared foodstuffs
- Re-thermalise chilled and frozen foods
- Prepare dim sum
- Receive, store and maintain stock
- Use food preparation equipment
- Prepare Asian cooked dishes
- Prepare Chinese roast meat and poultry dishes
- Prepare Asian desserts
- Use hygienic practices for food safety
- Show social and cultural sensitivity
- Prepare sushi
- Prepare Asian stocks and soups
- Provide First Aid
- Produce and serve food for buffets
- Prepare Japanese cooked dishes
- Participate in safe food handling practices
- Use social media and online tools
- Clean kitchen premises and equipment
- Transport and store food
- Prepare dishes using basic methods of Asian cookery
- Prepare Asian rice and noodles
Related Courses
Certificate III in Asian Cookery - SIT31121
Evolution Hospitality Institute
Certificate IV in Asian Cookery - SIT40821
Evolution Hospitality Institute
Certificate IV in Asian Cookery - SIT40821
Global College Australasia
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