Contact Info
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1 Crocus Way, Ferndale WA, Australia
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 cafés.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
July, August
52 Weeks
Face to Face
Level V
Face to Face – 3 days per week (20 hours)
To enroll in this course, students must:
All students must complete a Language, Literacy, and Numeracy (LLN) test prior to enrolment. The test assesses your foundational skills in learning, reading, writing, oral communication, and numeracy at ACSF Level 3. This test helps us identify if additional learning support is required
| SITHASC020* | Prepare dishes using basic methods of Asian cookery |
| SITHASC021* | Prepare Asian appetisers and snacks |
| SITHASC022* | Prepare Asian stocks and soups |
| SITHASC023* | Prepare Asian sauces, dips and accompaniments |
| SITHASC024* | Prepare Asian salads |
| SITHASC025* | Prepare Asian rice and noodles |
| SITHASC027* | Prepare Asian cooked dishes |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP009* | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006* | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| SITHASC033* | Prepare dim sum |
| SITHASC034* | Prepare Chinese roast meat and poultry dishes |
| SITHCCC032* | Produce cook-chill and cook-freeze foods |
| SITXCCS014 | Provide service to customers |
| SITHASC026* | Prepare curry pastes and powders |
| SITHASC036* | Prepare Indian breads |
| SITHCCC026* | Package prepared foodstuffs |
