Contact Info
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1 Crocus Way, Ferndale WA, Australia
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work 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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
July, August
78 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
| BSBTWK501 | Lead diversity and inclusion |
| 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 |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP013* | Plan cooking operations |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006* | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHASC033* | Prepare dim sum |
| SITHASC034* | Prepare Chinese roast meat and poultry dishes |
| SITHASC036* | Prepare Indian breads |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC032* | Produce cook-chill and cook-freeze foods |
| SITXCCS014 | Provide service to customers |
| SITXINV007 | Purchase goods |
