Certificate III in Asian Cookery



Certificate III

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Qualification Overview

Qualification Code:


Qualification Name:

Certificate III in Asian Cookery


Classroom – Study | Online | RPL | Credit Transfer

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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.

Why Study the SIT31121 Certificate III in Asian Cookery?

This program is meticulously crafted to provide you with real-world skills and knowledge, ensuring that you become highly skilled and ready to meet industry benchmarks. By completing this program, you will gain the essential skills necessary for immediate application in the hospitality field while fostering diverse and creative thinking. Developed by industry specialists and endorsed by sector bodies, the SIT31121 Certificate III in Asian Cookery program guarantees that you possess the practical knowledge required to excel in modest, medium, or large organizations across the industry. With this qualification, you can confidently hit the ground running and make a lasting impact in the hospitality sector. In today’s competitive job market, relying solely on experience is no longer efficient. Potential employers seek individuals who can demonstrate their professional proficiency through current formal qualifications. By obtaining the SIT31121 Certificate III, you not only showcase your practical skills but also provide tangible evidence of your expertise and dedication to the field.
This qualification equips you to be a skilled asian food cook from the growing hospitality sector. Discover how to make delicious asian food and broaden your spectrum.
You should give a scope of proof to help your assessor to settle on a choice about your ability. The sorts of proof you might be approached to give can include:
  • Résumé
  • ID
  • Evidence of overseas qualifications.
  • Transcripts or assessments from related previous qualifications.
  • Apprenticeship papers.
  • Quotes/invoices and stock orders
  • Receipts
  • Payslips/work contract/ABN if self employed
  • Letter of Employment
  • Current employment contracts
  • Videos or photos of your work.
For a student, it is crucial to know the occupation he/she will be eligible for, once finish a qualification successfully. If you complete this qualification, you will be able to work with this role.
  • Chef
  • Asian food cook
  • Restaurant owner
24 units must be completed:
  • 17 core units
  • 7 elective units
Core units 
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
Elective Units 
Group A – Asian Cookery 
SITHASC026  Prepare curry pastes and powders
SITHASC028  Prepare Asian desserts
SITHASC029  Prepare Japanese cooked dishes
SITHASC030  Prepare sashimi
SITHASC031  Prepare sushi
SITHASC032  Produce Japanese desserts
SITHASC033  Prepare dim sum
SITHASC034  Prepare Chinese roast meat and poultry dishes
SITHASC035  Prepare tandoori dishes
SITHASC036  Prepare Indian breads
SITHASC037  Prepare Indian sweetmeats
SITHASC038  Prepare Indian pickles and chutneys
Group B – Cookery and Catering 
SITHCCC026  Package prepared foodstuffs
SITHCCC032  Produce cook-chill and cook-freeze foods
SITHCCC033  Re-thermalise chilled and frozen foods
SITHCCC038  Produce and serve food for buffets
SITHCCC044  Prepare specialised food items
SITXFSA007  Transport and store food
Group C – General electives 
HLTAID011 Provide First Aid
SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms
SIRXOSM003  Use social media and online tools
SITXCOM007 Show social and cultural sensitivity
SITXCCS014 Provide service to customers
SITXINV007 Purchase goods
SITXWHS006 Identify hazards, assess and control safety risks

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