Qualification Overview

You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.

•  Transcripts or evaluations from related past capabilities.
• Apprenticeship papers.
• ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
• Recordings or photographs of your work.
• Statements/solicitations and stock requests Temperature sheets
• Booking sheets/appointmemt setting sheets
• Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
• Preparation sheets
• Menus and plans etc asked or required by the RTO

 

If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.

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 de Partie
• Asian Food Chef
• Cafe Owner

30 units must be completed:

• 23 core units
• 7 elective units

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units
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
Elective units
Group A – Asian Cookery
SITHASC026	Prepare curry pastes and powders
SITHASC028	Prepare Asian desserts
SITHASC029	Produce Japanese cooked dishes
SITHASC030	Prepare sashimi
SITHASC031	Prepare sushi
SITHASC032	Prepare 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 – Commercial 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
SITXFSA008	Develop and implement a food safety program
SITHKOP011	Plan and implement service of buffets
SITHKOP012	Develop recipes for special dietary requirements
SITHKOP014	Plan catering for events or functions
Group C – Food and Beverage
SITHFAB021	Provide responsible service of alcohol
SITHFAB023	Operate a bar
SITHFAB025	Prepare and serve espresso coffee
SITHFAB027	Serve food and beverage
SITHFAB034	Provide table service of food and beverage
Group D – General electives
BSBFIN401	Report on financial activity
HLTAID011	Provide First Aid
SIRXOSM002	Maintain ethical and professional standards when using social media and online platforms
SIRXOSM003	Use social media and online tools
SIRXOSM006	Develop and manage social media and online strategies
SIRXOSM007	Manage risk to organisational reputation in an online setting
SITXCCS014	Provide service to customers
SITXCCS015	Enhance customer service experiences
SITXFIN008	Interpret financial information
SITXINV007	Purchase goods
SITXINV008	Control stock
SITXWHS006	Identify hazards, assess and control safety risks