Certificate III in Asian Cookery

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About this course: <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p style="margin-bottom: 0.3em"> </p> <h3>Want to specialise in cooking delicious Asian food?</h3> <p>When you complete the Certificate III in Asian Cookery you will be able to work as a cook or chef in a range of Asian restaurants.</p> <p>You will gain the knowledge and skills to work effectively in a kitchen team and to plan, prepare and cook food using Asian methods. Such foods you will make include sushi, sashimi, desserts, sauces and accompaniments. You will  produce dishes  for different cultural and dietary requirements and learn more about cleaning, first aid, food safety programs, hygiene, and workplace health and safety.</p> <p>The Certificate III in Asian Cookery is also delivered as an apprenticeship. Please see the Apprenticeships section for more information.</p> </div></div></div>

Overview:

Entrance requirements: <table class="entrance_requirement"> <tbody> <tr> <th class="col1">School Leaver</th> <th class="col2">Non-School Leaver</th> <th class="col3">AQF</th> </tr> </tbody> <tbody> <tr> <td>OLNA or NAPLAN 9 Band 8</td> <td>C Grades in Year 10 English and Maths or equivalent</td> <td>Certificate I or Certificate II</td> </tr> </tbody> </table>

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Units <p><p>The units in Traineeships and Apprenticeships are customised according to the individual Training Agreement that is negotiated with the employer and may vary (within the Qualification rules) in each case.</p></p><b>1 Core Units</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Clean kitchen premises and equipment</td><td>SITHKOP001</td><td>AWR41</td></tr> <tr><td>Coach others in job skills</td><td>SITXHRM001</td><td>AWQ45</td></tr> <tr><td>Maintain the quality of perishable items</td><td>SITXINV002</td><td>AWQ38</td></tr> <tr><td>Participate in environmentally sustainable work practices</td><td>BSBSUS201</td><td>AUK77</td></tr> <tr><td>Participate in safe food handling practices</td><td>SITXFSA002</td><td>AWQ48</td></tr> <tr><td>Participate in safe work practices</td><td>SITXWHS001</td><td>AWQ17</td></tr> <tr><td>Plan and cost basic menus</td><td>SITHKOP002</td><td>AWR44</td></tr> <tr><td>Prepare Asian appetisers and snacks</td><td>SITHASC002</td><td>AWS29</td></tr> <tr><td>Prepare Asian cooked dishes</td><td>SITHASC008</td><td>AWS23</td></tr> <tr><td>Prepare Asian rice and noodles</td><td>SITHASC006</td><td>AWS25</td></tr> <tr><td>Prepare Asian salads</td><td>SITHASC005</td><td>AWS26</td></tr> <tr><td>Prepare Asian sauces, dips and accompaniments</td><td>SITHASC004</td><td>AWS27</td></tr> <tr><td>Prepare Asian stocks and soups</td><td>SITHASC003</td><td>AWS28</td></tr> <tr><td>Prepare dishes using basic methods of Asian cookery</td><td>SITHASC001</td><td>AWS30</td></tr> <tr><td>Prepare food to meet special dietary requirements</td><td>SITHCCC018</td><td>AWR94</td></tr> <tr><td>Use food preparation equipment</td><td>SITHCCC001</td><td>AWS11</td></tr> <tr><td>Use hygienic practices for food safety</td><td>SITXFSA001</td><td>AWQ50</td></tr> <tr><td>Work effectively as a cook</td><td>SITHCCC020</td><td>AWR90</td></tr> <tr><td>Work effectively with others</td><td>BSBWOR203</td><td>AUH64</td></tr> </table><b>2 Elective Units</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Prepare and present simple dishes</td><td>SITHCCC002</td><td>AWS09</td></tr> <tr><td>Prepare Asian desserts</td><td>SITHASC009</td><td>AWS22</td></tr> <tr><td>Prepare dim sum</td><td>SITHASC014</td><td>AWS17</td></tr> <tr><td>Prepare portion-controlled meat cuts and meat products</td><td>SITHCCC022</td><td>AWR91</td></tr> <tr><td>Prepare sushi</td><td>SITHASC012</td><td>AWS19</td></tr> <tr><td>Use cookery skills effectively</td><td>SITHCCC011</td><td>AWS02</td></tr> </table>

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