Certificate III in Asian Cookery

National ID: SIT31116 | State ID: AZT9

Want to specialise in cooking delicious Asian food?

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.

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.

Entrance Requirements

Job opportunities

Entrance Requirements

School Leaver	Non-School Leaver	AQF
OLNA or NAPLAN 9 Band 8	C Grades in Year 10 English and Maths or equivalent	Certificate I or Certificate II

This course is available as an apprenticeship.

Entrance requirements for apprenticeships

You must be employed in a training contract by an appropriate organisation to study an apprenticeship or traineeship.

An apprenticeship involves full time work with an employer who provides an opportunity to learn all aspects of a trade. This is a structured program for a fixed period of time and while you learn on the job, you also attend off the job training at SM TAFE.

Some of the benefits of an Apprenticeship are that you can:

Earn a wage while you train
Learn on the job skills combined with off the job training
Receive a nationally recognised qualification on successful completion
Start a valuable step towards a rewarding career path

Job opportunities

When you complete the Certificate III in Asian Cookery you will be looking at a career as a cook or chef in a range of Asian restaurants.

For information about jobs and pathways, please see http://joboutlook.gov.au/

Further study opportunities:

SIT40816 Certificate IV in Asian Cookery, State ID AZU8

Delivery location, important dates and study options

All year round, 2019

Bentley Campus - Classroom-Apprenticeship

Overview

Fees and charges

Units

Overview

When	All year round
Where	Bentley Campus
How	Apprenticeship Part Time

Fees and charges

Indicative fees and charges

2019 general admission fees list

2019 apprenticeship/traineeship fees list

Fees and charges published on our website are indicative. Your fees will depend on your eligibility for government funding or a concession rate, and the units you choose to study or seek to be recognised under Recognition of Priori Learning (RPL). Our Indicative fees lists show fees that are:

Based on the full possible study plan of units, including the recommended electives
Based on full time study in 2019
Charged at the government funded rate for over 18 years of age students
Based on unit electives designed to meet localised industry demand for skills
Made up of course fees and resource fees, or RPL fees. Course fees are the cost of your tuition, while resource fees pay for consumables provided to you to aid your study (such as printing and paper). You may also be required to purchase text books or equipment that are not part of our tuition or resource fees.

Fees may vary between students and between educational providers. Other charges may apply.

Visit our Fees and payment options page for more information.

Call 1800 001 001 to get a more accurate fee indication based on your eligibility and study plan before applying.

VET Student Loans

Selected courses are VET Student Loan eligible courses.

A VET Student Loan creates a debt that must be repaid to the Commonwealth and is only available to students who are eligible.

To find out if you are eligible or to see the list of eligible courses visit our Student Loans page.

International students

Selected courses are available to International students for full time study only.

Fees, charges, available locations, applications and enrolment procedures for International students are different to those for students who have Australian permanent residency.

For more information or to find a course visit the TAFE International WA website.

Apprenticeships and traineeships

Fees for apprenticeships and traineeships are charged at a rate per nominal hour of study.

This means that your fees will vary depending on the units you study as part of your training plan.

Apprentices and trainees are liable to pay for their own fees but some industrial agreements (awards) dictate that employers are required to reimburse their apprentice upon receipt of satisfactory progress. An employer may also opt to pay on behalf of the apprentice or trainee.

For more information visit our Apprenticeships and traineeships page.

Recognition of Prior Learning

Recognition of Prior Learning (RPL) enrolments are charged at $3.25 per nominal hour of study.

No concession fees apply to RPL enrolments. Refer to the institutional or apprenticeship/traineeship fee lists for an indicative RPL course fee.

Units

Core

National ID	Unit Title
BSBSUS201	Participate in environmentally sustainable work practices
BSBWOR203	Work effectively with others
SITHASC001	Prepare dishes using basic methods of Asian cookery
SITHASC002	Prepare Asian appetisers and snacks
SITHASC003	Prepare Asian stocks and soups
SITHASC004	Prepare Asian sauces, dips and accompaniments
SITHASC005	Prepare Asian salads
SITHASC006	Prepare Asian rice and noodles
SITHASC008	Prepare Asian cooked dishes
SITHCCC001	Use food preparation equipment
SITHCCC018	Prepare food to meet special dietary requirements
SITHCCC020	Work effectively as a cook
SITHKOP001	Clean kitchen premises and equipment
SITHKOP002	Plan and cost basic menus
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices

Elective

National ID	Unit Title
SITHASC009	Prepare Asian desserts
SITHASC012	Prepare sushi
SITHASC014	Prepare dim sum
SITHCCC002	Prepare and present simple dishes
SITHCCC011	Use cookery skills effectively
SITHCCC022	Prepare portion-controlled meat cuts and meat products

Apply now

Let us help you make the approach to an employer to become their apprentice or trainee.

Contact the Jobs and Skills Centre team

Print course study plan

Semester 1, 2019

Bentley Campus - Full Time-Classroom

Overview

Fees and charges

Units

Overview

Duration	1 year
When	Semester 1, 2019
Where	Bentley Campus
How	Full Time

Units

Core

National ID	Unit Title
BSBSUS201	Participate in environmentally sustainable work practices
BSBWOR203	Work effectively with others
SITHASC001	Prepare dishes using basic methods of Asian cookery
SITHASC002	Prepare Asian appetisers and snacks
SITHASC003	Prepare Asian stocks and soups
SITHASC004	Prepare Asian sauces, dips and accompaniments
SITHASC005	Prepare Asian salads
SITHASC006	Prepare Asian rice and noodles
SITHASC008	Prepare Asian cooked dishes
SITHCCC001	Use food preparation equipment
SITHCCC018	Prepare food to meet special dietary requirements
SITHCCC020	Work effectively as a cook
SITHKOP001	Clean kitchen premises and equipment
SITHKOP002	Plan and cost basic menus
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices

Elective

National ID	Unit Title
SITHASC009	Prepare Asian desserts
SITHASC012	Prepare sushi
SITHASC014	Prepare dim sum
SITHCCC002	Prepare and present simple dishes
SITHCCC011	Use cookery skills effectively
SITHCCC022	Prepare portion-controlled meat cuts and meat products

Apply now

Ready to apply for this course? Check out the apply and enrol page for more information.

Print course study plan

Semester 2, 2019

Bentley Campus - Full Time-Classroom

Overview

Fees and charges

Units

Overview

Duration	1 year
When	Semester 2, 2019
Where	Bentley Campus
How	Full Time

Units

Core

National ID	Unit Title
BSBSUS201	Participate in environmentally sustainable work practices
BSBWOR203	Work effectively with others
SITHASC001	Prepare dishes using basic methods of Asian cookery
SITHASC002	Prepare Asian appetisers and snacks
SITHASC003	Prepare Asian stocks and soups
SITHASC004	Prepare Asian sauces, dips and accompaniments
SITHASC005	Prepare Asian salads
SITHASC006	Prepare Asian rice and noodles
SITHASC008	Prepare Asian cooked dishes
SITHCCC001	Use food preparation equipment
SITHCCC018	Prepare food to meet special dietary requirements
SITHCCC020	Work effectively as a cook
SITHKOP001	Clean kitchen premises and equipment
SITHKOP002	Plan and cost basic menus
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices

Elective

National ID	Unit Title
SITHASC009	Prepare Asian desserts
SITHASC012	Prepare sushi
SITHASC014	Prepare dim sum
SITHCCC002	Prepare and present simple dishes
SITHCCC011	Use cookery skills effectively
SITHCCC022	Prepare portion-controlled meat cuts and meat products

Apply now

Ready to apply for this course? Check out the apply and enrol page for more information.

Print course study plan

Course enquiry

Please note: This form is only for course enquiries. If you would like to apply or require further application information, please visit our Apply and Enrol page.

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Page last updated July 22, 2019

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Global contact number	1800 001 001
RTO code	52787
TEQSA code	PRV14272 CRICOS Code: 00020G ABN: 15 965 263 323
Global email address	info@smtafe.wa.edu.au
facebook link	https://www.facebook.com/smtafe/
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YouTube	https://www.youtube.com/channel/UC-myWhPh84C3eBcJda3X4dg
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Beaconsfield closure text	* From February 2018 this will no longer be delivered at Beaconsfield. It will be delivered at Murdoch.\|* From February 2018 this will no longer be delivered at Beaconsfield. It will be delivered at Munster.\|* From February 2018 this course will stay at Beaconsfield campus. Venue will be subject to change from 2020.
Beaconsfield closure State IDs	AWO7,AWO6,AWM0,AWI6,AWF3,AWO5,AWB2,J592,J512,6484,6482,BAA3,YU05,YT99,YT98,AVT3,BAA1,S783,7186,7189,7188,7187,AWN5,AWN7,J590,J588,1673,1671,YT96,AWL8,AWJ2,AVS9,AVS2,AVV9,AVR3,AVR7,AWA4 \|AZA8,AZE3,A160,A175,W240,J367,J368,A137\|AZW2,AZU0,J624,AZV8,J626,J432,J622,AZW7,AZT7,J619
Semester: first block text	Typically available in Semester 1
Semester: second block text	Available Semester 2, 2019

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Student portal

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SIT31116 Certificate III in Asian Cookery

Want to specialise in cooking delicious Asian food?

Entrance Requirements

Job opportunities

Entrance requirements for apprenticeships

Delivery location, important dates and study options

All year round, 2019

Overview

Fees and charges

Units

Indicative fees and charges

VET Student Loans

International students

Apprenticeships and traineeships

Recognition of Prior Learning

Core

Elective

Semester 1, 2019

Overview

Fees and charges

Units

Indicative fees and charges

VET Student Loans

International students

Apprenticeships and traineeships

Recognition of Prior Learning

Core

Elective

Semester 2, 2019

Overview

Fees and charges

Units

Indicative fees and charges

VET Student Loans

International students

Apprenticeships and traineeships

Recognition of Prior Learning

Core

Elective

Course enquiry

Global settings