NAME & CODE

Certificate III in Asian Cookery, Qualification Code and Units of Competency- SIT31116

DURATION

Three to four weeks following receiving all of the necessary portfolio.  A professional discussion, an exhibit of pertinent abilities, expertise, and experience, and a third-party verification of the proof will all take place during this time.

WHO ARE ELIGIBLE?

You will receive recognized level III certifications in Asian Cookery with this certificate. Eligible candidates are those who have completed their education and training, have a desire to work in a commercial kitchen, and want to gain professional experience in cooking a range of dishes and desserts, creating menus, and preparing food in a clean and safe manner.

REQUIRED EVIDENCES

PROCESSING STEPS

ENTRY REQUIREMENTS

This certification has no specific admission requirements. Candidates for the qualification must, however, be at least eighteen years old, possess at least twelve years of formal education, or the equivalent, and speak English fluently.

PACKAGING RULES

The students enrolled in SIT31116 Certificate III in Asian Cookery, units of competency as listed below:

25 units must be completed:

• 19 core units
• 6 elective units, consisting of:
• 2 units from the list below
• 4 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The desired employment goal, local industry needs, and the complexity of skills required for the AQF level of this qualification must all be taken into consideration while choosing electives.

CAREER

Jobs in the hospitality and commercial cooking sectors can pay very well. It could present the chance to collaborate with extremely driven, team-focused, and perceptive professionals. The importance of commercial cooks, who employ a variety of refined culinary techniques and solid understanding of kitchen operations to make Asian cuisine and menu items, is reflected in the Certificate IV in Asian Cookery Management. They employ plans, policies, and procedures to direct work activities while working with some independence and minimal supervision. They also use discretion and judgment.

This certification offers a route to employment as a cook in establishments that make and serve Asian cuisine, such as cafés, hotels, bars, clubs, and restaurants.

Occupational titles may additionally include:

• Asian Food Cook
• Chef
• Chef de Partie,Chef 
• And more…