SIT40513 - Certificate IV in Asian Cookery

A kitchen ninja? Recognition awaits.

Creating tender dim sum, elegant Japanese desserts, Indian sweetmeats, pickles and chutney? If you've been working in Asian Cookery producing treats like these, your work may already qualify you to achieve formal recognition.

A tasty path for those wanting to become certified, improve their employment opportunities, or launch their career in the field of Asian Cookery, important skills that show competence include food safety, inventory, marketing, merchandising, leadership, and buffet preparation.

Create a menu of career standouts in Asian Cookery and register high on every customer's list.

See if you’re eligible today with our Free Skills Review.

RPL Cost Traditional study cost Your savings
$3,000* $9,000 $6,000

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* RPL cost includes all assessment services and issue of your nationally recognised qualification.

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Yes. All of our qualifications are issued by RTOs which have been approved by the Australian Skills Quality Authority (ASQA) to deliver nationally recognised qualifications that meet national quality assurance requirements. This means that they are recognised by industry and educational institutions in all Australian states and territories as conforming to the required competency standards.

Yes. Because all of our qualifications are issued by reputable RTOs and contain the nationally recognised training logo, they each verify that a candidate has met the Units of Competency required to work in their industry occupation. These qualifications do not indicate how you have obtained the qualification (i.e. through RPL), and are exactly the same as a qualification received from a training provider through any other means.

Get Qualified Australia allows you up 3 months to complete the RPL process, however the actual duration is dependent on the length of time it takes you to provide your evidence. While this is generally 4 weeks, the quicker you submit your evidence, the sooner the process will be completed.

Once all the required evidence has been submitted and your evidence has been assessed, the RTO will then review and issue your qualification within 2-4 weeks, provided that no further evidence is required. This makes it possible for you to achieve your qualification in as little as 1 month, and up to 3 months.

Requests for extensions beyond the allotted 3 month period will be considered on an individual case basis.

While our Customer Service Agents will determine the best evidence for your portfolio, evidence generally takes the form of:

  • Resume/CV
  • References
  • Performance Appraisals
  • Portfolio/work samples
  • Photographic and video evidence
  • Education, training and qualifications
  • Job Description
  • Policies and Procedures
  • Workplace communication
  • Bookkeeping and financial records

Click here to learn more about the types of evidence you can provide.

 

The options are really endless. Most people use qualifications to enhance their careers, from achieving a promotion or pay rise, to climbing organisational ranks and getting new job opportunities. In fact, qualifications have shown to increase employability by 11%, and result in promotions 42% of the time.

Other people might use their qualification to improve visa or migration prospects, access postgraduate study, open up their own businesses, meet regulatory requirements, or obtain a licence in their industry or occupation.

Please note that while our qualifications may help you meet minimum licensing requirements, only your state’s relevant licensing authority may issue you your licence. For more information about trades licensing, click here.

30 units must be completed:

  • 24 core units
  • 6 elective units, consisting of:
  • 6 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

 

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 

BSBDIV501A Manage diversity in the workplace

BSBSUS301A Implement and monitor environmentally sustainable work practices

HLTAID003 Provide first aid

SITHASC201 Produce dishes using basic methods of Asian cookery *

SITHASC202 Produce Asian appetisers and snacks *

SITHASC203 Produce Asian stocks and soups *

SITHASC204 Produce Asian sauces, dips and accompaniments *

SITHASC205 Produce Asian salads *

SITHASC206 Produce Asian rice and noodles *

SITHASC301 Produce Asian cooked dishes *

SITHCCC101 Use food preparation equipment *

SITHCCC307 Prepare food to meet special dietary requirements *

SITHCCC309 Work effectively as a cook *

SITHKOP302 Plan and cost basic menus

SITHKOP403 Coordinate cooking operations *

SITXCOM401 Manage conflict

SITXFIN402 Manage finances within a budget

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXHRM301 Coach others in job skills

SITXHRM402 Lead and manage people

SITXINV202 Maintain the quality of perishable items *

SITXMGT401 Monitor work operations

SITXWHS401 Implement and monitor work health and safety practices

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

 

Elective units 

Administration 

BSBRES401A Analyse and present research information

BSBWRT401A Write complex documents 

Asian Cookery 

SITHASC207 Produce curry pastes and powders *

SITHASC302 Produce Asian desserts *

SITHASC303 Produce Japanese cooked dishes *

SITHASC304 Produce sashimi *

SITHASC305 Produce sushi *

SITHASC306 Produce Japanese desserts *

SITHASC307 Produce dim sum *

SITHASC308 Produce Chinese roast meat and poultry dishes *

SITHASC309 Produce tandoori dishes *

SITHASC310 Produce Indian breads *

SITHASC311 Produce Indian sweetmeats *

SITHASC312 Produce Indian pickles and chutneys *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Client and Customer Service 

SITXCCS303 Provide service to customers

Commercial Cookery and Catering 

SITHCCC104 Package prepared foodstuffs *

SITHCCC205 Produce cook-chill and cook freeze foods *

SITHCCC206 Rethermalise chilled and frozen foods *

SITHCCC304 Produce and serve food for buffets *

SITHCCC401 Produce specialised food items*

SITHCCC402 Prepare portion-controlled meat cuts *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Communication and Teamwork 

BSBCMM401A Make a presentation

Computer Operations and ICT Management 

BSBITU201A Produce simple word processed documents

BSBITU202A Create and use spreadsheets

BSBITU203A Communicate electronically

BSBITU306A Design and produce business documents

BSBWOR204A Use business technology

Events 

SITXEVT401 Plan in-house events or functions

Finance 

BSBFIA301A Maintain financial records

BSBFIA302A Process payroll

BSBFIA303A Process accounts payable and receivable

BSBFIA401A Prepare financial reports

SITXFIN201 Process financial transactions

SITXFIN401 Interpret financial information

SITXFIN501 Prepare and monitor budgets

Food and Beverage 

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar *^

SITHFAB304 Provide advice on beers, spirits and liqueurs ^

SITHFAB305 Provide advice on Australian wines ^

SITHFAB306 Provide advice on imported wines ^

SITHFAB307 Provide table service of food and beverage *^

SITHFAB308 Provide silver service *

SITHFAB309 Provide advice on food

SITHFAB310 Provide advice on food and beverage matching ^

SITHFAB311 Provide gueridon service *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

^Prerequisite is SITHFAB201 Provide responsible service of alcohol

Food Safety 

SITXFSA202 Transport and store food

SITXFSA401 Develop and implement a food safety program

Human Resource Management 

SITXHRM401 Roster staff

TAEDEL404A Mentor in the workplace

Inventory 

SITXINV201 Receive and store stock

SITXINV301 Purchase goods

SITXINV401 Control stock

Kitchen Operations 

SITHKOP401 Plan and display buffets *

SITHKOP402 Develop menus for special dietary requirements

SITHKOP404 Plan catering for events or functions

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Management and Leadership 

BSBHRM403B Support performance-management processes

BSBMGT405A Provide personal leadership

Marketing and Public Relations 

SITXMPR401 Coordinate production of brochures and marketing materials

SITXMPR403 Plan and implement sales activities

SITXMPR404 Coordinate marketing activities

Merchandising 

SIRXMER201 Merchandise products

Quality and Innovation 

BSBINN201A Contribute to workplace innovation

Small Business Management 

BSBSMB401A Establish legal and risk management requirements of small business

BSBSMB403A Market the small business

BSBSMB404A Undertake small business planning

Work Health and Safety 

SITXWHS301 Identify hazards, assess and control safety risks

Working in Industry  

SITHIND201 Source and use information on the hospitality industry

 

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

 

Chef de partie in a large Japanese restaurant 

SITHASC303 Produce Japanese cooked dishes

SITHASC304 Produce sashimi

SITHASC305 Produce sushi

SITHASC306 Produce Japanese desserts

SITXHRM401 Roster staff

SITXINV301 Purchase goods

 

Chef in a small Vietnamese or Thai restaurant 

SITHASC207 Produce curry pastes and powders

SITHKOP402 Develop menus for special dietary requirements

SITHKOP404 Plan catering for events or functions

SITXHRM401 Roster staff

SITXINV301 Purchase goods

SITXINV401 Control stock

There are no entry requirements for this qualification.

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Visit Get Qualified Australia’s Trade Licensing page for more information surrounding licensing

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