Certificate III in Asian Cookery
SIT31121
- 1 year 35 days
JCE Positive Outcomes in Australia offers Certificate III in Asian Cookery (SIT31121), a nationally recognised AQF Level 3 qualification. The program runs for 1 year 35 days.
JCE Positive Outcomes
Tier 2Private RTO · Australia
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Domestic fee · Full qualification
- Duration
- 1 year 35 days
- ATAR requirement
- No ATAR — entry by application
Entry requirements and how you'll study
JCE Positive Outcomes offers Certificate III in Asian Cookery. It runs for 1 year 35 days in Australia.
The price on this page is what JCE Positive Outcomes has published for Certificate III in Asian Cookery. It may be a local fee, an overseas fee, or a funded amount. Books, exams, and a funded place can cost more, so ask what you would pay.
Entry requirements
JCE Positive Outcomes has not listed entry rules for Certificate III in Asian Cookery. Ask them about past study, English, and any interview before you apply.
Use enquire to ask JCE Positive Outcomes about start dates, study mode, and how to get into Certificate III in Asian Cookery.
What you'll learn
The study plan includes Prepare dishes using basic methods of Asian cookery, Prepare Asian appetisers and snacks, Prepare Asian stocks and soups, Prepare Asian sauces, dips and accompaniments, Prepare Asian salads, and Prepare Asian rice and noodles. Open a unit to see what it covers.
Career outcome
Occupation this qualification leads to
- CookOSCA 322331
Subjects & units of competency
17 core units · 26 electives available
Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.
Core units
· All core units must be completed- SITHASC020
Prepare dishes using basic methods of Asian cookery
CORE - SITHASC021
Prepare Asian appetisers and snacks
CORE - SITHASC022
Prepare Asian stocks and soups
CORE - SITHASC023
Prepare Asian sauces, dips and accompaniments
CORE - SITHASC024
Prepare Asian salads
CORE - SITHASC025
Prepare Asian rice and noodles
CORE - SITHASC027
Prepare Asian cooked dishes
CORE - SITHCCC023
Use food preparation equipment
CORE - SITHCCC042
Prepare food to meet special dietary requirements
CORE - SITHCCC043
Work effectively as a cook
CORE - SITHKOP009
Clean kitchen premises and equipment
CORE - SITHKOP010
Plan and cost recipes
CORE - SITXFSA005
Use hygienic practices for food safety
CORE - SITXFSA006
Participate in safe food handling practices
CORE - SITXHRM007
Coach others in job skills
CORE - SITXINV006
Receive, store and maintain stock
CORE - SITXWHS005
Participate in safe work practices
CORE
Group Electives
· select units from this group to complete the qualification- HLTAID011
Provide First Aid
ELECTIVE - SIRXOSM002
Maintain ethical and professional standards when using social media and online platforms
ELECTIVE - SIRXOSM003
Use social media and online tools
ELECTIVE - SITHASC026
Prepare curry pastes and powders
ELECTIVE - SITHASC028
Prepare Asian desserts
ELECTIVE - SITHASC029
Prepare Japanese cooked dishes
ELECTIVE - SITHASC030
Prepare sashimi
ELECTIVE - SITHASC031
Prepare sushi
ELECTIVE - SITHASC032
Produce Japanese desserts
ELECTIVE - SITHASC033
Prepare dim sum
ELECTIVE - SITHASC034
Prepare Chinese roast meat and poultry dishes
ELECTIVE - SITHASC035
Prepare tandoori dishes
ELECTIVE - SITHASC036
Prepare Indian breads
ELECTIVE - SITHASC037
Prepare Indian sweetmeats
ELECTIVE - SITHASC038
Prepare Indian pickles and chutneys
ELECTIVE - SITHCCC026
Package prepared foodstuffs
ELECTIVE - SITHCCC027
Prepare dishes using basic methods of cookery
ELECTIVE - SITHCCC032
Produce cook-chill and cook-freeze foods
ELECTIVE - SITHCCC033
Re-thermalise chilled and frozen foods
ELECTIVE - SITHCCC038
Produce and serve food for buffets
ELECTIVE - SITHCCC044
Prepare specialised food items
ELECTIVE - SITXCCS014
Provide service to customers
ELECTIVE - SITXCOM007
Show social and cultural sensitivity
ELECTIVE - SITXFSA007
Transport and store food
ELECTIVE - SITXINV007
Purchase goods
ELECTIVE - SITXWHS006
Identify hazards, assess and control safety risks
ELECTIVE
