Chefs (Asian Cookery) plan and organise the preparation and cooking of food in Asian cuisine dining and catering establishments. Asian cuisines include, but are not limited to, Indian, Chinese, Malaysian, Vietnamese, Japanese, Korean, and Thai food.
Occupation description
Chefs (Asian Cookery) plan and organise the preparation and cooking of food in Asian cuisine dining and catering establishments. Asian cuisines include, but are not limited to, Indian, Chinese, Malaysian, Vietnamese, Japanese, Korean, and Thai food.
The qualification relevant to this occupation
SIT40821 Certificate IV in Asian Cookery
Their job involves:
- planning menus, estimating food and labour costs, and ordering food supplies.
- preparing, seasoning and cooking food.
- monitoring quality of dishes at all stages of preparation and presentation.
- demonstrating techniques and advising on cooking procedures.
- coordinating kitchen operations.
- implementing and monitoring workplace health, safety and hygiene regulations.
Commercial cooks may also:
- select and train kitchen staff and apprentices.
- manage finances and budgets.
NOTE: This occupation is for chefs who have a supervisory role in commercial kitchens within dining or catering establishments. It does not extend to positions in a factory or limited service setting, including fast food / fast casual / takeaway food services, coffee shops, drinking establishments or mall cafes that offer a limited food service.
How will I be assessed?
Documentary Evidence Assessment
We will review your documentary evidence to ensure it meets the employment and training requirements and indicates that you have the necessary skills, knowledge and experience as a Chef (Commercial Cookery).
You can find information about the employment, training, and document requirements below:
- For information on what evidence you need to include with your application, download the Evidence guide.
- If you are in pathway 1 you also need to find information on assessment for your specific occupation
- For information about the employment experience requirements for a Pathway 1 application, please refer to the Pathway 1 Employment Experience Guidelines.
- If you are applying for a Pathway 2 assessment, please read the Pathway 2 Assessment Guide.
Technical Assessment
If you are successful in Stage 1, you will complete a technical assessment.
For more information about the technical assessment, see the Pathway 1 Technical Assessment Guide and Pathway 2 Candidate Guide.
What skills and knowledge do I need?
The qualification relevant to this occupation is the SIT40821 Certificate IV in Asian Cookery. To be awarded this qualification, you must demonstrate your skills and knowledge in the units of competency listed in the table on the following pages. Each unit of competency defines a selection of knowledge and skills required in Australian workplaces.
You must achieve 30 units of competency:
- 23 core units
- 7 elective units
- Core Units
-
Code Title BSBTWK501 Lead diversity and inclusion SITHASC020 Prepare dishes using basic methods of Asian cookery* SITHASC021 Prepare Asian appetisers and snacks* SITHASC022 Prepare Asian stocks and soups* SITHASC023 Prepare Asian sauces, dips and accompaniments* SITHASC024 Prepare Asian salads* SITHASC025 Prepare Asian rice and noodles* SITHASC027 Prepare Asian cooked dishes* SITHCCC023 Use food preparation equipment* SITHCCC042 Prepare food to meet special dietary requirements* SITHCCC043 Work effectively as a cook* SITHKOP010 Plan and cost recipes SITHKOP013 Plan cooking operations* SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive, store and maintain stock* SITXMGT004 Monitor work operations SITXWHS007 Implement and monitor work health and safety practices
- Elective Units
-
Code Title Asian Cookery (Choose four units) SITHASC026 Prepare curry pastes and powders* SITHASC028 Prepare Asian desserts* SITHASC036 Prepare Indian breads* SITHASC035 Prepare tandoori dishes* SITHASC031 Prepare sushi* SITHASC034 Prepare Chinese roast meat and poultry dishes* SITHASC033 Prepare dim sum* General Cookery SITHKOP014 Plan catering for events or functions SITHCCC038 Produce and serve food for buffets* SITXWHS006 Identify hazards, assess and control safety risks SITHCCC027 Prepare dishes using basic methods of cookery
You must demonstrate competency in all core and elective units of competency and all of their prerequisite units.
NOTE: * indicates that a unit requires a pre-requisite/s
How to Apply
If you're a tradesperson, your skills and experience will be assessed by someone who has worked in your trade and understands your skills and qualifications. VETASSESS is Australia's leading assessment body for trades and we can assess 27 different trade occupations.
Step 1
Check your eligibility to apply for a Trade Skills Assessment.
Step 2
Understand the Assessment Process
Step 3
Confirm the type of evidence you may be asked to provide
Step 4
Find the cost you’ll need to pay up front for your trade skills assessment
Step 5
FAQs
You are strongly encouraged to review each of the units of competency shown above. To do this:
1. Go to the following website: http://training.gov.au/Search.
2. Enter a unit code (e.g. MSMWHS200) into the ‘Title or code’ search box.
3. Click on the ‘NRT’ button.
4. Click on the ‘Search’ button.
5. Read the Unit of Competency information.