Certificate III in Asian Cookery

Australian Skills Management Institute

This qualification is part of the Tourism, Travel and Hospitality Training Package. It reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare Asian food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. It provides a pathway to work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and cafes.

Entry Requirements:

No minimum education

Structure:

25 units: 19 core; 6 elective

Subjects you can Study:

Core: Participate in environmentally sustainable work practices; Work effectively with others; Produce Asian appetisers and snacks; Produce Asian rice and noodles; Use food preparation equipment; Plan and cost basic menus; Coach others in job skills; plus more. Electives: Produce curry pastes and powders; Produce Asian desserts; Produce dim sum; Produce cook-chill and cook-freeze foods; Provide first aid; plus more.

Further information:

This qualification is suitable for an apprenticeship pathway.

Related Careers:

Cook,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Brisbane No info No
Established in 2009, Australian Skills Management Institute is a Registered Training Organisation. They are based in Queensland, and offer training in a wide range of courses including: Leadership and Management, Business, HR, Tourism, Events, Hospitality, Commercial Cookery, Patisserie, Aboriginal or Torres Strait Islander Cultural Art, Fork lift Licensing, RSA, Food Hygiene and Early Years Childhood Education.

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