Certificate III in Asian Cookery - SIT31116


Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 00591E

This qualification 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.This qualification provides a pathway to work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and caf\u00e9s.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.


  • 25 units: 19 core
  • 6 elective


  • Package prepared foodstuffs
  • Maintain the quality of perishable items
  • Prepare Asian sauces, dips and accompaniments
  • Participate in safe food handling practices
  • Prepare food to meet special dietary requirements
  • Communicate in the workplace
  • Identify hazards, assess and control safety risks
  • Use hygienic practices for food safety
  • Prepare Asian stocks and soups
  • Plan and cost basic menus
  • Prepare Asian appetisers and snacks
  • Provide service to customers
  • Clean kitchen premises and equipment
  • Work effectively with others
  • Prepare dim sum
  • Produce Japanese desserts
  • Participate in environmentally sustainable work practices
  • Participate in safe work practices
  • Prepare dishes using basic methods of Asian cookery
  • Produce and serve food for buffets
  • Prepare Asian salads
  • Show social and cultural sensitivity
  • Prepare Chinese roast meat and poultry dishes
  • Use food preparation equipment
  • Work effectively as a cook
  • Carry out basic workplace calculations
  • Prepare specialised food items
  • Receive and store stock
  • Create and use databases
  • Transport and store food
  • Prepare Japanese cooked dishes
  • Prepare curry pastes and powders
  • Produce cook-chill and cook-freeze foods
  • Prepare Indian pickles and chutneys
  • Prepare Asian cooked dishes
  • Design and produce business documents
  • Prepare sushi
  • Provide first aid
  • Coach others in job skills
  • Purchase goods
  • Prepare Asian rice and noodles
  • Prepare Indian breads
  • Create and use spreadsheets
  • Source and use information on the hospitality industry
  • Re-thermalise chilled and frozen foods
  • Prepare Indian sweetmeats
  • Prepare Asian desserts
  • Prepare portion-controlled meat cuts and meat products
  • Source and present information
  • Prepare sashimi
  • Prepare tandoori dishes

Study information

Campus Fees Entry Mid year intake Attendance
Ryde Campus Domestic: $10,590
No information available No
  • Part-time : 2 years
  • Full-time : 36 weeks

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