Program Description
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Program Structure
| Subject Code | Subject Name |
| BSBDIV501 | Manage diversity in the workplace |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITHASC001 | Prepare dishes using basic methods of Asian cookery |
| SITHASC002 | Prepare Asian appetizers and snacks |
| SITHASC003 | Prepare Asian stocks and soups |
| SITHASC004 | Prepare Asian sauces, dips and accompaniments |
| SITHASC005 | Prepare Asian salads |
| SITHASC006 | Prepare Asian rice and noodles |
| SITHASC008 | Prepare Asian cooked dishes |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC020 | Work effectively as a cook |
| SITHKOP002 | Plan and cost basic menus |
| SITHKOP005 | Coordinate cooking operations |
| SITXCOM00-5 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXHRM00-1 | Coach others in job skills |
| SITXHRM003 | Lead and manage people |
| SITXINV002 | Maintain the quality of perishable items |
| SITXMGT001 | Monitor work operations |
| SITXWHS003 | Implement and monitor work health and safety practices |
| BSBITU201 | Produce simple word documents |
| SITHASC007 | Prepare curry pastes and powders |
| SITHASC009 | Prepare Asian desserts |
| SITHASC014 | Prepare dim sum |
| SITHIND002 | Source and use information on the hospitality industry |
| SITXINV001 | Receive and store stock |
| SITXINV004 | Control stock |
Possible Job Outcomes
• Chef
• Chef de partie