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