Qualification Outline
21/07/2026 11:33 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate III in Asian Cookery
Certificate III in Asian Cookery
SIT31121
BHS4
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 13/08/2025 | Current | Approved |
| 1.00 | 10/06/2022 | Replaced | Approved |
Description
This qualification reflects the role of 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 cafés.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
There are 0 minimum work placement hours required for this unit.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Twenty-four (24) units must be completed:- seventeen (17) core units
- seven (7) elective units, consisting of:
- four (4) units from Group A below
- two (2) units from Group A or Group B below
- one (1) unit from Group A, Group B or Group C below.
All electives chosen must contribute to a valid, industry-supported vocational outcome, guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification
Note: Units marked with an *asterisk on training.gov.au (TGA) have one or more prerequisites. Refer to individual units for details.
1. Core Units
All seventeen (17) units must be completed.
2. Group A Elective Units - Asian Cookery
At least four (4) units must be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEB17 | SITHASC028 | Prepare Asian desserts | 50 | Unit of competency |
| OEB34 | SITHASC034 | Prepare Chinese roast meat and poultry dishes | 30 | Unit of competency |
| OEB07 | SITHASC026 | Prepare curry pastes and powders | 25 | Unit of competency |
| OEA86 | SITHASC033 | Prepare dim sum | 30 | Unit of competency |
| OEB20 | SITHASC036 | Prepare Indian breads | 35 | Unit of competency |
| OEA88 | SITHASC038 | Prepare Indian pickles and chutneys | 20 | Unit of competency |
| OEB33 | SITHASC037 | Prepare Indian sweetmeats | 25 | Unit of competency |
| OEA85 | SITHASC029 | Prepare Japanese cooked dishes | 50 | Unit of competency |
| OEB35 | SITHASC030 | Prepare sashimi | 20 | Unit of competency |
| OEB25 | SITHASC031 | Prepare sushi | 25 | Unit of competency |
| OEC68 | SITHASC035 | Prepare tandoori dishes | 25 | Unit of competency |
| OEA72 | SITHASC032 | Produce Japanese desserts | 25 | Unit of competency |
3. Group B Elective Units - Cookery and Catering
Up to three (3) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEA46 | SITHCCC026 | Package prepared foodstuffs | 6 | Unit of competency |
| OEA34 | SITHCCC027 | Prepare dishes using basic methods of cookery | 55 | Unit of competency |
| OEA47 | SITHCCC044 | Prepare specialised food items | 55 | Unit of competency |
| OEB29 | SITHCCC038 | Produce and serve food for buffets | 25 | Unit of competency |
| OEB00 | SITHCCC032 | Produce cook-chill and cook-freeze foods | 65 | Unit of competency |
| ODZ86 | SITHCCC033 | Re-thermalise chilled and frozen foods | 25 | Unit of competency |
| OEA89 | SITXFSA007 | Transport and store food | 15 | Unit of competency |
4. Group C - General Electives
One (1) unit may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODZ97 | SITXWHS006 | Identify hazards, assess and control safety risks | 15 | Unit of competency |
| OBG11 | SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | 45 | Unit of competency |
| OCD30 | HLTAID011 | Provide First Aid | 18 | Unit of competency |
| OEA19 | SITXCCS014 | Provide service to customers | 25 | Unit of competency |
| OEA91 | SITXINV007 | Purchase goods | 25 | Unit of competency |
| OEB22 | SITXCOM007 | Show social and cultural sensitivity | 20 | Unit of competency |
| OBG14 | SIRXOSM003 | Use social media and online tools | 30 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AZT9 | SIT31116 | Certificate III in Asian Cookery | Qualification |
No information
Entry Requirements
No information
Traineeships and Apprenticeships