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 IV in Asian Cookery
Certificate IV in Asian Cookery
SIT40821
BHW2
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 10/06/2022 | Current | Approved |
Description
This qualification reflects the role of chefs and 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.
This qualification provides a pathway to work 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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Thirty (30) units must be completed:- twenty-three (23) core units
- seven (7) elective units, consisting of:
- three (3) units from Group A below
- two (2) units from Group A, Group B or Group C below
- two (2) units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
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 twenty-three (23) units must be completed.
2. Group A Elective Units - Asian Cookery
At least three (3) 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 - Commercial Cookery and Catering
Up to four (4) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEB40 | SITXFSA008 | Develop and implement a food safety program | 45 | Unit of competency |
| OEB60 | SITHKOP012 | Develop recipes for special dietary requirements | 25 | Unit of competency |
| OEA46 | SITHCCC026 | Package prepared foodstuffs | 6 | Unit of competency |
| OEB52 | SITHKOP011 | Plan and implement service of buffets | 36 | Unit of competency |
| OEB63 | SITHKOP014 | Plan catering for events or functions | 36 | 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 Elective Units - Food and Beverage
Up to four (4) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEA56 | SITHFAB023 | Operate a bar | 30 | Unit of competency |
| OEB31 | SITHFAB025 | Prepare and serve espresso coffee | 40 | Unit of competency |
| OEA84 | SITHFAB021 | Provide responsible service of alcohol | 20 | Unit of competency |
| OEB26 | SITHFAB034 | Provide table service of food and beverage | 150 | Unit of competency |
| OEC77 | SITHFAB027 | Serve food and beverage | 140 | Unit of competency |
5. Group D - General Electives
Up to two (2) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEC42 | SITXINV008 | Control stock | 25 | Unit of competency |
| OBG13 | SIRXOSM006 | Develop and manage social media and online strategies | 35 | Unit of competency |
| OEA18 | SITXCCS015 | Enhance customer service experiences | 60 | Unit of competency |
| ODZ97 | SITXWHS006 | Identify hazards, assess and control safety risks | 15 | Unit of competency |
| OEB27 | SITXFIN008 | Interpret financial information | 25 | Unit of competency |
| OBG11 | SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | 45 | Unit of competency |
| OBG17 | SIRXOSM007 | Manage risk to organisational reputation in an online setting | 55 | 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 |
| OCG02 | BSBFIN401 | Report on financial activity | 45 | Unit of competency |
| OBG14 | SIRXOSM003 | Use social media and online tools | 30 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AZU8 | SIT40816 | Certificate IV in Asian Cookery | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships