Certificate 1V in Asian Cookery – SIT40513

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Course Overview

This course provides the workplace skills and knowledge base needed to form a foundation for a career in asian cooking, at practical cook level and at a supervisory / team leading role in a kitchen environment.

 

This course is suited for those wishing to gain employment in a small to medium kitchen that provides asian and other Australian menu options

 

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in an Asian kitchen. 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 various Asian kitchen settings, such as restaurants, hotels, clubs, pubs, cafes and cafeterias.

 

Possible job titles include:

•chef

•chef de partie.

Units of Competency

To successfully complete this module, students will be required to demonstrate their understanding of the key elements established and must therefore be assessed as competent in these elements. Below is a summary of the skills and knowledge that you must demonstrate to meet the requirements of this module.

30 units must be completed:

•               24 core units

•               6 elective units, consisting of:

•               6 units from the list below, or elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

 

Core Units

BSBDIV501A        Manage diversity in the workplace

BSBSUS301A      Implement and monitor environmentally sustainable work practices

HLTAID003           Provide first aid

SITHASC201        Produce dishes using basic methods of Asian cookery *

SITHASC202        Produce Asian appetisers and snacks *

SITHASC203        Produce Asian stocks and soups *

SITHASC204        Produce Asian sauces, dips and accompaniments *

SITHASC205        Produce Asian salads *

SITHASC206        Produce Asian rice and noodles *

SITHASC301        Produce Asian cooked dishes *

SITHCCC101       Use food preparation equipment *

SITHCCC307       Prepare food to meet special dietary requirements *

SITHCCC309       Work effectively as a cook *

SITHKOP302        Plan and cost basic menus

SITHKOP403        Coordinate cooking operations *

SITXCOM401       Manage conflict

SITXFIN402          Manage finances within a budget

SITXFSA101         Use hygienic practices for food safety

SITXFSA201         Participate in safe food handling practices

SITXHRM301       Coach others in job skills

SITXHRM402       Lead and manage people

SITXINV202          Maintain the quality of perishable items *

SITXMGT401        Monitor work operations

SITXWHS401       Implement and monitor work health and safety practices

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

 

Elective Units

 

SITHASC310        Produce Indian breads –

Prerequisite is SITXFSA101 Use hygienic practices for food safety

 

BSBCMM401A     Make a presentation

SITXEVT401         Plan in-house events or functions

SITHFAB201        Provide responsible service of alcohol

SITHFAB202        Operate a bar

must complete the 2 prerequisites listed below

Prerequisite is SITXFSA101 Use hygienic practices for food safety

Prerequisite is SITHFAB201 Provide responsible service of alcohol

 

SITHFAB307        Provide table service of food and beverage

must complete the 2 prerequisites listed below

Prerequisite is SITXFSA101 Use hygienic practices for food safety

Prerequisite is SITHFAB201 Provide responsible service of alcohol

 

SITHFAB309        Provide advice on food

 

SITHFAB201        Provide responsible service of alcohol

 

Assessment

 

Students will be assessed throughout the course and will be required to demonstrate that they are able to perform tasks as outlined in the competencies for each module. Assessment is competency bases and non-graded. Students are assessed in a variety of ways during practical and theory classes and during function and events.

Assessments will include

 

D – Discussion/question and answer

L – Learning resource

O – Observation

P – Project/Portfolio & Training Placement Book

A – Assignment/assessment activities

W – Worksheets

V – Validation questions

T- Third Party Report

 

Vocational Placement

 

Vocational placement consolidates learning and makes transition from study to work easier for all parties. The greater the amount of workplace practice , the greater the chance for the student to achieve learning outcomes. Vocational placement is an essential part of this course.

 

Course commencement date:

February

Timetable              Monday (Classroom)

3 days (Vocational Placement)

 

Cost:

Please contact ANTS TRAINING

Students will be required to purchase textbooks not supplied by Ants Consulting Services Pty Ltd. Ants will supply workbooks

 

Course Duration:

18 months (consists of  6 x 10 week terms)

(1 day per week Class Room plus VocationalPlacement )

.

Entry Requirements:

Students who wish to enrol in this qualification must have completed the Higher School Certificate or equivalent and be over the age of 18years or on the basis of mature  age entry.

 

Location:

Ants Consultancy Training Seminar Offices Facilities include access to fully equipped bar, restaurant & function rooms , well set up  teaching facilities.

 

Delivery Methods:

Students should be aware that competency units will be offered in groups as the  course uses a blended flexible learning model. Students will be expected to attend  classes day or evening or a combination of both as this course is designed to reflect  industry standards. This attendance and participation may include .

 

•               Day & Evening practical classes in the food / beverage operations

•               Early morning starts and weekend activities to support major events and function

•               On the job training in a range of functional areas

 

Teaching methods include face to face and self paced learning delivered through  lectures , practical exercises, group projects and simulated work environments both  through training within an organisation or external functions & events.

 

Students will  also be provided with vocational placement with a organisation . Ants believes  this vocational placement will lead to enhanced employment opportunities.

 

Students will also be required to complete extra study and assessments either at

home or at a workplace.

 

 

Advanced Standing (Credit,RPL)Recognition of Prior Learning (RPL) ,  Recognition of Current Competencies (RCC) or Credit Transfer provides students an  opportunity to have their current skills & competencies recognised. These skills &  competencies may relate to units students are about to commence & as a result can  exempt them from studying these units. The process requires students to gather  evidence confirming their competency .Please call ANTS to discuss the process.

 

Award

Upon successful completion of the course and industry component , students will receive a Certificate 1V in Asian Cooking.

Support Services

 

Ants Consulting undertakes duty of care towards students and can organise external support

Services. Please advise Ants should you require further assistance.

 

FOR ADDITIONAL INFORMATION

To enrol please complete the attached enrolment form or for more information, please contact Ants Consultancy

 

Location:               Ants Training rooms,

Telephone:           0419 256 101

Mail:       Po Box 6283

COFFS HARBOUR NSW 2450

Email:    info@antsconsultng.com.au

 

Find us at:             www.antsconsulting.com.au

 

 

 

Recommended Text

 

Student Manual

Workbooks will be supplied / or recommended for relevant modules