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SIT40816 – Certificate iv in Asian Cookery


Get Certificate iv in Asian Cookery

Mapping Notes
Is superseded by and equivalent to SIT40821 – Certificate IV in Asian Cookery
Equivalent. Minor changes to packaging rules. Changes to core and elective units but skills and knowledge within qualifications map to each other and the job outcome of the qualification has not changed.

Qualification 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.

This qualification provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and cafés.

Possible job titles include:

chef de partie.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Packaging Rules

Total number of units 30

23 core units
7 elective units, consisting of:

  • 7 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course

Core units

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 appetisers 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

SITXCOM005 – Manage conflict

SITXFIN003 – Manage finances within a budget

SITXFSA001 – Use hygienic practices for food safety

SITXFSA002 – Participate in safe food handling practices

SITXHRM001 – 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

Elective units

Asian Cookery

SITHASC007 – Prepare curry pastes and powders

SITHASC009 – Prepare Asian desserts

SITHASC010 – Produce Japanese cooked dishes

SITHASC011 – Prepare sashimi

SITHASC012 – Prepare sushi

SITHASC013 – Prepare Japanese desserts

SITHASC014 – Prepare dim sum

SITHASC015 – Prepare Chinese roast meat and poultry dishes

SITHASC016 – Prepare tandoori dishes

SITHASC017 – Prepare Indian breads

SITHASC018 – Prepare Indian sweetmeats

SITHASC019 – Prepare Indian pickles and chutneys


Client and Customer Service

SITXCCS006 – Provide service to customers

SITXCCS007 – Enhance customer service experiences


Commercial Cookery and Catering

SITHCCC004 – Package prepared foodstuffs

SITHCCC009 – Produce cook-chill and cook-freeze foods

SITHCCC010 – Re-thermalise chilled and frozen foods

SITHCCC015 – Produce and serve food for buffets

SITHCCC021 – Prepare specialised food items

SITHCCC022 – Prepare portion-controlled meat cuts and meat products


Computer Operations and ICT Management

BSBITU202 – Create and use spreadsheets

BSBITU301 – Create and use databases

BSBITU306 – Design and produce business documents



BSBFIA401 – Prepare financial reports

SITXFIN002 – Interpret financial information


First Aid

HLTAID011 – Provide first aid


Food and Beverage

SITHFAB002 – Provide responsible service of alcohol

SITHFAB003 – Operate a bar

SITHFAB005 – Prepare and serve espresso coffee

SITHFAB007 – Serve food and beverage

SITHFAB014 – Provide table service of food and beverage


Food Safety

SITXFSA003 – Transport and store food

SITXFSA004 – Develop and implement a food safety program


Human Resource Management

SITXHRM002 – Roster staff

TAEASS301B – Contribute to assessment

TAEDEL301A – Provide work skill instruction

TAEDEL404A – Mentor in the workplace



SITXINV001 – Receive and store stock

SITXINV003 – Purchase goods

SITXINV004 – Control stock


Kitchen Operations

SITHKOP003 – Plan and display buffets

SITHKOP004 – Develop menus for special dietary requirements

SITHKOP006 – Plan catering for events or functions


Work Health and Safety

SITXWHS002 – Identify hazards, assess and control safety risks


Working in Industry

SITHIND002 – Source and use information on the hospitality industry

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Success Stories

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Ongoing Applications


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