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Cook - Indian
Certificate III in Hospitality (Asian Cookery) - SIT30907

Job Description
Employees work as skilled cooks in Indian restaurants and perform roles including preparing and organising food, preparing menus and cooking a variety of Indian dishes such as tandoori food, sweetmeats, breads, chutneys and pickles.

Summary of Training

Core Units - 24 required

Use basic Asian methods of cookery

Produce appetisers and snacks for Asian cuisines

Prepare stocks and soups for Asian cuisines

Prepare sauces, dips and accompaniments for Asian cuisines

Prepare salads for Asian cuisines

Prepare rice and noodles for Asian cuisines

Prepare meat, poultry, seafood and vegetables for Asian cuisines

Prepare, cook and serve Asian food for food service

Prepare, cook and serve Asian food for menus

Organise and prepare food

Present food

Receive and store kitchen supplies

Clean and maintain kitchen premises

Develop cost-effective menus

Prepare foods according to dietary and cultural needs

Develop and update hospitality industry knowledge

Work with colleagues and customers

Work in a socially diverse environment

Deal with conflict situations

Implement food safety procedures

Coach others in job skills

Follow health, safety and security procedures

Follow workplace hygiene procedures

Apply first aid

Elective Units - 4 required

Prepare and produce tandoori food items

Prepare and produce Indian breads

Prepare and produce Indian sweetmeats

Prepare and produce Indian chutney and pickles

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Certificate III in Hospitality (Asian Cookery) - SIT30907
General Qualification Information

Availability of Australian Apprenticeships by State/Territory and Nominal Duration (in months)

NSW	VIC	QLD	WA	SA	TAS	ACT	NT
Y	Y	Y	N	N	N	Y	Y
36	36	36	-	-	-	48	36

Legend: Y = Yes, N = No, S = qualification has been Superseded. Nominal durations are for full time occupations stated in months. Data supplied by State and Territory Training Authorities and should be confirmed with these authorities. A Qualification listed as available may not be publicly funded, check with the relevant State or Territory Training Authority. An * indicates that the nominal duration provided may not include the completion of pre-requisites.

Commencements

NSW	VIC	QLD	WA	SA	TAS	ACT	NT
50	0	0	0	0	0	0	0

Commencement data source: National Apprentices and Trainees collection (March 2010 estimates), NCVER rounded estimates for the 2009 calendar year. Due to confidentiality reasons 'a' represents figures 1 to 4 inclusive. Qualifications with no recorded commencements may not appear. This data is for general information purposes only.

Australian School-based Apprenticeships (ASbA)
Availability and Commencements by State and Territory

NSW	VIC	QLD	WA	SA	TAS	ACT	NT
N	Y	Y	N	See Note	N	Y	Y

ASbA availability information is indicative only and may change without notice. This information generally reflects availability of ASbAs that may contribute to study scores. In some cases ASbAs allow an individual to start training in a qualification that can be completed after they leave secondary school. Australian Apprenticeships may also be undertaken as part-time employment. Please note that applicable industrial arrangements must allow for ASbAs. Visit the relevant State or Territory website for more detailed information. To access these sites click on the State or Territory name in the header of the table.

Note: ASbA information is not currently available for South Australia. For more information click on the S.A. title in the header of the table.

Legend: Y = Yes; N = NO; OJ = No, unless off-the-job training is provided in the Northern Territory.

Prerequisites Summary
None

Training Package Rules Summary
The Sample Training Program above uses some of the available elective units and the package rules to construct a Qualification. For alternatives refer to other STPs, the relevant Training Package, or seek advice from a RTO.

To achieve a Certificate III in Hospitality (Asian Cookery), 28 units must be completed:
- all 24 core units
- 4 elective units:
- a minimum of 3 elective units must be selected from the electives listed in the Training Package
- the remaining unit may be selected from any endorsed Training Package
- a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

Click here to view full packaging rules for the Tourism, Hospitality and Events Training Package

Print General Qualification Information Section (Information for Field Officers)

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