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Triple J Career Interviews - Chef

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Chef - Small Thai or Vietnamese Restaurant
Certificate IV in Hospitality (Asian Cookery) - SIT40507

Job Description
Employees are qualified chefs who also perform a supervisory or team leading role in a smaller Vietnamese or Thai kitchen, including supervising the preparation and cooking of a variety of dishes, designing menus, monitoring costs and maintaining quality control.

Summary of Training

Core Units - 31 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 vegetarian dishes for Asian cuisines

Select, prepare and serve specialised Asian cuisines

Plan menus 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

Work with colleagues and customers

Work in a socially diverse environment

Deal with conflict situations

Interpret financial information

Implement food safety procedures

Coach others in job skills

Lead and manage people

Control and order stock

Monitor work operations

Follow health, safety and security procedures

Follow workplace hygiene procedures

Implement and monitor workplace health, safety and security practices

Apply first aid

Elective Units - 7 required

Prepare desserts for Asian cuisines

Prepare curry paste and powder for Asian cuisines

Prepare satay for Asian cuisines

Design menus to meet market needs

Process financial transactions

Manage finances within a budget

Roster staff

Print this STP

Not Customised

Customised

Certificate IV in Hospitality (Asian Cookery) - SIT40507
General Qualification Information

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

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

Legend: Y = Yes, N = No, S = qualification has been Superseded.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

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	N	N	See Note	N	N	N

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 IV in Hospitality (Asian Cookery), 38 units must be completed:
- all 31 core units
- 7 elective units:
- a minimum of 5 elective units must be selected from the electives listed in the Training Package
- the remaining 2 units 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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