Certificate III in Asian Cookery

The whole qualification, done

Every unit in the qualification:

• Student Assessment Pack for every unit (fillable PDF + Word)
• Trainer Guides, Learner Guides and Teaching Slides across the qualification
• SCORM eLearning course for every unit — upload straight into your LMS, completion and scores tracked
• Practical Observation, Third-Party Report, Competency Conversation, Work History and Self-Assessment
• Assessor Mapping for every unit — mapped to Elements, PCs, Knowledge and Performance Evidence
• RPL Assessment Tool Kit for the full qualification, with its own mapping workbook
• Training & Assessment Strategy (TAS) — four delivery variants (Word + PDF), a compliant framework ready for your RTO to complete
• Three Assessment Validation Checklists — unit-level, RPL kit and whole-of-qualification, aligned to the 2025 Standards
• LLND Profile for the qualification, an LLND Check for every unit, plus an enrolment LLND Placement Assessment — ACSF-aligned (Word + fillable PDF)
• Yours to keep — no licence keys, no subscriptions, no tracking. Editable files, unlimited use within your RTO

Every unit in SIT31121, all included

43 units: 17 core and 26 elective.

Core units 17

• SITHASC020Prepare dishes using basic methods of Asian cookery
• SITHASC021Prepare Asian appetisers and snacks
• SITHASC022Prepare Asian stocks and soups
• SITHASC023Prepare Asian sauces, dips and accompaniments
• SITHASC024Prepare Asian salads
• SITHASC025Prepare Asian rice and noodles
• SITHASC027Prepare Asian cooked dishes
• SITHCCC023Use food preparation equipment
• SITHCCC042Prepare food to meet special dietary requirements
• SITHCCC043Work effectively as a cook
• SITHKOP009Clean kitchen premises and equipment
• SITHKOP010Plan and cost recipes
• SITXFSA005Use hygienic practices for food safety
• SITXFSA006Participate in safe food handling practices
• SITXHRM007Coach others in job skills
• SITXINV006Receive, store and maintain stock
• SITXWHS005Participate in safe work practices

Elective units 26

• HLTAID011Provide First Aid
• SIRXOSM002Maintain ethical and professional standards when using social media and online platforms
• SIRXOSM003Use social media and online tools
• SITHASC026Prepare curry pastes and powders
• SITHASC028Prepare Asian desserts
• SITHASC029Prepare Japanese cooked dishes
• SITHASC030Prepare sashimi
• SITHASC031Prepare sushi
• SITHASC032Produce Japanese desserts
• SITHASC033Prepare dim sum
• SITHASC034Prepare Chinese roast meat and poultry dishes
• SITHASC035Prepare tandoori dishes

Show all 26 elective units

• SITHASC036Prepare Indian breads
• SITHASC037Prepare Indian sweetmeats
• SITHASC038Prepare Indian pickles and chutneys
• SITHCCC026Package prepared foodstuffs
• SITHCCC027Prepare dishes using basic methods of cookery
• SITHCCC032Produce cook-chill and cook-freeze foods
• SITHCCC033Re-thermalise chilled and frozen foods
• SITHCCC038Produce and serve food for buffets
• SITHCCC044Prepare specialised food items
• SITXCCS014Provide service to customers
• SITXCOM007Show social and cultural sensitivity
• SITXFSA007Transport and store food
• SITXINV007Purchase goods
• SITXWHS006Identify hazards, assess and control safety risks

Matched to the current release

Every order is confirmed against SIT31121's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.