WHAT IS SKILLS RECOGNITION & RPL:
Skills Recognition and Recognition of Prior Learning (RPL) allows people like you to achieve this qualification without any classroom study, and usually within weeks.
In order to obtain this qualification so quickly, all you need to do is supply evidence which proves your experience in the units that make up the qualification. Our Skills Recognition & RPL Facilitators will assist you with this process. From there, we’ll work with our RTO partners so that you’ll receive your qualification in no time!
Watch our video to learn more about the process, or continue reading to learn more about RPL.
DETAILS:
RPL Price: $3000
Who This Is For:
In order to achieve this qualification via Skills Recognition & RPL, you should be able to perform or have a strong knowledge of the skills listed in the course units below. You will need to be able to provide evidence of this knowledge, such as videos, photographs, work orders, your resume, letters of validation, and statements of attainment. The more evidence you can provide, the better your case. Feel free to read more about RPL and evidence suggestions here.
Why Get Qualified Australia:
We provide candidates with Skills Recognition & RPL services nationwide. You never need to visit our office, nor do you have to sit in a classroom. Our 100% money back guarantee ensures that, if we can’t get you qualified, you can get your money back. Please refer to our terms & conditions for more details. As Australia’s leading Skills Recognition & RPL Specialists, we offer hundreds of qualifications via dozens of our RTO partners..
How To Achieve This Qualification:
As this is not a course, you do not need to complete the units listed below. Instead, you simply need to prove that you’re competent in the units shown. Our Facilitators will help make this an easy process for you.
Want to know if you’re eligible to obtain this qualification via Skills Recognition & RPL? Then why not start a Free Skills Review today, and speak with an RPL Specialist to determine your eligibility. Take the initiative today. It only takes 3 minutes!
Units of Competency:
You’ll need to show you’re experienced in the following units:30 units must be completed:
- 24 core units
- 6 elective units, consisting of:
- 6 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
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
Administration
BSBRES401A Analyse and present research information
BSBWRT401A Write complex documents
Asian Cookery
SITHASC207 Produce curry pastes and powders *
SITHASC302 Produce Asian desserts *
SITHASC303 Produce Japanese cooked dishes *
SITHASC304 Produce sashimi *
SITHASC305 Produce sushi *
SITHASC306 Produce Japanese desserts *
SITHASC307 Produce dim sum *
SITHASC308 Produce Chinese roast meat and poultry dishes *
SITHASC309 Produce tandoori dishes *
SITHASC310 Produce Indian breads *
SITHASC311 Produce Indian sweetmeats *
SITHASC312 Produce Indian pickles and chutneys *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Client and Customer Service
SITXCCS303 Provide service to customers
Commercial Cookery and Catering
SITHCCC104 Package prepared foodstuffs *
SITHCCC205 Produce cook-chill and cook freeze foods *
SITHCCC206 Rethermalise chilled and frozen foods *
SITHCCC304 Produce and serve food for buffets *
SITHCCC401 Produce specialised food items*
SITHCCC402 Prepare portion-controlled meat cuts *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Communication and Teamwork
BSBCMM401A Make a presentation
Computer Operations and ICT Management
BSBITU201A Produce simple word processed documents
BSBITU202A Create and use spreadsheets
BSBITU203A Communicate electronically
BSBITU306A Design and produce business documents
BSBWOR204A Use business technology
Events
SITXEVT401 Plan in-house events or functions
Finance
BSBFIA301A Maintain financial records
BSBFIA302A Process payroll
BSBFIA303A Process accounts payable and receivable
BSBFIA401A Prepare financial reports
SITXFIN201 Process financial transactions
SITXFIN401 Interpret financial information
SITXFIN501 Prepare and monitor budgets
Food and Beverage
SITHFAB201 Provide responsible service of alcohol
SITHFAB202 Operate a bar *^
SITHFAB304 Provide advice on beers, spirits and liqueurs ^
SITHFAB305 Provide advice on Australian wines ^
SITHFAB306 Provide advice on imported wines ^
SITHFAB307 Provide table service of food and beverage *^
SITHFAB308 Provide silver service *
SITHFAB309 Provide advice on food
SITHFAB310 Provide advice on food and beverage matching ^
SITHFAB311 Provide gueridon service *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
^Prerequisite is SITHFAB201 Provide responsible service of alcohol
Food Safety
SITXFSA202 Transport and store food
SITXFSA401 Develop and implement a food safety program
Human Resource Management
SITXHRM401 Roster staff
TAEDEL404A Mentor in the workplace
Inventory
SITXINV201 Receive and store stock
SITXINV301 Purchase goods
SITXINV401 Control stock
Kitchen Operations
SITHKOP401 Plan and display buffets *
SITHKOP402 Develop menus for special dietary requirements
SITHKOP404 Plan catering for events or functions
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Management and Leadership
BSBHRM403B Support performance-management processes
BSBMGT405A Provide personal leadership
Marketing and Public Relations
SITXMPR401 Coordinate production of brochures and marketing materials
SITXMPR403 Plan and implement sales activities
SITXMPR404 Coordinate marketing activities
Merchandising
SIRXMER201 Merchandise products
Quality and Innovation
BSBINN201A Contribute to workplace innovation
Small Business Management
BSBSMB401A Establish legal and risk management requirements of small business
BSBSMB403A Market the small business
BSBSMB404A Undertake small business planning
Work Health and Safety
SITXWHS301 Identify hazards, assess and control safety risks
Working in Industry
SITHIND201 Source and use information on the hospitality industry
Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:
Chef de partie in a large Japanese restaurant
SITHASC303 Produce Japanese cooked dishes
SITHASC304 Produce sashimi
SITHASC305 Produce sushi
SITHASC306 Produce Japanese desserts
SITXHRM401 Roster staff
SITXINV301 Purchase goods
Chef in a small Vietnamese or Thai restaurant
SITHASC207 Produce curry pastes and powders
SITHKOP402 Develop menus for special dietary requirements
SITHKOP404 Plan catering for events or functions
SITXHRM401 Roster staff
SITXINV301 Purchase goods
SITXINV401 Control stock
Awarded By
RTO
Australian Hospitality Skills Recognition (Code 32217)
Additional information
There are no entry requirements for this qualification.
No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.
Visit Get Qualified Australia’s Trade Licensing page for more information surrounding licensing
Employability Skill | Industry/enterprise requirements for this qualification include: |
Communication | Providing food production briefings to kitchen staff; seeking feedback from colleagues on operational and service issues; communicating changes in food production requirements during the service period; instructing kitchen staff to adjust food items to meet quality requirements and organisational standards; managing team member conflict sensitively, courteously and discreetly; empathising and negotiating acceptable solutions to team member problems. |
Initiative and enterprise | Proactively consulting with colleagues about ways to improve cooking operations; providing feedback to managers to inform future planning; participating in continuous improvement by reporting success or deficiencies of recipes and menu items; suggesting ideas for new or improved products and increased profitability. |
Learning | Knowing sources of new information on Asian food trends, products, services and suppliers; being aware of opportunities to learn and participating in Asian cookery professional development activities; supporting team members to learn. |
Planning and organising | Planning food production requirements and organising availability of supplies for the service period; preparing work flow schedules, food preparation lists and mise en place plans for food production according to menu and food volume requirements; monitoring and assessing operational efficiency and quality output of the kitchen during the service period; assessing the operational workflow of kitchen team members assisting then to prioritise workload to deliver a positive dining experience for customers. |
Problem-solving | Identifying and assessing operational and service issues, discussing and suggesting solutions with kitchen managers; initiating short term action to resolve immediate kitchen operations or quality problems; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the kitchen. |
Self-management | Understanding legal compliance issues and providing advice to team members; organising and self-directing own work priorities to coordinate cooking operations; taking responsibility for implementing predetermined policies and procedures for a range of practices including conflict management, food safety, workplace health and safety; leading and managing a team of individuals, coordinating cooking operations; proactively seeking feedback and advice on improving kitchen coordination and team leading skills. |
Teamwork | Motivating and leading kitchen teams; providing instructions, support and coaching; planning work operations to take account of team member strengths; proactively sharing information, knowledge and experiences with kitchen team members. |
Technology | Understanding the operating capability of, selecting and using Asian cookery tools and equipment, computer systems, software and information systems that assist in coordinating Asian cooking operations and team leading activities. |
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 is suitable for an Australian Apprenticeship pathway.
Job roles
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.
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