THH33102 Certificate III in Hospitality (Asian Cookery)

Employees in the trade of Cookery (Eastern) work as skilled cooks in large or small Asian restaurants, such as Vietnamese restaurants, and perform roles including preparing and organising food, preparing menus and cooking a variety of Asian dishes.

Applicants for trade recognition should provide evidence to demonstrate at least 4 years practical experience in the following trade competencies.

In addition to any other evidence supporting an application for trade recognition, applicants are encouraged to use this checklist as a self assessment competency guide and lodge it with the application.

Compulsory Common Core		Check
THHCOR01B	Work with colleagues and customers
THHCOR02B	Work in a socially diverse environment
THHCOR03B	Follow health, safety and security procedures
THHGHS01B	Follow workplace hygiene procedures
THHBKA01B	Organise and prepare food
THHBKA02B	Present food
THHBKA03B	Receive and store kitchen supplies
THHBKA04B	Clean and maintain kitchen premises
THHASC01B	Use basic Asian methods of cookery
THHCCH01A	Prepare, cook and serve food
THHASC02A	Produce appetisers and snacks for Asian cuisines
THHASC03A	Prepare stocks and soups for Asian cuisines
THHASC04A	Prepare sauces, dips and accompaniments for Asian cuisines
THHASC05A	Prepare salads for Asian cuisines
THHASC06A	Prepare rice and noodles for Asian cuisines
THHASC07A	Prepare meat, poultry, seafood and vegetables for Asian cuisines
THHBCC11B	Implement food safety procedures
THHBCAT01B	Prepare foods according to dietary and cultural needs
THHBCC13B	Plan and control menu-based catering
THHGGA01B	Communicate on the telephone
THHGCS02B	Promote products and services to customers
THHGCS03B	Deal with conflict situations
THHGTR01B	Coach others in job skills
THHCCH02A	Prepare, cook and serve food for menus
THHHCO01B	Develop and update hospitality industry knowledge
Electives - Asian Cookery
THHCH11B	Prepare and produce Chinese dim sum
THHCH12B	Prepare and cook Chinese roast meat cuts and poultry
THHINDN07B	Prepare and produce tandoori food items
THHINDN09B	Prepare and produce Indian breads
THHINDN10B	Prepare and produce Indian sweetmeats
THHINDN11B	Prepare Indian pickles and chutneys
THHASC08A	Prepare desserts for Asian cuisines
THHASC09A	Prepare curry paste and powder for Asian cuisines
THHASC10A	Prepare satay for Asian cuisines
THHASC11A	Prepare vegetarian dishes for Asian cuisines
THHASC12A	Select, prepare and serve specialist Asian cuisines
THHASC13A	Plan menus for Asian cuisines
THHASC14A	Design and operate an Asian kitchen
THHADCAT03B	Select catering systems
THHBCAT02B	Package prepared foodstuffs
THHBCAT03B	Transport and store food in a safe and hygienic manner
THHBCAT04B	Operate a fast food outlet
THHBCAT06B	Apply catering control principles
THHADCC05B	Handle and serve cheese
THHADCC07B	Select, prepare and serve specialised food items
THHBFB02B	Provide a link between kitchen and service areas
THHBFB03B	Provide food and beverage service
THHBFB10B	Prepare and serve non alcoholic beverages
THHBFB12B	Prepare and serve espresso coffee
THHBFB11B	Develop and update food and beverage knowledge
THHGFA01B	Process financial transactions