Students must complete all core units of competency, and
five (5) elective units of competency, with at least three (3) from one or more of the cookery-related areas of the Hospitality Training Package specified below to gain the Certificate II in Hospitality (Asian Cookery): Asian Cookery
CORE UNITS OF COMPETENCY
Module/Unit of Competency
Work with Colleagues and Customers
Work in a Socially Diverse Environment
Follow Health, Safety and Security Procedures
Develop and Update Hospitality Industry Knowledge
Follow Workplace Hygiene Procedures
Organise and Prepare Food
Receive and Store Kitchen Supplies
Clean and Maintain Kitchen Premises
Use Basic Asian Methods of Cookery
Prepare, Cook and Serve Food
ELECTIVE UNITS OF COMPETENCY
Module/Unit of Competency
Produce Appetisers and Snacks for Asian Cuisines
Prepare and Produce Tandoori Food Items
Prepare Sauces, Dips and Accompaniments for Asian Cuisines
Prepare Rice and Noodles for Asian Cuisines
Prepare Meat, Poultry, Seafood and Vegetables for Asian Cuisines
Please refer to the course coordinator for complete descriptions of units of competencies.
Check the University Bookshop for detail on any textbooks that may be required.
Recognition of Prior Learning (RPL)
RPL is the acknowledgement of a person's skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.
This can include skills from:
* Previous study excluding courses at another VET/TAFE institution, but including courses at school or college,
* through adult education classes or training programs at work;
* Work experience (including both work that is paid and unpaid); and/or
* Life experience (for example leisure pursuits or voluntary work).
RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.
Students seeking RPL need to indicate this on their enrolment form at the time of enrolment.
See the RPL Guide for Applicants for further information on the RPL application process.
Credit Transfer or Recognition of Previous Study
Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.
Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.
In order to apply for exemption/credit transfer from units completed at another training organisation, you will need to complete an Application for Exemption Form available from any campus, centre, or team, or a copy of the form can be obtained from the web.
Your completed Application for Exemption form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the University either in person or by mail. Requests without documentary evidence will not be processed and will be returned to students. There are no fees attached to Credit Transfers.
Credit transfer is available for all Cookery package competencies attained through any recognised training organisation (RTO), or for other relevant study in other training packages that may have been completed at the NTU or through another RTO.
Credit through Recognition of Prior Learning (RPL) is also available for units of competency in the training package. Recognition of prior learning may be granted on application to the course co-ordinator where the student can clearly demonstrate to the co-ordinator that he/she has achieved competency through work experience, life experience, award and non award studies
Successful completion of this course provides a pathway towards employment as an assistant cook in the hotel kitchens, fast food outlets, coffee shops, Asian restaurants and takeaways.