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Certificate II in Hospitality (Asian Cookery) (SIT21702)

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Comments about Certificate II in Hospitality (Asian Cookery) (SIT21702) - On Campus - Darwin - Northern Territory

  • Objectives
    This qualification is currently being reviewed and will not be available for new enrolments in 2009. The University is applying for approval to deliver a similar/updated qualification that should become available in 2009. Further detail about the new qualification will be provided as soon as it becomes available. Please contact the Team Leader for more information.This course is designed to provide students with basic practical and theoretical knowledge of kitchen operations in Asian Restaurants. It focuses on the practical application of catering/hospitality principles such as organising, preparing and presenting food; receiving and storing of stock; cleaning and maintaining premises; methods of Asian cookery including Indian, Malaysian and Chinese.For interview and further information contact course co-ordinator T.Y. Lee. Course is internal only and is delivered one day per week.
  • Entry requirements
    Entry into each qualification level is determined by the underpinning knowledge and skills that the student requires to meet the competencies at that level. Entry into any level is assessed on existing level of competencyUsually students will enter at the Certificate I level and progress through to the Certificate IV level. Students can achieve competency through a range of assessment methods carried out in the formal training environment at the Northern Territory University, on the job and through recognition of prior learning.
  • Academic Title
    Certificate II in Hospitality (Asian Cookery)
  • Course description
    Course Structure

    COURSE STRUCTURE
    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
    Hours: 476

    CORE UNITS OF COMPETENCY
    Code
    Module/Unit of Competency
    Hours

      Work with Colleagues and Customers    
    20
      Work in a Socially Diverse Environment    
    20
        Follow Health, Safety and Security Procedures    
    5
    Develop and Update Hospitality Industry Knowledge    
    25
    Follow Workplace Hygiene Procedures    
    15
    Organise and Prepare Food    
    20
    Present Food    
    6
    Receive and Store Kitchen Supplies    
    10
    Clean and Maintain Kitchen Premises    
    10
    Use Basic Asian Methods of Cookery    
    90
    Prepare, Cook and Serve Food     
    50

    Hours        
    271

    ELECTIVE UNITS OF COMPETENCY
    Code
    Module/Unit of Competency
    Total

    Produce Appetisers and Snacks for Asian Cuisines    
    45
    Prepare and Produce Tandoori Food Items    
    25
    Prepare Sauces, Dips and Accompaniments for Asian Cuisines    
    15
    Prepare Rice and Noodles for Asian Cuisines    
    30
    Prepare Meat, Poultry, Seafood and Vegetables for Asian Cuisines    
    90

    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.
    Employability Skills


    Skills Recognition

    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
    Pathways

    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.

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