Certificate III in Hospitality (Asian Cookery)

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Comments about Certificate III in Hospitality (Asian Cookery) - On Campus - Bendigo - Victoria

  • Objectives
    This course provides you with the knowledge and skills to work as a qualified cook in the Asian cookery sector of the hospitality industry.
  • Entry requirements
    To undertake this course you must be employed as an apprentice in an Asian cookery establishment. Individual units can be taken without an apprenticeship - refer to the short course guide for details.
  • Academic title
    Certificate III in Hospitality (Asian Cookery)
  • Course description
    Key Study Areas     

    Asian cookery.

    • Bendigo (City Campus)
    • Echuca Campus

    Duration Options

    Part time, 1 day per week over 3 years.

    Selection Process    
    • No Selection Process Required

    Employment Opportunities    

    On successfully completing your apprenticeship you will be eligible for employment in venues that provide Asian cookery.

    Further Study Options    

    On successfully completing this course you may choose to apply to study further in the Diploma of Hospitality Management.


    You will be assessed as part of this course.

    Typical Course Content     (exact details may be obtained from the teaching centre)
    THHASC01B     Use Basic Asian Methods Of Cookery
    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
    THHASC08A     Prepare desserts for Asian cuisines
    THHASC13A     Plan menus for Asian cuisines
    THHBCAT01B   Prepare Foods According To Dietary And Cultural Needs
    THHBCC11B     Implement Food Safety Procedures
    THHBCC13B     Plan And Control Menu-Based Catering
    THHBKA01B     Organise And Prepare Food
    THHBKA02B     Present Food
    THHBKA03B     Receive And Store Kitchen Supplies
    THHBKA04B     Clean And Maintain Kitchen Premises
    THHCCH01A     Prepare, Cook And Serve Food (Holistic Unit)
    THHCCH02A     Prepare, Cook And Serve Food For Menus (Holistic Unit)
    THHCOR01B     Work With Colleagues And Customers
    THHCOR02B     Work In A Socially Diverse Environment
    THHCOR03B     Follow Health, Safety And Security Procedures
    THHGCS02B     Promote Products & Services To Customers
    THHGCS03B     Deal With Conflict Situations
    THHGGA01B     Communicate On The Telephone
    THHGHS01B     Follow Workplace Hygiene Procedures
    THHGTR01B     Coach Others In Job Skills
    THHHCO01B     Develop And Update Hospitality Industry Knowledge
    THHINDN07B    Prepare and produce tandoori food items
    THHINDN09B    Prepare and produce Indian breads
    THHINDN11B    Prepare Indian pickles and chutneys
    THHINDO09B    Prepare and produce Indonesian crackers

    Recognition of Prior Learning    

    Recognition of your current qualifications and prior learning: BRIT has processes to give you credit for relevant units from your prior study, and to assess your prior learning against units in a course.

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