Course Information

Course Code: SIT40821
CRICOS Code: 109456G
Duration: 1 year & 9 months (full time)
Training Delivery:
Sydney Campus @ 552 George Street, Sydney, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement.

Course Overview

This qualification pathway provides learners with the skills and knowledge to be qualified chef in a team leader or supervisory capacity. The program will broaden practical skill sets and add a depth of working administration knowledge for more senior roles.

Focus is in given to developing key skills in the areas of developing menus for special dietary needs, staff management, coordinate daily kitchen production operations and financial management of production costs.

Entry Requirement

There are no entry requirements for this qualification defined in the training package, Evolution requires additional:

-International students must be a minimum of 18 years of age and English proficiency of IELTS 5.5 or equivalent.

-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).


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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.

Additional information about Fees, Charges and Refund can be found here.

Career Pathways

Graduates will be able to work as a cook in various organizations where Asian foods is prepared and served, including restaurants, hotels, clubs, pubs and cafes.

Course Structure

This course requires the completion of 30 units of competency including 23 core units and 7 elective units.

Core Units

SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHCCC023 Use food preparation equipment
SITHASC020 Prepare dishes using basic methods of Asian cookery
SITHASC022 Prepare Asian stocks and soups
SITHASC023 Prepare Asian sauces, dips and accompaniments
SITHASC021 Prepare Asian appetisers and snacks
SITXINV006 Receive, store and maintain stock
SITXHRM007 Coach others in job skills
SITHASC024 Prepare Asian salads
SITHASC025 Prepare Asian rice and noodles
SITHASC027 Prepare Asian cooked dishes
SITHKOP010 Plan and cost recipes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHKOP013 Plan cooking operations
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXFIN009 Manage finances within a budget
BSBTWK501 Lead diversity and inclusion
SITXCOM010 Manage conflict
SITXHRM009 Lead and manage people
SITXHRM008 Roster staff


Elective Units

SITHASC030 Prepare sashimi
SITHASC031 Prepare sushi
SITHASC033 Prepare dim sum
SITHASC034 Prepare Chinese roast meat and poultry dishes
SITHCCC044 Prepare specialised food items
SITXCCS015 Enhance customer service experiences
SITXFSA007 Transport and store food


For international students, this course is registered and approved with the work component as listed on




  • Duration 1 Year and 9 Months
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