SIT31121 - Certificate III in Asian Cookery
The SIT31121 – Certificate III in Asian Cookery
ia Recognition of prior learning is a high-level qualification designed for culinary professionals who wish to specialize in Asian cuisine It is very clear when one obtains this certification that one has a wealth of knowledge and practical experience that is required in Asian cooking which in turn leads them to have progress in their careers and professionalism in this field of cookery.
RPL Process Overview
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The process of obtaining recognition of prior learning begins by engaging in a comprehensive discussion with a qualified assessor from a registered training organization on the recognition of prior learning. This meeting serves to assess your working history, tasks undertaken and knowledge and competency in Asian cooking to formulate a suitable RPL pathway for you.
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All the candidates will have to gather evidence presented in the form of a folder with artifacts qualifying in the claimed competencies in Asian cookery. This Portfolio may include:
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Employment Documentation: Information concerning Asian cuisine related work done in the form of job descriptions, employment contracts, and payslips.
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Work Samples: Presentation of culinary projects developed and samples of own recipes and dishes or works contributed in Asian cooking emphasizing on the use of techniques and creativity.
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Policies of QA: Broad and specific records about the kitchen production activity, batch production records, ingredient usage and quality assurance activities documenting how you have impacted product quality and operational effectiveness.
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Reference Materials: Approvals by supervisors or colleagues of documents which acknowledge one’s profession within the Asian culinary field.
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Considering the submissions made by a candidate, he or she may take an evaluation of work to demonstrate that they have the qualification in the following areas.
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Asian Cookery Skills: Very good and advanced techniques in the process of preparing unique Asian foods particularly through using stir-fry, steam and braise culinary procedures.
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Food Comes from Asia: Good knowledge of the body and use of some important Asia food elements including spice, herbs and sauce among others for the preparation of Asia cuisine.
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Kitchen Skills: The capability in presenting the food dishes as per the ancient and cultural images of Asian cuisines.
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Food Safety and Food Hygiene: Qualified and understands food management especially in food safety and high standards expected from kitchen and food handling practices.
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Operational and productive Efficiency: Competently organizing the operations within which the preparation of the food will be undertaken including the scheduling, food stores and general kitchen management.
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Proficient candidates who are unable to prove ability in any area will have to learn specified training in such areas as would ensure that they meet the expected level of qualification.
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A certificate known as the SIT31121 – Certificate III in Asian Cookery will be issued to candidates upon the successful assessment of all provided work and the practical evaluation by skills tests. This indicates that you are officially qualified with advanced concepts in Asian cookery which will increase your professional reputation and opportunities within the industry of culinary arts.
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Towards Understanding Perfection in Asian Cookery Potential Candidate Must Possess These Competencies
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Towards Understanding Perfection in Asian Cookery Potential Candidate Must Possess These Competencies.
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Application of gastronomic operations to use. Relative comprehension of strategic deployment of resources for the culinary production process.
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Management of processes in culinary production for maximum effectiveness.
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Food and its preparation etiquette in the presentation of the dish including the dressing and food cultural practices.
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Knowledge of ingredients used in Asian cooking along with their applications and cooking methods - cooking skills of different countries and regions of Asia.
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Efficiency: The RPL process makes the qualification process shorter. It reduces the time and cost of acquiring new skills and therefore more savings so that already existing qualifications and experiences are applied
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Diverse Asian cooking techniques and styles: Achieving this qualification status serves as an automatic certificate of your mastery in Asian culinary arts which you could tap to improve your employability and career development in the catering domain.
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Homework Plan: In the unfortunate case, there remains a significant gap between the knowledge possessed by you and the qualifications required for your appeals, effective focused curriculum would be designed to ensure that you undergo satisfactory education where such knowledge is sought, thus allowing continuous growth.
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SAT32016 Certificate III in Commercial Cookery for Intending Graduates of SIT31121 Asian Cookery is one of the cooking and management courses designed to offer seasoned cooks and chefs a fast and practical means of formalizing their training and expert knowledge to raise their credentials and enhance job opportunities in the broad and diverse field of Asian cooking.
