Chef (Asian Cookery) 351311主厨（亚洲烹饪）职业介绍
- 亚洲主厨准备、烹饪和呈现许多亚洲美食，包括但不限于印度、中国、马来西亚、越南、日本、泰国美食等。亚洲主厨在餐馆、酒店、餐饮公司、俱乐部、咖啡馆和其他食品制备公司工作。
Asian chefs prepare, cook and present food for a number of Asian cuisines including but not limited to Indian, Chinese, Malaysian, Vietnamese, Japanese, Thai cuisines, etc. Asian chefs work in restaurants, hotels, catering companies, clubs, cafes, and other food preparation businesses.
- 具体职责包括：
- 在亚洲厨房管理、领导和监督员工 managing, leading and monitoring staff in an Asian kitchen
- 计划和准备亚洲菜单 planning and preparing Asian menus
- 烹饪并确保许多不同亚洲菜肴的质量 cooking and ensuring the quality of a number of different Asian dishes
- 订购食材、控制库存和预算 ordering supplies, controlling stock and budgeting
- 实施和监测安全的工作健康实践 implementing and monitoring safe work health practices.
- 亚洲主厨的相关学历是SIT40816 Certificate IV in Asian Cookery.
Chef (Asian Cookery) 351311主厨（亚洲烹饪）技能及知识要求
亚洲主厨申请人需要证明自己具备以下方面的技能及知识：
- 健康，安全和环境 HEALTH, SAFETY AND ENVIRONMENT
- SITXFSA001 使用卫生规范确保食品安全 （此为所有带星标课程的预修课程）Use hygienic practices for food safety (this unit is a pre-requisite for all units marked *) [Core]
- BSBSUS401 实施和监测环境可持续的工作实践 Implement and monitor environmentally sustainable work practices [Core]
- SITHKOP001 清洁厨房场所和设备 Clean kitchen premises and equipment* [Elective]
- SITXFSA002 参与安全食品处理实践 Participate in safe food handling practices* [Core]
- SITXWHS001 参与安全工作实践 Participate in safe work practices [Elective]
- SITXWHS003 实施和监督工作健康和安全实践 Implement and monitor work health and safety practices [Core]
- SITXINV002 保持易腐烂物品的质量 Maintain the quality of perishable items* [Core]
- SITXINV001 接收和存储库存 Receive and store stock [Elective]
- SITHCCC001 使用食物准备设备 Use food preparation equipment* [Core]
- 规划和管理技能 PLANNING AND MANAGEMENT SKILLS
- SITHKOP002 计划和估算基本菜单成本 Plan and cost basic menus [Core]
- TLIE1005 进行基本的工作场所计算 Carry out basic workplace calculations [Elective]
- SITXFIN003 在预算范围内管理财务 Manage finances within a budget [Core]
- SITHCCC020 作为一名厨师有效地工作 Work effectively as a cook* [Core]
- BSBDIV501 管理工作场所的多样性 Manage diversity in the workplace [Core]
- SITXHRM001 指导他人工作技能 Coach others in job skills [Core]
- SITXCOM005 管理冲突 Manage conflict [Core]
- SITXHRM003 领导和管理人员 Lead and manage people [Core]
- SITXMGT001 监控工作操作 Monitor work operations [Core]
- SITHCCC018 准备食物以满足特殊的饮食要求 Prepare food to meet special dietary requirements* [Core]
- SITHKOP004 开发满足特殊饮食要求的菜单 Develop menus for special dietary requirements [Elective]
- SITHKOP005 协调烹饪操作 Coordinate cooking operations* [Core]
- 烹饪技巧 COOKING SKILLS
- SITHASC001 使用亚洲烹饪的基本方法准备菜肴 Prepare dishes using basic methods of Asian cookery* [Core]
- SITHASC002 准备亚洲开胃菜和小吃 Prepare Asian appetisers and snacks* [Core]
- SITHASC003 准备亚洲高汤和汤 Prepare Asian stocks and soups* [Core]
- SITHASC004 准备亚洲酱汁、蘸酱和佐料 Prepare Asian sauces, dips and accompaniments* [Core]
- SITHASC005 准备亚洲沙拉 Prepare Asian salads* [Core]
- SITHASC006 准备亚洲米饭和面条 Prepare Asian rice and noodles* [Core]
- SITHASC008 准备亚洲熟食 Prepare Asian cooked dishes* [Core]
- SITHCCC015 为自助餐制作和供应食物 Produce and serve food for buffets* [Elective]
- SITHASC009 准备亚洲甜点 Prepare Asian desserts* [Elective]
- 可选 OPTIONAL ELECTIVES [IF REQUIRED]
- SITHIND002 获取和使用酒店业信息 Source and use information on the hospitality industry [Elective]
- SITHASC007 准备咖喱酱和咖喱粉 Prepare curry pastes and powders* [Elective]
- SITHASC016 准备唐杜里菜 Prepare tandoori dishes* [Elective]
- SITHASC017 准备印度面包 Prepare Indian breads* [Elective]
- SITHASC010 准备日本料理 Prepare Japanese cooked dishes* [Elective]
- SITHASC012 准备寿司 Prepare sushi* [Elective]
- SITHASC014 准备点心 Prepare dim sum* [Elective]
- SITHASC015 准备中式烤肉和家禽菜肴 Prepare Chinese roast meat and poultry dishes* [Elective]
- HLTAID003 提供急救 Provide first aid [Elective] (Note: this unit requires provision of a current Level 2 First Aid Certificate)
飞出国注：对应以上的知识点，申请人可以通过https://training.gov.au/Search/Training 进一步查看每个知识点的具体说明，从而了解自己所需要掌握的技能和知识水平。
总结：亚洲主厨职业属于TRA技工职业评估， 实际的评估机构是VETASSESS Trade职业评估，亚洲主厨职业评估需要书面材料审理和技术面试两个步骤，具体可以参考 RTO评估机构VETASSESS Trade Occupation评估申请流程2020
