Estimated completion time: 0.5 year/s
The length of time to complete this qualification will depend on the location, study mode and selected units.
Refer to the relevant course information flyer for further information.
This is a short program for individuals wishing to explore Asian cookery as a study or pathway into cooking for the hospitality industry.
Possible occupations relevant to this qualification include commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Credit transfers & pathways
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.
For further information please refer to the Applicant's Guide to the Recognition of Prior Learning or contact VET RPL Enquiries on 1800 238 838 or email firstname.lastname@example.org.
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.
Further training pathways from this qualification include but are not limited to SIT30816 Certificate III in Commercial Cookery.
Course information flyer(s)
CDU Entry Requirements - 2019
There are no entry requirements, however all potential applicants will need to demonstrate an appropriate level of language and literacy skills and knowledge to undertake this program.
Based on course nominal hours of 105 hours, approximate 2019 course fees will be:
VET Tuition Fees: $336.00
Domestic Full Fees: $1,785.00
Fee for Service: as per fee for service agreement
The following Fees are applicable to this course:
This course is subsidised by the NT Government.
2019: Information about 2019 VET Tuition fees for eligible NT residents is available 2019 VET Fees.pdf. VET Tuition Fees for 2019 will be charged at $3.20 per nominal hour for subsidised training.
This is a non-award course and a Statement of Attainment will be issued for nationally recognised units of competency successfully completed.
Location and study mode
Delivery at all locations is subject to sufficient demand and resources.
Study Mode: Internal
Some components of this qualification may be available in other modes of delivery and not all modes are available at all locations.
Subject to demand other locations and modes may become available throughout the year.
To achieve the Vocational Training Program - VTP263 Introduction to Asian Cookery a total of two (2) units of competency taken from the SIT Tourism, Travel and Hospitality Training Package must be completed as listed below.
Students will be issued with a 'Statement of Attainment' upon successful completion.
The total nominal hours for the sequence listed below is 105.
|Code||Module/Unit of Competency||
|UNITS OF COMPETENCY|
|SITXFSA001||Use hygienic practices for food safety||15|
|SITHASC001||Prepare dishes using basic methods of Asian cookery||90|
|Total nominal hours for units||105|