When must new enrolments into SIT30907 stop?

New enrolments are not permitted from 18 January 2014 — one year from the date the replacement was included on the National Register (s 14(1)(a)(i) of the National VET Regulator (Compliance Standards for NVR RTOs and Fit and Proper Person Requirements) Instrument 2025 (F2025L00355, in force 1 July 2025)), or from a later date if ASQA has approved otherwise for your organisation.

Is there a deadline for learners already enrolled in SIT30907?

Learners already enrolled have no fixed deadline: they complete the product and are issued their AQF certification, or transfer to the replacement, in a timely manner (ASQA guidance, read live 25 August 2026).

SIT30907 Certificate III in Hospitality (Asian Cookery)

Where the register points next

Each step below is one supersession training.gov.au publishes between two products. The label on the rail is the equivalence the register declares for that step — not our reading of it.

SIT30907Superseded — equivalentCertificate III in Hospitality (Asian Cookery)
equivalent
SIT30912Superseded — equivalentCertificate III in Asian Cookery
equivalent
SIT30913Superseded — not equivalentCertificate III in Asian Cookery
not equivalent
SIT31116Superseded — equivalentCertificate III in Asian Cookery
equivalent
SIT31121CurrentCertificate III in Asian Cookery

What the register says changed

These are the mapping notes training.gov.au attaches to each supersession, quoted as the register writes them. They are the only public record of what actually changed between two versions.

THH33102SIT30907not equivalent31 December 2010
The register records this supersession but attaches no note on what changed.
SIT30907SIT30912equivalent17 January 2013
Replaces and is equivalent to SIT30907 Certificate III in Hospitality (Asian Cookery). Intent of the qualification remains unchanged. Total number of units reduced by 3. Core units reduced from 24 to 20 units. Elective units increased from 4 to 5 units. Title of qualification simplified. Core concentrates on kitchen skills; some soft skills made electives.

Is SIT30907 on your scope?

This page is the register's record of one product. What it cannot tell you is whether SIT30907 sits on your own scope today, or what else on that scope has moved without anyone noticing. Enter your RTO number and we read every product on your live scope against training.gov.au and tell you which ones are superseded and which replacements the register flags not equivalent.

Whether a supersession requires anything of you, and what, sits with you and your regulator. This page maps what the register records; it does not make that judgement. If the difference between an equivalent and a non-equivalent replacement is the question, we wrote it up in equivalent vs not equivalent.

What SIT30907 is made of

training.gov.au lists 87 units for SIT30907. It does not mark them core or elective: the unit grid records N/A for every one of them. The register does not publish a completion rule in units for this product, so we do not state one. What it takes to complete the product is in the packaging rules on training.gov.au.

Units listed 87 listed

Code	Unit	Core or elective	In this product
BSBITU102A	Develop keyboard skills	`N/A`	not current
BSBITU201A	Produce simple word processed documents	`N/A`	not current
BSBITU301A	Create and use databases	`N/A`	not current
BSBITU306A	Design and produce business documents	`N/A`	not current
BSBITU309A	Produce desktop published documents	`N/A`	not current
BSBRES401A	Analyse and present research information	`N/A`	not current
BSBWOR204A	Use business technology	`N/A`	not current
HLTFA301B	Apply first aid	`N/A`	not current
SIRXQUA001A	Develop innovative ideas at work	`N/A`	not current
SITHASC001A	Use basic Asian methods of cookery	`N/A`	not current
SITHASC002A	Produce appetisers and snacks for Asian cuisines	`N/A`	not current
SITHASC003A	Prepare stocks and soups for Asian cuisines	`N/A`	not current
SITHASC004A	Prepare sauces, dips and accompaniments for Asian cuisines	`N/A`	not current
SITHASC005A	Prepare salads for Asian cuisines	`N/A`	not current
SITHASC006A	Prepare rice and noodles for Asian cuisines	`N/A`	not current
SITHASC007A	Prepare meat, poultry, seafood and vegetables for Asian cuisines	`N/A`	not current
SITHASC008B	Prepare desserts for Asian cuisines	`N/A`	not current
SITHASC009A	Prepare curry paste and powder for Asian cuisines	`N/A`	not current
SITHASC010A	Prepare satay for Asian cuisines	`N/A`	not current
SITHASC011A	Prepare vegetarian dishes for Asian cuisines	`N/A`	not current
SITHASC012A	Select, prepare and serve specialised Asian cuisines	`N/A`	not current
SITHASC013B	Plan menus for Asian cuisines	`N/A`	not current
SITHASC015A	Prepare and produce Japanese raw fish (sashimi)	`N/A`	not current
SITHASC016A	Prepare and produce Japanese simmered, grilled, deepfried and steamed dishes	`N/A`	not current
SITHASC017A	Prepare and produce Japanese one pot cookery	`N/A`	not current
SITHASC018A	Prepare and produce Japanese rice cookery	`N/A`	not current
SITHASC019A	Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats	`N/A`	not current
SITHASC020A	Prepare and produce Chinese dim sum	`N/A`	not current
SITHASC021A	Prepare and cook Chinese roast meat cuts and poultry	`N/A`	not current
SITHASC022A	Prepare and produce tandoori food items	`N/A`	not current

Show the remaining 57 units

Code	Unit	Core or elective	In this product
SITHASC023A	Prepare and produce Indian breads	`N/A`	not current
SITHASC024A	Prepare and produce Indian sweetmeats	`N/A`	not current
SITHASC025A	Prepare Indian pickles and chutneys	`N/A`	not current
SITHASC026A	Prepare and produce Indonesian crackers	`N/A`	not current
SITHASC027A	Prepare, cook and serve Asian food for food service	`N/A`	not current
SITHASC028A	Prepare, cook and serve Asian food for menus	`N/A`	not current
SITHCCC001B	Organise and prepare food	`N/A`	not current
SITHCCC002A	Present food	`N/A`	not current
SITHCCC003B	Receive and store kitchen supplies	`N/A`	not current
SITHCCC004B	Clean and maintain kitchen premises	`N/A`	not current
SITHCCC007A	Prepare sandwiches	`N/A`	not current
SITHCCC016A	Develop cost-effective menus	`N/A`	not current
SITHCCC017A	Organise bulk cooking operations	`N/A`	not current
SITHCCC018A	Prepare pates and terrines	`N/A`	not current
SITHCCC019A	Plan, prepare and display a buffet	`N/A`	not current
SITHCCC020B	Prepare portion-controlled meat cuts	`N/A`	not current
SITHCCC021B	Handle and serve cheese	`N/A`	not current
SITHCCC022A	Prepare chocolate and chocolate confectionery	`N/A`	not current
SITHCCC023B	Select, prepare and serve specialised food items	`N/A`	not current
SITHCCC024B	Select, prepare and serve specialised cuisines	`N/A`	not current
SITHCCC025A	Monitor catering revenue and costs	`N/A`	not current
SITHCCC026A	Establish and maintain quality control of food	`N/A`	not current
SITHCCC029A	Prepare foods according to dietary and cultural needs	`N/A`	not current
SITHCCC030A	Package prepared foodstuffs	`N/A`	not current
SITHCCC031A	Operate a fast food outlet	`N/A`	not current
SITHCCC032A	Apply cook-chill production processes	`N/A`	not current
SITHCCC033B	Apply catering control principles	`N/A`	not current
SITHCCC034A	Apply cook-freeze production processes	`N/A`	not current
SITHCCC035A	Develop menus to meet special dietary and cultural needs	`N/A`	not current
SITHCCC036B	Select catering systems	`N/A`	not current
SITHIND001B	Develop and update hospitality industry knowledge	`N/A`	not current
SITXADM001A	Perform office procedures	`N/A`	not current
SITXADM002A	Source and present information	`N/A`	not current
SITXADM003A	Write business documents	`N/A`	not current
SITXADM004A	Plan and manage meetings	`N/A`	not current
SITXCCS001B	Provide visitor information	`N/A`	not current
SITXCCS002A	Provide quality customer service	`N/A`	not current
SITXCOM001A	Work with colleagues and customers	`N/A`	not current
SITXCOM002A	Work in a socially diverse environment	`N/A`	not current
SITXCOM003A	Deal with conflict situations	`N/A`	not current
SITXCOM004A	Communicate on the telephone	`N/A`	not current
SITXCOM005A	Make presentations	`N/A`	not current
SITXCOM006A	Address protocol requirements	`N/A`	not current
SITXENV001A	Participate in environmentally sustainable work practices	`N/A`	not current
SITXENV002A	Implement and monitor environmentally sustainable work practices	`N/A`	not current
SITXFIN003A	Interpret financial information	`N/A`	not current
SITXFSA001A	Implement food safety procedures	`N/A`	not current
SITXFSA003A	Transport and store food in a safe and hygienic manner	`N/A`	not current
SITXHRM001A	Coach others in job skills	`N/A`	not current
SITXINV001A	Receive and store stock	`N/A`	not current
SITXINV002A	Control and order stock	`N/A`	not current
SITXOHS001B	Follow health, safety and security procedures	`N/A`	not current
SITXOHS002A	Follow workplace hygiene procedures	`N/A`	not current
SITXOHS003B	Identify hazards, and assess and control safety risks	`N/A`	not current
SITXOHS004B	Implement and monitor workplace health, safety and security practices	`N/A`	not current
SITXQUA001A	Contribute to workplace improvements	`N/A`	not current
SITXQUA002A	Originate and develop a concept	`N/A`	not current

The register publishes this unit grid without a core or elective flag, so this page does not split it into core and elective. "Not current" means training.gov.au no longer recommends that unit for use inside this product — it does not say anything about the product itself.

Source: this product on training.gov.au, Australia's national training register — or go straight to the units it requires. The rule itself is item 14 of F2025L00355, and ASQA publishes the extensions it has granted. Read on 28 August 2026 UTC. Every code, title, date, status and equivalence flag on this page is the register's; nothing here is estimated or inferred, and where the register publishes nothing we say so.

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