Courses Offered

Patisserie

CERTIFICATE IV IN ASIAN COOKERY

SIT40816 — CRICOS CODE : 097246J

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and cafés.

Entry Requirements

Domestic Students
  • 18 years or over
  • Basic computer skills and English proficiency
International Students
  • 18 years or over
  • Basic computer skills
  • Meet all Student Visa requirements, including
  • Year 11 - 12 academic education
  • IELTS 5.5 (or equivalent) or English proficiency

Delivery Methoids

  • Lecture/workshops
  • Workbooks
  • Role plays/simulations
  • Practical activities

Course Delivery

Domestic Students

68 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Distance learning is not available.

International Students

68 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Students must attend minimum 20 hours class time per week as part of your Student Visa requirements. Distance learning is not available.

Recognization of Prior Learning (RPL)

If you think you may be eligible to apply for RPL, please contact the College to discuss.

Units of Competency

BSBCMM401 Make a presentation
BSBITU302 Create electronic presentations
SITXCOM005 Manage conflict
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXHRM002 Roster staff
SITXFIN003 Manage finances within a budget
SITXINV004 Control stock
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITXINV002 Maintain the quality of perishable supplies
SITHASC001 Produce dishes using basic methods of Asian cookery
SITHASC002 Prepare Asian appetisers and snacks
SITHASC003 Prepare Asian stocks and soups
SITHASC004 Prepare Asian sauces, dips and accompaniments
SITHASC005 Prepare Asian salads
SITHASC006 Prepare Asian rice and noodles
SITHASC008 Prepare Asian cooked dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC020 Work effectively as a cook
SITHKOP005 Coordinate cooking operations
SITXWHS001 Participate in safe work practices
SITXWHS003 Implement and monitor work health and safety practices
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXHRM001 Coach others in job skills

SIMILAR COURSES



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