Course Description
cert iv in asian cookery

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare Asian food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work as a cook in organizations where Asian food is prepared and served.

After successful completion of this qualification, students may have the opportunity to progress into SIT40816 – Certificate IV in Asian Cookery.

Students must have access to a workplace that has personal protective equipment in place, including appropriate head attire and suitable chef tools of the trade.

Credit may be assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Credit reduces the amount of learning required to achieve a qualification and may be acquired through Credit Transfer or Recognition of Prior Learning (RPL).

Individuals must hold industry experience prior to entering the qualification. 

Workplace Based – offered in Queensland, workplace based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence, logbook and practical observation), 12 months full time or 24 months part time.

RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required.

Workplace Based (Fee for Service): Administration Fee: $30.00, Tuition Fees: $2,500.00

Students must successfully complete 19 mandatory core unit in order to achieve this qualification:

  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHASC001 Prepare 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
  • SITHCCC001 Use food preparation equipment
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices

  • Students must successfully complete 6 elective units of competency in order to achieve this qualification:
  • SITHASC007 Prepare curry pastes and powders
  • SITHASC009 Prepare Asian desserts
  • SITHASC014 Prepare dim sum
  • BSBITU201 Produce simple word processed documents
  • SITXINV001 Receive and store stock
  • SITHIND002 Source and use information on the hospitality industry

    Elective unit selection may be contextualised to business requirements. All electives chosen must contribute to a valid, industry-supported vocational outcome.

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