Certificate III in Asian Cookery

Prepare dishes using basic methods of Asian cookery

Prepare Asian appetisers and snacks

Prepare Asian stocks and soups

Prepare Asian sauces, dips and accompaniments

Prepare Asian salads

Prepare Asian rice and noodles

Prepare Asian cooked dishes

Use food preparation equipment

Prepare food to meet special dietary requirements

Work effectively as a cook

Clean kitchen premises and equipment

Plan and cost recipes

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Receive, store and maintain stock

Participate in safe work practices

Provide First Aid

Maintain ethical and professional standards when using social media and online platforms

Use social media and online tools

Prepare curry pastes and powders

Prepare Asian desserts

Prepare Japanese cooked dishes

Prepare sashimi

Prepare sushi

Produce Japanese desserts

Prepare dim sum

Prepare Chinese roast meat and poultry dishes

Prepare tandoori dishes

Prepare Indian breads

Prepare Indian sweetmeats

Prepare Indian pickles and chutneys

Package prepared foodstuffs

Prepare dishes using basic methods of cookery

Produce cook-chill and cook-freeze foods

Re-thermalise chilled and frozen foods

Produce and serve food for buffets

Prepare specialised food items

Provide service to customers

Show social and cultural sensitivity

Transport and store food

Purchase goods

Identify hazards, assess and control safety risks