Food, hospitality and personal services · AQF Level 4

Certificate IV in Asian Cookery

Name: Certificate IV in Asian Cookery
Availability: InStock

SIT40821

8 providersTypically 1 year1 of 8 providers offer government funding

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Chef Chefs

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Everest Institute

Private RTOUnclaimed

VIC1 yearNo reviews yet

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Global College Australasia

Private RTOUnclaimed

WA1 yearNo reviews yet

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William Angliss Institute of TAFE

TAFEUnclaimed

VIC1 yearNo reviews yet

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Evolution-Systems for Training and Development

Private RTOUnclaimed

NSW1 yearNo reviews yet

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Showing 4 of 8

Units of competency in this qualification

Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.

Unit of competencyCORE
Lead diversity and inclusion
BSBTWK501
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Prepare dishes using basic methods of Asian cookery
SITHASC020
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Prepare Asian appetisers and snacks
SITHASC021
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Prepare Asian stocks and soups
SITHASC022
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Prepare Asian sauces, dips and accompaniments
SITHASC023
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Prepare Asian salads
SITHASC024
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Unit of competencyCORE
Prepare Asian rice and noodles
SITHASC025
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Unit of competencyCORE
Prepare Asian cooked dishes
SITHASC027
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Use food preparation equipment
SITHCCC023
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Prepare food to meet special dietary requirements
SITHCCC042
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Unit of competencyCORE
Work effectively as a cook
SITHCCC043
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Unit of competencyCORE
Plan and cost recipes
SITHKOP010
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Unit of competencyCORE
Plan cooking operations
SITHKOP013
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Manage conflict
SITXCOM010
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Unit of competencyCORE
Manage finances within a budget
SITXFIN009
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Unit of competencyCORE
Use hygienic practices for food safety
SITXFSA005
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Unit of competencyCORE
Participate in safe food handling practices
SITXFSA006
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Unit of competencyCORE
Coach others in job skills
SITXHRM007
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Unit of competencyCORE
Roster staff
SITXHRM008
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Unit of competencyCORE
Lead and manage people
SITXHRM009
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Unit of competencyCORE
Receive, store and maintain stock
SITXINV006
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Unit of competencyCORE
Monitor work operations
SITXMGT004
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Unit of competencyCORE
Implement and monitor work health and safety practices
SITXWHS007
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Unit of competencyELECTIVE
Report on financial activity
BSBFIN401
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Unit of competencyELECTIVE
Provide First Aid
HLTAID011
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Unit of competencyELECTIVE
Maintain ethical and professional standards when using social media and online platforms
SIRXOSM002
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Unit of competencyELECTIVE
Use social media and online tools
SIRXOSM003
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Unit of competencyELECTIVE
Develop and manage social media and online strategies
SIRXOSM006
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage risk to organisational reputation in an online setting
SIRXOSM007
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Prepare curry pastes and powders
SITHASC026
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Unit of competencyELECTIVE
Prepare Asian desserts
SITHASC028
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Unit of competencyELECTIVE
Prepare Japanese cooked dishes
SITHASC029
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Unit of competencyELECTIVE
Prepare sashimi
SITHASC030
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Unit of competencyELECTIVE
Prepare sushi
SITHASC031
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Unit of competencyELECTIVE
Produce Japanese desserts
SITHASC032
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Unit of competencyELECTIVE
Prepare dim sum
SITHASC033
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Unit of competencyELECTIVE
Prepare Chinese roast meat and poultry dishes
SITHASC034
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Unit of competencyELECTIVE
Prepare tandoori dishes
SITHASC035
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Unit of competencyELECTIVE
Prepare Indian breads
SITHASC036
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Unit of competencyELECTIVE
Prepare Indian sweetmeats
SITHASC037
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Unit of competencyELECTIVE
Prepare Indian pickles and chutneys
SITHASC038
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Unit of competencyELECTIVE
Package prepared foodstuffs
SITHCCC026
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Produce cook-chill and cook-freeze foods
SITHCCC032
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Unit of competencyELECTIVE
Re-thermalise chilled and frozen foods
SITHCCC033
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Produce and serve food for buffets
SITHCCC038
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Prepare specialised food items
SITHCCC044
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Provide responsible service of alcohol
SITHFAB021
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a bar
SITHFAB023
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Unit of competencyELECTIVE
Prepare and serve espresso coffee
SITHFAB025
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Unit of competencyELECTIVE
Serve food and beverage
SITHFAB027
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Unit of competencyELECTIVE
Provide table service of food and beverage
SITHFAB034
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Plan and implement service of buffets
SITHKOP011
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Develop recipes for special dietary requirements
SITHKOP012
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Plan catering for events or functions
SITHKOP014
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Unit of competencyELECTIVE
Provide service to customers
SITXCCS014
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Unit of competencyELECTIVE
Enhance customer service experiences
SITXCCS015
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Unit of competencyELECTIVE
Interpret financial information
SITXFIN008
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Unit of competencyELECTIVE
Transport and store food
SITXFSA007
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Unit of competencyELECTIVE
Develop and implement a food safety program
SITXFSA008
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Unit of competencyELECTIVE
Purchase goods
SITXINV007
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Unit of competencyELECTIVE
Control stock
SITXINV008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Identify hazards, assess and control safety risks
SITXWHS006
Delivered by RTOsVaries by provider
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Study individual subjects from this qualification

Not ready for the full qualification? Study a single subject and credit it toward this course.

Single subject
Provide First Aid
HLTAID011
Edway Training
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Certificate IV in Asian Cookery

Career outcomes

Filter providers

Providers offering this course

Everest Institute

Global College Australasia

William Angliss Institute of TAFE

Evolution-Systems for Training and Development

Units of competency in this qualification

Lead diversity and inclusion

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

Plan and cost recipes

Plan cooking operations

Manage conflict

Manage finances within a budget

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Roster staff

Lead and manage people

Receive, store and maintain stock

Monitor work operations

Implement and monitor work health and safety practices

Report on financial activity

Provide First Aid

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

Use social media and online tools

Develop and manage social media and online strategies

Manage risk to organisational reputation in an online setting

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

Produce cook-chill and cook-freeze foods

Re-thermalise chilled and frozen foods

Produce and serve food for buffets

Prepare specialised food items

Provide responsible service of alcohol

Operate a bar

Prepare and serve espresso coffee

Serve food and beverage

Provide table service of food and beverage

Plan and implement service of buffets

Develop recipes for special dietary requirements

Plan catering for events or functions

Provide service to customers

Enhance customer service experiences

Interpret financial information

Transport and store food

Develop and implement a food safety program

Purchase goods

Control stock

Identify hazards, assess and control safety risks

Study individual subjects from this qualification

Provide First Aid