Certificate IV in Asian Cookery
SIT40821
The Future Culinary Academy in VIC offers Certificate IV in Asian Cookery (SIT40821), a nationally recognised AQF Level 4 qualification.
The Future Culinary Academy
Tier 2Private RTO · VIC
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Domestic fee · Full qualification
- ATAR requirement
- No ATAR — entry by application
Career outcome
Mapped ANZSCO occupation
Subjects & units of competency
23 core units · 39 electives available
Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.
Core units
· All core units must be completed- BSBTWK501
Lead diversity and inclusion
CORE - SITHASC020
Prepare dishes using basic methods of Asian cookery
CORE - SITHASC021
Prepare Asian appetisers and snacks
CORE - SITHASC022
Prepare Asian stocks and soups
CORE - SITHASC023
Prepare Asian sauces, dips and accompaniments
CORE - SITHASC024
Prepare Asian salads
CORE - SITHASC025
Prepare Asian rice and noodles
CORE - SITHASC027
Prepare Asian cooked dishes
CORE - SITHCCC023
Use food preparation equipment
CORE - SITHCCC042
Prepare food to meet special dietary requirements
CORE - SITHCCC043
Work effectively as a cook
CORE - SITHKOP010
Plan and cost recipes
CORE - SITHKOP013
Plan cooking operations
CORE - SITXCOM010
Manage conflict
CORE - SITXFIN009
Manage finances within a budget
CORE - SITXFSA005
Use hygienic practices for food safety
CORE - SITXFSA006
Participate in safe food handling practices
CORE - SITXHRM007
Coach others in job skills
CORE - SITXHRM008
Roster staff
CORE - SITXHRM009
Lead and manage people
CORE - SITXINV006
Receive, store and maintain stock
CORE - SITXMGT004
Monitor work operations
CORE - SITXWHS007
Implement and monitor work health and safety practices
CORE
Group Electives
· select units from this group to complete the qualification- BSBFIN401
Report on financial activity
ELECTIVE - HLTAID011
Provide First Aid
ELECTIVE - SIRXOSM002
Maintain ethical and professional standards when using social media and online platforms
ELECTIVE - SIRXOSM003
Use social media and online tools
ELECTIVE - SIRXOSM006
Develop and manage social media and online strategies
ELECTIVE - SIRXOSM007
Manage risk to organisational reputation in an online setting
ELECTIVE - SITHASC026
Prepare curry pastes and powders
ELECTIVE - SITHASC028
Prepare Asian desserts
ELECTIVE - SITHASC029
Prepare Japanese cooked dishes
ELECTIVE - SITHASC030
Prepare sashimi
ELECTIVE - SITHASC031
Prepare sushi
ELECTIVE - SITHASC032
Produce Japanese desserts
ELECTIVE - SITHASC033
Prepare dim sum
ELECTIVE - SITHASC034
Prepare Chinese roast meat and poultry dishes
ELECTIVE - SITHASC035
Prepare tandoori dishes
ELECTIVE - SITHASC036
Prepare Indian breads
ELECTIVE - SITHASC037
Prepare Indian sweetmeats
ELECTIVE - SITHASC038
Prepare Indian pickles and chutneys
ELECTIVE - SITHCCC026
Package prepared foodstuffs
ELECTIVE - SITHCCC032
Produce cook-chill and cook-freeze foods
ELECTIVE - SITHCCC033
Re-thermalise chilled and frozen foods
ELECTIVE - SITHCCC038
Produce and serve food for buffets
ELECTIVE - SITHCCC044
Prepare specialised food items
ELECTIVE - SITHFAB021
Provide responsible service of alcohol
ELECTIVE - SITHFAB023
Operate a bar
ELECTIVE - SITHFAB025
Prepare and serve espresso coffee
ELECTIVE - SITHFAB027
Serve food and beverage
ELECTIVE - SITHFAB034
Provide table service of food and beverage
ELECTIVE - SITHKOP011
Plan and implement service of buffets
ELECTIVE - SITHKOP012
Develop recipes for special dietary requirements
ELECTIVE - SITHKOP014
Plan catering for events or functions
ELECTIVE - SITXCCS014
Provide service to customers
ELECTIVE - SITXCCS015
Enhance customer service experiences
ELECTIVE - SITXFIN008
Interpret financial information
ELECTIVE - SITXFSA007
Transport and store food
ELECTIVE - SITXFSA008
Develop and implement a food safety program
ELECTIVE - SITXINV007
Purchase goods
ELECTIVE - SITXINV008
Control stock
ELECTIVE - SITXWHS006
Identify hazards, assess and control safety risks
ELECTIVE