Certificate IV in Asian Cookery

Program Description

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.


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Program Structure

Subject Code Subject Name
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHASC001 Prepare dishes using basic methods of Asian cookery
SITHASC002 Prepare Asian appetizers 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
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHKOP005 Coordinate cooking operations
SITXCOM00-5 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM00-1 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
BSBITU201 Produce simple word documents
SITHASC007 Prepare curry pastes and powders
SITHASC009 Prepare Asian desserts
SITHASC014 Prepare dim sum
SITHIND002 Source and use information on the hospitality industry
SITXINV001 Receive and store stock
SITXINV004 Control stock

Possible Job Outcomes

• Chef
• Chef de partie