Evolution Hospitality Institute

Course Level

Certificate IV

CRICOS

109456G

Related Careers

Certificate IV in Asian Cookery - SIT40821

This qualification reflects the role of chefs and 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.This qualification provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and caf\u00e9s.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Campus	Duration	Fees	ATAR
Sydney Campus	Flexible Delivery - 9 months	N/A	N/A

Subjects

Lead diversity and inclusion
Identify hazards, assess and control safety risks
Produce cook-chill and cook-freeze foods
Plan and cost recipes
Prepare food to meet special dietary requirements
Manage conflict
Provide responsible service of alcohol
Prepare curry pastes and powders
Provide table service of food and beverage
Prepare Asian salads
Prepare Asian appetisers and snacks
Prepare and serve espresso coffee
Prepare Asian sauces, dips and accompaniments
Plan catering for events or functions
Prepare Indian pickles and chutneys
Prepare Indian sweetmeats
Prepare Indian breads
Report on financial activity
Provide service to customers
Purchase goods
Roster staff
Prepare tandoori dishes
Produce Japanese desserts
Prepare sashimi
Coach others in job skills
Maintain ethical and professional standards when using social media and online platforms
Work effectively as a cook
Prepare specialised food items
Plan cooking operations
Package prepared foodstuffs
Re-thermalise chilled and frozen foods
Develop recipes for special dietary requirements
Prepare dim sum
Interpret financial information
Receive, store and maintain stock
Use food preparation equipment
Implement and monitor work health and safety practices
Prepare Asian cooked dishes
Prepare Chinese roast meat and poultry dishes
Lead and manage people
Prepare Asian desserts
Develop and implement a food safety program
Use hygienic practices for food safety
Monitor work operations
Prepare sushi
Prepare Asian stocks and soups
Provide First Aid
Manage risk to organisational reputation in an online setting
Produce and serve food for buffets
Prepare Japanese cooked dishes
Develop and manage social media and online strategies
Control stock
Participate in safe food handling practices
Operate a bar
Use social media and online tools
Plan and implement service of buffets
Enhance customer service experiences
Transport and store food
Prepare dishes using basic methods of Asian cookery
Prepare Asian rice and noodles
Serve food and beverage
Manage finances within a budget