Certificate IV in Asian Cookery

Australian Skills Management Institute

This qualification is part of the Tourism, Travel and Hospitality Training Package. It 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.. It provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and cafes.

Entry Requirements:

No minimum education

Structure:

30 units: 23 core; 7 elective

Subjects you can Study:

Core: Prepare dishes using basic methods of Asian cookery; Prepare Asian sauces, dips and accompaniments; Prepare Asian rice and noodles; Plan and cost basic menus; Participate in safe food handling practices; Use food preparation equipment; Coordinate cooking operations; Lead and manage people; Implement and monitor work health and safety practices; Prepare food to meet special dietary requirements; plus more. Electives: Prepare sushi; Prepare Indian sweetmeats; Prepare Chinese roast meat and poultry dishes; Enhance customer service experiences; Re-thermalise chilled and frozen foods; Interpret financial information; plus more.

Further information:

This qualification is suitable for an apprenticeship pathway.

Related Careers:

Chef,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Brisbane No info No
Established in 2009, Australian Skills Management Institute is a Registered Training Organisation. They are based in Queensland, and offer training in a wide range of courses including: Leadership and Management, Business, HR, Tourism, Events, Hospitality, Commercial Cookery, Patisserie, Aboriginal or Torres Strait Islander Cultural Art, Fork lift Licensing, RSA, Food Hygiene and Early Years Childhood Education.

Is the information on this page correct? Request update

Request Information
Enquiry form

Related courses
VIC
NSW
WA
SA
QLD
ACT
NT
TAS