CRICOS Course Code: 117177C
SIT40821 CERTIFICATE IV IN ASIAN COOKERY
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 cafés.
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.
30 Units
Recognition of Prior Learning
RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.
GCA International Student Admission Requirements
| Units Code | Unit Description | Type |
|---|---|---|
| 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 |
| SITHASC033* | Prepare dim sum | ELECTIVE |
| SITHASC034* | Prepare Chinese roast meat and poultry dishes | ELECTIVE |
| SITHASC036* | Prepare Indian breads | ELECTIVE |
| SITHCCC026* | Package prepared foodstuffs | ELECTIVE |
| SITHCCC032* | Produce cook-chill and cook-freeze foods | ELECTIVE |
| SITXCCS014 | Provide service to customers | ELECTIVE |
| SITXINV007 | Purchase goods | ELECTIVE |
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Electives are subject to change to meet client and industry requirements.
DELIVERY METHOD
All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days.
Students will also be required access to computer and internet in order to complete reading modules and assessments.”
Course language: English
