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SIT40816 Certificate IV in Asian Cookery

Culinary Solutions Australia / Hospitality Assessments / SIT40816 Certificate IV in Asian Cookery

SIT40816 Certificate IV in Asian Cookery

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.
This qualification provides a pathway to work in organisations where Asian food is prepared and served including restaurants, hotels, clubs, pubs and cafes.
Possible job titles include:
Chef
Chef de partie

Subjects in this qualification

BSBDIV501 Manage diversity in the workplace

BSBSUS301 Implement and monitor environmentally sustainable work practices

SITHASC001 Prepare dishes using basic methods of Asian cookery*
SITHASC002 Prepare Asian appetisers and snacks*
SITHASC003 Produce Asian stocks and soups*
SITHASC004 Produce Asian sauces, dips and accompaniments*
SITHASC005 Prepare Asian salads*
SITHASC006 Prepare Asian rice and noodles*
SITHASC008 Produce 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
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 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

*Prerequisite is SITXFSA001 Use hygienic practices for food safety

Elective Subjects

Plus, a minimum of 7 elective subjects are required to gain the certificate.

These 7 elective subjects can be chosen from the following units of competency

SITHASC014 Prepare dim sum*

SITHASC015 Prepare Chinese roast meat and poultry dishes*

SITHASC007 Prepare curry pastes and powders*

SITHASC016 Prepare tandoori dishes*

SITHASC017 Prepare Indian breads*

SITHASC018 Prepare Indian sweetmeats*

SITHASC019 Prepare Indian pickles and chutneys*

SITHASC010 Prepare Japanese cooked dishes*

SITHASC011 Prepare sashimi*

SITHASC012 Prepare sushi*

SITHCCC015 Produce and serve food for buffets*

SITHCCC021 Produce specialised food items*

SITHCCC002 Prepare and present simple dishes*

SITXINV001 Receive and store stock

SITXINV003 Purchase goods

SITXHRM002 Roster staff
SITXINV004 Control stock

*Prerequisite is SITXFSA001 Use hygienic practices for food safety

Please note more than 7 elective subjects can be chosen but each extra elective may incur an extra cost to the candidate.

Important Information

Any other elective subject the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.

 

This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.

 

Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.

 

Please contact Culinary Solutions Australia for more information to discuss your individual requirements.

 

Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.

Assesment Candidate Kit

To apply for this qualification please download and complete the Enrolment Form below and return to

Culinary Solutions Australia

Unit 2/3 Austral Place

Hallam

Victoria 3803

Or email to info@culinarysolutions.com.au

SIT40816 Certificate IV Asian cookery – Enrolment Form