SIT40821 Certificate IV in Asian Cookery

Subjects in this qualification

BSBTWK501 Lead diversity and inclusion

SITHASC020 Prepare dishes using basic methods of Asian cookery*

SITHASC021 Prepare Asian appetisers and snacks*

SITHASC022 Produce Asian stocks and soups*

SITHASC023 Produce Asian sauces, dips and accompaniments*

SITHASC024 Prepare Asian salads*

SITHASC025 Prepare Asian rice and noodles*

SITHASC027 Produce Asian cooked dishes*

SITHCCC023 Use food preparation equipment*

SITHCCC042 Prepare food to meet special dietary requirements*

SITHCCC043 Work effectively as a cook*

SITHKOP010 Plan and cost recipes

SITHKOP013 Plan cooking operations

SITXCOM010 Manage conflict

SITXFIN009 Manage finances within a budget

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXHRM009 Lead and manage people

SITXINV006 Receive, store and maintain stock

SITXWHS007 Implement and monitor work health and safety practices

*Prerequisite is SITXFSA005 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.

3 units from Group A

2 units from Group A, Group B or Group C

2 units from any current endorsed Training Package or accredited course

*Prerequisite

Group A-Asian Cookery

SITHASC026 Prepare curry pastes and powders*

SITHASC028 Prepare Asian desserts*

SITHASC029 Prepare Japanese cooked dishes*

SITHASC030 Prepare sashimi*

SITHASC031 Prepare sushi*

SITHASC032 Prepare Japanese desserts*

SITHASC033 Prepare dim sum*

SITHASC034 Prepare Chinese roast meat and poultry dishes*

SITHASC035 Prepare tandoori dishes*

SITHASC036 Prepare Indian breads*

SITHASC038 Prepare Indian pickles and chutneys*

Group B-Commercial Cookery & Catering

SITHCCC026 Package prepared foodstuffs*

SITHCCC032 Produce cook-chill & cook-freeze foods*

SITHCCC038 Produce and serve food for buffets*

SITHCCC044 Prepare specialised food items*

SITXFSA007 Transport & store food*

SITXFSA008 Develop and implement a food safety program

SITHKOP012 Develop recipes for special dietary requirements*

Group C-Food & Beverage

SITHFAB023 Operate a bar*

SITHFAB025 Prepare and serve espresso coffee*

SITHFAB027 Serve food and beverage*

Group D – General Electives

SITXCCS014 Provide service to customers

SITXCCS015 Enhance customer service experiences

SITXINV007 Purchase goods

SITXINV008 Control stock

SITXWHS006 Identify hazards, assess & control safety risks

SITXCOM007 Show social and cultural sensitivity

SITHCCC024 Prepare and present simple dishes*

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