SIT40821 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 de partie
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
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
SITHASC033 Prepare dim sum*
SITHASC034 Prepare Chinese roast meat and poultry dishes*
SITHASC026 Prepare curry pastes and powders*
SITHASC035 Prepare tandoori dishes*
SITHASC036 Prepare Indian breads*
SITHASC037 Prepare Indian sweetmeats*
SITHASC038 Prepare Indian pickles and chutneys*
SITHASC029 Prepare Japanese cooked dishes*
SITHASC030 Prepare sashimi*
SITHASC031 Prepare sushi*
SITHCCC038 Produce and serve food for buffets*
SITHCCC044 Produce specialised food items*
SITHCCC024 Prepare and present simple dishes*
SITXINV007 Purchase goods
SITXKOP009 Clean kitchen premises and equipment
SITXINV008 Control stock
SITXWHS005 Participate in safe work practices
SITHASC028 Prepare Asian desserts
Please note more than 7 elective subjects can be chosen but each extra elective may incur an extra cost to the candidate.
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.
To apply for this qualification please download and complete the Enrolment Form below and return to
Culinary Solutions Australia
Unit 2/3 Austral Place
Or email to email@example.com