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Certificate IV in Asian Cookery

SIT40821

|

Certificate IV

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Qualification Overview

Qualification Code:

SIT40821

Qualification Name:

Certificate IV in Asian Cookery

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

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. These folks hold a range of well-designed specialized customer and service skills where description and judgment is needed and are accountable for their own work outputs.

Why Study the SIT40821 Certificate IV in Asian Cookery?

This program is meticulously crafted to provide you with real-world skills and knowledge, ensuring that you become highly skilled and ready to meet industry benchmarks. By completing this program, you will gain the essential skills necessary for immediate application in the Hospitality field while fostering diverse and creative thinking. Developed by industry specialists and endorsed by sector bodies, the SIT40821 Certificate IV in Asian Cookery program guarantees that you possess the practical knowledge required to excel in modest, medium, or large organizations across the industry. With this qualification, you can confidently hit the ground running and make a lasting impact in the Hospitality sector. In today’s competitive job market, relying solely on experience is no longer efficient. Potential employers seek individuals who can demonstrate their professional proficiency through current formal qualifications. By obtaining the SIT40821 Certificate IV, you not only showcase your practical skills but also provide tangible evidence of your expertise and dedication to the field.
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This qualification provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and cafés. Master the essence of asian food and add another feather in your cooking skill.
You should give a scope of proof to help your assessor to settle on a choice about your ability. The sorts of proof you might be approached to give can include:
  • Résumé
  • ID
  • Evidence of overseas qualifications.
  • Transcripts or assessments from related previous qualifications.
  • Apprenticeship papers.
  • Quotes/invoices and stock orders
  • Receipts
  • Payslips/work contract/ABN if self employed
  • Letter of Employment
  • Current employment contracts
  • Videos or photos of your work.
For a student, it is crucial to know the occupation he/she will be eligible for, once finish a qualification successfully. If you complete this qualification, you will be able to work with this role.
  • Chef de Partie
  • Asian Food Chef
  • Cafe Owner
30 units must be completed:
  • 23 core units
  • 7 elective units
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Core units 
BSBTWK501 Lead diversity and inclusion
SITHASC020  Prepare dishes using basic methods of Asian cookery
SITHASC021  Prepare Asian appetisers and snacks
SITHASC022  Prepare Asian stocks and soups
SITHASC023  Prepare Asian sauces, dips and accompaniments
SITHASC024  Prepare Asian salads
SITHASC025  Prepare Asian rice and noodles
SITHASC027  Prepare 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
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006  Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
Elective units 
Group A – Asian Cookery 
SITHASC026  Prepare curry pastes and powders
SITHASC028  Prepare Asian desserts
SITHASC029  Produce 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
SITHASC037  Prepare Indian sweetmeats
SITHASC038  Prepare Indian pickles and chutneys
Group B – Commercial Cookery and Catering 
SITHCCC026  Package prepared foodstuffs
SITHCCC032  Produce cook-chill and cook-freeze foods
SITHCCC033  Re-thermalise chilled and frozen foods
SITHCCC038  Produce and serve food for buffets
SITHCCC044  Prepare specialised food items
SITXFSA007  Transport and store food
SITXFSA008  Develop and implement a food safety program
SITHKOP011  Plan and implement service of buffets
SITHKOP012  Develop recipes for special dietary requirements
SITHKOP014 Plan catering for events or functions
Group C – Food and Beverage 
SITHFAB021 Provide responsible service of alcohol
SITHFAB023  Operate a bar
SITHFAB025  Prepare and serve espresso coffee
SITHFAB027  Serve food and beverage
SITHFAB034  Provide table service of food and beverage
Group D – General electives 
BSBFIN401 Report on financial activity
HLTAID011 Provide First Aid
SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms
SIRXOSM003  Use social media and online tools
SIRXOSM006  Develop and manage social media and online strategies
SIRXOSM007  Manage risk to organisational reputation in an online setting
SITXCCS014 Provide service to customers
SITXCCS015 Enhance customer service experiences
SITXFIN008 Interpret financial information
SITXINV007 Purchase goods
SITXINV008 Control stock
SITXWHS006 Identify hazards, assess and control safety risks

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