Certificate IV
In Asian Cookery

Course Code: SIT40816

APPLY ONLINE

duration

Course Duration

1.5 Years
location

Location

Mount Gravatt Campus
Or
Sydney Campus
price

Pricing
*$750 Material Fee per annum

Off-Shore Int Student Pricing: $15,000
On-Shore Int Student Pricing: $12,000
Domestic/Citizen Student Pricing: $9,000
contact-us

(+61) 1300 128 199

Give us a call for more information.
ABOUT THIS COURSE

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 cafés.

FAST COURSE GUIDE
National Code:
SIT40816
CRICOS Course Code:
093488A
Nationally Recognised:
Delivery mode:
Virtual Training (workshops at different locations)
In class Mount Gravatt
Blended (Virtual Training and In class)
Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Start dates:
Beginning of every month
Awarded by
Australia Institute of Business and Technology RTO Code 41138
Packaging Rules:
Total number of units = 25
30 core units
plus 7 elective units
The elective units can be any mentioned below or any subjects (Cert II/ Cert III / Cert IV / Diploma) offered within the school of hospitality or any other training package
COURSE FORMAT

Core Subjects

BSBSUS201
Participate in environmentally sustainable work practices
BSBWOR203
Work effectively with others
SITHASC001
Prepare dishes using basic methods of Asian cookery
SITHASC002
Prepare Asian appetisers and snacks
SITHASC003
Prepare Asian stocks and soups
SITHASC004
Prepare Asian sauces, dips and accompaniments
SITHASC005
Prepare Asian salads
SITHASC006
Prepare Asian rice and noodles
SITHASC008
Prepare Asian cooked dishes
SITHCCC001
Use food preparation equipment
SITHCCC018
Prepare food to meet special dietary requirements
SITHCCC020
Work effectively as a cook
SITHKOP001
Clean kitchen premises and equipment
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

Elective Subjects

SITHASC007
Prepare curry pastes and powders
SITHASC009
Prepare Asian desserts
SITHASC010
Produce Japanese cooked dishes
SITHASC011
Prepare sashimi
SITHCCC004
Package prepared foodstuffs
SITHCCC009
Produce cook-chill and cook-freeze foods
SITHCCC010
Re-thermalise chilled and frozen foods
*Please note that all electives are recommendations of AIBT. Electives can be altered to meet individual needs and requirements. **Units that are available for Virtual Training.
VISA REQUIREMENTS
Academic requirement:
A minimum of year 11 or (Australian equivalent) is mandatory
English requirement:
A minimum of IELTS 5.0 is required. International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
RELATED OCCUPATIONS
Chef
Asian Chef
Chef De Partie