Certificate IV in Asian Cookery

SIT40821

This page is updated when information changes, but it's always best to talk to your training provider to confirm course details before you enrol.

Overview

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.

This qualification provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and cafés.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

  • Financial help

  • Cost

    Course costs can vary by provider and location. Ask your training provider for a cost estimate.

    • VET Student Loans are not available
    • You may need to pay for equipment or materials.

  • On-the-job training

    • Apprenticeships and traineeships are not available for this course.

  • Entry requirements

    This course doesn't have any entry requirements. It could be a good starting point for your career.

  • Duration

    You complete this course when you’ve learned the skills, not after a set amount of time. The times shown are estimates.

    • Qualification only:
      6 months – 2 years

  • Delivery options

    You may be able to access this training in these ways:

    • Part-time available
    • Partially online
    • Classroom-based

Course content

This course is made up of units.

All courses have core units—these are mandatory for completing the course. Most courses also have elective units, which you can choose from to suit your needs and interests. Not all training providers offer every elective, so check with your provider to find out which electives they can offer you.

For more information about course content, talk to your training provider or visit the National Training Register.

Unit Unit type
Coach others in job skills Core
Implement and monitor work health and safety practices Core
Lead and manage people Core
Lead diversity and inclusion Core
Manage conflict Core
Manage finances within a budget Core
Monitor work operations Core
Participate in safe food handling practices Core
Plan and cost recipes Core
Plan cooking operations Core
Prepare Asian appetisers and snacks Core
Prepare Asian cooked dishes Core
Prepare Asian rice and noodles Core
Prepare Asian salads Core
Prepare Asian sauces, dips and accompaniments Core
Prepare Asian stocks and soups Core
Prepare dishes using basic methods of Asian cookery Core
Prepare food to meet special dietary requirements Core
Receive, store and maintain stock Core
Roster staff Core
Use food preparation equipment Core
Use hygienic practices for food safety Core
Work effectively as a cook Core
Control stock Elective
Develop and implement a food safety program Elective
Develop and manage social media and online strategies Elective
Develop recipes for special dietary requirements Elective
Enhance customer service experiences Elective
Identify hazards, assess and control safety risks Elective
Interpret financial information Elective
Maintain ethical and professional standards when using social media and online platforms Elective
Manage risk to organisational reputation in an online setting Elective
Operate a bar Elective
Package prepared foodstuffs Elective
Plan and implement service of buffets Elective
Plan catering for events or functions Elective
Prepare and serve espresso coffee Elective
Prepare Asian desserts Elective
Prepare Chinese roast meat and poultry dishes Elective
Prepare curry pastes and powders Elective
Prepare dim sum Elective
Prepare Indian breads Elective
Prepare Indian pickles and chutneys Elective
Prepare Indian sweetmeats Elective
Prepare Japanese cooked dishes Elective
Prepare sashimi Elective
Prepare specialised food items Elective
Prepare sushi Elective
Prepare tandoori dishes Elective
Produce and serve food for buffets Elective
Produce cook-chill and cook-freeze foods Elective
Produce Japanese desserts Elective
Provide First Aid Elective
Provide responsible service of alcohol Elective
Provide service to customers Elective
Provide table service of food and beverage Elective
Purchase goods Elective
Report on financial activity Elective
Re-thermalise chilled and frozen foods Elective
Serve food and beverage Elective
Transport and store food Elective
Use social media and online tools Elective

Job prospects

The Certificate IV in Asian Cookery sets you up for roles like these, but the skills you learn could take you even further.

  • Chef

    ANZSCO 351311

    Plan and prepare food for customers and guests.

    Recommended education level:
    Diploma, Advanced Diploma or Associate Degree

  • Cook

    ANZSCO 351411

    Prepare and cook food to fulfil customer orders.

    Recommended education level:
    Certificate III or IV

Training providers delivering Certificate IV in Asian Cookery

It's a good idea to research multiple training providers to make sure you're getting the right training for you.

Showing: 8 providers

How to enrol in this course

To enrol, choose a training provider that offers this course. You can see provider details on this page.

When you find one that you think suits you, visit their website or contact them directly to confirm details like start dates, fees, funding, delivery locations and delivery options.

The provider will guide you through the enrolment process.

Delivery locations can change as students enrol. If you're doing any workplace-based training, like an apprenticeship, this will take place in a different location from your classroom training. Contact your training provider to confirm delivery locations.
Government funding may be available. Contact your training provider to confirm.
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