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QUALIFICATION CODE:
SIT40821
QUALIFICATION NAME:
Certificate IV in Asian Cookery (Release 1)
AVAILABLE OPTIONS TO COMPLETE THIS COURSE?
Classroom – Study | Online | RPL | Credit Transfer
This qualification is for chefs and cooks who lead or supervise
teams in kitchens specialising in Asian food. They work
independently, solve problems, and have good customer service
skills. They are accountable for their work.
Why Study the SIT40821 Certificate IV in Asian Cookery?
This program is designed to give you real-world skills for the
Hospitality industry. Completing it will help you gain practical
knowledge for immediate use in jobs, while also encouraging
creative thinking. Developed by experts and approved by
industry bodies, the SIT40821 Certificate IV in Asian Cookery
ensures you have the know-how to succeed in different-sized
organizations in the field. This qualification lets you confidently
start your career in Hospitality. In today’s competitive job
market, experience alone isn’t enough. Employers want
individuals with formal qualifications to prove their skills. The
SIT40821 Certificate IV not only shows your practical abilities
but also provides solid proof of your expertise and dedication to
the industry.
Outcomes
This certification opens doors to employment in establishments that
prepare and serve Asian cuisine, such as restaurants, hotels, clubs,
pubs, and cafes. Hone your skills in the art of Asian cooking and
enhance your culinary expertise.
What evidence you need ?
ID
● Resume
● Letter of Employment
● Current employment contracts
● Videos or photos of your work.
● 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
What are the Potential Job Opportunities?
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
● Bistro Administrator
● Bar Administrator
● Club Administrator
● Executive Housekeeper
● Executive Maid
● Front Office Administrator
● Gaming Administrator
● Gourmet Expert de Food
● Gourmet Expert Patissier
● Inn Administrator
● Kitchen Administrator
● Feast or Capacity Director
● Restaurant Director
● Sous Gourmet Expert
● Unit Administrator Catering Operations
● Bistro Administrator
● Bar Administrator
● Club Administrator
● Executive Housekeeper
● Executive Maid
● Front Office Administrator
● Gaming Administrator
● Gourmet Expert de Food
● Gourmet Expert Patissier
● Inn Administrator
● Kitchen Administrator
● Feast or Capacity Director
● Restaurant Director
● Sous Gourmet Expert
● Unit Administrator Catering Operations
Packaging Rules
33 units must be completed:
● 14 core units
● 19 elective units, consisting of:
● 1 unit from Group A
● 1 unit from Group B
● 11 units from Group C
● 6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
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.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
● 14 core units
● 19 elective units, consisting of:
● 1 unit from Group A
● 1 unit from Group B
● 11 units from Group C
● 6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
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.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
| 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 | |
