Certificate IV in Asian Cookery

Code:
SIT40513
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Recognition
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
No minimum education
Units in this course
Fee range
$17,500 - $17,500 (full fee)
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About government-subsidised training

Students may be eligible for government-subsidised training. This is only offered by training providers who have a contract with the Victorian Government to deliver government-subsidised training.

If you're eligible, the government will contribute to the cost of the training.




Finding government-subsidised training

Government-subsidised training is marked with this symbol Government-subsidised training available. Course availability data is sourced from the Australian Course Information Register.

About pre-apprenticeship courses

This course is available to study as a pre-apprenticeship. A pre-apprenticeship is a great way to get a feel for the industry before committing to an apprenticeship.

Some pre-apprenticeships can help reduce the length of a formal apprenticeship. This only applies to selected courses approved by the Victorian Registration and Qualifications Authority (VRQA). To find out if this applies to your pre-apprenticeship contact your training provider.

For more information about pre-apprenticeships, see our Pre-Apprenticeships page.

About recognition

The courses shown on the Victorian Skills Gateway website are regulated qualifications under the Australian Qualifications Framework (AQF), or short training programs made up of units of competency from regulated qualifications.

Units
Unit code
Unit title
BSBCMM401A
Make a presentation
BSBDIV501A
Manage diversity in the workplace
BSBFIA301A
Maintain financial records
BSBFIA302A
Process payroll
BSBFIA303A
Process accounts payable and receivable
BSBFIA401A
Prepare financial reports
BSBHRM403B
Support performance-management processes
BSBINN201A
Contribute to workplace innovation
BSBITU201A
Produce simple word processed documents
BSBITU202A
Create and use spreadsheets
BSBITU203A
Communicate electronically
BSBITU306A
Design and produce business documents
BSBMGT405A
Provide personal leadership
BSBRES401A
Analyse and present research information
BSBSMB401A
Establish legal and risk management requirements of small business
BSBSMB403A
Market the small business
BSBSMB404A
Undertake small business planning
BSBSUS301A
Implement and monitor environmentally sustainable work practices
BSBWOR204A
Use business technology
BSBWRT401A
Write complex documents
HLTAID003
Provide first aid
SIRXMER201
Merchandise products
SITHASC201
Produce dishes using basic methods of Asian cookery
SITHASC202
Produce Asian appetisers and snacks
SITHASC203
Produce Asian stocks and soups
SITHASC204
Produce Asian sauces, dips and accompaniments
SITHASC205
Produce Asian salads
SITHASC206
Produce Asian rice and noodles
SITHASC207
Produce curry pastes and powders
SITHASC301
Produce Asian cooked dishes
SITHASC302
Produce Asian desserts
SITHASC303
Produce Japanese cooked dishes
SITHASC304
Produce sashimi
SITHASC305
Produce sushi
SITHASC306
Produce Japanese desserts
SITHASC307
Produce dim sum
SITHASC308
Produce Chinese roast meat and poultry dishes
SITHASC309
Produce tandoori dishes
SITHASC310
Produce Indian breads
SITHASC311
Produce Indian sweetmeats
SITHASC312
Produce Indian pickles and chutneys
SITHCCC101
Use food preparation equipment
SITHCCC104
Package prepared foodstuffs
SITHCCC205
Produce cook-chill and cook-freeze foods
SITHCCC206
Retharmalise chilled and frozen foods
SITHCCC304
Produce and serve food for buffets
SITHCCC307
Prepare food to meet special dietary requirements
SITHCCC309
Work effectively as a cook
SITHCCC401
Produce specialised food items
SITHCCC402
Prepare portion-controlled meat cuts
SITHFAB201
Provide responsible service of alcohol
SITHFAB202
Operate a bar
SITHFAB304
Provide advice on beers, spirits and liqueurs
SITHFAB305
Provide advice on Australian wines
SITHFAB306
Provide advice on imported wines
SITHFAB307
Provide table service of food and beverage
SITHFAB308
Provide silver service
SITHFAB309
Provide advice on food
SITHFAB310
Provide advice on food and beverage matching
SITHFAB311
Provide gueridon service
SITHIND201
Source and use information on the hospitality industry
SITHKOP302
Plan and cost basic menus
SITHKOP401
Plan and display buffets
SITHKOP402
Develop menus for special dietary requirements
SITHKOP403
Coordinate cooking operations
SITHKOP404
Plan catering for events or functions
SITXCCS303
Provide service to customers
SITXCOM401
Manage conflict
SITXEVT401
Plan in-house events or functions
SITXFIN201
Process financial transactions
SITXFIN401
Interpret financial information
SITXFIN402
Manage finances within a budget
SITXFIN501
Prepare and monitor budgets
SITXFSA101
Use hygienic practices for food safety
SITXFSA201
Participate in safe food handling practices
SITXFSA202
Transport and store food
SITXFSA401
Develop and implement a food safety program
SITXHRM301
Coach others in job skills
SITXHRM401
Roster staff
SITXHRM402
Lead and manage people
SITXINV201
Receive and store stock
SITXINV202
Maintain the quality of perishable items
SITXINV301
Purchase goods
SITXINV401
Control stock
SITXMGT401
Monitor work operations
SITXMPR401
Coordinate production of brochures and marketing materials
SITXMPR403
Plan and implement sales activities
SITXMPR404
Coordinate marketing activities
SITXWHS301
Identify hazards, assess and control safety risks
SITXWHS401
Implement and monitor work health and safety practices
TAEDEL404A
Mentor in the workplace
About the fee range
The fee ranges shown are indicative only.

The full fee range does not factor in any government subsidies.

The government-subsidised fee range marked with this symbol Government-subsidised training available factors in a Victorian Government subsidy.

The ranges are based on:

  • Estimated tuition fees for the whole of the course with a Victorian Government subsidy 
  • Rates for local students only (not for international)  
  • Available data from the Australian Course Information Register

The fee ranges shown do not factor in concessions or scholarships. They also exclude other fees set by the training provider such as materials, services, and amenities.

All subsidies presented on this site are correct at the time of publication; subsidy information is updated on a monthly basis. To obtain the most accurate quote for the course you’re considering, please contact the training provider directly.

About occupations in demand

Occupations in demand are marked with this symbol Occupation in demand. If you see a related job marked with this symbol, it’s identifying a role that is currently, or is at risk of, experiencing a skills shortage.

When an occupation has a skills shortage, it means the chances of getting a job after completing your course could be higher.

The information used to identify occupations in demand is primarily sourced from Higher Education and Skills Group (HESG) in the Department of Education and Training (DET), the Australian Bureau of Statistics (ABS) and Deloitte Access Economics.