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
No information available.
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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 Tuition fee-free at TAFE

Courses marked 'Tuition fee-free at TAFE' are on the Victorian Government's Free TAFE for Priority Courses initiative list. This means students who are eligible for government-subsidised training can enrol in one priority course for free at a TAFE Victoria provider in 2019.

Eligibility

Your TAFE will confirm your eligibility when you enrol in a course on the Free TAFE for Priority Courses initiative list.

It's important to know that TAFEs may charge other fees, such as student services fees or materials fees, and you'll need to cover these costs yourself.

Before you enrol:

For more information, see Free TAFE for Priority Courses.

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
Unit type
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 . 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.