The SIT40821 Certificate IV in Asian Cookery prepares commercial cooks for supervisory roles in kitchens specialising in Asian cuisine. Graduates operate independently or with limited guidance and use discretion to solve non-routine problems. This qualification offers pathways to work in restaurants, hotels, clubs, pubs, and cafés where Asian food is prepared and served. Skills are applied in accordance with relevant legislation, Australian standards, and industry codes of practice. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates.
Entry requirements for the Certificate IV In Asian Cookery vary depending on the institution but generally include completion of Year 12 with a minimum ATAR, VET pathway courses or prior experience.
If you don't meet the standard entry criteria, enquire with a course provider to discuss alternative entry pathways.
Course fees vary depending on the course provider.
The Certificate IV In Asian Cookery will prepare you for the following roles.
A Chef de Partie oversees a particular section of a commercial kitchen. You might be in charge of meats, sauces, side dishes, desserts or another a...
A Sous Chef oversees the daily operations of a commercial kitchen. You’ll prepare menus and source ingredients and may have to liaise with a range...
A Chef organises and prepares food items in a commercial kitchen. You might work in a high end restaurant, a small café or for a catering company....
Compare all providers for the Certificate IV In Asian Cookery available in your area to find the right fit for you.
