Course Overview:
The SIT40816 – Certificate IV in Asian Cookery (Premium) is an advanced culinary program aimed at chefs and culinary enthusiasts who wish to specialize in the high-end preparation and presentation of Asian cuisine. This course covers a wide range of Asian cooking techniques and traditions, from fundamental skills to advanced presentation and menu development for premium dining experiences. Graduates will be prepared to work in or manage kitchens in upscale restaurants, hotels, and resorts that specialize in Asian cuisine.
Course Duration:
This course is typically offered over a period of 12 to 18 months, with options for full-time or part-time study to accommodate students’ schedules, including those currently working in the industry.
Course Structure:
The curriculum is designed to offer a deep dive into both the culinary and managerial aspects of Asian cookery at a premium level:
- Core Units:
- Implement and monitor environmentally sustainable work practices
- Lead and manage a team
- Manage diversity in the workplace
- Monitor work operations
- Use food preparation equipment to prepare complex dishes
- Plan and cost basic menus for Asian cuisine
- Prepare and cook a wide range of Asian dishes, including but not limited to Chinese, Japanese, Thai, and Vietnamese cuisines
- Elective Units:
- Advanced sushi and sashimi preparation
- Specialty dessert creation for Asian cuisines
- Fermentation techniques in Asian cookery
- Asian pastry techniques
- Menu design and development for premium Asian dining
- Wine and beverage pairing for Asian cuisine
Learning Outcomes:
Upon successful completion of the SIT40816 – Certificate IV in Asian Cookery (Premium), graduates will be able to:
- Master the preparation and presentation of a wide range of high-end Asian dishes.
- Lead and manage a kitchen team in a fast-paced, premium dining environment.
- Design and execute menus that reflect sophisticated understanding of Asian culinary traditions and contemporary trends.
- Apply principles of nutrition, food safety, and hygiene within the context of Asian cuisine.
- Implement and promote sustainable practices in the sourcing, preparation, and presentation of food.
Career Pathways:
Graduates can pursue career opportunities in upscale dining establishments, luxury hotels, and resorts, or even open their own specialty restaurants, with potential roles including:
- Head Chef or Sous Chef specializing in Asian cuisine
- Restaurant Manager with a focus on Asian dining
- Culinary Consultant for Asian cuisine menu development
- Entrepreneur in the premium Asian culinary sector
Entry Requirements:
Entry into this program typically requires completion of lower-level qualifications in cookery or significant relevant work experience in a professional kitchen. Some institutions may also conduct interviews or skills assessments to ensure applicants have the foundational culinary skills necessary for success in the program.
Assessment Methods:
Assessment includes practical cooking tests, written exams, project work, and the development and execution of menus in a simulated or real-world kitchen environment.
Accreditation:
The SIT40816 – Certificate IV in Asian Cookery (Premium) is nationally recognized under the Australian Qualifications Framework (AQF), ensuring that graduates are equipped with highly regarded qualifications across Australia and internationally.