This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and a sound knowledge of kitchen operations to prepare Asian food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and cafes.
TOPICS TO BE COVERED
- Participate in environmentally sustainable work practices
- Prepare dishes using basic methods of Asian cookery
- Prepare Asian appetizers and snacks
- Prepare Asian stocks and soups
- Prepare Asian sauces, dips and accompaniments
- Prepare Asian rice and noodles
- Prepare Asian cooked dishes
- Prepare food to meet special dietary requirements
TOPICS TO BE COVERED
- Clean kitchen premises and equipment
- Plan and cost basic menus
- Use hygienic practices for food safety
- Participate in safe food handling practices
- Coach others in job skills
- Maintain the quality of perishable items
- Participate in safe work practices
- Use hygienic practices for food safety
- Work effectively as a cook
- Prepare Asian salads
- Use food preparation equipment