Certificate IV in Cookery (Asian)

Accredited course Outline

Date retreived
22/07/2026 10:27 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Accredited course

National Code:
3224

State Code:
5519

TGA Status:
Draft

DTWD Status:
Approved

State Implementation and Classification

Approved Date

Field of Education

110109 - Cookery

AQF Level

Certificate IV in

Nominal Hours

350

Duration

Unspecified

Stream of Study

Trade Technician/Supervisory or Equivelant (3300)

Accredited Date

14/12/1995

Expiry Date

31/12/1999

VET Act Classifier

VET Act Conditions

Description

To assist the learner to develop, in an off-the-job environment, the skills and
knowledge required for a supervisory practitioner in Asian cookery to ASF Level
4.

Schedule

1. CORE

State Code	National Code	Title	Hours	Type
68093	S2	Administration - General	27	Module
68102	S2CC1	Administration - Kitchen Management	27	Module
68103	S2CC2	Administration - Kitchen Quality Control	27	Module
68097	S3	Staffing	36	Module
68098	S4	Training	30	Module

2. ELECTIVES

GROUP 1 Learners are to select a minimum of eight of the following advanced modules totalling at least 203 hours.

State Code	National Code	Title	Hours	Type
95221	ADAC16	Asian Cold Appetiser Presentation	32	Module
95217	ADAC13	Asian Dietary Cookery	40	Module
95214	ADAC10	Asian Festive Desserts	32	Module
95216	ADAC12	Asian Hawker Food Operation	60	Module
95218	ADAC14	Asian Restaurant A La Carte Operations	120	Module
95220	ADAC15	Asian Restaurant Banquet Kitchen	120	Module
95206	ADAC4	Beijing and North China Cookery	50	Module
95215	ADAC11	Dim Sum - Sweet and Savoury	60	Module
95204	ADAC 2	Guangdong and Chiu Chow Cookery	50	Module
95213	ADAC9A	Indian Regional Cookery	60	Module
95210	ADAC7A	Indonesian Regional Cookery	60	Module
95203	ADAC1	Introduction to Asian Cookery	8	Module
95211	ADAC8	Japanese Regional Cookery	60	Module
95209	ADAC7	Malay and Nonya Regional Cookery	60	Module
95207	ADAC5	Shanghai and East China Cookery	50	Module
95205	ADAC3	Sichuan and West China Cookery	50	Module
95208	ADAC6	Thai Regional Cookery	60	Module
95212	ADAC9	Vietnamese Regional Cookery	60	Module
68101	S5	Workplace Assessment	24	Module

No information

VET Info Notes

1 This course is a national course developed by Tourism Training
Australia (TTA) and the Australian Committee on Training Curriculum (ACTRAC).

2 It is expected that learners will undertake a period of workplace
experience to be able to successfully perform in the workplace to the required
industry standard. The period of workplace experience will depend on the
learner’s training and the level of work experience/simulation offered by the
training provider.

3 The issue of the final award on completion of the training modules may
require documentary proof of satisfactory workplace experience.