The Asian cookery mise en place credential covers the skills and knowledge required when learning the art of Asian cookery and considerations that need to be made to meet dietary needs

The Asian cookery mise en place comprises of 4 micro-credential stacked course of learning, followed by a completion of assessment tasks at the end of each skill level, to test the learner’s knowledge and understanding.

Course Series: 2 of 4

Course Award: Micro-Credential 

Course Duration: 4 Hours Course 

Complexity: Foundation

It comprises 7 lessons of learning, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in:

  • Key equipment utilised in Asian cookery.
  • How to plan food production in maximising profit and reducing waste
  • Importance and methods to implement to ensure dietary needs are met.



Course curriculum

  • 1

    Introduction

    • Asian cookery mise en place
  • 2

    Lesson 1

    • Types of equipment
  • 3

    Lesson 2

    • Safety, cleaning and hygiene
  • 4

    Lesson 3

    • Menus, recipes and specialist ingredients

  • 5

    Lesson 4

    • Recipes for personal diets

  • 6

    Lesson 5

    • Diet for cultural or religious needs

  • 7

    Lesson 6

    • Food production planning

  • 8

    Lesson 7

    • Maximise profit and reduce waste
  • 9

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 10

    The boring stuff

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