The Asian cooking essential ingredients credential covers the skills and knowledge required when learning the art of Asian cookery in particular the key ingredients used and their selection.

The Asian cooking essential ingredients 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: 4 of 4

Course Award: Micro-Credential 

Course Duration: 9 Hours Course 

Complexity: Foundation

It comprises 18 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:

  • Identifying and selecting key proteins used in Asian cookery.
  • Identifying and selecting key vegetables used in Asian cookery.
  • Identifying and selecting key fruits used in Asian cookery.
  • The use of additional staples in the Asian cookery.




Course curriculum

  • 1

    Introduction

    • Asian cooking essential ingredients
  • 2

    Lesson 1

    • Meat, proteins and substitutes
  • 3

    Lesson 2

    • Fish and seafood

  • 4

    Lesson 3

    • Seasonal vegetable guide
  • 5

    Lesson 4

    • Vegetables
  • 6

    Lesson 5

    • Seasonal fruit guide
  • 7

    Lesson 6

    • Apples and pears
  • 8

    Lesson 7

    • Stone fruit and drupes
  • 9

    Lesson 8

    • Citrus
  • 10

    Lesson 9

    • Cherries
  • 11

    Lesson 10

    • Lettuce and salad greens
  • 12

    Lesson 11

    • Herbs
  • 13

    Lesson 12

    • Cheese production and types
  • 14

    Lesson 13

    • Eggs
  • 15

    Lesson 14

    • Breads
  • 16

    Lesson 15

    • Pasta
  • 17

    Lesson 16

    • Rice
  • 18

    Lesson 17

    • Nuts
  • 19

    Lesson 18

    • Oils, vinegar and dressings
  • 20

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 21

    The boring stuff

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