The introduction to Asian cookery credential covers the skills and knowledge required when learning the art of Asian cookery and the methods this entails.

The Introduction to Asian cookery 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: 1 of 4

Course Award: Micro-Credential 

Course Duration: 3 Hours Course 

Complexity: Foundation

It comprises 5 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:

 

  • Culinary terms used in the preparation of Asian cuisine.
  • Identifying key ingredients that are used in Asian cuisine.
  • Importance of quality and freshness of ingredients used.



Course curriculum

  • 1

    Introduction

    • Introduction to Asian cookery
  • 2

    Lesson 1

    • Asian culinary terms glossary
  • 3

    Lesson 2

    • Asian ingredients glossary
  • 4

    Lesson 3

    • Ingredients

  • 5

    Lesson 4

    • Standard recipes for quality, food safety and financial control
  • 6

    Lesson 5

    • Quality, freshness and perishables
  • 7

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 8

    The boring stuff

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