The Preparing and cooking Asian dishes part 1credential covers the skills and knowledge required when learning the art of Asian cookery in particular cookery methods and preparation of key dishes.

The Preparing and cooking Asian dishes part 1 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: 3 of 4

Course Award: Micro-Credential 

Course Duration: 5 Hours Course 

Complexity: Foundation

It comprises 2 lessons of learning, and 9 recipes followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in:

  • Cookery methods commonly used in the preparation and cooking of Asian dishes.
  • How to portion and plate accordingly



Course curriculum

  • 1

    Introduction

    • Preparing and cooking Asian dishes Part 1
  • 2

    Lesson 1

    • Cookery methods
  • 3

    Lesson 2

    • Portion and plate dishes
  • 4

    Lesson 3

    • Recipe 1 - Thai green chicken curry
  • 5

    Lesson 4

    • Recipe 2 - Pork mince crisp wontons
  • 6

    Lesson 5

    • Recipe 3 - Sticky rice with caramelised coconut
  • 7

    Lesson 6

    • Recipe 4 - Vietnamese crepes
  • 8

    Lesson 7

    • Recipe 5 - Seafood Satay Prawns
  • 9

    Lesson 8

    • Recipe 6 - Thai fried rice
  • 10

    Lesson 9

    • Recipe 7 - Fluffy cheesecake
  • 11

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 12

    The boring stuff

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