The Preparing and cooking Asian sauces, dips and accompaniments credential covers the skills and knowledge required when learning the art of preparing sauces, dips and accompaniments to complement Asian Dishes.

Preparing and cooking Asian sauces, dips and accompaniments comprise of 1 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 1

Course Award: Micro-Credential 

Course Duration:  20 Hours Course 

Complexity: Foundation


It comprises 32 lessons of learning, and 8 recipes, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in:

•    Identifying Asian Ingredients 

•    Preparation of sauces, dips and accomplishments and 

•    Presentation of sauces, dips and accomplishments



Course curriculum

  • 1

    Introduction

    • Preparing and cooking Asian sauces, dips and accompaniments
  • 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

    Lesson 6

    • Types of equipment
  • 8

    Lesson 7

    • Safety, cleaning and hygiene
  • 9

    Lesson 8

    • Menus, recipes and specialist ingredients

  • 10

    Lesson 9

    • Recipes for personal diets

  • 11

    Lesson 10

    • Diet for cultural or religious needs

  • 12

    Lesson 11

    • Food production planning

  • 13

    Lesson 12

    • Maximise profit and reduce waste
  • 14

    Lesson 13

    • Cookery methods
  • 15

    Lesson 14

    • Portion and plate dishes
  • 16

    Lesson 15

    • Recipe 1 - Chilli Oil
  • 17

    Lesson 16

    • Recipe 2 – Tomato Garlic Sauce
  • 18

    Lesson 17

    • Recipe 3 – Satay Sauce
  • 19

    Lesson 18

    • Recipe 4 – Nanjim Sauce
  • 20

    Lesson 19

    • Recipe 5 – Sweet ‘N Sour Mango and Ginger Chutney
  • 21

    Lesson 20

    • Recipe 6 – Raita
  • 22

    Lesson 21

    • Recipe 7 – Ponzu
  • 23

    Lesson 22

    • Recipe 8 – Green Coconut Chutney
  • 24

    Lesson 23

    • Meat, proteins and substitutes
  • 25

    Lesson 24

    • Fish and seafood

  • 26

    Lesson 25

    • Seasonal vegetable guide
  • 27

    Lesson 26

    • Vegetables
  • 28

    Lesson 27

    • Seasonal fruit guide
  • 29

    Lesson 28

    • Apples and pears
  • 30

    Lesson 29

    • Stone fruit and drupes
  • 31

    Lesson 30

    • Citrus
  • 32

    Lesson 31

    • Cherries
  • 33

    Lesson 32

    • Lettuce and salad greens
  • 34

    Lesson 33

    • Herbs
  • 35

    Lesson 34

    • Cheese production and types
  • 36

    Lesson 35

    • Eggs
  • 37

    Lesson 36

    • Breads
  • 38

    Lesson 37

    • Pasta
  • 39

    Lesson 38

    • Rice
  • 40

    Lesson 39

    • Nuts
  • 41

    Lesson 40

    • Oils, vinegar and dressings
  • 42

    Test your knowledge

    • Instructions before taking the test

    • Next steps
  • 43

    The boring stuff

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