The Preparing and cooking Asian appetisers and snacks credential covers the skills and knowledge required when learning the fundamentals in Asian appetisers and snacks.

The Preparing and cooking Asian appetisers and snacks comprises of 1 micro-credential stacked course of learning, followed by 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 11 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 Asian influenced appetisers and snacks and 

Presentation of Asian influenced appetisers and snacks


Course curriculum

  • 1

    Introduction

    • Preparing and cooking Asian appetisers and snacks
  • 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- Samosa
  • 17

    Lesson 16

    • Recipe 2 – Chicken Malai Kabab – Reshmi Kebab
  • 18

    Lesson 17

    • Recipe 3 - Spicy Edamame with Ponzu Sauce
  • 19

    Lesson 18

    • Recipe 4 - Shanghai-Style Braised Pork Belly
  • 20

    Lesson 19

    • Recipe 5 - Unagi Don (Grilled Eel with Rice)
  • 21

    Lesson 20

    • Recipe 6 – Blanched Chinese Broccoli in Oyster Sauce (Blanched Kai Lan in Oyster Sauce)
  • 22

    Lesson 21

    • Recipe 7 – Thai Stir Fried Prawns and Green Beans (Pad Prik Khing Goong)
  • 23

    Lesson 22

    • Recipe 8 – Patra Ni Machi (Steamed Barramundi in Banana Leaves)
  • 24

    Lesson 23

    • Recipe 9 – Miso Roasted Eggplant
  • 25

    Lesson 24

    • Recipe 10 – Sesame Prawn on Toast
  • 26

    Lesson 25

    • Recipe 11 – Asian Beef Stew
  • 27

    Lesson 26

    • Meat, proteins and substitutes
  • 28

    Lesson 27

    • Fish and seafood

  • 29

    Lesson 28

    • Seasonal vegetable guide
  • 30

    Lesson 29

    • Vegetables
  • 31

    Lesson 30

    • Seasonal fruit guide
  • 32

    Lesson 31

    • Apples and pears
  • 33

    Lesson 32

    • Stone fruit and drupes
  • 34

    Lesson 33

    • Citrus
  • 35

    Lesson 34

    • Cherries
  • 36

    Lesson 35

    • Lettuce and salad greens

  • 37

    Lesson 36

    • Herbs
  • 38

    Lesson 37

    • Cheese production and types

  • 39

    Lesson 38

    • Eggs

  • 40

    Lesson 39

    • Breads

  • 41

    Lesson 40

    • Pasta

  • 42

    Lesson 41

    • Rice

  • 43

    Lesson 42

    • Nuts

  • 44

    Lesson 43

    • Oils, vinegars and dressings
  • 45

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 46

    The boring stuff

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