Cook (Indian)

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Areas Of Interest:   Chefs, Cooks & Catering
Certificate Level:  Certificate III
Certificate Name:  Certificate III in Asian Cookery
Certificate Description:  As a Cook in Indian restaurants you would perform work that includes preparing and organising food, preparing menus and cooking a variety of Indian dishes such as tandoori food, sweetmeats, breads, chutneys and pickles.
Code:  SIT31116
Work Type:  Creative & Artistic Organising & Clerical Practical & Manual

Skills & Knowledge you will learn

Participate in environmentally sustainable work practices
Work effectively with others
Prepare dishes using basic methods of Asian cookery
Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare Asian cooked dishes
Use food preparation equipment
Prepare food to meet special dietary requirements
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost basic menus
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices
Prepare tandoori dishes
Prepare Indian breads
Prepare Indian sweetmeats
Prepare Indian pickles and chutneys
Prepare specialised food items
Produce cook-chill and cook-free foods