In the past, commercial cookery students were trained in only European cookery, based on French methods. But modern menus and evolving customer expectations will most likely have at least an Asian influence in some menu dishes and will make use of Asian flavours and ingredients that were never part of European cookery.
Now, more than ever, it’s important for trainee cooks to have skills in Asian cookery to complement their European cookery skills. We are now quite often seeing Asian cookery units being used as elective subjects for students studying commercial cookery.
We have recently added a number of Asian cookery units to our available resources to cater for this need:
- SITHASC002 Prepare Asian appetisers and snacks
- SITHASC003 Prepare Asian stocks and soups
- SITHASC004 Prepare Asian sauces, dips and accompaniments
- SITHASC005 Prepare Asian salads
- SITHASC006 Prepare Asian rice and noodles
- SITHASC008 Prepare Asian cooked dishes