- Demonstrate advanced Asian preparation and techniques
- Demonstrate sous vide method (of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment)
- Establish relationships for customer confidence
- Facilitate effective communication and engagement at the workplace
- Facilitate effective work teams
- Grind wet flour
- Identify meat and seafood, and their fabrication and utilisation in culinary
- Maintain workplace safety and health policies and procedures
- Manage productivity improvement
- Prepare Indian rice dishes
- Prepare basic Chinese dessert
- Prepare basic Malay desserts
- Prepare pre-mix, frozen and bake-off products
- Solve problems and make decisions at supervisory level
- Supervise quality procedures
- Understand Asian food culture and techniques
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