Unspecified Code Commercial Cookery (Asf2)

Accredited course Outline

Date retreived
22/07/2026 4:23 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Accredited course

National Code:
2137

State Code:
5767

TGA Status:
Draft

DTWD Status:
Approved

State Implementation and Classification

Approved Date

05/05/1994

Field of Education

110109 - Cookery

AQF Level

Unspecified Code

Nominal Hours

504

Duration

Unspecified

Stream of Study

Partial Exemption to Recognised Trades Course (3211)

Accredited Date

Expiry Date

31/12/1996

VET Act Classifier

VET Act Conditions

Description

To develop a broad awareness and understanding of the Hospitality industry by
introducing the different roles, job functions and career paths available in
Hospitality.

To develop entry level skills and competencies for Cookery. This course
provides entry level pre-vocational training in cookery for course participants
seeking to gain employment as an apprentice cook OR gain employment as an
unqualified cook with NON-TRADESPERSON STATUS.

Schedule

1. CORE

ASF1 Course Level Modules

State Code	National Code	Title	Hours	Type
68107	GSM 1	Basic Calculations	10	Module
68091	BKA4	Cleaning	10	Module
68108		Cultural Awareness	6	Module
68047	INT10	Customer Relations	6	Module
68089	BKA2	Food Presentation	10	Module
68040	INT4	Food Production - the Kitchen	4	Module
68046	INT9	Hospitality Law and Industrial Relations	6	Module
68042	INT6	Interpersonal Skills	6	Module
68039	INT3	Introduction to Food and Beverage Service	4	Module
95131	BKA1	Mise-en-place and Food Preparation	24	Module
68109		Nhc Job Seeking Skills	6	Module
68106		Nhc Keyboarding	10	Module
68045	INT8	Occupational Hygiene	6	Module
68043	INT7	Occupational Safety and Security	6	Module
68090	BKA3	Receiving and Storing	10	Module
68037	INT1	the Hospitality Sector	4	Module

2. CORE

ASF2 Course Level Modules

State Code	National Code	Title	Hours	Type
95141	BCC15	A La Carte & Table D'hote Operations	120	Module
95144	BCC12	Commodities	24	Module
95134	BCC4	Eggs, Vegetables & Farinaceous	45	Module
95143	BCC11	Kitchen Equipment	12	Module
95138	BCC7	Meat Butchery and Cookery	50	Module
95133	BCC1	Methods of Cookery	45	Module
95136	BCC5	Poultry and Game	30	Module

No information

VET Info Notes

The modules BKA2, BKA3 and BKA4 can be delivered concurrently with BCC15.
Under the principles of competency-based training, this means that whilst
delivering module BCC15 the competencies in BKA2, BKA3 and BKA4 can also be
taught and assessed at the same time as BCC15 is being delivered.