Module Outline
Date retreived
22/07/2026 11:56 AM AWST
22/07/2026 11:56 AM 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.
Pastry Production 2
Pastry Production 2
Module
National Code
AAA004
AAA004
State Code
95259
95259
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
09/06/1994
Field of Education
110107 - Baking And Pastrymaking
Nominal Hours
76
Description
This module enables students to extend their skills and knowledge in the
preparation and finishing of a variety of sweet, savoury, choux and puff pastry
products.
preparation and finishing of a variety of sweet, savoury, choux and puff pastry
products.
No information
Evidence Guide
Internal Assessment 100%
Assessment for this module may contain a combination of practical demonstration
(projects), written/oral tests/assignments or other assessment method as
detailed for each learning outcome. Where appropriate assessment methods may be
combined to assess more than one learning outcome.
The demands of any assessment task should be no more than that required to
demonstrate competency in that learning outcome.
Learners must achieve each learning outcome stated in this module.
Assessment for this module may contain a combination of practical demonstration
(projects), written/oral tests/assignments or other assessment method as
detailed for each learning outcome. Where appropriate assessment methods may be
combined to assess more than one learning outcome.
The demands of any assessment task should be no more than that required to
demonstrate competency in that learning outcome.
Learners must achieve each learning outcome stated in this module.
Elements and Performance Criteria
No information