Module Outline
Date retreived
22/07/2026 2:23 PM AWST
22/07/2026 2:23 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.
Principles of Cookery 1a (Practical)
Principles of Cookery 1a (Practical)
Module
National Code
State Code
68019
68019
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
Nominal Hours
68
Description
To enable students to acquire and practice the basic
skills and techniques required for the basic
preparation, cooking, and presentation of simple
dishes by application of theoretical knowledge
gained.
To learn and practice skills and techniques applicable to a range of cooking
methods on an individual basis.
skills and techniques required for the basic
preparation, cooking, and presentation of simple
dishes by application of theoretical knowledge
gained.
To learn and practice skills and techniques applicable to a range of cooking
methods on an individual basis.
No information
Evidence Guide
Internal Assessment 100%
Continuous assessment of student performance
Mastery of skills assessed on a lesson-by-lesson
basis.
Lesson 1 not assessed 80%
- One four-hour practical examination 20%
Continuous assessment of student performance
Mastery of skills assessed on a lesson-by-lesson
basis.
Lesson 1 not assessed 80%
- One four-hour practical examination 20%
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 8640 | Business Hospitality Management | Accredited course | |
| 5752 | Food and Beverage | Accredited course | |
| 2165 | Course In Food Preparation Assistants | Accredited course | |
| 5750 | Hospitality | Accredited course |