Module Outline
Date retreived
22/07/2026 11:19 AM AWST
22/07/2026 11:19 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.
Theory of Cookery
Theory of Cookery
Module
National Code
State Code
68018
68018
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
Nominal Hours
68
Description
To enable the student to obtain a sound knowledge
and understanding of the basic cooking methods and
techniques of food preparation.
To enable students to develop an understanding of
the theoretical and scientific principles and
concepts underlying the preparation, cooking,
presentation and service of foods.
and understanding of the basic cooking methods and
techniques of food preparation.
To enable students to develop an understanding of
the theoretical and scientific principles and
concepts underlying the preparation, cooking,
presentation and service of foods.
No information
Evidence Guide
Internal Assessment 100%
One one-hour objective test (internal) 100%
One one-hour objective test (internal) 100%
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 8640 | Business Hospitality Management | Accredited course | |
| 2165 | Course In Food Preparation Assistants | Accredited course | |
| 5750 | Hospitality | Accredited course | |
| 6970 | Hospitality Studies | Accredited course |