Module Outline
Date retreived
22/07/2026 4:56 PM AWST
22/07/2026 4:56 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.
Food Production Management
Food Production Management
Module
National Code
State Code
68031
68031
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
Nominal Hours
34
Description
To enable students to gain an understanding of the
processes in planning and production for
optimisation of return with minimisation of effort.
To show the need for and effects of organised
production as applied in particular to large scale
catering and service organisations.
processes in planning and production for
optimisation of return with minimisation of effort.
To show the need for and effects of organised
production as applied in particular to large scale
catering and service organisations.
No information
Evidence Guide
Internal Assessment 100%
Two Assignments (Internally set) 60%
Divisional Examination 40%
Two Assignments 30% each 60%
(One assignment to be based on site visits) 40%
Two Assignments (Internally set) 60%
Divisional Examination 40%
Two Assignments 30% each 60%
(One assignment to be based on site visits) 40%
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 8640 | Business Hospitality Management | Accredited course | |
| 5753 | Kitchen Operations (Chef) | Accredited course |