Module Outline
Date retreived
22/07/2026 5:15 PM AWST
22/07/2026 5:15 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.
Restaurant Butchery (Beef and Veal)
Restaurant Butchery (Beef and Veal)
Module
National Code
State Code
95035
95035
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
28
Description
To enable the student to break-up beef
and veal hindquarters into primal,
secondary and restaurant meat cuts,
applicable to the Catering Industry.
and veal hindquarters into primal,
secondary and restaurant meat cuts,
applicable to the Catering Industry.
No information
Evidence Guide
Internal Assessment 100%
Continuous assessment of weekly
projects scaled to average 10%
End-of-module practical test, to cover
as broad a range of skills-testing as
is possible and practicable, scaled
to 50%
Two hour written examination, on
conclusion of the module. Paper to
consist of identification, matching,
completion and short-answer questions.
Value of paper 30%
Yield test assignment 10%
Combination of continuous assessment
and end-of-module test 100%
A pass is required in each assessment
area, to achieve a pass in this module.
Continuous assessment of weekly
projects scaled to average 10%
End-of-module practical test, to cover
as broad a range of skills-testing as
is possible and practicable, scaled
to 50%
Two hour written examination, on
conclusion of the module. Paper to
consist of identification, matching,
completion and short-answer questions.
Value of paper 30%
Yield test assignment 10%
Combination of continuous assessment
and end-of-module test 100%
A pass is required in each assessment
area, to achieve a pass in this module.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 5753 | Kitchen Operations (Chef) | Accredited course |