Module Outline
Date retreived
22/07/2026 11:17 AM AWST
22/07/2026 11:17 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.
Quantity Food Production 2
Quantity Food Production 2
Module
National Code
State Code
68266
68266
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
Nominal Hours
85
Description
To enable students to further develop practical
skills in the principles and procedures involved
with the production and presentation of dishes,
suitable for breakfast, luncheon and dinner trading.
To enable students to gain exposure to food
production in large quantities in a simulated
restaurant kitchen, utilising the brigade system of
operation.
skills in the principles and procedures involved
with the production and presentation of dishes,
suitable for breakfast, luncheon and dinner trading.
To enable students to gain exposure to food
production in large quantities in a simulated
restaurant kitchen, utilising the brigade system of
operation.
No information
Evidence Guide
Internal Assessment 100%
Continuous assessment of student performance.
Mastery of skills assessed on a lesson-by-lesson
basis. 100%
Continuous assessment of student performance.
Mastery of skills assessed on a lesson-by-lesson
basis. 100%
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 8640 | Business Hospitality Management | Accredited course | |
| 6970 | Hospitality Studies | Accredited course |