Module Outline
Date retreived
22/07/2026 4:57 PM AWST
22/07/2026 4:57 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.
Sauce Production (Advanced)
Sauce Production (Advanced)
Module
National Code
State Code
95040
95040
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
24
Description
To provide the students with the
knowledge and skills, that will enable
them to produce high quality advanced
sauces, and develop new sauces.
knowledge and skills, that will enable
them to produce high quality advanced
sauces, and develop new sauces.
No information
Evidence Guide
Internal Assessment 100%
Theory
An end-of-module written test of two hours' duration, consisting of matching,
multiple-choice, completion and true/false questions. 40%
Practical
Continuous assessment of weekly projects scaled to 60%
Total of Assessments 100%
A minimum 50% mark is required in each
assessable area to achieve a pass in
this module.
Theory
An end-of-module written test of two hours' duration, consisting of matching,
multiple-choice, completion and true/false questions. 40%
Practical
Continuous assessment of weekly projects scaled to 60%
Total of Assessments 100%
A minimum 50% mark is required in each
assessable 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 |