Module Outline
Date retreived
22/07/2026 3:36 PM AWST
22/07/2026 3:36 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.
Sichuan and West China Cookery
Sichuan and West China Cookery
Module
National Code
State Code
95034
95034
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
60
Description
To enable the student to understand the history and
customs of Sichuan food and develop practical skills
in relation to the characteristics of the food and
the recognition of aromatics.
customs of Sichuan food and develop practical skills
in relation to the characteristics of the food and
the recognition of aromatics.
No information
Evidence Guide
Internal Assessment 100%
The assessment of this module is divided into two
major sections:
Practical Test 60%
Assignment 40%
Practical Test
It will be assessed according to the criteria, as
outlined in the Practical Test format in the student
notes, by a negative marking system. The following
assessment scale will apply for practical test:
0 - 14 points - Distinction 15 - 21 points -
Credit 22 - 28 points - Pass 1 (High Pass) 29 - 44 points - Pass
2 (Low Pass) 44 points and over - Fail
Assignment
The assignment is a 2000 word essay on a selected topic. The assignment must
be clearly written or typed on A4 paper with 5 cm margin on the left and 2.5 cm
margin on the right, enclosed in a folder or file cover with the Name of
Lecturer, Topic Title, Name of Student and Due Date. The assignment is
assessed on the following:
- logical planning and sequence
- overall presentation
- comprehensive coverage
- relevant material to the topic
- research material
- proper acknowledgment of documentation.
The assignment is graded on the following basis:
- 75% - 100% Distinction
- 65% - 74% Credit
- 55% - 64% Pass 1
- 50% - 54% Pass 2
- Below 50% Fail
The assignment should be handed to the unit co-
ordinator before the due date. Extension of time is
granted only for good reason.
DETAILS OF ASSIGNMENT
ASSIGNMENT
Weighting 40% Length - 2000 words
Due Date:
You are required to answer one of the following
questions:
Either
Explore and examine the characteristics of Sichuan
cuisine. Compare and contrast the flavours of Sichuan region with other
regional areas. Include a brief summary on the geographical and historical
factors influencing the cuisine.
or
Explain the functions and responsibilities of a Kitchen Brigade in a
medium-size Chinese Restaurant.
or
Tofu as a food for mankind has been an important source of protein. Explain
the value and importance of the food.
The assessment of this module is divided into two
major sections:
Practical Test 60%
Assignment 40%
Practical Test
It will be assessed according to the criteria, as
outlined in the Practical Test format in the student
notes, by a negative marking system. The following
assessment scale will apply for practical test:
0 - 14 points - Distinction 15 - 21 points -
Credit 22 - 28 points - Pass 1 (High Pass) 29 - 44 points - Pass
2 (Low Pass) 44 points and over - Fail
Assignment
The assignment is a 2000 word essay on a selected topic. The assignment must
be clearly written or typed on A4 paper with 5 cm margin on the left and 2.5 cm
margin on the right, enclosed in a folder or file cover with the Name of
Lecturer, Topic Title, Name of Student and Due Date. The assignment is
assessed on the following:
- logical planning and sequence
- overall presentation
- comprehensive coverage
- relevant material to the topic
- research material
- proper acknowledgment of documentation.
The assignment is graded on the following basis:
- 75% - 100% Distinction
- 65% - 74% Credit
- 55% - 64% Pass 1
- 50% - 54% Pass 2
- Below 50% Fail
The assignment should be handed to the unit co-
ordinator before the due date. Extension of time is
granted only for good reason.
DETAILS OF ASSIGNMENT
ASSIGNMENT
Weighting 40% Length - 2000 words
Due Date:
You are required to answer one of the following
questions:
Either
Explore and examine the characteristics of Sichuan
cuisine. Compare and contrast the flavours of Sichuan region with other
regional areas. Include a brief summary on the geographical and historical
factors influencing the cuisine.
or
Explain the functions and responsibilities of a Kitchen Brigade in a
medium-size Chinese Restaurant.
or
Tofu as a food for mankind has been an important source of protein. Explain
the value and importance of the food.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 5753 | Kitchen Operations (Chef) | Accredited course |