Module Outline
Date retreived
22/07/2026 2:03 PM AWST
22/07/2026 2:03 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.
Portion Controlled Meat Cuts
Portion Controlled Meat Cuts
Module
National Code
State Code
95033
95033
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
16
Description
To enable the student to develop a
selection of new meat products and
portion-controlled restaurant meat
cuts, applicable to grill bar
operations and restaurants.
selection of new meat products and
portion-controlled restaurant meat
cuts, applicable to grill bar
operations and restaurants.
No information
Evidence Guide
Internal Assessment 100%
Continuous assessment of weekly
projects scaled to 80%
End-of-module skills test, to include
as many meat varieties as
possible. 20%
Continuous assessment of weekly
projects scaled to 80%
End-of-module skills test, to include
as many meat varieties as
possible. 20%
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 5753 | Kitchen Operations (Chef) | Accredited course |