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.
Methods of Cookery
Methods of Cookery
Module
National Code
BCC1
BCC1
State Code
95133
95133
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
04/05/1994
Field of Education
110109 - Cookery
Nominal Hours
45
Description
To provide the students with an understanding of the
principles to enable them to use the correct
equipment to prepare, cook and present food to an
acceptable industry standard.
To provide students with an appreciation of culinary
terminology relating to the principles of cookery
and an awareness of the need for quality and cost
control, safety and hygienic work practices.
principles to enable them to use the correct
equipment to prepare, cook and present food to an
acceptable industry standard.
To provide students with an appreciation of culinary
terminology relating to the principles of cookery
and an awareness of the need for quality and cost
control, safety and hygienic work practices.
No information
Evidence Guide
Internal Assessment 100%
The module is to be assessed internally using
competence as the measure of student achievement.
Throughout the Module Student Workbook there are a
series of "able to" and "knowledge of" assessment
strategies. A pass in each assessment area is required to achieve
competence in this module.
The learner is required to demonstrate competency in
each of the learning outcomes of the module in line
with the assessment method stated in the Module
Student Workbook.
The module is to be assessed internally using
competence as the measure of student achievement.
Throughout the Module Student Workbook there are a
series of "able to" and "knowledge of" assessment
strategies. A pass in each assessment area is required to achieve
competence in this module.
The learner is required to demonstrate competency in
each of the learning outcomes of the module in line
with the assessment method stated in the Module
Student Workbook.
Elements and Performance Criteria
No information