Module Outline
Date retreived
22/07/2026 6:15 PM AWST
22/07/2026 6:15 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.
Vegetable and Salad Preparation
Vegetable and Salad Preparation
Module
National Code
State Code
95047
95047
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
24
Description
To further develop the student's skill
and knowledge in purchasing, storage,
preparation and menu application of
vegetables, salads and salad dressings.
and knowledge in purchasing, storage,
preparation and menu application of
vegetables, salads and salad dressings.
No information
Evidence Guide
Continuous Assessment 100%
Continuous assessment of weekly
projects scaled to average 80%
End-of-module practical test, to cover
as broad a range of skills-testing as
possible scaled to 20%
Combined continuous assessment and end-
of-module 100%
A pass in BOTH assessment
areas is required, to achieve a pass
for this module.
Continuous assessment of weekly
projects scaled to average 80%
End-of-module practical test, to cover
as broad a range of skills-testing as
possible scaled to 20%
Combined continuous assessment and end-
of-module 100%
A pass in BOTH assessment
areas is required, to achieve a pass
for 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 |