Module Outline
Date retreived
22/07/2026 12:33 PM AWST
22/07/2026 12:33 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.
Larder Techniques (H. Ind.)
Larder Techniques (H. Ind.)
Module
National Code
State Code
68257
68257
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
68
Description
To develop an understanding of the function of the
larder department, including culinary terms.
To correctly use and care for all the equipment and
machinery in the larder department.
To identify and select good quality food items for
use in the larder department.
To correctly prepare, cook and store all types of
food items.
To develop skill in garnishing and decorating
techniques for food items.
To use correct procedures to portion and carve food
items before and after cooking.
To demonstrate a suitable degree of skill and
artistry in making decorative centre pieces from
materials not necessarily for consumption.
larder department, including culinary terms.
To correctly use and care for all the equipment and
machinery in the larder department.
To identify and select good quality food items for
use in the larder department.
To correctly prepare, cook and store all types of
food items.
To develop skill in garnishing and decorating
techniques for food items.
To use correct procedures to portion and carve food
items before and after cooking.
To demonstrate a suitable degree of skill and
artistry in making decorative centre pieces from
materials not necessarily for consumption.
No information
Evidence Guide
Internal Assessment 100%
Progressive weekly assessment of practical skills.
Internally: Practical assessment 80% Internally Assessed: Written
test one hour 20%
Progressive weekly assessment of practical skills.
Internally: Practical assessment 80% Internally Assessed: Written
test one hour 20%
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 8640 | Business Hospitality Management | Accredited course | |
| 6970 | Hospitality Studies | Accredited course |