Module Outline
Date retreived
22/07/2026 5:10 PM AWST
22/07/2026 5:10 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.
Principles of Cookery 1b (Practical)
Principles of Cookery 1b (Practical)
Module
National Code
State Code
68021
68021
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
Nominal Hours
34
Description
To enable students to acquire the basic techniques
required for the preparation, cooking and
presentation of simple dishes in larger quantities
in Quantity Food Production 1.
required for the preparation, cooking and
presentation of simple dishes in larger quantities
in Quantity Food Production 1.
No information
Evidence Guide
Internal Assessment 100%
Continuous assessment of student performance 50%
Assessment of workshop folio of recipe and
workplan sheets 50%
Continuous assessment of student performance 50%
Assessment of workshop folio of recipe and
workplan sheets 50%
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2165 | Course In Food Preparation Assistants | Accredited course | |
| 5750 | Hospitality | Accredited course |