Module Outline
Date retreived
22/07/2026 2:55 PM AWST
22/07/2026 2:55 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.
Pastrycooking App 1a
Pastrycooking App 1a
Module
National Code
State Code
95104
95104
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110107 - Baking And Pastrymaking
Nominal Hours
144
Description
Theory Component - The
successful apprentice should be able
to:
Understand characteristics of certain ingredients, and their constituents
influence, and effects, upon batter- mixing and dough-mixing, with resultant
effects upon internal product characteristics and internal product
characteristics.
Critically examine: formula
construction, methods of ingredient
amalgamation, influences and effects on
produce of work-in-progress, and
product quality.
Demonstrate and describe the function,
safe operation, use, and cleaning of
certain machinery, equipment and
utensils employed for item production.
Practical Component - The
successful apprentice should be able
to:
Produce, with confidence and skill, a range of varied products with quality
characteristics.
Critically examine: formulae
construction methods of ingredient
amalgamation influences, and effects on
produce of work-in-progress and produce
quality.
Make by hand, and mechanical process, a range of goods with sound knowledge of
essential handling techniques during all aspects of work in progress.
successful apprentice should be able
to:
Understand characteristics of certain ingredients, and their constituents
influence, and effects, upon batter- mixing and dough-mixing, with resultant
effects upon internal product characteristics and internal product
characteristics.
Critically examine: formula
construction, methods of ingredient
amalgamation, influences and effects on
produce of work-in-progress, and
product quality.
Demonstrate and describe the function,
safe operation, use, and cleaning of
certain machinery, equipment and
utensils employed for item production.
Practical Component - The
successful apprentice should be able
to:
Produce, with confidence and skill, a range of varied products with quality
characteristics.
Critically examine: formulae
construction methods of ingredient
amalgamation influences, and effects on
produce of work-in-progress and produce
quality.
Make by hand, and mechanical process, a range of goods with sound knowledge of
essential handling techniques during all aspects of work in progress.
No information
Evidence Guide
Internal Assessment 100%
Theory Component
Two written assessments (two x 30
marks) 60 marks One written assessment (one x 40
marks) 40 marks
Folio Examination:
One two-hour written paper 100 marks
Practical Component
By continual assessment 80 marks
Folio: by continual assessment 20
marks
Certificate of Trade Studies
To be eligible for this Certificate, an
apprentice must reach a pass standard
in the Certificate percentage of each
Stage.
However, failure in this Stage of the course may be redeemed by an apprentice
who gains a Certificate percentage of at least 65% in any subsequent annual
examination.
The Certificate percentage shall be
calculated by the following formula:
Theory Term Assessments x 0.6 + Theory
Test Paper x 0.4 = 100%
Privileged Re-examination may be
granted on the recommendation of the
Board of Review, when the practical
assessment is satisfactory.
Theory Component
Two written assessments (two x 30
marks) 60 marks One written assessment (one x 40
marks) 40 marks
Folio Examination:
One two-hour written paper 100 marks
Practical Component
By continual assessment 80 marks
Folio: by continual assessment 20
marks
Certificate of Trade Studies
To be eligible for this Certificate, an
apprentice must reach a pass standard
in the Certificate percentage of each
Stage.
However, failure in this Stage of the course may be redeemed by an apprentice
who gains a Certificate percentage of at least 65% in any subsequent annual
examination.
The Certificate percentage shall be
calculated by the following formula:
Theory Term Assessments x 0.6 + Theory
Test Paper x 0.4 = 100%
Privileged Re-examination may be
granted on the recommendation of the
Board of Review, when the practical
assessment is satisfactory.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2163 | Baking and Pastrycooking | Accredited course | |
| 2132 | Pastrycooking | Accredited course |