Module Outline
Date retreived
22/07/2026 7:54 PM AWST
22/07/2026 7:54 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.
Introduction to Commercial Cookery
Introduction to Commercial Cookery
Module
National Code
State Code
95157
95157
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
Nominal Hours
180
Description
To enable students to acquire basic techniques in
the handling and preparation of foods, cookery
skills and presentation of dishes in quantities
reflecting commercial practice.
the handling and preparation of foods, cookery
skills and presentation of dishes in quantities
reflecting commercial practice.
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