Module Outline
Date retreived
22/07/2026 6:01 PM AWST
22/07/2026 6:01 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.
Appetisers, Salads & Sandwiches
Appetisers, Salads & Sandwiches
Module
National Code
BCC2
BCC2
State Code
95135
95135
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
04/05/1994
Field of Education
110109 - Cookery
Nominal Hours
30
Description
To enable students to prepare, produce, portion and
present a set quantity of various salads in season,
with their appropriate dressings.
To enable the student to identify, prepare and
present a set variety of hot and cold classical and
modern hors d'oeuvre.
To enable the student to define and describe
canapes, and to prepare and present a set variety of
classical and modern canapes to an acceptable
commercial standard.
To enable students to prepare, produce, portion,
store and present a set variety of sandwiches
demonstrating a high degree of artistic ability in
regard to presentation of shape, size, colour,
taste, texture and filling combinations.
present a set quantity of various salads in season,
with their appropriate dressings.
To enable the student to identify, prepare and
present a set variety of hot and cold classical and
modern hors d'oeuvre.
To enable the student to define and describe
canapes, and to prepare and present a set variety of
classical and modern canapes to an acceptable
commercial standard.
To enable students to prepare, produce, portion,
store and present a set variety of sandwiches
demonstrating a high degree of artistic ability in
regard to presentation of shape, size, colour,
taste, texture and filling combinations.
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
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 5611 | Commercial Cookery | Accredited course | |
| 5772 | 0589 | Commercial Cookery (Asf3) | Accredited course |
| 2149 | Cookery | Accredited course | |
| 5516 | 3221 | Certificate III in Cookery (Commercial) | Accredited course |
| 5513 | 3243 | Certificate II in Cookery (Commercial) | Accredited course |
| 5515 | 6987 | Certificate III in Cookery (Commercial) | Accredited course |
| 2171 | Cooking | Accredited course | |
| 5610 | Cooking | Accredited course | |
| 3586 | 4735 | Certificate II in Hospitality Operations | Accredited course |
| 3469 | 11535QLD | Certificate II in HOSPITALITY PRACTICES (TRAINEESHIP) | Accredited course |
| 3474 | 12280ACT | Certificate II in Sport and Recreation (Traineeship) | Accredited course |