Module Outline
Date retreived
22/07/2026 10:15 PM AWST
22/07/2026 10:15 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.
Operational Cost Management
Operational Cost Management
Module
National Code
State Code
95049
95049
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
68
Description
To enable the student to develop skills
in the use of operational cost control
mechanisms, in order to maximize
revenue and minimize costs, to maintain
traditional net income levels.
To enable the student to construct
accurate and meaningful information, to
enable good decision-making, and action
to be taken.
To introduce the student to
microcomputers and software, as an aid
to store and generate meaningful
management information.
in the use of operational cost control
mechanisms, in order to maximize
revenue and minimize costs, to maintain
traditional net income levels.
To enable the student to construct
accurate and meaningful information, to
enable good decision-making, and action
to be taken.
To introduce the student to
microcomputers and software, as an aid
to store and generate meaningful
management information.
No information
Evidence Guide
Internal Assessment 100%
Part A:
Cumulative project that typifies a
medium-size catering operation - to
include:
Staff Requirement: Wages and allowances. Purchases of stock in a given period.
Stock Wage:
Sales Breakdown.
Costs Analysis. 60%
Part B:
End-of-module written test, to consist
of short-answer, multiple-choice,
completion and true/false questions.
Test to span a two-hour period. 40%
A pass is required in each assessment
area, to achieve a pass in this module.
Part A:
Cumulative project that typifies a
medium-size catering operation - to
include:
Staff Requirement: Wages and allowances. Purchases of stock in a given period.
Stock Wage:
Sales Breakdown.
Costs Analysis. 60%
Part B:
End-of-module written test, to consist
of short-answer, multiple-choice,
completion and true/false questions.
Test to span a two-hour period. 40%
A pass is required in each assessment
area, to achieve a pass in this module.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 5753 | Kitchen Operations (Chef) | Accredited course |