Module Outline
Date retreived
22/07/2026 10:17 AM AWST
22/07/2026 10:17 AM 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.
A La Carte & Table D'hote Operations
A La Carte & Table D'hote Operations
Module
National Code
BCC15
BCC15
State Code
95141
95141
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
04/05/1994
Field of Education
110109 - Cookery
Nominal Hours
120
Description
To enable the student to plan efficiently for the
preparation, production and operation of an A la
Carte or Table d'Hote menu in a commercial kitchen
with special regard to organisation of meal service,
team working skills and the application of practical
skills acquired previously.
To expose the student to current trends in foods,
styles and presentations in order to expand their
career path expectations and choices.
preparation, production and operation of an A la
Carte or Table d'Hote menu in a commercial kitchen
with special regard to organisation of meal service,
team working skills and the application of practical
skills acquired previously.
To expose the student to current trends in foods,
styles and presentations in order to expand their
career path expectations and choices.
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 | |
| 5767 | 2137 | Commercial Cookery (Asf2) | Accredited course |
| 5772 | 0589 | Commercial Cookery (Asf3) | Accredited course |
| 2149 | Cookery | Accredited course | |
| 5516 | 3221 | Certificate III in Cookery (Commercial) | Accredited course |
| 5515 | 6987 | Certificate III in Cookery (Commercial) | Accredited course |
| 5610 | Cooking | Accredited course | |
| 0159 | Hostel Catering Course | Accredited course |