Module Outline
Date retreived
23/07/2026 4:36 AM AWST
23/07/2026 4:36 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.
Pastrycooking App 3b
Pastrycooking App 3b
Module
National Code
State Code
95109
95109
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110107 - Baking And Pastrymaking
Nominal Hours
72
Description
Theory Component
To describe suitable storage
conditions, including refrigeration,
retardation and deep-freeze, acceptable
for ingredients, materials produce and
products. Also, discuss causes, influences and effects of deterioration.
To discuss aspects of supervision,
factors and conditions that are
essential for required orderly produce
production.
To determine factors and conditions that contribute produce faults, and discuss
corrective action for remedy of such faults.
Practical Component
To produce a wide range of high-quality
finished products, selecting
appropriate icings, fillings and
coverings.
To apply principles of design, decoration, ornamentation and colour harmony, to
enhance presentation of products.
To employ correct handling skills,
techniques and trade practice, during
all aspects of work-in-progress.
To demonstrate competence, skill and
efficiency, to produce various
Celebration Cakes (also feature
display), using piping tubes and hand-
moulding techniques for decoration and
ornamentation.
To describe suitable storage
conditions, including refrigeration,
retardation and deep-freeze, acceptable
for ingredients, materials produce and
products. Also, discuss causes, influences and effects of deterioration.
To discuss aspects of supervision,
factors and conditions that are
essential for required orderly produce
production.
To determine factors and conditions that contribute produce faults, and discuss
corrective action for remedy of such faults.
Practical Component
To produce a wide range of high-quality
finished products, selecting
appropriate icings, fillings and
coverings.
To apply principles of design, decoration, ornamentation and colour harmony, to
enhance presentation of products.
To employ correct handling skills,
techniques and trade practice, during
all aspects of work-in-progress.
To demonstrate competence, skill and
efficiency, to produce various
Celebration Cakes (also feature
display), using piping tubes and hand-
moulding techniques for decoration and
ornamentation.
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 |
|---|---|---|---|
| 2132 | Pastrycooking | Accredited course |