Module Outline
Date retreived
22/07/2026 4:40 PM AWST
22/07/2026 4:40 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.
Small Goods 1a
Small Goods 1a
Module
National Code
State Code
21005
21005
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
10/11/1994
Field of Education
030307 - Food Processing Technology
Nominal Hours
144
Description
To provide an insight into small goods
and related products, including
classification of meats and functions
of additives, spices and ingredients.
Note: Participants in the course shall provide and wear clean washable
protective clothing (cloth cap, coat, bib, apron) and stout leather footwear
that conforms to the food hygiene and safety regulations.
and related products, including
classification of meats and functions
of additives, spices and ingredients.
Note: Participants in the course shall provide and wear clean washable
protective clothing (cloth cap, coat, bib, apron) and stout leather footwear
that conforms to the food hygiene and safety regulations.
No information
Evidence Guide
Internal assessment 100%
Theory:
Evaluation test 20% Folio examination 60%
Assignment (one) 20%
Practical by continuous assessment:
Practical 80% Folio 20%
Students must pass both practical and
theoretical components.
Theory:
Evaluation test 20% Folio examination 60%
Assignment (one) 20%
Practical by continuous assessment:
Practical 80% Folio 20%
Students must pass both practical and
theoretical components.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2156 | Meat Industry | Accredited course |