Module Outline
Date retreived
22/07/2026 6:30 PM AWST
22/07/2026 6:30 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.
Patisserie (H. Ind.)
Patisserie (H. Ind.)
Module
National Code
State Code
68309
68309
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
68
Description
To develop and practice the skills in patisserie
techniques which are directly applicable to the
Catering Industry, e.g. Hotels, motels, restaurants
and institutions.
techniques which are directly applicable to the
Catering Industry, e.g. Hotels, motels, restaurants
and institutions.
No information
Evidence Guide
Internal Assessment 100%
Progressive assessment on completion of each lesson,
based on completed worksheet and practical tasks
performed. Produce to be of a standard suitable for retail purposes.
Theoretical Assessment (One-hour test) 20%
Practical Assessment 80%
A pass in each section is required.
Progressive assessment on completion of each lesson,
based on completed worksheet and practical tasks
performed. Produce to be of a standard suitable for retail purposes.
Theoretical Assessment (One-hour test) 20%
Practical Assessment 80%
A pass in each section is required.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 8640 | Business Hospitality Management | Accredited course | |
| 6970 | Hospitality Studies | Accredited course |