Module Outline
Date retreived
22/07/2026 10:09 PM AWST
22/07/2026 10:09 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.
Restaurant Butchery (Pork)
Restaurant Butchery (Pork)
Module
National Code
State Code
95036
95036
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
20
Description
To enable the student to break-up pork
carcases into primal, secondary and
restaurant meat cuts applicable to the
Catering Industry; prepare a basic
range of fresh sausages and
manufactured products.
carcases into primal, secondary and
restaurant meat cuts applicable to the
Catering Industry; prepare a basic
range of fresh sausages and
manufactured products.
No information
Evidence Guide
Internal Assessment 100%
Practical examination 50%
Mini-tests 10% Theory examination 30%
Yield-test assignment 10%
Practical examination 50%
Mini-tests 10% Theory examination 30%
Yield-test assignment 10%
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 5753 | Kitchen Operations (Chef) | Accredited course |