Module Outline
Date retreived
22/07/2026 10:13 PM AWST
22/07/2026 10:13 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.
Seafood Cookery (Advanced)
Seafood Cookery (Advanced)
Module
National Code
State Code
95044
95044
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
50
Description
To further develop students' skills in
the selection, storage, preparation and
service of a variety of seafood, in an
efficient and innovative manner.
To enable students to select, and use a
variety of seafood and complimentary
ingredients, in the development of good
quality recipes.
the selection, storage, preparation and
service of a variety of seafood, in an
efficient and innovative manner.
To enable students to select, and use a
variety of seafood and complimentary
ingredients, in the development of good
quality recipes.
No information
Evidence Guide
Internal Assessment 100%
Part A:
Continuous assessment of weekly
projects scaled to average 50%
Part B:
Final Recipe 50%
From the information and experiments
carried out during the module, each
student is to develop a fully-costed
seafood recipe. These recipes are to
be submitted, and each dish cooked and
presented in the final lesson.
Due to the need to select specific
quality of ingredients, the students
will provide their own commodities for
this lesson.
The number of portions served is at the
student's discretion, as it is realised
that, while some concepts it is easy to
serve one portion, others may require
the production and service of more
portions.
Marks will be allocated for:
Compatibility of ingredients 17%
Presentation of dish 10%
Portion size 5%
Skill levels of dish 10%
Standard recipe 10%
Costing of recipe 3%
A minimum 50% mark is required in each
assessable area, to achieve a pass in
this module.
Part A:
Continuous assessment of weekly
projects scaled to average 50%
Part B:
Final Recipe 50%
From the information and experiments
carried out during the module, each
student is to develop a fully-costed
seafood recipe. These recipes are to
be submitted, and each dish cooked and
presented in the final lesson.
Due to the need to select specific
quality of ingredients, the students
will provide their own commodities for
this lesson.
The number of portions served is at the
student's discretion, as it is realised
that, while some concepts it is easy to
serve one portion, others may require
the production and service of more
portions.
Marks will be allocated for:
Compatibility of ingredients 17%
Presentation of dish 10%
Portion size 5%
Skill levels of dish 10%
Standard recipe 10%
Costing of recipe 3%
A minimum 50% mark is required in each
assessable area, to achieve a pass in
this module.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 5753 | Kitchen Operations (Chef) | Accredited course |