Module Outline
Date retreived
22/07/2026 10:14 PM AWST
22/07/2026 10:14 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.
Japanese Cookery
Japanese Cookery
Module
National Code
State Code
95045
95045
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
60
Description
To enable the student to understand the
history and customs of Japanese food,
and develop practical skills, in the
recognition of the characteristic of
the cuisine.
history and customs of Japanese food,
and develop practical skills, in the
recognition of the characteristic of
the cuisine.
No information
Evidence Guide
Internal Assessment 100%
Continuous assessment of weekly
projects scaled to average 80%
End-of-module practical test, to cover
as broad a range as is possible and
practicable, scaled to 20%
Combined continuous assessment and
practical test 100%
A pass in BOTH assessable
areas is required, to achieve a pass in
this module.
Continuous assessment of weekly
projects scaled to average 80%
End-of-module practical test, to cover
as broad a range as is possible and
practicable, scaled to 20%
Combined continuous assessment and
practical test 100%
A pass in BOTH assessable
areas is required, 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 |