Module Outline
Date retreived
22/07/2026 3:05 PM AWST
22/07/2026 3:05 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.
Supplementary Practical Skills (Cooking)
Supplementary Practical Skills (Cooking)
Module
National Code
State Code
95156
95156
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
Nominal Hours
128
Description
To provide skill development and enable the student
to be exposed to methods, techniques and general
industrial practices associated with the cooking
trade.
To develop the students' maturity, initiative, persistence and self reliance to
a level commensurate with that required by industry from a first year
apprentice at the end of the first year of training.
to be exposed to methods, techniques and general
industrial practices associated with the cooking
trade.
To develop the students' maturity, initiative, persistence and self reliance to
a level commensurate with that required by industry from a first year
apprentice at the end of the first year of training.
No information
Evidence Guide
Continuous assessment of practical work.
Assessment of practical skill developed will be
progressive throughout the subject. A formal
practical test will NOT be carried out, nor will a
percentage mark be given.
Colleges may provide a written report covering the
following factors where applicable:
- work attitudes and application
- skills developed
- accuracy and neatness
- initiative
- safety consciousness.
Assessment of practical skill developed will be
progressive throughout the subject. A formal
practical test will NOT be carried out, nor will a
percentage mark be given.
Colleges may provide a written report covering the
following factors where applicable:
- work attitudes and application
- skills developed
- accuracy and neatness
- initiative
- safety consciousness.
Elements and Performance Criteria
No information