Module Outline
Date retreived
22/07/2026 8:28 AM AWST
22/07/2026 8:28 AM 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.
Mise-en-place and Food Preparation
Mise-en-place and Food Preparation
Module
National Code
BKA1
BKA1
State Code
95131
95131
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
22/08/1996
Field of Education
110109 - Cookery
Nominal Hours
24
Description
To provide students with an understanding of
culinary terminology, basic preparation skills and
hygiene procedures for any style of catering
operation.
culinary terminology, basic preparation skills and
hygiene procedures for any style of catering
operation.
No information
Evidence Guide
Internal Assessment 100%
The module is to be assessed internally using
competence as the measure of student achievement.
Throughout the Module Student Workbook there are a
series of "able to" and "knowledge of" assessment
strategies. A pass in each assessment area is required to achieve
competence in this module.
The learner is required to demonstrate competency in
each of the learning outcomes of the module in line
with the assessment method stated in the Module
Student Workbook.
The module is to be assessed internally using
competence as the measure of student achievement.
Throughout the Module Student Workbook there are a
series of "able to" and "knowledge of" assessment
strategies. A pass in each assessment area is required to achieve
competence in this module.
The learner is required to demonstrate competency in
each of the learning outcomes of the module in line
with the assessment method stated in the Module
Student Workbook.
Elements and Performance Criteria
No information