Module Outline

Date retreived
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.

Meat Butchery and Cookery

Meat Butchery and Cookery

Module
National Code
BCC7
State Code
95138
DTWD Status
Approved
State Implementation and Classification
Approved Date
04/05/1994
Field of Education
110109 - Cookery
Nominal Hours
50
Description
To provide the student with an understanding of the
composition of meat and its structure, the ability
to identify all the wholesale carcass parts and the
best methods of utilisation of meat cuts.
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.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
State Code National Code Title Type
5611 Commercial Cookery Accredited course
5767 2137 Commercial Cookery (Asf2) Accredited course
5772 0589 Commercial Cookery (Asf3) Accredited course
2149 Cookery Accredited course
5516 3221 Certificate III in Cookery (Commercial) Accredited course
5513 3243 Certificate II in Cookery (Commercial) Accredited course
5515 6987 Certificate III in Cookery (Commercial) Accredited course
2171 Cooking Accredited course
5610 Cooking Accredited course
3586 4735 Certificate II in Hospitality Operations Accredited course