Unit of competency Outline

Date retreived
23/07/2026 11:16 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.

Prepare stocks, sauces and soups

Prepare stocks, sauces and soups

Unit of competency
National Code
SITHCCC008A
State Code
S6349
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
05/05/2009
View on TGA
State Implementation and Classification
Approved Date
04/07/2014
Field of Education
110109 - Cookery
Original Release Date
04/07/2014
Nominal Hours
32
Description
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation.Stocks, sauces and soups can be classical or contemporary and be from varying ethnic and cultural origins. Soups may be served hot or cold.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare stocks, glazes and essences required for menu items.
  • 1.1 Use ingredients and flavouring agents according to standard recipes and enterprise standards.
  • 1.2 Produce a variety of stocks, glazes and essences to enterprise standards.
  • 1.3 Use clarifying agents appropriately.
2 Prepare sauces required for menu items.
  • 2.1 Produce a variety of hot and cold sauces from classical and contemporary recipes.
  • 2.2 Make appropriate derivations from basic sauces.
  • 2.3 Use a variety of thickening agents and convenience products appropriately.
  • 2.4 Evaluate sauces for flavour, colour and consistency and rectify any problems.
3 Prepare soups required for menu items.
  • 3.1 Select and assemble the correct ingredients to produce soups, including stocks and prepared garnishes.
  • 3.2 Produce a variety of soups to enterprise standards.
  • 3.3 Use clarifying and thickening agentsand methods, and convenienceproducts where appropriate.
  • 3.4 Evaluate soups for flavour, colour, consistency and temperature and rectify any problems.
  • 3.5 Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments.
4 Store and reconstitute stocks, sauces and soups.
  • 4.1 Store stocks, sauces and soups to maintain optimum freshness and quality.
  • 4.2 Reconstitute stocks, sauces and soups to appropriate standards of consistency.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Stocks and sauces:
must include a selection from each of the following:
reduced sauces
thickened sauces
hot, warm and cold emulsion
may include:
demi-glacé
béchamel
chicken and fish velouté
hollandaise and béarnaise
mayonnaise
jus and coulis.


Soups must include a selection from each of the following:
clear
broth
purée
cream
bisque.


Thickening agentsand methods may include:
white, blond and brown roux
beurre mani
cornflour, arrowroot and potato flour
bread
modified starch
liaison
sabayon.


Convenience products may include:
stocks
boosters
bouillons
flavour enhancers.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.


Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare a variety of stocks, sauces and soups from different recipes and cultural backgrounds
detailed commodity knowledge of different classifications of stocks, sauces and soups
preparation of sauces and soups for customers within typical workplace conditions, including working within time constraints.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to appropriate equipment for stocks, sauces and soups, including stock pots and mouli or food processor
industry-realistic ratios of kitchen staff to customers
use of a variety of real, suitable ingredients for stocks, sauces and soups.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate making stocks, sauces and soups
sampling of dishes prepared by the candidate
written or oral questions to test commodity knowledge of stocks, sauces and soups
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
State Code National Code Title Type
E2060 THHBCC03B Prepare stocks, sauces and soups Unit of competency
Replaced By
State Code National Code Title Type
WF616 SITHCCC203 Produce stocks, sauces and soups Unit of competency