Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
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. |
Application of the Unit
Application of the unit |
This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. It applies to cooks who usually work as part of a team and under supervision. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite units: SITHCCC001B Organise and prepare food SITHCCC002A Present food SITHCCC005A Use basic methods of cookery SITXOHS002A Follow workplace hygiene procedures. |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
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 agents and methods , and convenience products 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. |
||
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit:
|
The following knowledge must be assessed as part of this unit:
|
Evidence Guide
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:
|
Context of and specific resources for assessment |
Assessment must ensure:
|
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:
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. |
Range Statement
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 : |
|
Soups must include a selection from each of the following: |
|
Thickening agents and methods may include: |
|
Convenience products may include: |
|
Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Commercial Cookery and Catering |