Unit of competency details

SITHCCC008A - Prepare stocks, sauces and soups (Release 1)


Usage recommendation:
Is superseded by and equivalent to SITHCCC203 - Produce stocks, sauces and soupsTitle changed to better reflect the intent and content of the unit. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to better articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. 17/Jan/2013
Supersedes and is equivalent to THHBCC03B - Prepare stocks, sauces and soups 04/May/2009

ReleaseRelease date
1 1 (this release) 05/May/2009

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnUsage RecommendationSort Table listing Qualifications that include this unit by the Usage Recommendation columnRelease
SIT40407 - Certificate IV in Hospitality (Commercial Cookery)Certificate IV in Hospitality (Commercial Cookery)Superseded
HLT21212 - Certificate II in Health Support ServicesCertificate II in Health Support ServicesSuperseded
PSP30604 - Certificate III in Government (School Support Services)Certificate III in Government (School Support Services)Superseded1-2 
SIT40607 - Certificate IV in Hospitality (Catering Operations)Certificate IV in Hospitality (Catering Operations)Superseded
SIT30807 - Certificate III in Hospitality (Commercial Cookery)Certificate III in Hospitality (Commercial Cookery)Superseded
HLT21207 - Certificate II in Health Support ServicesCertificate II in Health Support ServicesSuperseded
PSP30704 - Certificate III in School Support ServicesCertificate III in School Support ServicesSuperseded1-2 
SIT31007 - Certificate III in Hospitality (Catering Operations)Certificate III in Hospitality (Catering Operations)Superseded
SIT60307 - Advanced Diploma of HospitalityAdvanced Diploma of HospitalitySuperseded
SIT50307 - Diploma of HospitalityDiploma of HospitalitySuperseded
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SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 25/Nov/2008 
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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.


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




Prepare stocks, glazes and essences required for menu items.


Use ingredients and flavouring agents according to standard recipes and enterprise standards.


Produce a variety of stocks , glazes and essences to enterprise standards.


Use clarifying agents appropriately.


Prepare sauces required for menu items.


Produce a variety of hot and cold sauces  from classical and contemporary recipes.


Make appropriate derivations from basic sauces.


Use a variety of thickening agents and convenience products appropriately.


Evaluate sauces for flavour, colour and consistency and rectify any problems.


Prepare soups required for menu items.


Select and assemble the correct ingredients to produce soups , including stocks and prepared garnishes.


Produce a variety of soups to enterprise standards.


Use clarifying and thickening agents and methods , and convenience products  where appropriate.


Evaluate soups for flavour, colour, consistency and temperature and rectify any problems.


Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments.


Store and reconstitute stocks, sauces and soups.


Store stocks, sauces and soups to maintain optimum freshness and quality.


Reconstitute stocks, sauces and soups to appropriate standards of consistency.

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:

  • using various stocks and bases for a range of soups and sauces
  • logical and time-efficient work flow
  • safe work practices, particularly in relation to bending and lifting
  • waste minimisation techniques and environmental considerations in relation to soups, stocks and sauces
  • problem-solving skills to deal with problems such as mayonnaise breaking or soup curdling, shortages of food items and equipment failure
  • literacy skills to read orders and instructions
  • numeracy skills to calculate quantities and portions against orders
  • organisational skills and teamwork.

The following knowledge must be assessed as part of this unit:

  • principles and techniques of producing stocks, sauces and soups to industry standards
  • common problems in stocks, sauces and soups and how to identify and rectify them
  • culinary terms commonly used in the industry in relation to stocks, sauces and soups
  • appropriate ingredients and food components that may be substituted to meet special dietary and cultural needs
  • principles and practices of hygiene on a personal and professional level.

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.

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 agents and 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.

Unit Sector(s)



Competency field

Competency field 

Commercial Cookery and Catering