Elements and Performance Criteria

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
deadlines
portion control
quantities to be produced
special customer requests
special dietary requirements.
Stocks andsauces may include:
béchamel
chicken and fish velouté
demiglacé
fruit based sauces
herb based sauces
hollandaise and béarnaise
jus and coulis
mayonnaise based sauces
yoghurt based sauces.
Equipment may include:
food processor
mouli
stock pots.
Thickening agentsmay include:
beurre mani
bread
flour:
arrowroot
corn
potato
modified starch
roux:
white
blond
brown
sabayon.
Convenience products may include:
boosters
bouillons
flavour enhancers
stocks.
Food quality adjustmentsmay relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
produce a variety of stocks, sauces and soups from different recipes and cultural backgrounds, including:
sauces:
reduced
thickened
hot, warm and cold emulsion
soups both hot and cold:
clear
broth
purée
cream
bisque
stocks
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for stocks, sauces and soups
different types of stocks, sauces and soups
features, functions and safe use of food preparation equipment
food safety practices for handling and storing different food types.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment
Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients.
Method 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 individual preparing for and producing stocks, sauces and soups
evaluation of the taste and visual appeal of stocks, sauces and soups prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of stocks, sauces and soups
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for stocks, sauces and soups, equipment, cookery
methods and appropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role.