Unit of competency Outline

Date retreived
22/07/2026 11:46 AM AWST

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Prepare stocks, sauces and soups

Prepare stocks, sauces and soups

Unit of competency
National Code
SITHCCC007
State Code
AWS05
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
Nominal Hours
32
Description
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1.Confirm food production requirements from food preparation list and standard recipes.
  • 1.2.Calculate ingredient amounts according to requirements.
  • 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements.
  • 1.4.Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
  • 2.1.Select type and size of equipment suitable to requirements.
  • 2.2.Safely assemble and ensure cleanliness of equipment before use.
  • 2.3.Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1.Sort and assemble ingredients according to food production sequencing.
  • 3.2.Weigh and measure ingredients according to recipe.
  • 3.3.Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
  • 3.4.Minimise waste to maximise profitability of food items prepared.
4. Prepare stocks, sauces and soups.
  • 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.
  • 4.2.Use flavouring and clarifying agents according to standard recipes.
  • 4.3.Use thickening agents and convenience products appropriately.
  • 4.4.Make appropriate derivations from basic sauces, both hot and cold where required.
  • 4.5.Make food quality adjustments within scope of responsibility.
5. Present and store stocks, sauces and soups.
  • 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.
  • 5.2.Present soups and sauces attractively on appropriate service-ware.
  • 5.3.Add garnishes according to standard recipes.
  • 5.4.Visually evaluate dish and adjust presentation.
  • 5.5.Store dishes in appropriate environmental conditions.
  • 5.6.Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
WF616 SITHCCC203 Produce stocks, sauces and soups Unit of competency
Replaced By
State Code National Code Title Type
OEB69 SITHCCC029 Prepare stocks, sauces and soups Unit of competency