Prepare stocks and sauces

Unit of competency Outline

Date retreived
22/07/2026 5:49 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.

Unit of competency

National Code
THHBCC03A

State Code
E0078

TGA Status
Replaced

DTWD Status
Replaced

Current Release Number
1.00

Current Release Date
23/09/1997

View on TGA

State Implementation and Classification

Approved Date

24/06/1999

Field of Education

110109 - Cookery

Original Release Date

24/06/1999

Nominal Hours

Description

Notes

Elements and Performance Criteria

No information

Replaced By

State Code	National Code	Title	Type
E2060	THHBCC03B	Prepare stocks, sauces and soups	Unit of competency

State Code	National Code	Title	Type
E006	THH42497	Certificate IV in Hospitality (Accommodation Services Supervision)	Qualification
E005	THH32897	Certificate III in Hospitality (Accommodation Services)	Qualification
E031	THH41797	Certificate IV in Hospitality (Asian Cookery - Thai)	Qualification
E015	THH21997	Certificate II in Hospitality (Catering Operations)	Qualification
E026	THH32997	Certificate III in Hospitality (Catering Operations)	Qualification
E012	THH21297	Certificate II in Hospitality (Commercial Cookery)	Qualification
E004	THH42397	Certificate IV in Hospitality (Food and Beverage Supervision)	Qualification
E003	THH32797	Certificate III in Hospitality (Food and Beverage)	Qualification
E010	THH11197	Certificate I in Hospitality (Kitchen Operations)	Qualification
E002	THH21897	Certificate II in Hospitality (Operations)	Qualification
E028	THH41497	Certificate IV in Hospitality (Patisserie)	Qualification