Assessor Resource
SITHCCC203
Produce stocks, sauces and soups
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)