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Elements and Performance Criteria

  1. Prepare stocks, glazes and essences required for menu items.
  2. Prepare sauces required for menu items.
  3. Prepare soups required for menu items.
  4. Store and reconstitute stocks, sauces and soups.

Required Skills

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 timeefficient 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

problemsolving 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 Required

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 industrycurrent equipment as defined in the Assessment Guidelines

access to appropriate equipment for stocks sauces and soups including stock pots and mouli or food processor

industryrealistic 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 thirdparty workplace reports of onthejob 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 agentsand 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.