SITHCCC029
Prepare stocks, sauces and soups (Release 1) classroom package

Price: $599.00

Code: SITHCCC029

Description:


Unit Mapping Information

Supersedes and is equivalent to SITHCCC007 Prepare stocks, sauces and soups.

Application

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Unit Sector

Hospitality

Contains the following documents

  • Assessment Matrix (Mapping Document)

  • Assessor Workbook

  • Cover Sheet

  • Learner Guide 

  • Learner Evidence 

  • Learner Workbook 

  • Statement of Validation

  • Session Plan 

  • PowerPoint 

  • NEW Supporting Documents

    • ​Contextualisation Guide

    • Training and Assessment Strategy Template

    • Student Validation Survey

    • Work Placement Logbook Template

    • Workplace Documentation Template

    • Workplace Evidence Template

For more information please contact us on sarah@rtomaterials.com.au