orthopedic pain management

Produce stocks, sauces and soups (SITHCCC203)

This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation.

ELEMENTS

In this unit of competency you will complete a simulation of the following tasks:

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Portion and prepare ingredients.
  4. Prepare stocks, sauces and soups.
  5. Present and store soups, sauces and stocks.

WORK ENVIRONMENTS

  • Commercial Kitchen

QUALIFICATIONS THAT INCLUDE THIS UNIT

  • Certificate IV in Catering Operations
  • Certificate IV in Catering Operations
  • Certificate III in Patisserie
  • Certificate III in Catering Operations
  • Certificate III in Asian Cookery
  • Certificate III in Commercial Cookery
  • Certificate III in Hospitality
  • Certificate II in Kitchen Operations
  • Certificate II in Hospitality
  • Certificate I in Hospitality

FEATURES

  • Fully interactive 3D simulation
  • Voice-over instruction
  • Printable certificate
  • Aligned to Australian Unit of Competency
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