SITHCCC029 — Prepare stocks, sauces and soups

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What an assessment for SITHCCC029 must cover

40 assessable components: 5 elements (22 performance criteria), 5 performance evidence and 8 knowledge evidence requirements, plus 5 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Select ingredients.

1.1Confirm food production requirements from standard recipes.
1.2Calculate ingredient amounts according to requirements.
1.3Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements.
1.4Check perishable supplies for spoilage or contamination prior to preparation.

2 Select, prepare and use equipment.

2.1Select type and size of equipment suitable to requirements.
2.2Safely assemble and ensure cleanliness of equipment before use.
2.3Use equipment safely and hygienically according to manufacturer instructions.

3 Portion and prepare ingredients.

3.1Sort and assemble ingredients according to food production sequencing.
3.2Weigh and measure ingredients according to recipe.
3.3Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
3.4Minimise waste to maximise profitability of food items prepared.

4 Prepare stocks, sauces and soups.

4.1Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.
4.2Use flavouring agents according to standard recipes.
4.3Use clarifying techniques according to standard recipes.
4.4Use thickening agents and convenience products according to standard recipes.
4.5Make derivations from basic sauces, both hot and cold where required.
4.6Make food quality adjustments within scope of responsibility.

5 Present and store stocks, sauces and soups.

5.1Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.
5.2Present soups and sauces attractively on appropriate service-ware, using garnishes according to standard recipes.
5.3Visually evaluate dish and adjust presentation.
5.4Store prepared food items in appropriate environmental conditions.
5.5Clean work area and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.

Performance evidence

follow standard recipes to prepare each of the following stocks: - brown beef stock - brown chicken stock - white chicken stock - fish stock - vegetable stock
prepare the above five stocks for use in different recipes: - within commercial time constraints and deadlines - reflecting required quantities to be produced - following procedures for portion control and food safety practices when handling and storing different food types
follow standard recipes to prepare each of the following sauces at least once: - béchamel sauce: - mornay - stock reduction sauce: - demi glace - jus - Hollandaise sauce - Bearnaise sauce - cream reduction sauce: - pepper - mushroom - sauce tomate - beurre blanc - velouté: - chicken - fish - coulis - mayonnaise
follow standard recipes to prepare each of the following soups at least once: - consomme - broth - purée - cream - bisque - chilled soup
prepare the above sauces and soups: - within commercial time constraints and deadlines - reflecting required quantities to be produced - following procedures for portion control and food safety practices when handling and storing different food types - responding to at least one special customer request.

Knowledge evidence

culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces and soups relating to: - convenience products - thickening agents - contents of date codes and rotation labels for stock
characteristics of sauces and soups listed in the performance evidence: - appearance and presentation - classical and contemporary variations - dishes to which they are matched - freshness and other quality indicators - preparation methods and techniques - production and cooking durations - service style - taste - texture
characteristics of stocks listed in the performance evidence: - classical and contemporary variations - recipes in which they are used - quality indicators of stock: - clear - fat-free - smell - taste - preparation methods and techniques - production and cooking duration
derivatives of base stocks and sauces
clarifying techniques for stocks, sauces and soups, including: - use of egg white
mise en place requirements for stocks, sauces and soups
appropriate environmental conditions for storing stock, sauces and soups products to: - ensure food safety - optimise shelf life
safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups.

Foundation skills

Reading skills: locate information in food preparation lists and standard recipes to determine food preparation requirements; locate and read date codes and rotation labels on food products.
Numeracy skills: calculate the number of portions; determine cooking times and temperatures.
Problem-solving skills: evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product; adjust taste, texture and appearance of food products according to identified deficiencies.
Planning and organising skills: efficiently sequence the stages of food preparation and production.
Self-management skills: manage own speed, timing and productivity.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing SITHCCC029

What does an assessment tool for SITHCCC029 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHCCC029 needs to address all 40 unit components: 5 elements with 22 performance criteria, 5 performance evidence requirements, 8 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHCCC029?

Auditori pulls the current release of SITHCCC029 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHCCC029 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHCCC029 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHCCC029, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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