Prepare stocks, sauces and soups

This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.

Our SITHCCC029 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).

$17.00 inc GST

Total: $17.00

Unit information about the SITHCCC029 training material in this resource

SITHCCC029 information from


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.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace; or
  • a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and large equipment:
    • commercial:
      • blender
      • food processor
    • commercial grade work benches (1.5 m per person)
    • commercial oven and trays (one per two persons):
    • commercial refrigeration facilities:
      • cool room or fridge
      • freezer
    • designated storage areas for dry goods and perishables
    • sink
    • gas, electric or induction stove top (two burners per person)
    • storage facilities:
      • shelving
      • trays
  • small equipment:
    • containers for hot and cold food
    • cutting boards
    • grater
    • knife sharpening equipment:
      • sharpening steel
      • sharpening stone
    • knives:
      • chef’s knife
      • utility knife
    • measures:
      • measuring jugs
      • measuring spoons
      • portion control scoops
    • mouli
    • muslin cloths
    • pots and pans:
      • fry pans
      • stainless steel stock pots
    • scales
    • scoops, skimmers and spiders
    • stainless steel bowls
    • service-ware:
      • crockery
      • cutlery and serving utensils
    • small utensils:
      • sieve
      • peelers, corers and slicers
      • scraper
      • spatula
      • strainers and chinois
      • tongs and serving utensils
      • whisk
    • spoons and ladles
    • thermometer
  • food safe gloves
  • cleaning materials and equipment:
    • cleaning cloths
    • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
    • dustpans and brooms
    • garbage bins and bags
    • hand towel dispenser and hand towels
    • mops and buckets
    • separate hand basin and soap for hand washing
    • sponges, brushes and scourers
    • tea towels
  • organisational specifications:
    • equipment manufacturer instructions
    • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
    • food safety plans
    • guidelines relating to food disposal, storage and presentation requirements
    • mise en place lists and standard recipes
    • safety data sheets (SDS) for cleaning agents and chemicals
  • diverse and comprehensive range of perishable food supplies for producing stocks, sauces and soups specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

  • have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
  • hold a trade certificate as a cook or chef or equivalent;


  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
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