This unit (SITHCCC007) 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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety

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Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - follow standard recipes to prepare each of the following stocks: brown beef stocks; chicken stocks; fish stocks; vegetable stocks; - prepare the above 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; responding to special customer requests and dietary requirements; - follow standard recipes, from a range of cultural backgrounds, to prepare each of the following sauces: béchamel; chicken and fish velouté; coulis; demi glacé; hollandaise or béarnaise; jus; mayonnaise based sauces; tomato based sauces; - soups both hot and cold: clear; broth; purée; cream, and; - prepare the above sauces or soups for at least six different customers.Students will also be expected to demonstrate the following knowledge: - 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 stock date codes and rotation labels and their implication for food quality standards; - characteristics of stocks, 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; nutritional value; preparation methods; production and cooking durations; service style; taste; texture; - derivatives of base stocks and sauces; - 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, and; - safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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