This unit deals with the skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. Participants should demonstrate competency in: Applying principles and techniques of producing stocks sauces and soups, use a variety of stocks for a range of soups and sauces, identify and rectify common problems in stocks, sauces and soups, demonstrate organizational skills and team work, apply safe work practises in relation to lifting and bending, use culinary terms used in the industry related to stocks, soups and sauces, practise high standard of hygiene on a personal and professional level, use logical and time efficient work flow and demonstrate waste minimization techniques and sound environmental considerations in specific relation to stocks, soups and sauces.
- Teacher: Luse.Baleisuva Baleisuva