SITHCCC007 Prepare stocks, sauces and soups

Assessment Details
Qualification Code/Title Certificate IV in Commercial Cookery
Assessment Type Assessment Task 2 Time allowed 2 Weeks
Due Date 28/05/2021 Location SCCM Term / Year 02/2021

Unit of Competency
National Code/Title SITHCCC007 Slides-Prepare stocks, sauces and soups
Student Details
Student Name Bigyan Dangol Student ID MCS00001eg
Student Declaration: I declare that the work submitted is my Signature: _____Bigyan_______________________
own and has not been copied or plagiarised from any person or Date: __03/06/2021_________
source.
Assessor Details
Assessor’s Name Anandan
RESULTS (Please
☐SATISFACTORY ☐NOT SATISFACTORY
Circle)
Feedback to student:

*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a
Reassessment Required ☐ Yes ☐ fair, valid, reliable and flexible assessment with this student,
No and I have provided appropriate feedback.
Comment: Signature: ________________________
Date: ______/_______/___________
Instructions to the Candidates
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge.
You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment
along with a satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12,
line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name
and Page Number. Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of
the Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark
of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student
assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this
assignment is their own work, except where indicated by referencing, and that student have followed the good
academic practices noted above.

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Introduction
Welcome to the Student Assessment Tasks for SITHCCC007 Prepare stocks, sauces and soups. These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt during your
course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the
advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important
information for you relating to completing assessment successfully.

Assessment for this unit

SITHCCC007 Prepare stocks, sauces and soups 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.
For you to be assessed as competent, you must successfully complete three assessment tasks:

 Assessment Task 1: Knowledge questions – You must answer all questions correctly.

 Assessment Task 2: Research report – You must research and report on stocks, sauces and soups.

 Assessment Task 3: Student Logbook – You must complete a range of food preparation tasks using
basic cookery methods and complete a Student Logbook. The assessor must also observe you while you
complete a range of cooking tasks.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started.
Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace
supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Research Report Template (Assessment Task 2)
 Student Logbook (Assessment Task 3)
 Service Planning Template (Assessment Task 3)

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements
and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign
the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your
Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:

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 submitting assessments

 assessment appeals

 re-assessment guidelines

 responding to written questions

Assessment criteria
All questions must be answered correctly in order for you to be assessed as having completed the task
satisfactorily.

Re-submission opportunities
You will be provided feedback on their performance by the Assessor. The feedback will indicate if you
have satisfactorily addressed the requirements of each part of this task.

If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you
written feedback along with guidance on what you must undertake to demonstrate satisfactory
performance. Re-assessment attempt(s) will be arranged at a later time and date.

You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt
with unfairly or have other appropriate grounds for an appeal.

You are encouraged to consult with the assessor prior to attempting this task if you do not understand any
part of this task or if you have any learning issues or needs that may hinder you when attempting any part
of the assessment.

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Assessment Task 2: Research report

Information for students

In this task, you will research and report on stocks, sauces and soups.
You will need access to:

 your learning resources and other information for reference

 your Research Report Template.

Ensure that you:

 review the advice to students regarding responding to written tasks in the Hospitality Works Student
User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

Assessment information
i
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 how your assessment should be submitted.

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Activities
Complete the following activities.

1. Carefully read the following information.

In this task, you will research stocks, sauces and soups.

You will need to research all three and gather information on the following:
 uses for stocks, sauces and soups
 specific information about stocks, including basic ingredients and cooking
methods
 specific information about sauces, including basic ingredients and cooking
methods, the mother sauces and their derivatives
 specific information about soups, including types of soups, national soups
 classical and contemporary variations of sauces and soups.
Next, choose one stock, one sauce and one soup (see note below) and report on
the following for each:
 appearance and presentation
 freshness indicators
 quality indicators
 nutritional value
 taste profile
 texture profile.
Locate the relevant recipe for each stock, sauce and soup you have reported on
and submit each recipe with your report.
Note: Your assessor may nominate what you need to research or, alternatively,
you will select stocks, sauces and soups that interest you or which are relevant to
your workplace.

1. Research and report

Research each stock, sauce and soup and use the information you have found to
complete the Research report template.

Research Report
Template.docx

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Assessment Task 2: Checklist

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Accurately describe use of stocks,

sauces and soups in cookery?

Accurately describe dishes matched with

soup?

Accurately describe service styles

common to soup?

Accurately describe the four main

stocks?

Accurately identify regional/traditional

varieties of stock?

Accurately describe different preparation

methods for stocks?

Accurately identify basic ingredients and

ratios for stocks?

Accurately describe cooking processes

for stocks?

Accurately describe cooking durations

for stocks?

Accurately describe the five mother

sauces?

Accurately describe ingredients of the

mother sauces?

Accurately describe preparation

methods/techniques for mother sauces?

Accurately describe derivatives of each

mother sauce?

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Accurately identify and describe two

classical and two contemporary sauces?

Accurately identify and describe the

three soup classifications?

Accurately identify typical portion sizes

of soups?

Accurately identify garnishes that can be

used with soups?

Accurately identify and describe two

classical and two contemporary soups?

Accurately identify and describe three

national soups?

Accurately describe the appearance and

presentation of one stock?

Accurately describe the appearance and

presentation of one sauce?

Accurately describe the appearance and

presentation of one soup?

Accurately describe the freshness

indicators for one stock?

Accurately describe the freshness

indicators for one sauce?

Accurately describe the freshness

indicators for one soup?

Accurately describe the quality indicators

for one stock?

Accurately describe the quality indicators

for one sauce?

Accurately describe the quality indicators

for one soup?

Accurately describe the nutritional value

for one stock?

Accurately describe the nutritional value

for one sauce?

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Accurately describe the nutritional value

for one soup?

Accurately describe the taste profile for

one stock?

Accurately describe the taste profile for

one sauce?

Accurately describe the taste profile for

one soup?

Accurately describe the texture profile

for one stock?

Accurately describe the texture profile

for one sauce?

Accurately describe the texture profile

for one soup?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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