UC2-Prepare Stocks, Sauces And Soups

MODULE CONTENT

Qualification : Cookery NC II

Unit of Competency : Prepare Stocks, Sauces and Soups

Module Title : Preparing Stocks, Sauces and Soups

Module Descriptor :

This unit deals with the skills, knowledge and attitrude to prepare various stocks, sauces and soups in a commercial/institutional kitchen.

Nominal Duration: hours

Learning Outcomes:

At the completion of this module you MUST be able to:

1. Prepare stocks, glazes and essences required for menu items

2. Prepare soups for menu items

3. Prepare sauces required for menu items

4. Store and reconstitute stocks, sauces and soups