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