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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Prepare and cook basic sauces and soups 
SAQA US ID UNIT STANDARD TITLE
7757  Prepare and cook basic sauces and soups 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The learner must be able to produce a variety of basic sauces and soups according to requirements of the organisation he/she works for.

High standards of hygiene must be adhered to and peers must always be taken in consideration. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Clean and maintain preparation and cooking areas and equipment when preparing and cooking basic sauces and soups. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of keeping preparation, cooking and storage areas and equipment hygienically clean and the impact on the organisation if not doing so is explained. 

ASSESSMENT CRITERION 2 
Preparation and cooking areas and equipment are hygienically cleaned prior to and after use according to OHS Act specification. 

ASSESSMENT CRITERION 3 
The main contamination threats when preparing, cooking and storing soups and sauces are described and the procedures of preventing contamination are explained. 

SPECIFIC OUTCOME 2 
Prepare, cook and finish basic sauces and soups applying the correct methods in accordance with organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Methods to identify cooked hot and cold sauces are explained and reasons given. 

ASSESSMENT CRITERION 2 
The relationship between time and temperature when cooking soups and sauces in terms of costs, customer satisfaction and food hygiene is explained. 

ASSESSMENT CRITERION 3 
The correct type, quantity and quality for basic sauces are selected in accordance with recipe specifications. 
ASSESSMENT CRITERION RANGE 
The range of sauces is: Roux sauce, starch thickened sauce, vinaigrette, mayonnaise/mayonnaise based and hollandaise.
 

ASSESSMENT CRITERION 4 
The correct type, quantity and quality for basic soups are selected in accordance with recipe specifications. 
ASSESSMENT CRITERION RANGE 
The range of soups is: Cream, broth, consomme and puree.
 

ASSESSMENT CRITERION 5 
The quality of sauces and soups is maximised by selecting and applying the correct preparation, cooking and finishing method in accordance with recipe specifications and organisational requirements. 

ASSESSMENT CRITERION 6 
Sauces and soups not for immediate use are stored according to organisational requirements. 

SPECIFIC OUTCOME 3 
Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Problems associated with unexpected situations and problems of basic sauces and soups are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range of problems with production is: Scalds or burns, power cuts or low gas supply, weevils in thickening agents, sauces separating, burnt sauces or soups, sauces too thick, soups and sauces too salty, sauces and soups lumpy.
 

ASSESSMENT CRITERION 2 
Complete all work in an organised and efficient manner taking account of priorities and deadlines. 

ASSESSMENT CRITERION 3 
Sauces and soups suitable for a vegetarian customer are described. 

ASSESSMENT CRITERION 4 
Possible suggestions for plating and garnishing soups for different styles of service are described. 

ASSESSMENT CRITERION 5 
Possible suggestions for adding value to instant soup powders and sauces are explained. 


UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred.

The specific outcomes can be applied in a range of contexts.

Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context. The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase). Specific outcomes have been split into three categories:
a) knowledge and understanding (what the learner must know and understand)
b) decision-making and acting (what the learner must do)
c) adapting performance ( including reflexive competence)
In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


Critical Cross-field Outcomes (CCFO): 

UNIT STANDARD CCFO IDENTIFYING 
Identify and solve problems (Specific Outcome 16,17,18) 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 8,9,10,11,12) 

REREGISTRATION HISTORY 
As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

UNIT STANDARD NOTES 
Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and Exemplars for the design of:

Learning/Curriculum
  • Learning would best be achieved by practicing preparation and cooking of hot and cold sauces and soups.
  • Practice preparation and cooking of all the soups and sauces in the range.
    1. Prepare a cream based, curried butternut soup.
    2. Prepare a vegetable consomme Celestine.
    3. Prepare a starter of asparagus hollandaise.
    4. Prepare tartar sauce using homemade mayonnaise.
    5. Prepare a chicken veloute.
    6. Prepare cauliflower mornay.
  • Describe various ways in which soup can be presented (be innovative).
  • Name 5 classical garnishes for soup.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard could be checked prior to employment.
  • A new employee should be able to achieve this standard within 2 months of being trained.
  • Outcomes of this unit can be used as indicators of performance slipping. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Core  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 
    Core  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  CATHSSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.