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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Prepare, cook and finish hot and cold sauces and dressings 
SAQA US ID UNIT STANDARD TITLE
7832  Prepare, cook and finish hot and cold sauces and dressings 
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 4  NQF Level 04 
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 will be able to prepare, cook and finish hot and cold sauces and dressings which will satisfy his/her customers according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have successfully completed the unit standard: 'Prepare and cook basic sauces and soups'. 

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. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The importance of keeping preparation, cooking and storage areas and equipment hygienically clean is explained. 

ASSESSMENT CRITERION 2 
2. The main contamination threats when making and storing sauces, stocks, gravies and glazes are described and the procedures to minimise the risks of contamination are explained. 

ASSESSMENT CRITERION 3 
3. The main contamination threats when making cold sauces, dressings and jellies are described and procedures of preventing contamination are explained. 

ASSESSMENT CRITERION 4 
4. The preparation and cooking areas and equipment are cleaned and fully maintained throughout the production period according to basic hygienic principles. 

SPECIFIC OUTCOME 2 
Select and store hot and cold sauces and dressings not for immediate use in accordance with organisational quality requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The quality criteria to look for in the main ingredients used for making hot and cold sauces and dressings are described. 
ASSESSMENT CRITERION RANGE 
The range of quality criteria is: texture, appearance, flavour, consistency, aroma.
 

ASSESSMENT CRITERION 2 
2. The quality criteria to look for in finished hot sauces, stocks, gravies and glazes are described. 

ASSESSMENT CRITERION 3 
3. The quality criteria to look for finished cold sauces, dressings and jellies are described. 

ASSESSMENT CRITERION 4 
4. The conditions/procedures required for optimum safety during storage/holding of cooked sauces, stocks, gravies and glazes are described and applied by following the procedures in accordance with organisational requirements. 

ASSESSMENT CRITERION 5 
5. The procedures/conditions required for optimum safety during storage/holding of prepared cold sauces, dressings and jellies are described and applied by following the procedures in accordance with organisational requirements. 

SPECIFIC OUTCOME 3 
Describe methods of producing perfect, healthy hot and cold sauces and dressings. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The appropriate accompaniments and garnishes for the different sauces are described. 

ASSESSMENT CRITERION 2 
2. Methods to minimise common faults in hot sauces, stocks, gravies and glazes are described. 

ASSESSMENT CRITERION 3 
3. Alternative products that could be used to substitute high fat ingredients when preparing, cooking and finishing sauces, stocks, gravies and glazes are described. 

ASSESSMENT CRITERION 4 
4. Procedures to minimise common faults when making cold sauces, dressings and jellies are described. 

ASSESSMENT CRITERION 5 
5. The adjustment of recipes to minimise fat content of cold sauces, dressings and jellies are explained. 

SPECIFIC OUTCOME 4 
Prepare, cook and finish hot and cold sauces and dressings by applying the correct preparation and cooking method. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The organisational requirements when preparing hot and cold sauces and dressings are described. 

ASSESSMENT CRITERION 2 
2. The correct type, quantity and quality ingredients for hot and cold sauces and dressings are selected in accordance with recipe specifications and quality criteria. 

ASSESSMENT CRITERION 3 
3. The correct procedures in accordance with the selected cooking method are applied when sauces and stocks are made. 
ASSESSMENT CRITERION RANGE 
The range of cooking methods is: blanching, roasting, braising, sweating, boiling, grilling, thickening.
The range of sauces is: roux-based sauce, emulsified egg based sauce, fruit / pulse / vegetable based sauce, cream based sauce, reduction based sauce, oil based sauce/dressing.
The range of stocks is: vegetable, meat, poultry, game, fish / shellfish, vegetable and fruit.
 

ASSESSMENT CRITERION 4 
4. The quality of hot and cold sauces and dressings is maximized by selecting the correct preparation, cooking and finishing method in accordance with organisational quality criteria and requirements. 
ASSESSMENT CRITERION RANGE 
The range of preparation and cooking methods is: emulsification (mechanical / manual), sieving / straining, blending / liquidising / binding, boiling, skimming, roasting, braising, sweating, grilling, processing, simmering.
The range of finishing methods is: addition of flavourings, chilling, garnishing, monte au beurre, liaison.
 

ASSESSMENT CRITERION 5 
5. Sauces, dressings and jellies are completed and finished in accordance with the quality standards of the organisation. 
ASSESSMENT CRITERION RANGE 
The range of sauces, dressings and jellies: aspic jelly, oil and vinegar based, egg and oil emulsions, cream / yoghurt based, fruit / vegetable based.
 

SPECIFIC OUTCOME 5 
Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Problems associated with the production of hot and cold sauces and dressings are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range of problems with production is: no liquidiser available, no fresh stock as basis for sauce or soup, sauces separated or curdled, old eggs for egg based sauces, insufficient time to make proper sauce/ stock, special requests from customers, staff untrained.
 

ASSESSMENT CRITERION 2 
2. Work is completed in an organised and efficient manner taking priorities and deadlines into consideration. 

ASSESSMENT CRITERION 3 
3. Possible suggestions are described to reflect modern trends of lower fat content, less flour thickened sauces and more fruit based sauces to replace the sauces on the menu of a traditional steakhouse. 


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 16,22,24) 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 17,19,20,22,23) 

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 can best be achieved by practicing various preparation and cooking methods of sauces and dressings.
  • Prepare and cook hot and cold sauces, gravies, stocks, and dressings, glazes and jellies in the range.
  • Thicken Flemish style peas with beurre manie.
  • Make fresh lamb or beef stock and use as a base for a stew or casserole.
  • Prepare bearnaise sauce as an accompaniment to fillet of beef.
  • Develop a recipe for a sauce for a specific dish. Cook, serve and evaluate the sauce in relation to customer acceptability, flavour, texture, taste and cost.

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

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  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.