SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

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	4
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "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	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Core	61596	National Diploma: Food and Beverage Management	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	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"	2023-06-30	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.

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