The Introduction to stocks, sauces, and soups credential cover the skills and knowledge required when learning the art of preparing stocks, sauces, and soups.

The Introduction to stocks, sauces, and soups comprise of 4 micro-credential stacked courses of learning, followed by completion of assessment tasks at the end of each skill level, to test the learner’s knowledge and understanding.

Course Series: 1 of 1

Course Award: Micro-Credential 

Course Duration: 4 Hours Course 

Complexity: Foundation

It comprises 7 lessons of learning, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in: 

  • Key ingredients used to prepare stocks, sauces and soups.
  • Equipment used to prepare stocks, sauces and soups.
  • How to effectively prepare and store stocks, sauces and soups.
  • Standards that are to be adhered to maintain basic hygiene and safety.




Course curriculum

  • 1

    Introduction

    • Introduction to stocks, sauces and soups
  • 2

    Lesson 1

    • Standard recipes and calculations
  • 3

    Lesson 2

    • Vegetables and herbs
  • 4

    Lesson 3

    • Types of equipment

  • 5

    Lesson 4

    • Preparation and storage
  • 6

    Lesson 5

    • Quality adjustments

  • 7

    Lesson 6

    • Hygiene and handwashing
  • 8

    Lesson 7

    • Basic kitchen hygiene and safety
  • 9

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 10

    The boring stuff

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