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Last Updated on April 15, 2023 by Ozlinks Education
Subject: Prepare and present sandwiches
This unit SITHCCC003* describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.
The unit applies to operational personnel who make pre-prepared and on demand sandwiches according to customer requests. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread.
It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Elements and Performance Criteria.
Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.
1.1 Confirm sandwich requirements, based on standard recipes and customer requests.
1.2 Identify and select bread types and fillings taking account of quality, freshness and stock rotation requirements.
1.3 Check perishable supplies for spoilage or contamination prior to preparation.
2. Make sandwiches.
2.1 Use safe food-handling practices to hygienically prepare sandwiches based on requirements.
2.2 Cut ingredients and completed sandwiches to ensure uniformity of presentation.
2.3 Combine ingredients appropriately based on flavour combinations, customer preference and standard recipes.
2.4 Use toasting and heating equipment safely, as required.
2.5 Make sandwiches in a logical and sequential manner while minimising waste.
3. Present and store sandwiches.
3.1 Present sandwiches on appropriate service-ware.
3.2 Add suitable garnishes, as required.
3.3 Visually evaluate dish and adjust presentation.
3.4 Store sandwiches in appropriate environmental conditions.
3.5 Clean work area, and dispose of or store surplus and re-usable by-products according to workplace procedures, environmental considerations, and cost-reduction initiatives.
Assessment Requirements.
Performance Evidence.
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- follow safe food handling practices when preparing at least one of each of the following hot or cold sandwiches within commercial time constraints:
- club
- filled rolls
- focaccia
- open
- pullman
- wraps
- use a variety of fillings and ingredients to prepare above sandwiches using each of the following breads at least once:
- white, wholemeal, and grain
- wraps
- sourdough
- flatbreads
- present sandwiches in line with organisational presentation requirements
- store sandwiches and ingredients to optimise shelf life in line with environmental conditions and food safety practices.
Knowledge Evidence.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- culinary terms and trade names for the different types of sandwiches and breads specified in the performance evidence
- contents of stock date codes and rotation labels and their implication for food quality standards
- characteristics of different sandwiches specified in the performance evidence:
- appearance and presentation
- bread variations
- classical and contemporary variations
- combinations of ingredients
- freshness and other quality indicators
- service style
- trends
- meaning and role of mise en place in the process of preparing sandwiches
- methods used in sandwich preparation:
- cutting
- garnishing
- layering
- moulding
- portioning
- spreading
- appropriate environmental conditions and methods for storing sandwiches to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce sandwiches.