List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | 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. |
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.
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.
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
burner
commercial grade work benches (1.5 m/person)
designated storage areas for dry goods and perishables
double sink
griller
refrigeration unit with shelving
salamanders
scales
slicing machine
small equipment:
assorted pots and pans
can opener
containers for hot and cold food
colanders
cutting boards
food handler gloves
knife sharpening equipment
sharpening steels and stones
knives:
bread
chef
palette
utility
small utensils:
graters
peelers, corers and slicers
tongs and serving utensils
sandwich cutting guides
packaging materials
receptacles for presentation and display purposes
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
for presentation requirements
mise en place lists and standard recipes
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents
variety of commercial ingredients for preparing sandwiches
industry-realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.