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Elements and Performance Criteria

1. Select ingredients.
   • Confirm sandwich requirements, based on standard recipes and customer requests.
   • Identify and select bread types and fillings taking account of quality, freshness and stock rotation requirements.
   • Check perishable supplies for spoilage or contamination prior to preparation.
2. Make sandwiches.
   • Use safe food-handling practices to hygienically prepare sandwiches based on requirements.
   • Cut ingredients and completed sandwiches to ensure uniformity of presentation.
   • Combine ingredients appropriately based on flavour combinations, customer preference and standard recipes.
   • Use toasting and heating equipment safely, as required.
   • Make sandwiches in a logical and sequential manner while minimising waste.
3. Present and store sandwiches.
   • Present sandwiches on appropriate service-ware.
   • Add suitable garnishes, as required.
   • Visually evaluate dish and adjust presentation.
   • Store sandwiches in appropriate environmental conditions.
   • Clean work area, and dispose of or store surplus and re-usable by-products according to workplace procedures, environmental considerations, and cost-reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Adjusting presentation must involve consideration of:	accompaniments and garnishes that maximise visual appeal: balance colour contrast plating food for practicality of: customer consumption service wiping drips and spills.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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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.

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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.

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