Required skills

initiative and enterprise skills to minimise wastage

literacy skills to interpret standard recipes or orders

numeracy skills to count portions and use features of heating equipment

planning and organising skills to complete the making process in a logical way

problemsolving skills to

evaluate quality of sandwich ingredients and finished items and make adjustments to ensure a quality product

adjust appearance of food products according to identified deficiencies

selfmanagement skills to manage own speed timing and productivity

Required knowledge

culinary terms and trade names for different types of sandwiches and breads

characteristics of different sandwiches

appearance and presentation

bread variations

classical and contemporary variations

combinations of ingredients

freshness and other quality indicators

service style

trends

contents of stock date codes and rotation labels

mise en place and preparation methods for sandwiches

equipment used to produce sandwiches

essential features and functions

safe operational practices

storage of sandwiches

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

prepare a variety of sandwiches of different types using different breads and ingredients

prepare a quantity of sandwiches within commercial time constraints

present sandwiches attractively

integrate knowledge of

different sandwich and bread types

features functions and safe use of food preparation equipment

food safety practices for handling and storing different food types

Context of and specific resources for assessment

Assessment must ensure use of

an operational food preparation area for sandwich production with the fixtures large and small equipment defined in the Assessment

Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients for preparing sandwiches

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

direct observation of the individual preparing for and producing sandwiches

evaluation of the taste and visual appeal of sandwiches prepared by the individual

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for sandwiches and appropriate environmental storage

conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHCCC Produce appetisers and salads

Sandwiches may be:

Methods may include:

To adjust presentation may involve:

Environmental conditions relates to appropriate: