Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC003 Mapping and Delivery Guide
Prepare and present sandwiches

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC003 - Prepare and present sandwiches
Description
Employability Skills
Learning Outcomes and Application This unit 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

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.
Prerequisites/co-requisites
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: 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.
       
Element: 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.
       
Element: 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.
       


Evidence Required

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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.

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.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
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. 
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. 
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. 

Forms

Assessment Cover Sheet

SITHCCC003 - Prepare and present sandwiches
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC003 - Prepare and present sandwiches

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: