Application
This unit applies to hospitality and catering organisations, and to people who make sandwiches, either pre-prepared or on demand 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. People undertaking this role usually work under supervision.
Prerequisites
This unit must be assessed after the following prerequisite unit: | |
SITXFSA101 | Use hygienic practices for food safety |
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Select ingredients. | 1.1 Confirm sandwich requirements, based on standard recipes or customer requests. 1.2 Identify and select bread types and fillings taking account of quality, freshness and stock rotation requirements. |
2. Make sandwiches. | 2.1 Use sandwich-making methods 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 or standard recipes. 2.4 Use toasting and heating equipment safely. 2.5 Make sandwiches in a logical and sequential manner. 2.6 Minimise waste and store re-usable by-products. |
3. Present and store sandwiches. | 3.1 Present sandwiches on appropriate serviceware. 3.2 Add suitable garnishes as required. 3.3 Visually evaluate dish and adjust presentation. 3.4 Store sandwiches in appropriate environmental conditions. |
Required Skills
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 problem-solving 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 self-management 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. |
Evidence Required
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 industry-realistic 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 third |
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: SITHCCC202 Produce appetisers and salads. |
Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Sandwiches may be: | chequerboard club domino filled rolls focaccia open pinwheel pullman. |
Methods may include: | cutting garnishing layering moulding piping portioning spreading. |
To adjust presentation may involve: | changing accompaniments and garnishes to maximise eye appeal: balance colour contrast changing plated food for practicality of: customer consumption service wiping drips or spills. |
Environmental conditions relates to appropriate: | atmosphere humidity light packaging temperature use of containers ventilation. |
Sectors
Hospitality
Employability Skills
This unit contains employability skills.
Licensing Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.