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Evidence Guide: SITHCCC003 - Prepare and present sandwiches

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC003 - Prepare and present sandwiches

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm sandwich requirements, based on standard recipes and customer requests.
  2. Identify and select bread types and fillings taking account of quality, freshness and stock rotation requirements.
  3. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm sandwich requirements, based on standard recipes and customer requests.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select bread types and fillings taking account of quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make sandwiches.

  1. Use safe food-handling practices to hygienically prepare sandwiches based on requirements.
  2. Cut ingredients and completed sandwiches to ensure uniformity of presentation.
  3. Combine ingredients appropriately based on flavour combinations, customer preference and standard recipes.
  4. Use toasting and heating equipment safely, as required.
  5. Make sandwiches in a logical and sequential manner while minimising waste.
Use safe food-handling practices to hygienically prepare sandwiches based on requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut ingredients and completed sandwiches to ensure uniformity of presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Combine ingredients appropriately based on flavour combinations, customer preference and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use toasting and heating equipment safely, as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make sandwiches in a logical and sequential manner while minimising waste.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store sandwiches.

  1. Present sandwiches on appropriate service-ware.
  2. Add suitable garnishes, as required.
  3. Visually evaluate dish and adjust presentation.
  4. Store sandwiches in appropriate environmental conditions.
  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.
Present sandwiches on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add suitable garnishes, as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store sandwiches in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and re-usable by-products according to workplace procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

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.