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Evidence Guide: SITHCCC007A - Prepare 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

 

SITHCCC007A - Prepare sandwiches

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

Prepare and present a variety of sandwiches.

  1. Prepare a variety of sandwich types, including classical and contemporary.
  2. Select suitable bases from a range of bread types.
  3. Produce sandwiches using the correct ingredients to an acceptable enterprise standard.
  4. Prepare sandwiches using a range of appropriate techniques.
  5. Select appropriate equipment for toasting and heating and use it correctly and safely.
  6. Prepare and present sandwiches in a logical and sequential manner within the required timeframe.
  7. Prepare sandwiches according to enterprise standards and customer requests.
  8. Present sandwiches in an attractive manner, using suitable garnishes and serviceware.
Prepare a variety of sandwich types, including classical and contemporary.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select suitable bases from a range of bread types.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce sandwiches using the correct ingredients to an acceptable enterprise standard.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare sandwiches using a range of appropriate techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate equipment for toasting and heating and use it correctly and safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and present sandwiches in a logical and sequential manner within the required timeframe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare sandwiches according to enterprise standards and customer requests.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sandwiches in an attractive manner, using suitable garnishes and serviceware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store sandwiches.

  1. Store sandwiches hygienically at the correct temperature and in appropriate conditions to maintain freshness and quality.
Store sandwiches hygienically at the correct temperature and in appropriate conditions to maintain freshness and quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

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

ability to prepare a quantity of sandwiches within industry-realistic timeframes

ability to present sandwiches attractively

hygienic food-handling practices

safe work practices, particularly in relation to cutting and slicing.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped, commercially realistic food preparation area for sandwich production, as defined in the Assessment Guidelines

use of authentic ingredients for sandwiches

industry-realistic ratios of staff to customers.

Methods 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 candidate making sandwiches and preparing fillings

sampling of sandwiches prepared by the candidate

written or oral questions to test knowledge of appropriate food combinations for sandwiches and hygienic food-handling requirements

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC002A Present food

SITHCCC006A Prepare appetisers and salads.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

creative presentation techniques for sandwiches

logical and time-efficient work flow

safe work practices, particularly in relation to cutting and slicing

waste minimisation techniques and environmental considerations in relation to preparation of sandwiches

problem-solving skills to deal with problems such as shortages of food items, mistakes or problems in sandwiches produced, and equipment failure

communication skills to listen and understand and clarify customer requirements, provide information and interpret non-verbal communication

literacy skills to read requirements of orders and menus

numeracy skills to calculate quantities and portions against sandwich orders

organisational skills and teamwork.

The following knowledge must be assessed as part of this unit:

suitable breads and fillings and appropriate food combinations for sandwiches

suitable storage techniques to maintain optimum quality of ingredients

culinary terms commonly used in the industry in relation to sandwiches

principles and practices of hygiene, including dress standards

basic food information in relation to special dietary needs and customer requests, and suitable breads and ingredients to meet these needs

portion control for sandwiches

past and current trends in sandwiches.

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 in the performance criteria is detailed below.

Sandwich types to be prepared may include:

pullman

open sandwiches

club sandwiches

pinwheel, domino or chequerboard sandwiches

filled rolls, focaccia or pita bread

those using specialised or ethnic breads such as dark rye, gluten-free and Turkish.

Standard for producing sandwiches must ensure:

neatness of presentation

appropriate ingredient combinations

precise and uniformly cut ingredients

uniform size and shape

attractive serviceware and garnishes.

Preparation and storage of sandwiches must include consideration of:

bread type

ingredients, nature and consistency of fillings

need for chilling

use of plastic wrap or foil

use of bulk-storage containers

use of customised containers for display, presentation and sale.

Techniques for making sandwiches may include:

spreading

layering

piping

portioning

moulding

cutting

garnishing.