SITHCCC025 - Prepare and present sandwiches

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Unit code: SITHCCC025 | Study level: TAFE
Credit points
N/A
Location
Footscray Nicholson
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • 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
  • open
  • pressed
  • wraps
  • use a variety of fillings and ingredients to prepare the above five sandwiches using each of the following breads at least once (at least once across preparation of the five sandwiches):
  • commercial sliced bread
  • focaccia
  • gluten free bread
  • 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.

Students will also be expected to demonstrate the following knowledge:

  • culinary terms and trade names for the different types of sandwiches and breads specified in the performance evidence
  • contents of date codes and rotation labels for stock
  • characteristics of different sandwiches specified in the performance evidence:
    • appearance and presentation:
  • balance
  • colour
  • contrast
    • 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
  • portioning
  • spreading
  • plating methods for practicality of service and customer consumption
  • 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.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate II in Cookery
SIT20421 | Certificate ii | Duration:
Certificate III in Commercial Cookery
SIT30821 | Certificate iii | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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