This unit (SITHCCC003) 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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety

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Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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 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, and; - 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 stock date codes and rotation labels and their implication for food quality standards; - characteristics of different sandwiches specified in the performance evidence; - meaning and role of mise en place in the process of preparing sandwiches; - methods used in sandwich preparation; - appropriate environmental conditions and methods for storing sandwiches, and; - safe operational practices using essential functions and features of equipment used to produce sandwiches.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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