Assessment Requirements for SITHCCC003 Prepare and present sandwiches

Release: 1

Assessment Requirements for SITHCCC003 Prepare and present sandwiches

Modification History

Not applicable.

Performance Evidence

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.

Knowledge Evidence

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.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

burner

commercial grade work benches (1.5 m/person)

designated storage areas for dry goods and perishables

double sink

griller

refrigeration unit with shelving

salamanders

scales

slicing machine

small equipment:

assorted pots and pans

can opener

containers for hot and cold food

colanders

cutting boards

food handler gloves

knife sharpening equipment

sharpening steels and stones

knives:

bread

chef

palette

utility

small utensils:

graters

peelers, corers and slicers

tongs and serving utensils

sandwich cutting guides

packaging materials

receptacles for presentation and display purposes

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

for presentation requirements

mise en place lists and standard recipes

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents

variety of commercial ingredients for preparing sandwiches

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694