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Unit of competency details

SITHCCC007A - Prepare sandwiches (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SITHCCC103 - Prepare sandwichesUnit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to better articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. 17/Jan/2013
Supersedes and is equivalent to THHBCC00B - Prepare sandwiches 31/Dec/2010

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 01/Jan/2011

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnRelease
SIT30707 - Certificate III in HospitalityCertificate III in Hospitality
SIT40307 - Certificate IV in HospitalityCertificate IV in Hospitality
SIT30907 - Certificate III in Hospitality (Asian Cookery)Certificate III in Hospitality (Asian Cookery)
SIT10307 - Certificate I in Hospitality (Kitchen Operations)Certificate I in Hospitality (Kitchen Operations)
HLT21212 - Certificate II in Health Support ServicesCertificate II in Health Support Services
SIT40607 - Certificate IV in Hospitality (Catering Operations)Certificate IV in Hospitality (Catering Operations)
SIT30807 - Certificate III in Hospitality (Commercial Cookery)Certificate III in Hospitality (Commercial Cookery)
HLT21207 - Certificate II in Health Support ServicesCertificate II in Health Support Services
SIT31007 - Certificate III in Hospitality (Catering Operations)Certificate III in Hospitality (Catering Operations)
SIT60307 - Advanced Diploma of HospitalityAdvanced Diploma of Hospitality
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 25/Nov/2008 
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Modification History

Not applicable.

Unit Descriptor

Unit descriptor 

This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation.

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.

Sandwiches may be pre-prepared or made on demand according to customer requests.

Preparation, presentation and storage potential of sandwiches will depend on bread types and fillings.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit 

This unit applies to those working in hospitality and catering enterprises where sandwiches are prepared and served such as restaurants, cafes, cafeterias and other catering operations.

Those undertaking this role usually work under supervision and as part of a team.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units 

This unit must be assessed after the following prerequisite units:

SITHCCC001B Organise and prepare food

SITXOHS002A Follow workplace hygiene procedures.

Employability Skills Information

Employability skills 

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised  text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT 

PERFORMANCE CRITERIA 

1

Prepare and present a variety of sandwiches.

1.1

Prepare a variety of sandwich types , including classical and contemporary.

1.2

Select suitable bases from a range of bread types.

1.3

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

1.4

Prepare  sandwiches using a range of appropriate techniques .

1.5

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

1.6

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

1.7

Prepare sandwiches according to enterprise standards and customer requests.

1.8

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

2

Store sandwiches.

2.1

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

Required Skills and Knowledge

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.

Evidence Guide

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.

Range Statement

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.

Unit Sector(s)

Sector 

Hospitality

Competency field

Competency field 

Commercial Cookery and Catering