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Unit of competency details

SITHCCC025 - Prepare and present sandwiches (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SITHCCC003 - Prepare and present sandwichesEquivalent. Removal of range of conditions. Minor changes to PE, KE and AC. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022


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 columnUsage RecommendationRelease
SIT50422 - Diploma of Hospitality ManagementDiploma of Hospitality ManagementCurrent1-2 
SIT20421 - Certificate II in CookeryCertificate II in CookeryCurrent
SIT30622 - Certificate III in HospitalityCertificate III in HospitalityCurrent1-2 
HLT23221 - Certificate II in Health Support ServicesCertificate II in Health Support ServicesCurrent
SIT60322 - Advanced Diploma of Hospitality ManagementAdvanced Diploma of Hospitality ManagementCurrent
SIT30921 - Certificate III in CateringCertificate III in CateringCurrent
SIT10222 - Certificate I in HospitalityCertificate I in HospitalityCurrent
SIT40621 - Certificate IV in Catering ManagementCertificate IV in Catering ManagementCurrent
SIT20322 - Certificate II in HospitalityCertificate II in HospitalityCurrent
SIT30821 - Certificate III in Commercial CookeryCertificate III in Commercial CookeryCurrent
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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 10/Jun/2022 
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Unit of competency

Modification History

Not applicable.

Application

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

Unit Code 

Unit Title 

SITXFSA005

Use hygienic practices for food safety

Competency Field

Commercial Cookery and Catering

Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS 

PERFORMANCE CRITERIA 

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1. Confirm sandwich requirements, based on standard recipes and customer requests.

1.2. Identify and select bread types and fillings taking account of quality, freshness and stock rotation requirements.

1.3. Check perishable supplies for spoilage or contamination prior to preparation.

2. Make sandwiches.

2.1. Use safe food-handling practices to hygienically prepare sandwiches based on requirements.

2.2. Cut ingredients and completed sandwiches to ensure uniformity of presentation.

2.3. Combine ingredients appropriately based on flavour combinations, customer preference and standard recipes.

2.4. Use toasting and heating equipment safely, as required.

2.5. Make sandwiches in a logical and sequential manner while minimising waste.

3. Present and store sandwiches.

3.1. Present sandwiches on appropriate service-ware.

3.2. Add suitable garnishes, as required.

3.3. Visually evaluate dish and adjust presentation.

3.4. Store sandwiches in appropriate environmental conditions.

3.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.

SKILLS 

DESCRIPTION 

Reading skills to:

  • read and interpret standard recipes for customer sandwich requests
  • locate and read date codes and rotation labels on food products.

Oral communication skills to:

  • listen to customer requests, asking questions where necessary to clarify
  • provide simple face-to-face explanations to customers about sandwich range.

Numeracy skills to:

  • count portions
  • use features of heating equipment.

Problem-solving skills to:

  • evaluate quality of sandwich ingredients and finished items and make adjustments to ensure a quality product
  • adjust appearance of food products according to identified deficiencies.

Self-management skills to:

  • manage own speed, timing and productivity.

Unit Mapping Information

Supersedes and is equivalent to SITHCCC003 Prepare and present sandwiches.

Links

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

 

Assessment requirements

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
  • 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.

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 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.

Assessment Conditions

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

  • an industry workplace; or
  • a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and large equipment:
  • burner
  • commercial grade work benches (1.5 m per person)
  • designated storage areas for dry goods and perishables
  • sink
  • refrigeration unit with shelving
  • salamander grill (one per eight persons)
  • sandwich press
  • scales
  • slicing machine
  • small equipment:
  • assorted pots and pans
  • can opener
  • containers for hot and cold food
  • colander
  • cutting boards
  • knife sharpening equipment:
  • sharpening steel
  • sharpening stone
  • knives:
  • bread knife
  • chef’s knife
  • palette knife
  • paring knife
  • utility knife
  • small utensils:
  • grater
  • peelers, corers and slicers
  • tongs and serving utensils
  • sandwich cutting guide
  • packaging materials
  • receptacles for presentation and display purposes
  • food safe gloves
  • 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 soap 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.

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

  • have achieved the Certificate II in Kitchen Operations, or Certificate III or Certificate IV in Commercial Cookery or their successors; or
  • hold a trade certificate as a cook or chef or equivalent.

Links

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