SITHCCC025 Prepare and present sandwiches

Release: 1

SITHCCC025 Prepare and present sandwiches

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