UC5-Prepare sandwiches

Competency Summary

Qualification : Cookery NC II

Unit of Competency : Prepare sandwiches

Module Title : Preparing sandwiches

Introduction :

The aim of every food service business is to provide better quality of food to satisfy its clients.

Thus, this unit deals with the skills, knowledge and desirable attitudes required to organize, prepare and present a variety of sandwiches in a commercial kitchen.

The module consists of four (4) learning outcomes. Each outcome contains learning activities for both knowledge and skills, supported with information sheets, self-checked and job/operation sheet gathered from different sources. Before you perform the manual exercises, read the information / and answer the self-check provided to confirm, to yourself and to your instructor that you are equipped with knowledge necessary to perform the skill portion of the particular learning outcomes.

Upon completion of this module you have to submit to your instructor for assessment. You will be given a certificate of competency as a proof that you met the standard requirements (Knowledge & Skills) for this module. The assessment could be in different methods as prescribed of the Competency Standard

Learning Outcomes :

1. Perform Mise’ en place

2. Prepare a variety of sandwiches

3. Present a variety of sandwiches

4. Store sandwiches

Assessment Criteria :

1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks

2. Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements

3. Ingredients are assembled according to correct quantity, type and quality required

4. Ingredients are prepared based on the required form and time frame

5. Frozen ingredients are thawed following enterprise procedures

6. Where necessary raw ingredients are washed with clean potable water

7. Variety of sandwiches are prepared based on appropriate techniques

8. Suitable bases are selected from a range of bread types

9. Sandwiches are produced using correct ingredients to an acceptable enterprise standard

10. Appropriate equipment are selected and used for toasting and heating according to enterprise procedures and manufacturer’s manual

11. Sandwiches are prepared logically and sequentially within the required time frame and/or according to customer’s request

12. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements

13. Sandwiches are produced using correct ingredients to an acceptable enterprise standard

14. Sandwiches are presented hygienically, logically and sequentially within the required timeframe

15. Sandwiches are presented attractively using suitable garnishes, condiments and service wares

16. Factors in plating are observed in presenting sandwiches

17. Quality trimmings and other leftovers are utilized where and when appropriate

18. Sandwiches are stored hygienically at the proper temperature considering the factors specified by the enterprise

19. Sandwiches are kept in appropriate conditions to maintain freshness and quality