Unit of competency Outline

Date retreived
22/07/2026 5:57 AM AWST

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Prepare sandwiches

Prepare sandwiches

Unit of competency
National Code
SITHCCC007A
State Code
S6348
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
10/12/2009
Field of Education
110109 - Cookery
Original Release Date
10/12/2009
Nominal Hours
6
Description
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.
Notes
Elements and 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.
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.
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.
Replaces
State Code National Code Title Type
E2057 THHBCC00B Prepare sandwiches Unit of competency
Replaced By
State Code National Code Title Type
WF612 SITHCCC103 Prepare sandwiches Unit of competency