Elements and Performance Criteria

This unit applies to all hospitality and catering enterprises where sandwiches are prepared and served such as restaurants, cafes, cafeterias and other catering operations. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.
Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnical 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.
Types of sandwiches to be prepared may include:
pullman
open sandwiches
club sandwiches
pinwheel, domino or chequerboard sandwiches
filled rolls, foccacia or pita bread
those using specialised or ethnic breads such as dark rye, gluten-free, Turkish.
Techniques for making sandwiches may include:
spreading
layering
piping
portioning
moulding
cutting
garnishing.
Preparation and storage of sandwiches may 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/sale.
This unit applies to all hospitality and catering enterprises where sandwiches are prepared and served such as restaurants, cafes, cafeterias and other catering operations. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.
Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnical 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.
Types of sandwiches to be prepared may include:
pullman
open sandwiches
club sandwiches
pinwheel, domino or chequerboard sandwiches
filled rolls, foccacia or pita bread
those using specialised or ethnic breads such as dark rye, gluten-free, Turkish.
Techniques for making sandwiches may include:
spreading
layering
piping
portioning
moulding
cutting
garnishing.
Preparation and storage of sandwiches may 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/sale.

Essential Knowledge and Skills to be Assessed
The following skills and knowledge must be assessed as part of this unit:
creative presentation techniques for sandwiches
suitable breads and fillings and appropriate food combinations for sandwiches
suitable storage techniques to maintain optimum quality of ingredients
organisational skills and teamwork
safe work practices, particularly in relation to cutting
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
logical and time efficient work flow
portion control for sandwiches
past and current trends in sandwiches
waste minimisation techniques and environmental considerations in specific relation to preparation of sandwiches.
Linkages to Other Units
This unit must be assessed with or after the following units. These units describe skills and knowledge that are essential to this unit of competence:
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
This unit also has linkages to the following units and combined assessment and training may be appropriate:
THHBKA02B Present food
THHBCC02B Prepare appetisers and salads
Critical aspects of assessment
Evidence of the following is critical:
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.
Context of Assessment and Resource Implications
Assessment must ensure:
demonstration of skills within a fully-equipped commercially-realistic food preparation area for sandwich production
use of real ingredients for sandwiches
industry-realistic ratios of staff to customers
preparation of multiple types of sandwiches for customers within typical workplace time constraints.
Assessment Methods
Assessment methods must be chosen to ensure that the skills and processes for making sandwiches can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
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.
Key Competencies in this Unit
Key competencies are an integral part of all workplace competencies. The table below describes those applicable to this unit. Trainers and assessors should ensure that they are addressed in training and assessment.
Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate
Key Competencies
Collecting, Organising and Analysing Information
For example:
Checking requirements of orders and menus, collecting commodities and ingredients (1)
Communicating Ideas and Information
For example:
Providing customers with options for sandwich filling combinations (1)
Planning and Organising Activities
For example:
Preparing a take-away sandwich counter for a service period
Re-stocking sandwich filling display (1)
Working with Others and in Teams
For example:
Working co-operatively with other team members (1)
Using Mathematical Ideas and Techniques
For example:
Calculating quantities and portions against sandwich orders (1)
Solving Problems
For example:
Dealing with problems such as shortages of food items, mistakes or problems in sandwiches produced, equipment failure (1)
Using Technology
For example:
Using computerised or mechanical kitchen equipment (1)
Essential Knowledge and Skills to be Assessed
The following skills and knowledge must be assessed as part of this unit:
creative presentation techniques for sandwiches
suitable breads and fillings and appropriate food combinations for sandwiches
suitable storage techniques to maintain optimum quality of ingredients
organisational skills and teamwork
safe work practices, particularly in relation to cutting
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
logical and time efficient work flow
portion control for sandwiches
past and current trends in sandwiches
waste minimisation techniques and environmental considerations in specific relation to preparation of sandwiches.
Linkages to Other Units
This unit must be assessed with or after the following units. These units describe skills and knowledge that are essential to this unit of competence:
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
This unit also has linkages to the following units and combined assessment and training may be appropriate:
THHBKA02B Present food
THHBCC02B Prepare appetisers and salads
Critical aspects of assessment
Evidence of the following is critical:
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.
Context of Assessment and Resource Implications
Assessment must ensure:
demonstration of skills within a fully-equipped commercially-realistic food preparation area for sandwich production
use of real ingredients for sandwiches
industry-realistic ratios of staff to customers
preparation of multiple types of sandwiches for customers within typical workplace time constraints.
Assessment Methods
Assessment methods must be chosen to ensure that the skills and processes for making sandwiches can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
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.
Key Competencies in this Unit
Key competencies are an integral part of all workplace competencies. The table below describes those applicable to this unit. Trainers and assessors should ensure that they are addressed in training and assessment.
Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate
Key Competencies
Collecting, Organising and Analysing Information
For example:
Checking requirements of orders and menus, collecting commodities and ingredients (1)
Communicating Ideas and Information
For example:
Providing customers with options for sandwich filling combinations (1)
Planning and Organising Activities
For example:
Preparing a take-away sandwich counter for a service period
Re-stocking sandwich filling display (1)
Working with Others and in Teams
For example:
Working co-operatively with other team members (1)
Using Mathematical Ideas and Techniques
For example:
Calculating quantities and portions against sandwich orders (1)
Solving Problems
For example:
Dealing with problems such as shortages of food items, mistakes or problems in sandwiches produced, equipment failure (1)
Using Technology
For example:
Using computerised or mechanical kitchen equipment (1)