Elements and Performance Criteria

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Sandwiches may be:
chequerboard
club
domino
filled rolls
focaccia
open
pinwheel
pullman.
Methods may include:
cutting
garnishing
layering
moulding
piping
portioning
spreading.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
prepare a variety of sandwiches of different types using different breads and ingredients
prepare a quantity of sandwiches within commercial time constraints
present sandwiches attractively
integrate knowledge of:
different sandwich and bread types
features, functions and safe use of food preparation equipment
food safety practices for handling and storing different food types.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food preparation area for sandwich production with the fixtures, large and small equipment defined in the Assessment
Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients for preparing sandwiches.
Method 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 individual preparing for and producing sandwiches
evaluation of the taste and visual appeal of sandwiches prepared by the individual
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for sandwiches and appropriate environmental storage
conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHCCC202 Produce appetisers and salads.