Unit of competency Outline

Date retreived
23/07/2026 6:27 AM AWST

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Prepare and present sandwiches

Prepare and present sandwiches

Unit of competency
National Code
SITHCCC025
State Code
OEA51
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
15
Description
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.
Notes
Elements and Performance Criteria
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.
No information
No information
Replaces
State Code National Code Title Type
AWS08 SITHCCC003 Prepare and present sandwiches Unit of competency