Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare and present sandwiches

KHU-TOU-0048

Australian Equivalent

SITHCCC025

Elements

Learning Outcomes

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 stand

Elements & Learning Outcomes

E1Select ingredients.

0048.E1.O1Confirm sandwich requirements, based on standard recipes and customer requests.

0048.E1.O2Identify and select bread types and fillings taking account of quality, freshness and stock rotation requirements.

0048.E1.O3Check perishable supplies for spoilage or contamination prior to preparation.

E2Make sandwiches.

0048.E2.O1Use safe food-handling practices to hygienically prepare sandwiches based on requirements.

0048.E2.O2Cut ingredients and completed sandwiches to ensure uniformity of presentation.

0048.E2.O3Combine ingredients appropriately based on flavour combinations, customer preference and standard recipes.

0048.E2.O4Use toasting and heating equipment safely, as required.

0048.E2.O5Make sandwiches in a logical and sequential manner while minimising waste.

E3Present and store sandwiches.

0048.E3.O1Present sandwiches on appropriate service-ware.

0048.E3.O2Add suitable garnishes, as required.

0048.E3.O3Visually evaluate dish and adjust presentation.

0048.E3.O4Store sandwiches in appropriate environmental conditions.

0048.E3.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.