SITHCCC003

Prepare and present sandwiches

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Participant Guide

Trainer Manual

Unit Information about the SITHCCC003 training material in this resource

Application

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.

Unit mapping information

SITHCCC103 Prepare sandwiches

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Commercial Cookery and Catering

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace

  • a simulated industry environment, such as a training kitchen servicing customers

Assessment must ensure access to:

  • fixtures and large equipment:

    • burner

    • commercial grade work benches (1.5 m/person)

    • designated storage areas for dry goods and perishables

    • double sink

    • griller

    • refrigeration unit with shelving

    • salamanders

    • scales

    • slicing machine

  • small equipment:

    • assorted pots and pans

    • can opener

    • containers for hot and cold food

    • colanders

    • cutting boards

    • food handler gloves

    • knife sharpening equipment

    • sharpening steels and stones

    • knives:

      • bread

      • chef

      • palette

      • utility

    • small utensils:

      • graters

      • peelers, corers and slicers

      • tongs and serving utensils

      • sandwich cutting guides

    • packaging materials

    • receptacles for presentation and display purposes

  • cleaning materials and equipment:

    • cleaning cloths

    • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

    • dustpans and brooms

    • garbage bins and bags

    • hand towel dispenser and hand towels

    • mops and buckets

    • separate hand basin and antiseptic liquid soap dispenser for hand washing

    • sponges, brushes and scourers

    • tea towels

  • organisational specifications:

    • equipment manufacturer instructions

    • for presentation requirements

    • mise en place lists and standard recipes

    • food safety plan

    • guidelines relating to food disposal, storage and presentation requirements

    • safety data sheets (SDS) for cleaning agents

  • variety of commercial ingredients for preparing sandwiches

  • industry-realistic ratios of kitchen staff to customers; these can be:

    • staff and customers in an industry workplace during the assessment process; or

    • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.