LEARNING OUTCOME SUMMARY

Learning Outcome 1
PERFORM MISE EN PLACE
CONTENTS:

1. Variety and ingredients of sandwiches

2. Classification, kinds of sandwiches
3. Tools, equipments, utensils needed in preparing sandwiches
4. Historical development and current trends of sandwiches
5. Compatible dressings and sauces for incorporating into appetizers
6. Nutritional values of appetizers and the effects of cooking
7. Common culinary terms on sandwiches which are used in the industry
8. Safe work practices on using knives
9. Principles and practices of hygiene including appropriate dress

ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required
tasks.
2. Ingredients are identified correctly, according to standard recipes, recipe cards or
enterprise requirements.
3. Ingredients are assembled according to correct quantity, type and quality required.
Ingredients are prepared based on the required form and time frame.
4. Frozen ingredients are thawed following enterprise procedures.
5. Where necessary, raw ingredients are washed with clean potable water.

CONDITIONS:
The students/trainees must be provided with the following:
SUPPLIES & LEARNING
EQUIPMENT TOOLS
MATERIALS MATERIALS
 Electric, gas or  Pots and pans Sandwiches • Manuals
induction ranges  Bowls • Regular • Books
 Ovens, including  Plastic wrap • Baked • Video
combi ovens  Aluminum foil • Grilled (CD)
 Microwaves  Measuring cups
• Fried
 Grills and griddles  Weighing scales
 Deep fryers  Cleaning materials • Open faced
 Salamanders and Linen • Specialty
 Food processors  Tea towels • Multi-decker
 Blenders  Serviettes Wraps
 Mixers  Table cloth • Pinwheel,
 Slicers  Aprons domino or
 Pans  Uniforms checkerboard
 Utensils  Hair restraints sandwiches
 Tilting fry pan  - toque, Techniques
 Steamers - caps,
 Baine marie • Garnishing
- hairnets
 Mandoline • Spreading
 LCD Projector • Layering
(optional for lecture) • Piping
 Overhead Projector
(Optional for lecture)
• Portioning
• Molding
• Cutting

 Television and
multimedia player
 Whiteboard
 Applicable equipment
as prescribed by
Training regulations

METHODOLOGIES:

• Discussion// demonstration
• Video viewing

ASSESSMENT METHODS:

• Portfolio Report such as training record book used as part of

apprenticeship or traineeship arrangements, sampling of menu items
prepared by the candidate
• Direct observation of the candidate
• Written or oral questioning

Learning Outcome 2
PREPARE A VARIETY OF SANDWICHES
CONTENTS:

1. Different types of sandwiches

2. Breads for sandwiches making
3. Filling for sandwiches
4. Components and ingredients of a sandwich
5. Tools, equipment and utensils needed in preparing sandwiches
6. Prepare sandwiches within industry-realistic timeframes
7. Suitable breads, fillings, and ingredients
8. Food combinations for sandwiches
9. Common culinary terms related to sandwiches that are used in the industry
10. Principles and practices of hygiene, including dress standards
11. Basic food information on special dietary needs and customer
12. Past and current trends in sandwich preparation
13. Hygienic food handling practices
14. Safe work practices on cutting
15. Logical and time-efficient work flow

ASSESSMENT CRITERIA:
1. Varieties of sandwiches are prepared based on appropriate techniques.
2. Suitable bases are selected from a range of bread types.
3. Sandwiches are produced using correct ingredients to an acceptable enterprise standard
4. Appropriate equipment is selected and used for toasting and heating according to
enterprise procedures and manufacturer’s manual.
5. Sandwiches are prepared logically and sequentially within the required time frame and/or
according to customer’s request.
6. Workplace safety and hygienic procedures are followed according to enterprise and legal
requirements.

CONDITIONS:
The student/learner will be provided with the following:
EQUIPMENT TOOLS SUPPLIES & LEARNING
MATERIALS MATERIALS
 Electric, gas or  Pots and pans  Hot Sandwiches  Manuals
induction ranges  Bowls - Regular  Books
 Ovens, including  Plastic wrap - Baked  Video (CD)
combi ovens  Aluminum foil - Grilled
 Microwaves  Measuring cups - Fried
 Grills and griddles  Weighing scales - Open faced
 Deep fryers  Cleaning  Cold Sandwiches
 Salamanders materials and - Regular
 Food processors  Linen - Specialist
 Blenders - Multi-decker
 Tea towels
- Wraps
 Mixers  Serviettes
-pinwheel, domino
 Slicers  Table cloth or checkerboard
 Pans  Aprons sandwiches
 Utensils  Uniforms -filled rolls,
 Tilting fry pan  Hair restraints foccacia or pita
 Steamers - toque, bread
 Baine marie - caps,  Specialized or
 Mandoline - hairnets ethnic breads such
 LCD Projector as dark rye, gluten-
(optional for free, Turkish
lecture)
 Overhead Projector
(Optional for
lecture)
 Television and
multimedia player
 Whiteboard
 Applicable
equipment as
prescribed by
Training regulations

METHODOLOGIES:
• Lecture/ demonstration
• Video viewing

ASSESSMENT METHODS:
• Demonstration with Oral questioning
• Written Tests
• Portfolio

Learning Outcome 3
 PRESENT A VARIETY OF SANDWICHES
CONTENTS:

1. Present sandwiches attractively

2. Portion control for sandwiches
3. Creative sandwich presentation techniques
4. Hygienic food handling practices
5. Safe work practices on presenting sandwiches
6. Suitable storage techniques to maintain optimum quality of ingredients
7. Organizational skills and teamwork
8. Waste minimization techniques

ASSESSMENT CRITERIA:

1. Sandwiches are produced using correct ingredients to an acceptable

enterprise standard.
2. Sandwiches are presented hygienically, logically and sequentially within the
required timeframe.
3. Sandwiches are presented attractively using suitable garnishes, condiments
and service wares.
4. Factors in plating are observed in presenting sandwiches.

CONDITIONS:
The students/trainees must be provided with the following:
 SUPPLIES & LEARNING
EQUIPMENT TOOLS
MATERIALS MATERIALS
 Electric, gas or  Pots and pans  Hot Sandwiches • Manuals
induction ranges Ovens,  Bowls - Regular • Books
 including combi ovens  Plastic wrap - Baked • Video
Microwaves  Aluminum foil - Grilled (CD)
 Measuring cups
 Grills and griddles - Fried
Deep fryers  Weighing scales
  Cleaning materials - Open faced
Salamanders  Cold Sandwiches
 Food processors and Linen
 Blenders  Tea towels - Regular
 Mixers  Serviettes - Specialist
 Slicers  Table cloth - Multi-decker
 Pans  Aprons - Wraps
Utensils  Uniforms - pinwheel,

Tilting fry pan  Hair restraints domino or
 Steamers  - toque, checkerboard
 Baine marie
- caps, sandwiches
 Mandoline - filled rolls,
- hairnets
 LCD Projector foccacia or pita
 (optional for lecture) bread
 Overhead Projector  Specialized or
(Optional for lecture) ethnic breads
 Television and
such as dark rye,
multimedia player gluten-free,

Turkish

 Whiteboard
 Applicable equipment
as prescribed by
Training regulations

METHODOLOGIES:

1. Discussion/ demonstration
2. Video viewing

ASSESSMENT METHODS:

1. Direct observation of the candidate

2. Third Party Report such as feedback from customer about menu items and speed
and timing of service
3. Written exam
4. Oral questioning
5. Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

Learning Outcome 4
STORE SANDWICHES
CONTENTS:
 1. Suitable storage techniques to maintain optimum quality of ingredients
2. Hygienic food handling practices
3. Safe work practices on cutting
4. Proper temperature in storing sandwiches
5. Organizational skills and teamwork

ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when appropriate.
2. Sandwiches are stored hygienically at the proper temperature considering the
factors specified by the enterprise.
3. Sandwiches are kept in appropriate conditions to maintain freshness and
quality.

CONDITIONS:
The students/trainees must be provided with the following:
SUPPLIES & LEARNING
EQUIPMENT TOOLS
MATERIALS MATERIALS
 Electric, gas or  Pots and pans  Hot Sandwiches • Manuals
induction ranges  Bowls - Regular • Books
 Ovens, including Plastic wrap - Baked • Video

combi ovens Aluminum foil - Grilled (CD)
 Measuring cups
 Microwaves  - Fried
Grills and griddles Weighing scales
  Cleaning - Open faced
Deep fryers
 Salamanders  materials and  Cold Sandwiches
 Food processors Linen - Regular
 Blenders  Tea towels - Specialist
 Mixers  Serviettes - Multi-decker
 Slicers  Table cloth - Wraps
Pans Aprons - pinwheel,
 
Utensils Uniforms domino or
 Tilting fry pan  Hair restraints checkerboard
 Steamers  - toque, sandwiches
 Baine marie  - caps, - filled rolls,
 Mandoline - hairnets foccacia or pita
 LCD Projector bread
 (optional for lecture)  Specialized or
Overhead Projector ethnic breads

(Optional for lecture) such as dark
Television and rye, gluten-
 multimedia player
free,
Whiteboard Turkish
 Applicable equipment
as prescribed by
 Training regulations


METHODOLOGIES:

1. Discussion/ demonstration
2. Video viewing

ASSESSMENT METHODS:

3. Direct observation of the candidate

4. Third Party Report such as feedback from customer about menu items and speed
and timing of service
5. Written exam
6. Oral questioning
7. Review of portfolios of evidence and third-party workplace reports of on-the-
job performance by the candidate