Professional Documents
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Sector : TOURISM
This learning material is designed to guide you in learning at your own pace. To
start with, talk with your trainer and agree on how you will both organize the training
for this module. Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and guide you the correct way to do things. From time
to time you will be required to practice and demonstrate the skills that you’ve learned
from this module and you will be requiring some assistance from your trainer (as
instructed in the learning material).
To proceed with the learning session you just have go through the Learning
Activity Sheet where in you will follow series of learning instructions towards
attaining the learning outcome.
This procedure should be repeatedly done until you have completed all the
learning elements in this Competency-Based Learning Module or until such time that
you are ready to take the final assessment for this module. You may skip some
learning activities if you can demonstrate that you are competent enough on the said
task/s.
At the end part of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that may provide
further details to your trainer or assessor. A Record of Achievement will be provided
to you by your trainer for you to accomplish once you complete the module.
Upon completion of this module, study the evidence plan at the end of the last
learning element of this module then ask your instructor to assess you. You will be
given a certificate of completion as proof that you met the standard requirements
If you can demonstrate to your trainer that you are competent in particular skill,
talk to him/her about having them formally recognized so you would not have to
undergo the same training again. If you have a qualification or Certificate of
Competency from previous trainings, show it to your trainer. If the skills you acquired
are still current and relevant to this module, they may become part of the evidence
you can present for RPL. If you are not sure about the level of your skills, discuss this
with your trainer.
Contents of this Competency-Based Learning Material:
You must follow the “Learning Activity Sheet”. The Learning Activity Sheets will
guide you through different “Instruction Sheets” that will assist you in performing
different learning activities towards the attainment of the learning outcome.
Operation Sheet - This will guide you in performing single task, operation or
process in a job.
Job Sheet - This is designed to guide you on how to do the job that will
contribute to the attainment of the learning outcome.
Worksheet - Worksheets are the different forms that you need to fill-up in
certain activities that you performed.
- Talk to your trainer and agree on how you will both organize the training of this
unit. Read through the learning guide carefully. It is divided into sections which
cover all the skills and knowledge you need to successfully complete this module.
- Work through all the information and complete the activities in each section and
complete the self-check. Suggested references are included to supplement the
materials provided in this module.
- Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.
- Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.
- Talk to more experienced work mates and ask for their guidance.
- Use the self-check questions at the end of each section to test your own progress.
- When you are ready, ask your trainer to watch you perform the activities outlined
in the learning guide.
- As you work through the activities, ask for written feedback of your progress from
your trainer. After completing each element, ask your trainer to mark on the
report that you are ready for assessment.
- When you have completed this module (or several modules) and feel confident that
you have had sufficient practice your trainer will arrange an appointment with you
to asses you. The result of your assessment will be recorded in your Competency
Achievement Record
List of Competencies
QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Prepare Sandwiches
MODULE TITLE : Preparing Sandwiches
INTRODUCTION
This unit deals with the knowledge, skills and attitude in
selecting, preparing, cooking and storing meats.
LEARNING OUTCOMES:
CONTENTS:
1. Types of Sandwiches
2. Techniques in Making Sandwiches
PERFORMANCE CRITERIA:
Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
Ingredients are identified correctly, according to standard recipes, recipe cards
or enterprise requirements
Ingredients are assembled according to correct quantity, type and quality
required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water
EQUIPMENT
Working table
Hot food conveyor
Range
Grill (smokeless)
Toaster
Oven
Chiller
Customized containers for display
TOOLS
Measuring spoon, glass cup, dietetic seals
Food tray
Food slicer / cutter
Sheet pan
Chef knife
Fluted knife
Spatula or palette knife
LEARNING MATERIALS
ASSESSMENT METHOD:
Written test
Demonstration
Observation/Interview
LEARNING EXPERIENCES
6. Perform Task /Job Sheet 8.1-1 Trainer will evaluate your performance
“Prepare Sandwiches” using the criteria checklist.
TYPES OF SANDWICHES
Learning objectives:
After reading this information sheet, you should be able to know the types of
sandwiches.
SANDWICHES
A sandwich is made up of one or more slices of bread with nutritious filling between
them. Any kind of bread cream or loaf bread, rolls and buns will make a good sandwich.
The filling may be slices of cold meat, chopped meat, eggs, chicken, ham and cheese
with creamed butter, pickles ,tomato catsup or mayonnaise.
Sandwiches may be served in different styles. They may be served open and cut into
different shapes. To keep this sandwich in better condition it may be wrapped in paper
napkins or placed in sandwich bags especially if they are to be packed snacks.
Sandwiches which are to be served immediately may be simply arranged on a serving
plate. The rest of the sandwiches may be placed in a covered tray lined with a damp
towel. Keep them there until serving time to avoid drying.
1. Open Sandwiches
Open sandwiches make use of only one
kind of bread with the filling on top. The
slices of white bread can be cut into
squares, triangles or rounds. Butter is
spread lightly on top and pieces of cheese
or meat fillings are placed on top. They
may be garnished with slices of carrots,
raisins, pickles and the like to make them
more attractive. Open sandwiches are
similar to canapés. They make use of
biscuits, cookies or toasts instead of
using breads.
5. Ribbon Sandwiches
Instruction: Read the question carefully. On your answer sheet, write the letter of the
correct answer.
Multiple-Choice Test:
1. It is made up of one or two slices of bread with nutritious filling between each slice
of bread.
a. Sandwich
b. Cakes
c. Pastries
d. Cookies
2. A type of sandwiches which makes use of only one kind of bread with the filling on
top.
a. Pinwheel sandwich
b. Open faced sandwich
c. Ribbon sandwich
4. Sandwiches that are made of cream bread cut lengthwise, about 3/8 inch thick.
1. A
2. B
3. A
4. D
5. A
Learning objectives:
After reading this information sheet, you should be able to know the techniques in
making sandwiches.
1) Prepare ingredients.
Mix filling prepares spreads, slice sandwich meat and cheeses, separate
lettuce leaves, slice tomatoes, prepare garnishes, and so on. In other word
have everything ready ahead of time.
2) Arrange or store ingredients for maximum efficiency.
To reduce your movements to a minimum, the ideal setup has everything
you need within easy reach of both hands. Depending on the kitchen lay
outs.
Arrange ingredients so you can use both hands. For example, while the
left hand reaches for the bread, the right hand reaches for butter spreader.
Then, while the right hand puts the spreader back, the left reaches for the
slice ham.
Two other considerations are important while we’re talking about ingredients:
1) Sanitation.
Because cold sandwiches are subjected to a lot of handling and are not cooked, it
is especially important that ingredients be properly refrigerated and protected at
all times.
Tips on hygienic handling of food:
Wash hands before start working in the kitchen
Always have short and clean fingernails
Date Document No.
COOKERY NC II Develop: Issued
September ,2019 by:
Preparing Developed by: Page 17 of 32
Sandwiches Charity P. Palmero Revision
# ____
Avoid touching your nose while preparing food
Always wear complete uniform
2) Portion control.
Sliced items are portioned by the count and by weight. If portioning is by the
count, you must take cake, during pre-prep, to slice to the proper thickness. If
done by weight, each portion can be placed on squares of waxed paper and
stacked in a container.
Instruction: Read the question carefully. On your answer sheet, write the letter of the
correct answer.
Multiple-Choice Test:
1. Ingredients that are creamed and spread very thinly without tearing the bread for
sandwiches.
a. Butter or margarine
Date Document No.
COOKERY NC II Develop: Issued
September ,2019 by:
Preparing Developed by: Page 21 of 32
Sandwiches Charity P. Palmero Revision
# ____
b. Ham
c. Chicken fillet
d. Cheese
2. Bread may also be multilayered with one or two fillings and is called:
a. Club sandwich
b. Open sandwich
c. Plain sandwich
d. Wrap sandwich
3. In putting the prepared filling, apply spread evenly on bread to prevent:
a. sogginess
b. melting
c. browning
d. staling
a. Prepare ingredients
b. Pack sandwich
c. Store sandwich
d. Purchase ingredients
1. A
2. A
3. A
4. A
5. D
Performance Objective:
Criteria YES NO
1. Appropriate techniques use in variety of type of sandwiches
2. Using correct ingredients to enterprise standard ensuring
neatness of presentation, appropriate ingredients
combination, precise uniform cuts, size and shape
3. Attractive used of service ware and garnishes
4. Proper equipment used for toasting and heating accdg to
enterprise procedure4. and manuals
5. Sandwiches presentation w/in the required time frame and
according to customer request.
6. Attractive presentation of sandwich using suitable garnishing
and service ware.
Learning objectives:
After reading this information sheet, you should be able to know the standard
procedures in storing sandwiches.
Storing sandwiches
Most sandwiches are perishable goods. Sandwiches which are made
up with moist fillings are highly perishable but if they are well
covered they may be refrigerated for a few hours without substantial
staling.
When storing ingredients for sandwiches and finished sandwiches
make sure you regard them as highly perishable. It is essential to
stringently apply hygienic food handling principles to the storage and preparation of
sandwiches. The following must be taken into account.
Storing bread
Bread becomes stale when incorrectly stored or if it is stored too long. Bread
should never be refrigerated as this speeds the staling process. Fresh bread may
be frozen (rapidly) and used for toasting or other purposes such as crumbs,
panada, etc but may be used for sandwiches in some circumstances (See activity
four, storage of sandwiches.
TRUE OR FALSE:
___________3. Bread becomes stale when it is correctly stored or if it is not stored too
long.
_________5. Sandwiches are wrapped tightly with aluminum foil or plastic wrap or in a
plastic bag or airtight plastic container.
1. T
2. T
3. F
4. F
5. T