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HOSPITALITY
SITHCCC003
Prepare and present sandwiches
Assessment Tool 2 of 3: Practical project
PRINT CLEARLY - Please fill out the following using Black or Blue Ink only.
Assessment due
date
Submission date Attempt 1 Date: Attempt 2 Date: Attempt 3 Date:
Note: If you have not signed the student declaration on the next page your submission will not be accepted.
HOSPITALITY
SITHCCC003 Prepare and present sandwiches
I declare:
This assessment is my own work, based on my own study and research and no part of it
has been copied from any other source, except where due acknowledgement/reference
has been made. (Plagiarism is not permitted in any form)
A late submission fee of $150 per unit of competency will apply before my submission
will be marked if my submission is made past the due time and date.
If this assessment is based on teamwork, as authorised by the assessor, I have not
submitted the same final version of any assessment material as another student.
I have not previously submitted this assessment or any part of this assessment for this or
any other course/unit unless required to do so in a resubmission.
I have kept a copy of my assessment.
I give permission for my assessment to be reproduced, communicated, compared and
archived for the purposes of detecting plagiarism or collusion and to fulfil Queensford
College’s requirements as an RTO.
Any assessment marked as unsatisfactory will require me to undergo reassessment;
reassessment may involve different assessment to that originally undertaken.
I have read and understand the policies and procedures relating to assessment as
outlined in the Queensford College Student Handbook (or the International Student
Handbook) and the Student Assessment Guide.
Signed: Dated:
Note: If you are completing this document electronically, use either a scanned and cropped jpg
image of your signature or type your name in the space above.
For documents submitted through Moodle, the inclusion of this declaration with any form of
signature, however presented, with your submission, indicates that you understand and agree the
declaration is true.
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SITHCCC003 Prepare and present sandwiches
Location
For the simulated work environment assume that you are an employee of the Queensford College
Café.
Your practical class will be conducted in a simulated industry environment of a commercial
cookery training kitchen, i.e., the kitchen facilities of the College (or those hired by the College for
this purpose).
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HOSPITALITY
SITHCCC003 Prepare and present sandwiches
Instructions
2. Complete the cover sheet and sign the declaration of authenticity. Your submission will be
rejected unless both of these are completed. Rejection may mean a delay in your
submission and the imposition of a late fee which must be paid before your work will be
marked.
3. Complete all sections below where you are asked to provide answers. Under each section
you are given the Marking criteria which tells you how you will be assessed. Ensure you read
the marking criteria so that you know exactly what you have to do/provide.
4. You need to submit this document when you have completed all sections. You need to
upload the document to Moodle by clicking on the link named SITHCCC003_AT 2C of
3_Submission link. You MUST keep the original of this document somewhere safe.
5. Bring the copy to the class when Assessment Tool 3 of 3 Observation is conducted as you will
need the completed Food preparation list with your answers so that you know what to
prepare for mise en place in the practical class.
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HOSPITALITY
SITHCCC003 Prepare and present sandwiches
Club sandwich
Salad roll
Bacon, lettuce, avocado and tomato open sandwich (BLAT)
Turkey, cranberry and brie focaccia
Egg tea sandwiches
Greek salad and hommus foldover
Tabbouleh and grilled chicken wrap
2. The recipes are in the Queensford Café Recipe Book which you will find on Moodle in the
section titled Commercial Cookery Resources for all units. It is in the tab titled Organisational
standards and specifications.
4. Use this template to prepare a Food preparation list and Equipment checklist for production
of 1 portion of each of the sandwiches.
5. Once you have completed the template by hand with your answers, you need to go to
Moodle and enter your answers into the blank fields in Moodle.
6. To do this, click on the link: SITHCCC003_Assessment Tool 2 of 3_Part A_mise en place lists.
This will take you to a quiz with 3 questions.
8. The Food preparation list is Question 1. The Equipment list is Question 2. Enter your answers
in the blank fields. These questions are self-marking. *
Jobs checklist
9. In this unit there is not much cooking done before service and not much cooking at service
time either. Nearly all items are pre-cooked and the only ones that need cooking at service
time are bacon and chicken.
10. What is important is that, at service time, you have lined up, all the ingredients, ready to
assemble the sandwiches. And that you are ready to cook the chicken and bacon to order.
11. Question 3 in Moodle has listed the 7 types of sandwiches. Next to each type of sandwich
are some of the items you need to have ready at service time and some blank fields.
12. The missing items are listed in a dropdown menu. Select the correct item for each blank
field. For example, for the first blank field you would select “White bread – sliced” as this is
required to be ready to use at service time to make the Club sandwich. This question is self-
marking. *
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HOSPITALITY
SITHCCC003 Prepare and present sandwiches
*You have only 3 opportunities to enter the correct answers before you are locked out of
Moodle. If you are locked out, you will need to contact your trainer to have your account
unlocked and reset for one further attempt. You may be required to pay a fee to have your
account unlocked and reset.
This part of this Assessment Tool requires you to participate in a role play and listen
to requests from a customer and ask questions where you need to clarify what the customer is
asking you.
Your assessor will play the role of a customer and will approach you and will make a request for a
sandwich and ask some questions about the options of sandwiches. You need to demonstrate your
skill in orally communicating with a customer. For this role play you do not need to make the
requested sandwich(es).
For example:
Assessor (Customer): I am feeling a bit peckish but am not overly hungry. What is a light option
you could recommend?
Student (Chef): What about a salad roll? That is a wholegrain roll filled with a selection of crunchy
fresh salad. Would that be suitable?
Assessor (Customer): What salad does that contain?
Student (Chef): It has on it: lettuce, tomato, cucumber, red onion, snow pea sprouts, carrot and
beetroot.
Assessor (Customer): Can I have that without salad; I have a meeting after lunch and I don’t want
to have stinky breath.
Student (Chef): Did you mean ‘without raw onion’?
Assessor (Customer): Yes, did I say salad? I meant no onion.
Student (Chef): Sure, I can do that. I’ll put a little extra of the other salad ingredients on the roll
instead. How would that be?
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SITHCCC003 Prepare and present sandwiches
Me: I suggest a club sandwich because traditionally toasted, sliced cooked poultry, ham or fried
bacon, lettuce, tomato, and mayonnaise. This sandwich is usually served with an accompaniment of
either coleslaw or potato salad, and often garnished with a pickle. The coleslaw or potato salad is
often reduced to a garnish portion when the primary accompaniment is an order of French fried or
potato chips.
The dialogue in the box above is only an example; your discussion with the assessor will be different.
You will need to be fully familiar with the selection of sandwiches on offer, including options that are
available. Familiarise yourself with the recipes and ingredients before you attempt this assessment.
You will be assessed according to the Marking criteria below.
Marking criteria
Did the student… S N Feedback (MUST be provided if NS is
S ticked)
The feedback for this assessment will be placed in the document you submit for Part C.
Consider all the ingredients that you are using for the 7 dishes to be prepared for this Unit of
Competency.
From those ingredients only, suggest 2 combinations of ingredients that would make great
sandwiches (different from what is already being offered).
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HOSPITALITY
SITHCCC003 Prepare and present sandwiches
Insert your ingredient combinations, the type of bread you would use and a name for your
sandwich invention in the table below.
An example has been completed to give you guidance as to what is required.
Name of Ingredients used Bread to be used
sandwich
E.g CLAMB or Grilled chicken, avocado, lettuce, bacon, wholegrain
. Chicken delish mayonnaise
1 Club sandwich Mayonnaise, lettuce, tomato, rindless bacon, White bread
cooked chicken breast, pepper, 0and salt
2 Salad roll Butter, mignonette lettuce leaves, tomato, wholegrain
continental cucumber, red onion, snow pea
sprouts, peeled and grated carrot, peeled and
julienned raw beetroot, pepper and salt
Task 2
You have read about the trends in sandwich-making. You need to research the trends and identify 2
trendy sandwiches. Provide a description of the sandwich (list the ingredients and, if relevant how it
is made). You must include the url of your source in your answer.
Complete the following table.
An example has been completed to give you guidance as to what is required.
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SITHCCC003 Prepare and present sandwiches
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SITHCCC003 Prepare and present sandwiches
Name of assessor
Signature of assessor
Note to assessor: once this Result section is completed, copy the result of S or NS to the cover
page and transfer result to the Student Assessment Tracker.
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