V2 - SITHCCC003 Prepare and Present Sandwiches - Stude - 221205 - 204548

SIT40516- Certificate IV in Commercial Cookery
SITHCCC003- Prepare and present sandwiches
Student Assessment Guide
Student ID: _________________________
Student Name: _________________________
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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COMPETENCY SUMMARY SHEET
Unit of Competency: SITHCCC003- Prepare and present sandwiches
Student Name: Student ID:
Assessor Name: Date of completion:

Student Results
Not yet
Assessments
Satisfactory(S) satisfactory Not Completed
(NYS)
Assessment 1: Knowledge Test   
Assessment 2: Practical Demonstration   
Comments:
Note: student is required be marked satisfactory in all assessment tasks to be deemed competent in this
unit.
 Competent  Not Yet Competent

Unit Outcome:
Is re-assessment required:  Yes  No
Assessor Signature: Date:
Student Signature: Date:
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE: SIT40516
COURSE TITLE: Certificate IV in Commercial Cookery
ASSESSOR’S/ASSESSOR’S
NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHCCC003- Prepare and present sandwiches
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Assessor/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY Staff

Name:
Date:
Signature:
================================= Tear Here ===========================
Students must retain this as a Record of Submission.

Assessment Handed on:
Unit Code & Description: SITHCCC003- Prepare and present sandwiches

Astral Institute Student
Assessment Received by
Staff Name: ………………...……..............……...……... Student ID: ..........................................................
Signature: …………………………...……...……...………… Student Signature: ….………………………………………..
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face mode of study to
provide information before students take assessments and contains assessment tools to assess the skills and
knowledge required from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g. online or work based.
Please read all the information given to you when you receive this assessment booklet. If you do not
understand any part of this booklet, please inform your assessor/Assessor.
The assessment booklet contains two (2) parts:
PART 1: Assessment information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout unit to achieve the competency. It includes:
• Application of the unit of competency

• Purpose of assessment
• Elements, performance evidence and knowledge evidence requirements of the unit
• Conditions, context, required resources and location of the assessment.
• Assessment tasks.
• Outline of evidence to be collected.
• Administration, recording and reporting the requirements including special adjustments, appeals,
reasonable adjustments and assessors’ intervention.
PART 2: Assessment tasks: This part contains the information to successfully undertake the assessment
task. In each assessment task, students will find the following information:
• Task instructions.
• Role play / Practical Demonstration information.
• Information on resources required, where applicable
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

PART 1
Assessment Information
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Application of the unit of competency:
This unit describes the performance outcomes, skills and knowledge required to prepare and present a
variety of sandwiches in a hospitality or catering organization, such as cafes, kiosks, canteens and cafeterias,
or to organizations 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 organizational procedures and report any discrepancies to a higher-level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHCCC003- Prepare and present
sandwiches
Elements
Elements Elements Title
1 Select ingredients.
2 Make sandwiches.
3 Present and store sandwiches.
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
• follow safe food handling practices when preparing at least one of each of the following hot or
cold sandwiches within commercial time constraints:
➢ club
➢ filled rolls
➢ focaccia
➢ open
➢ pullman
➢ wraps
• use a variety of fillings and ingredients to prepare above sandwiches using each of the
following breads at least once:
➢ white, whole meal, and grain
➢ wraps
➢ sourdough
➢ flatbreads
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

• present sandwiches in line with organisational presentation requirements
• store sandwiches and ingredients to optimize shelf life in line with environmental conditions
and food safety practices.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance
criteria of this unit:
• culinary terms and trade names for the different types of sandwiches and breads specified in
the performance evidence
• contents of stock date codes and rotation labels and their implication for food quality
standards
• characteristics of different sandwiches specified in the performance evidence:
➢ appearance and presentation
➢ bread variations
➢ classical and contemporary variations
➢ combinations of ingredients
➢ freshness and other quality indicators
➢ service style
➢ trends
• meaning and role of mise en place in the process of preparing sandwiches
• methods used in sandwich preparation:
➢ cutting
➢ garnishing
➢ layering
➢ molding
➢ portioning
➢ spreading
• appropriate environmental conditions and methods for storing sandwiches to:
➢ ensure food safety
➢ optimize shelf life
• safe operational practices using essential functions and features of equipment used to produce
sandwiches.
Context and conditions for assessments:

To comply with the assessment condition of this unit:
• Astral Institute will conduct practical assessment for this unit in its Commercial Kitchen with serving
internal staff and students as customers.
• Kitchen has access to wide range ingredients to prepare and present sandwiches mentioned in this
unit and access to industry-realistic ratios of kitchen staff to customers; this includes
➢ Astral Institute staff as internal customers invited to taste meals during the assessment
process; or
➢ Fellow students and assessor who participate in role of customer practical assessment in
Astral Institute Kitchen
➢ Access to range of documents and equipment found in commercial Kitchen (Please refer
Appendix1 at the end of this assessment tool for detailed list of assessment resources).
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

• Knowledge assessment for this unit will be conducted at Astral Institute Classrooms for the theory
component of the course are delivered Astral Institute
• All Astral Institute assessor assessing this unit will satisfy Standards for Registered Training
Organizations’ requirements for assessor and will have achieved the Certificate III in Commercial
Cookery or Certificate IV in Commercial Cookery or Patisserie qualification to assess this unit.
• Have worked in industry for at least three years where they have applied the skills and knowledge of
this unit of competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have access to the
following resources for the unit.
- Computers with access to internet and printers

- DIDASKO learner guide for unit SITHCCC003
- Access to Astral Institute training Kitchen with access to equipment and documents defined in
conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are shown in
the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with
unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence
(authentic, current, sufficient and valid) prior to entering results into the competency record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be given two
opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC) after two
reassessments in a unit of competency student will be required to repeat the unit as per the scheduled
delivery of the course. For further details, refer to Astral Institute Re-Assessment Policy and Astral Institute
Course Progress Policy.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Assessment tasks Assessment description Location of
assessment
Assessment Task 1 You are required to choose the correct option(s) from the Needs to be
(AT1) – Knowledge choices given for the questions and short answer completed in the
Test questions. You must present your assignment in a clear classroom
and professional manner.
You will be given 3 hours to complete this task.

Assessment Task 2 This is Practical Demonstration in Astral Institute kitchen to Needs to be
(AT2) – Practical prepare and present sandwiches from recipe provided. completed in Astral
Demonstration This will be done over 3 sessions of 4 hours each. Institute Kitchen
You are required to follow safe food handling practices
when preparing at least one of each of the following type
of hot or cold sandwiches:
- Club
- Filled rolls
- Focaccia
- Open
- Pullman
- Wraps
You are required to use a variety of fillings and ingredients
to prepare the above sandwiches:
- White, wholemeal and grain
- Wraps
- Sourdough
- Flatbreads
You must present the prepared sandwiches in line with
organisational presentation requirements. You must also
store sandwiches and ingredients to optimise shelf life
following the food safety practices.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment tasks
within the date and time specified in the session plan. This will demonstrate that you have all the required
skills and knowledge for this unit.
Outline of evidence to be collected:

You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that
the evidence submitted meets the Rules of Evidence which are valid, sufficient, current and authentic.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Assessment Task 1 (AT1) • Completed knowledge test with questions answered and submit to your
– Knowledge Test assessor electronically or paper-based.
• Complete and sign the cover sheet for assessment task
• Completed Workflow plan for each Practical Demonstration Session (Total

Assessment Task 2 3)
(AT2)–Practical • Cook and present all the menu items for each session and present to
Demonstration assessor
• Portfolio photos for all sessions
• Completed and sign the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment cover sheet:
• Your assessor will mark the submitted assessment, provide feedback to you and complete the
comments section against each task, where applicable.
• ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
• You must submit all assessments on or before the due date specified by the assessor as per the
training plan.
• Extensions for individual assessment tasks may be negotiated in specific circumstances with your
assessor/Assessor. However, you need to provide genuine evidence documents when seeking an
extension to due date (e.g. extensions due to illness will require a medical certificate). To arrange an
extension, you must speak to your assessor prior to the due date. Extensions must be confirmed by
the Assessor in writing.
• You are permitted to use dictionaries and to seek support (as required) unless it puts in jeopardy the
integrity of the assessment, your assessor will let you know if this is the case.
• Unless the assessment task specifically allows pair work or group activities such as brainstorming,
you must submit your own original work and must not copy the work of other students. Plagiarism is
unacceptable.
• You can submit your assessment tasks through the hand in hard copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on the student
assessment record sheets and all results will be approved by the course coordinator.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Assessors will check that you have completed the student declaration prior to filling out the assessment
sheet.
Retaining assessment records:

Astral Institute will securely retain all completed student assessment items for each student for a period of
18 months from the date on which the judgement of competence for the student was made. Astral Institute
will also retain sufficient data to be able to reissue AQF certification documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly. And a
hard copy submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the Astral
Institute record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires more
training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you have
completed all assessments and have provided the appropriate evidence required to meet all criteria in line
with the Rules of Evidence. If you fail to meet this requirement, you will receive the result NYC = Not Yet
Competent and will be eligible to be re-assessed in accordance with the Astral Institute Re-Assessment
Policy and Astral Institute Course Progress Policy.
For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks you will be marked Satisfactory, if you have
completed the task successfully, submitted all evidence and satisfied the assessment criteria and Not
Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet the
requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the Astral
Institute Re-Assessment Policy and Astral Institute Course Progress Policy. As this is a competency-based
program, the assessment continues throughout the program until you either achieve Competency in the
assessment tasks or a further training need is identified and addressed.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Student access to records:
You have the right to access current and accurate records of your participation and results at any time. You
can see your results or attendance progress by requesting a copy of your records by contacting the student
administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at any time from
the assessor.
Reasonable adjustments and special learning needs:

Astral Institute works to ensure that students with recognized disadvantages can access and participate in
education and training on the same basis as other students. Disadvantages may be based, for example, upon
age, cultural background, physical disability, limited or non-current industry experience, language, numeracy
or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special support or where,
after enrolment, it is made apparent that the student requires special support, reasonable adjustments will
be made to the learning environment, training delivery, learning resources and/or assessment tasks to
accommodate the particular needs of the student. An adjustment is reasonable if it can accommodate the
student’s particular needs, while also taking into account factors such as the student’s views, the potential
effect of the adjustment on the student and others and the costs and benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record

b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in the
training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals:

If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the first
instance, you are encouraged to appeal informally by contacting the assessor and discussing the matter with
them. If you are dissatisfied with the outcome of such discussion, you may appeal further to either the
course coordinator and/or Head of Department. If you are still dissatisfied, you may appeal formally and in
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

writing to have the result reviewed. For more information, refer to the Assessment Policy and the
Complaints and Appeals Policy and Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not. Feedback
will be given to you at the completion of the assessment. During role play, the assessor may act as a client
or employer, where required, but the assessor will not interfere with the assessment. If the assessment
activities might impact on your safety or that of others, the assessor will stop the assessment immediately.
Plagiarism, cheating and assessment dishonesty:

Astral Institute considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism and
cheating is treated on a case-by-case basis and the consequences for students engaging in such practices
may include failure of the assessment or unit or exclusion from the course. For more information, refer to
Astral Institute’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your strengths
and weaknesses or be an overall comment on your submission. A copy of the feedback along with your
submission will be given to you and you must keep a copy of it throughout the completion of the course.
Student Declaration:
I .............................................................................. (Student Name) have read and understand the
information provided above and also understand and accept that any act of plagiarism and academic
dishonesty may have penalties including cancellation or suspension of my enrolment with Astral Institute. I
further declare that:
• All assessment work submitted for this unit competency is my own original work and plagiarism and
collusion has not occurred.
• Assessment work has not been copied or submitted for any other unit/course.
• I have taken proper care and effort to ensure my work has not been copied by another person.
• I have retained a copy of this assessment for my own records in the event I have to reproduce my
work.
• I am aware that any assessment deemed unsatisfactory will require me to undergo reassessment
which may be different to the one originally submitted.
Student signature: ............................................................... Date: ....../....../.......
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

PART 2
Assessment tasks
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC003- Prepare and present sandwiches
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not Completed □
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment
task is original and has not been copied or taken from another source except where this work has been
correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task,
which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, reliable and I have received, discussed and accepted my result
flexible assessment with this student, and I have as above for this task and I am aware of my appeal
provided appropriate feedback rights.
Signature: ........................................................ Signature: .......................................................
Date: ................................................................ Date: ..............................................................
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Assessment task 1: Knowledge Test
Required documents and equipment:

- Computer with internet connection to refer to various resources.
- Student assessment booklet and a pen (organized by the student).
- Astral Institute Learners’ resources for the unit SITHCCC003- Prepare and present sandwiches
(organised by the Assessor).
- Learner’s notes
Instructions for students:

This assessment will be conducted in the Astral Institute classroom with access to the resources listed
above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment

- Recommended date for assessment:
- Access all resources mentioned in required resources either printed copies or access via the internet
- Time required for assessment: 3 hours
- You must:
o Answer all the questions satisfactorily to be deemed competent
o Complete the assessment and submit in due timelines
o Submit with a completed assessment cover sheet
- Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due date
specified by the assessor:
- You are required to submit a completed (ticked) multiple choice question and short answers listed in
Knowledge test.
- Completed and signed cover sheet for assessment
Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

1. How do you confirm sandwich requirements?
(a) Refer to organisational policies and procedures.
(b) Refer to WHS requirements and standard recipes.
(c) Refer to standard recipes or listen to customer request.
(d) Refer to food preparation lists and booking sheets.
2. What four things should you keep in mind when identifying and selecting bread and fillings for
sandwiches?
(a) Recipe, quality, freshness and stock rotation requirements.
(b) Cost, food production requirements, recipe and quality.
(c) Special customer requests, quantities to be produced, portion control and deadlines.
(d) How the ingredients look, feel, smell and taste.
3. What are two indications of spoilage in fresh lettuce and leafy greens?
(a) Clear green colour and brown stems where it has been cut.
(b) Mould where the leaves join the stem and a soft texture.
(c) An earthy smell that indicates soil damage and an open, soft head.
(d) Browning and limp, soggy leaves.
4. What sandwich-making methods are used when preparing pinwheel sandwiches?

(a) Rolling, chilling and setting.
(b) Layering and portioning.
(c) Piping.
(d) Building and moulding.
5. What is a safe food-handling practice you should follow when preparing sandwiches.
(a) Change your disposable gloves after handling each ingredient when assembling the sandwich.
(b) Wash vegetables thoroughly before preparing or using them.
(c) Prepare all cooked ingredients, wash your chopping board and prepare all raw ingredients.
(d) Keep a range of utensils near the service area so you always have the correct tool for handling
or serving sandwich ingredients.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

6. How can you ensure consistent visual appearance and portioning of ingredients of sandwiches?
(a) Use a range of fillings and textures that are similar in size and appearance.
(b) Ensure consistent standards are established for the sequence of preparation and packaging of
sandwiches.
(c) Prepare ingredients using a range of shapes and sizes of ingredients and cut sandwiches in
different shapes to increase visual appeal.
(d) Cut ingredients to uniform shapes and sizes.
7. What are the ingredients for a club sandwich?

(a) Mayonnaise, lettuce, tomato, bacon and chicken.
(b) Butter, minute steak, mustard and crispy bacon.
(c) Garlic butter, prawns, mignonette lettuce and capers.
(d) Mayonnaise, minute steak, lettuce, tomato and bacon.
8. It's important that the bread base you select complements the fillings that are placed on it.
Traditionally, which of the following bread bases is most suited to a filling of salmon, cheese and
salad?
(a) Gluten-free bread.
(b) Brown bread.
(c) White bread.
(d) Fruit bread.
9. Select a suitable condiment to be spread on a sandwich containing ham and salad.

(a) Cranberry sauce.
(b) Apple sauce.
(c) Mustard pickles.
(d) Pesto and capers.
10. Which of the following safety tips should you follow when operating toasting and heating
equipment?
(a) Clean when the equipment is still warm to easily remove burnt food particles.
(b) Remove sandwich from toasting and heating equipment with your hands or a metal spatula.
(c) Tape frayed or damaged electrical cords to prevent electrocution.
(d) Remove sandwich from toasting and heating equipment with a silicone or wooden utensil.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

11. What is the logical and sequential order for making a sandwich?
(a) Confirm, collect and assemble tools and equipment. Make the sandwich collecting ingredients
as you go.
(b) Select and prepare ingredients. Clean tools and equipment. Make sandwiches.
(c) Confirm, collect and assemble tools and equipment. Select and prepare ingredients. Make and
present the sandwich.
(d) Select bread and ingredients. Select and assemble tools and equipment. Read recipe. Make
sandwiches.
12. What service ware should you use to present toasted and other hot sandwich varieties?
(a) Clean, chilled service ware, free from chips and cracks.
(b) A clean cane basket lined with a serviette.
(c) Heated service ware to help the sandwich hold its temperature.
(d) Clean, heated service ware free from chips and cracks.
13. What type of service ware would be used to present multiple sandwich points at an afternoon tea
function?
(a) Dinner plates.
(b) Large bowls.
(c) Entrée plates.
(d) Large platters.
14. Which of the following items traditionally are served with bookmaker and club sandwiches?
(a) Deep fried parsley.
(b) Crispy potato chips or French fries.
(c) Small mound of coleslaw.
(d) A simple sprig of fresh herb and a tomato wedge.
15. What’s the last thing you should do before serving a sandwich to a customer?
(a) Check for correct taste and make food quality adjustments.
(b) Preheat or chill the plates you’re serving the sandwiches on.
(c) Visually evaluate the sandwich and adjust presentation accordingly.
(d) Check that the sandwich doesn’t contain ingredients which could cause an allergic reaction.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

16. At 10.00 am you complete making a batch of sandwiches for a private function commencing at 4.00
pm that day. How should you store the sandwiches prior to the service time?
(a) The sandwiches should be neatly cut and placed directly onto service platters, covered with a
clean damp cloth and stored under refrigeration at below 5 °C.
(b) The sandwiches should be left uncut, individually wrapped in plastic film wrap and stored under
refrigeration at below 5 °C.
(c) The sandwiches should be left uncut, neatly stacked on trays lined with greaseproof paper,
covered with a clean damp cloth and plastic film wrap and stored at room temperature.
(d) The sandwiches should be left uncut, neatly stacked on trays lined with greaseproof paper,
covered with a clean damp cloth and plastic film wrap and stored under refrigeration at below 5
°C.
17. How should you store by-products and off-cuts for later use elsewhere in the production process?
(a) Cover and place in the area of the kitchen where they will be required later.
(b) Place in a lidded, tightly sealed container, label with the date and freeze until required.
(c) Refrigerate food items on a tray near the door of the refrigerator for easy visibility and access.
(d) Place in a clean container, cover and clearly label what the contents are. Place in the
refrigerator.
18. How should you store the remaining loaf of fresh soft bread at the end of the service period?
(a) Under refrigeration in moisture-proof wrapping.
(b) At room temperature in moisture-proof wrapping.
(c) In the freezer at below minus 18 °C.
(d) Unwrapped in a cool position within the kitchen.
19. How can you reduce the number and type of cleaning tasks you have to complete at the end of a
service period?
(a) Use the cleaning schedule to ensure everyone knows their responsibilities.
(b) Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.
(c) Clean and tidy your work area as you complete each task during preparation and service.
(d) Train all staff in correct cleaning techniques so equipment and work areas are cleaned correctly,
reducing repetition of tasks.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

SHORT ANSWERS
SECTION 1: SELECT INGREDIENTS
20: List eight different types of bread suitable for making sandwiches.
21: What sort of bread is generally used when preparing sandwiches with fish fillings?
22: List three quality indicators to look for when selecting meat for a sandwich.
23: How do you use stock rotation procedures and date labels to minimise stock loss and ensure the
ingredients you select are fresh and safe for consumption?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

24: You have obtained a sealed packet of baby spinach. What signs of contamination or spoilage should
you look for before commencing preparation?
SECTION 2: MAKE SANDWICHES
25: List six mise en place tasks you may need to perform in preparation for making sandwiches.
26: It’s important to take an organized and logical approach to making sandwiches. Put the steps for
making a toasted sandwich in the correct order.
Confirm and collect the tools and equipment.
Present the sandwich.
Set or preheat required equipment.
Make the sandwich.
Prepare ingredients.
27: List three reasons for using a spread when making sandwiches.
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28: List three sandwich-making methods you are likely to use when preparing tea/pullman sandwiches?
29: What shapes can a tea/pullman sandwich be cut into?
30: Briefly explain how to make a pinwheel sandwich.
31: Give one example of when you’re likely to use piping as a method when making sandwiches.
32: What equipment can you use to ensure your meat fillings are uniform in size and presentation?
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33: What ingredients are in a standard recipe for a club sandwich?
34: List six safety tips for using portable toasting equipment.
35: Briefly outline the steps involved in making an open or danish sandwich.
36: List four ways you can minimise food wastage.
37: You are preparing 40 sandwiches on your own for packaging and display prior to the lunchtime rush.
What method of production can you use to prepare the sandwiches in a logical and efficient
manner?
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38: Briefly describe how sandwiches are prepared using this method.
SECTION 3: PRESENT AND STORE SANDWICHES
39: You have made a batch of sandwiches to be served on platters at a function that starts in one hour.
What do you do with the sandwiches to ensure they remain fresh, visually appealing and safe to
eat?
40: What information should you record on containers of leftover ingredients prior to storing?
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Worksheet checklist – to be completed by the assessor
Marking criteria Student

response (to be
After the Worksheet, the student has provided authenticity for the following questions:
completed by
the assessor)
1. How do you confirm sandwich requirements? S NS
2. What four things should you keep in mind when identifying and selecting bread and S NS
fillings for sandwiches?
3. What are two indications of spoilage in fresh lettuce and leafy greens? S NS
4. What sandwich-making methods are used when preparing pinwheel sandwiches? S NS
5. What is a safe food-handling practice you should follow when preparing sandwiches. S NS
6. How can you ensure consistent visual appearance and portioning of ingredients of S NS
sandwiches?
7. What are the ingredients for a club sandwich? S NS
8. It's important that the bread base you select complements the fillings that are placed S NS
on it. Traditionally, which of the following bread bases is most suited to a filling of salmon,
cheese and salad?
9. Select a suitable condiment to be spread on a sandwich containing ham and salad. S NS
10. Which of the following safety tips should you follow when operating toasting and S NS
heating equipment?
11. What is the logical and sequential order for making a sandwich? S NS
12. What service ware should you use to present toasted and other hot sandwich S NS
varieties?
13. What type of service ware would be used to present multiple sandwich points at an S NS
afternoon tea function?
14. Which of the following items traditionally are served with bookmaker and club S NS
sandwiches?
15. What’s the last thing you should do before serving a sandwich to a customer? S NS
16. At 10.00 am you complete making a batch of sandwiches for a private function S NS
commencing at 4.00 pm that day. How should you store the sandwiches prior to the
service time?
17. How should you store by-products and off-cuts for later use elsewhere in the S NS
production process?
18. How should you store the remaining loaf of fresh soft bread at the end of the service S NS
period?
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response (to be
completed by
the assessor)
19. How can you reduce the number and type of cleaning tasks you have to complete at S NS
the end of a service period?
Q20: List eight different types of bread suitable for making sandwiches. S NS
Q21: What sort of bread is generally used when preparing sandwiches with fish fillings? S NS
Q22: List three quality indicators to look for when selecting meat for a sandwich. S NS
Q23: How do you use stock rotation procedures and date labels to minimise stock loss S NS
and ensure the ingredients you select are fresh and safe for consumption?
Q24: You have obtained a sealed packet of baby spinach. What signs of contamination or S NS
spoilage should you look for before commencing preparation?
Q25: List six mise en place tasks you may need to perform in preparation for making S NS
sandwiches.
Q26: It’s important to take an organized and logical approach to making sandwiches. Put S NS
the steps for making a toasted sandwich in the correct order.
Q27: List three reasons for using a spread when making sandwiches. S NS
Q28: List three sandwich-making methods you are likely to use when preparing S NS
tea/pullman sandwiches?
Q29: What shapes can a tea/pullman sandwich be cut into? S NS
Q30: Briefly explain how to make a pinwheel sandwich. S NS
Q31: Give one example of when you’re likely to use piping as a method when making S NS
sandwiches.
Q32: What equipment can you use to ensure your meat fillings are uniform in size and
S NS
presentation?
Q33: What ingredients are in a standard recipe for a club sandwich? S NS
Q34: List six safety tips for using portable toasting equipment. S NS
Q35: Briefly outline the steps involved in making an open or danish sandwich. S NS
Q36: List four ways you can minimise food wastage. S NS
Q37: You are preparing 40 sandwiches on your own for packaging and display prior to S NS
the lunchtime rush. What method of production can you use to prepare the
sandwiches in a logical and efficient manner?
Q38: Briefly describe how sandwiches are prepared using this method. S NS
Q39: You have made a batch of sandwiches to be served on platters at a function that S NS
starts in one hour. What do you do with the sandwiches to ensure they remain
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

response (to be
completed by
the assessor)
fresh, visually appealing and safe to eat?

Q40: What information should you record on containers of leftover ingredients prior to S NS
storing?
Task outcome S NS
Assessor remarks
Assessor signature Date
Student signature Date
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Assessment Cover Sheet: Assessment Task 2 (AT2)
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC003- Prepare and present sandwiches
Assessment Task Practical Demonstration
Due Date
AT2 Task 1- Production Plan and recipe cards
Date of Submission Satisfactory □ Not Satisfactory □ Not Completed □
AT2 Task 2- Demonstration tool
AT2 Task 3- Portfolio Photos
Overall AT2 Assessment Outcome Satisfactory □ Not Satisfactory □ Not Completed □
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment
task is original and has not been copied or taken from another source except where this work has been
correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task,
which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, reliable and I have received, discussed and accepted my result
flexible assessment with this student, and I have as above for this task and I am aware of my appeal
provided appropriate feedback. rights.
Signature: ......................................................... Signature: .....................................................
Date: ................................................................. Date: ..............................................................
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Assessment task 2: Practical Demonstration
Required documents and equipment:
• Astral Institute Commercial Kitchen with access to all the equipment and variety of ingredients
defined in Appendix at the back of this tool
• Chef Uniform (Students to organise themselves)
• Knife Kit (Students to organise themselves)
• Chef Equipment and tool (Astral Institute)
• Recipes (Student must print from learner’s guide)
• Astral Institute shall make available the ingredients as per recipe
Planning the assessment
- Recommended date for assessment:
- Access all resources mentioned in required resources either printed copies or access via the internet
- Time required for assessment: Twelve (12) hours for Three (3) sessions of 4 hours each.
- You must:
o Produce all evidence as required in the Project assessment.
o Complete the assessment and submit in due timelines.
o Submit with a completed assessment cover sheet.
- Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due date
specified by the assessor:
- Completed Production plan for each Practical Demonstration Session including recipe cards (Total
3)
- Cook and present all the menu items for each session and present to assessor
- Portfolio photos for 3 sessions
- Completed and sign the cover sheet for assessment task
Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

AT2-Practical Demonstration instructions
In this practical demonstration assessment, you are required to follow standard and special recipes to
prepare and present sandwiches in the Astral Institute kitchen from the sandwiches listed in menu table
below.
▪ You must follow safe food handling practices when preparing at least one of each of the following
hot or cold sandwiches within commercial time constraints in Astral Institute kitchen:
➢ club
➢ filled rolls
➢ focaccia
➢ open
➢ pullman
➢ wraps
▪ You must use a variety of fillings and ingredients to prepare the sandwiches mentioned using the
➢white, whole meal, and grain
➢wraps
➢sourdough
➢flatbreads
▪ You must use the following methods used in sandwich preparation:
➢cutting
➢garnishing
➢layering
➢moulding
➢portioning
➢spreading
▪ You are required to present sandwiches in line with organisational presentation requirements.
▪ You must store the sandwiches and ingredients to optimize shelf life in line with environmental
conditions and food safety procedures.
Practical Demonstration sessions and Menu Date of Demonstration
(Please refer your timetable and

session Plan
Practical Demonstration 1
▪ club
▪ filled rolls
▪ use a variety of fillings and ingredients to prepare above
sandwiches using each of the following breads at least once:
➢ wraps
➢ sourdough
➢ flatbreads
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▪ focaccia
▪ open
➢ wraps
➢ sourdough
➢ flatbreads
▪ pullman
▪ wraps
➢ wraps
➢ sourdough
➢ flatbreads
For Each Skills demonstration session shown in menu table above you are required to complete following
tasks:
At the start of session your assessor will check if you are in full uniform and carrying your knife kit. assessors
will be checking your uniform for cleanliness and that you have full uniform on prior to allowing you to begin
the session.
As per menu for defined in above skills demonstration session your assessor will provide you standard recipe
cards. Read carefully all the recipe information given to you when you receive it. If you do not understand
any part, please ask your assessor.
You will have four (4) hours each to prepare for and present sandwiches for each skills demonstration
session and your Assessor will set commercial time constraints according to menu for each sandwich to
reflect industry environment.
Task 1: Production Plan
You are required to consult with your assessor and internal customers (Astral Institute staff and students) for
the session. You must confirm the food production requirements with assessor from session menu and
standard recipes including:
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• quality, size, shape and appearance
• commercial time constraints
• quantities to be produced
• procedures for portion control and food safety practices when handling and storing sandwiches
• special customer requests and dietary requirements.
After confirming the food production requirements now, you must write Production Plan in the template
provide in this guide according to the menu on the session.
Production plan has following Parts:
Part A: Menu details and food production requirements: Write all dishes from the menu for the
session and number of serve your assessor asked you to cook.
Number of serves you are asked to cook may be different than number of serves specified in standard recipe
you have been provided. You are required to adjust quantity of ingredients according to number of serves
you are cooking.
Also record your name, student number and the date of each skills demonstration session in the production
plan template.
Part B: Equipment: This part requires you to identify and list all types the equipment required to cook for
each from the session menu.
You must select correct equipment type and size for each dish and mention the equipment used for each
method e.g. Oven if its gas oven or fan forced or convention oven.
Your Assessor/assessor will observe if you have selected right equipment for the job and will observe you
while assembling the equipment and its cleanliness, safety requirements as per operating manual.
Part C: Ingredients:
This part requires you to identify all the ingredients from standard recipes provided to you and calculate
ingredient amounts according to per number of serves you are preparing. Enter the ingredients on
production plan. This will require your numeracy skills to calculate the quantity and number of serves.
Part D: Workflow Plan:
• You are required to list tasks for Mis-en-place for sandwiches which includes weighing and
measuring wet and dry ingredients according to the recipe and quantity of sandwiches required. This
also helps in minimising waste and maximising profitability of sandwiches produced.
• You are required to identify suitable cooking method for sandwiches.
• You are required to write step by step plan for each how you will prepare and present sandwiches
from menu using logical flow including techniques to garnish, decorate, plate and present
sandwiches.
• Logical flow means for each sandwich, you are required to follow steps in sequence as per standard
recipe to ensure final dish is cooked as per industry standards.
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• Identify any possible issues that may arise in the production process and corrective action to be
taken.
• Tasks for colleagues if working in group.
• Identify cutlery and crockery required for presentation and serving temperature for Dish.
• Ensure access to guidelines relating to food disposal, storage and presentation requirements
• Ensure Safety data sheets (SDS) for cleaning agents and chemicals.
Task 2: Prepare Sandwiches

After you have successfully written production plan, you are required to put this production plan in to action
and following must be completed to successfully complete this task.
Step 1- Mis-en-place (Food preparation)

• You are required confirm sandwich requirements from food preparation list and standard recipes.
• You must now identify and select the correct type of bread and other ingredients for fillings taking
account of quality, freshness and stock rotation requirements (LIFO and FIFO)
e.g. You will not select a fruit and nut bread for a smoked salmon sandwich.
• You are required to use the following breads at least once:
➢ white, wholemeal, and grain
➢ wraps
➢ sourdough
➢ flatbreads
• You must check perishable supplies for spoilage or contamination prior to preparation.
• Complete mis-en -place and preparation.
e.g. Slicing cold meats, breads cheeses, removing butter from refrigeration so it’s easier to spread.
Step 2- Make sandwiches
• You must use safe-food handling practices to hygienically prepare the following sandwiches:
➢ club
➢ filled rolls
➢ focaccia
➢ open
➢ pullman
➢ wraps
e.g. Use gloves and change them as required, prepare raw meat, seafood, vegetables and fruits on
different colour-coded chopping boards.
• You must cut the other ingredients needed to complete sandwiches to ensure uniformity.
• You must combine ingredients appropriately based on flavour combinations, customer preference
and standard recipe to prepare the desired fillings and spreads.
e.g. Spreads- Cream cheese, Meat spreads, Mustard, Chutney
Fillings- Vegetables such as lettuce, cucumber, tomatoes.
Meat fillings used in sandwiches are pre-cooked.
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• You must use toasting and heating equipment safely.
• You must make sandwiches in a logical and sequential manner in order to minimise waste.
Step 3- Present and store sandwiches
• You are required to resent sandwiches on appropriate service ware.

e.g. Cut, portion and serve on individual plates for individual serves.
• You must add suitable garnish to enhance the presentation of sandwiches served.
e.g. Garnish includes sprinkled herbs, deep-fried shaved vegetable strips, grated carrots, pickled
onions or olives.
• Before presenting the dish to the assessor, visually evaluate dish, adjust presentation including
accompaniments and garnishes that maximise visual appeal including balance, colour, contrast. It
also includes plating food for practicality of customer consumption or service style and wiping any
drips and spill on plate
• After garnishing, you need to store sandwiches in appropriate environmental conditions.
E.g. There must be adequate ventilation in the refrigerator to ensure even circulation of cold air.
• Final dish going for presentation must be as par with industry standard. Present them to your
assessor for assessment. Your assessor and internal staff (invited to taste meals) will act as customer
for your produced dish and your assessor or customer may ask you to adjust the sandwich according
to their preference.
Step 4- Portfolio of work done
• You are required to take at least 2 photos during each skills demonstration and affix them at the
space provided in Template for Portfolio.
• You should write name of sandwich for each photo and date when it was taken.
Step 5- End of service Procedures
• After you finish your presentation to your assessor, you must store the food items at the appropriate
temperature and under the correct storage conditions to maintain quality, freshness and customer
appeal, and to minimise wastage and spoilage. This will include storing in appropriate environmental
conditions Including:
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation
e.g. You must store sandwiches separately, in appropriate containers and label them
correctly to avoid cross contamination. E.g. Make sandwiches and stack, without cutting, on
trays lined with greaseproof paper and place under refrigeration at below 5 degrees by
covering with clean damp cloth and/or plastic cling wrap.
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• You must then clean and tidy the kitchen according to the cleaning schedule and dispose of or store
surplus and reusable by-products according to Astral Institute kitchen storage requirements and
procedures, environmental considerations defined above, and cost reduction initiatives.
• Ensure that all bins are taken out before you leave the kitchen.
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SITHCCC003:AT2-Task1- Template Production Plan
Student Name Student ID Date
Part A-Menu Items Portion/s Reference Page
Part D- Workflow plan Part B-Equipment Communication

Time
Task (Description) and Priority & OHS (who, about what?)
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Communication
End of service procedures Equipment
(who, about what?)
Post service de-brief Communication (who, about what?)
Things to remember
• Use logical sequence for the tasks in both mise en place and • Some recipes may require
cooking adjustment
• Times are for guidance, may vary depending on the recipe/s • “Clean as you go” will save you
time
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AT2 PART C- Recipe Card - Ingredients
Student Name Student ID Date
Recipe Name
Portion Size Outlet
Qty. Qty. Unit Total
Preparation Ingredients Unit
(4 pax) (20 pax) cost 4 pax 20 pax
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What are the criteria which need to be considered when selecting the ingredients?
What steps are involved in preparing the dish?
What accompaniments/garnishes should be used?
What adjustments should be made for special dietary / nutritional requirements?
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Extra space for notes:
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PRACTICAL DEMONSTRATION LOG- TASK 2
LOG INSTRUCTIONS
Your assessor will do the following.
• Observe you in Astral Institute kitchen, preparing and presenting sandwiches.
• Provide a range of recipes and ingredients.
• Use the checklist below for marking in conjunction with demonstration log
• Observe you over a period while you learn and use various skills/tasks.
• Observe you while preparing hot or cold sandwiches while following safe food handling practices at least once.
• Observe while you use a variety of fillings and ingredients to prepare sandwiches using different breads mentioned in the session plan at least once.
• Ensure that you can consistently perform all tasks multiple times satisfactorily.
• Decide when you are competent at all tasks.
• Regularly enter the log’s details via hard copy to enable you to track your progress.
You are required to do the following.

• You must demonstrate preparation and presenting sandwiches.
• Prepare hot or cold sandwiches while following safe food handling practices at least once.
• Use a variety of fillings and ingredients to prepare sandwiches using different breads mentioned in the session plan at least once.
• Use any recipes provided by your assessor.
• Consistently perform all tasks multiple times satisfactorily.
• Your assessor will submit results of your practical demonstration tasks via hard copy.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Type of sandwich Type of bread Date Satisfactory Type of sandwich Type of bread Date Satisfactory
(Each type at (Each type at least once) Signature (Each type at least (Each type at least once) Signature
least once) Yes No once) Yes No
 Club  White/wholemeal/gra  Club  White/wholemeal/grai
 Filled roll in  Filled roll n
 Focaccia  Wrap  Focaccia  Wrap
 Open  Sourdough  Open  Sourdough
 Pullman  Flatbread  Pullman  Flatbread
 Wrap  Wrap
 Wrap  Wrap
 Wrap  Wrap
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Observation checklist
Session 1 Session 2 Session 3
Observable skills/tasks the Satisfactory Satisfactory Satisfactory
learner is required to
demonstrate Yes No Yes No Yes No
• During Planning and preparing for cooking student completed following tasks:
• Stage 1- SELECT INGREDIENTS
Student confirms sandwich
requirements based on standard
recipes and customer requests.
•
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• Student identifies and

selects the bread type and fillings
taking into account of quality,
freshness and stock rotation
requirements.
• Student uses a variety of fillings
and ingredients to prepare above
sandwiches using each of the
▪ white, wholemeal, and
grain
▪ wraps
▪ sourdough
▪ flatbreads
• e.g. student will not use
fruit and nut bread for a smoked
salmon sandwich
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• Student could Identify and

select ingredients from stores
according to recipe, quality,
freshness, codes and labels and
ensures stock rotation
requirements (e.g. LIFO and FIFO)
by checking use by dates.
Stage 2- MAKE SANDWICHES
• Student uses safe food

handling practices to hygienically
prepare sandwiches based on
requirements.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

• Student follows safe food
handling practices when preparing
at least one of each of the
following hot or cold sandwiches
within commercial time
constraints:
▪ club
▪ filled rolls
▪ focaccia
▪ open
▪ pullman
▪ wraps
• e.g. Use gloves and change
them as required, prepare raw
meat, seafood, vegetables and
fruits on different colour-coded
chopping boards.
•
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

• Student uses following

methods in sandwich preparation:
▪ cutting
▪ garnishing
▪ layering
▪ moulding
▪ portioning
▪ spreading
• Student cuts ingredients
and completed sandwiches to
ensure uniformity of presentation.
• Student follows food and

workplace safety procedures when
assembling equipment and checks
cleanliness prior to use.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

• Student combines
ingredients appropriately based on
flavour combinations, customer
preference and standard recipes.
• e.g. Spreads- Cream cheese,
Meat spreads, Mustard, Chutney
• Fillings- Vegetables such as
lettuce, cucumber, tomatoes.
• Meat fillings
used in sandwiches are pre-
cooked.
• Student uses toasting and

heating equipment safely, as
required.
• Student makes sandwiches

in a logical and sequential manner
while minimising waste.
Stage 3- PRESENT AND STORE SANDWICHES
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• The learner must present

sandwiches on appropriate service
ware.
• e.g. Cut, portion and serve
on individual plates for individual
serves.
• Student must use suitable

garnishes, as required.
• e.g. Garnish includes
sprinkled herbs, deep-fried
shaved vegetable strips, grated
carrots, pickled onions or olives.
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Visually evaluates the dish and
adjusts presentation, if necessary.
• accompaniments and
garnishes that maximise
visual appeal:
• balance
• colour
• contrast
• plating food for practicality
of:
• customer consumption
• service
• wiping drips and spills.
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• The learner stores

sandwiches in appropriate
environmental conditions:
- atmosphere
- humidity
- light
- packaging
- temperature
- use of containers
- ventilation.
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• After production, leaner

cleans work benches and areas,
and stored all unused ingredients
to dry store and cool rooms
ensuring correct storage
temperature and by-products
according to organisational
procedures, environmental
considerations, and cost-reduction
initiatives.
• The learner empties all
bins and disposed waste in correct
bins
Satisfactory Satisfactory Satisfactory
Final Outcome:
Yes No Yes No
Yes No
_ _/_ _/_ _ _ _ _ _/_ _/_ _ _ _ _/_ _/_ _ _ _ _/_ _/_ _ _ _ _/_ _/_ _ _ _/_ _/_ _
Date of demonstration: _ _ _ __ __
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AT2-Task 3-Portfolio Photos
You are required to attach photos of products prepared by you during each practical class. If additional
photos are required you may make copies of the template.
Unit: PREPARE AND PRESENT SANDWICHES
Code: SITHCCC003
Student Name: ……………………………………………………………
Student ID: …………………………………………………………………
Assessor: …………………………………………………………………….
Submission Date: …………………………………………………………
_______________
Assessor
(signature)
_______________
Student
(signature)
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Portfolio Template
Session 1
Portfolio Template
Session 2
Portfolio Template
Session 3
Portfolio Template
Session 4
**Attached Practical class photos here.
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AT2-Practical Assessment - Overall Result
Has it been completed and

AT2 Assessment Tasks Satisfactory
attached?
(AT2 -Task 1) Production Plan

YES NO YES NO
and recipe cards
(AT2-Task2) Practical
YES NO YES NO
Demonstration log
(AT2-Task3) Portfolio photos YES NO YES NO
Overall outcome of the

Not satisfactory
assessment Satisfactory
Feedback to Student
Student Signature Date
Assessor Signature Date
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Appendix1- Assessment resource in Astral Institute Kitchen
Astral Institute will conduct practical assessment for this unit in its Commercial Kitchen with serving
internal staff and students as customers and during assessment student will have access to following
resources in the Kitchen:
❖ 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 sanitizing agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
- dustpans and brooms
- garbage bins and bags
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- 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
❖ organizational 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 including Astral Institute staff, Assessor and
student individuals who are invited to participate as customer for assessment, in Astral Institute
Kitchen.
Copyright: Instructions in this tool have been developed by NTA and Astral Institute for sole purpose of use by Astral Institute. Any part of
these assessment instructions cannot be reproduced in full or part for without approval of Astral Institute and NTA which holds
authorship rights
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V2 - SITHCCC003 Prepare and Present Sandwiches - Stude - 221205 - 204548

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SIT40516- Certificate IV in Commercial Cookery

SITHCCC003- Prepare and present sandwiches

Student Assessment Guide

Student ID: _________________________

Student Name: _________________________

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Student Name: Student ID:

Assessor Name: Date of completion:

 Competent  Not Yet Competent

Assessor Signature: Date:

Student Signature: Date:

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Student Signature: Date:

ASSESSMENT RECEIVED BY Staff

================================= Tear Here ===========================

Students must retain this as a Record of Submission.

Unit Code & Description: SITHCCC003- Prepare and present sandwiches

Staff Name: ………………...……..............……...……... Student ID: ..........................................................

Signature: …………………………...……...……...………… Student Signature: ….………………………………………..

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info@asia.edu.au Version 2.1

The assessment booklet contains two (2) parts:

• Application of the unit of competency

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info@asia.edu.au Version 2.1

info@asia.edu.au Version 2.1

Context and conditions for assessments:

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- Computers with access to internet and printers

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You will be given 3 hours to complete this task.

Outline of evidence to be collected:

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• Completed Workflow plan for each Practical Demonstration Session (Total

Administration, recording and reporting requirements:

The assessments are intended to be equitable, fair and flexible.

Recording an assessment result:

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Retaining assessment records:

For unit of competency:

For assessment task:

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Reasonable adjustments and special learning needs:

Any adjustments made must:

a. Be discussed, agreed and documented in the assessment record

Reasonable adjustment may consist of:

Complaints and appeals:

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Plagiarism, cheating and assessment dishonesty:

Student signature: ............................................................... Date: ....../....../.......

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info@asia.edu.au Version 2.1

Signature: ........................................................ Signature: .......................................................

Date: ................................................................ Date: ..............................................................

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Required documents and equipment:

Instructions for students:

Planning the assessment

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4. What sandwich-making methods are used when preparing pinwheel sandwiches?

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7. What are the ingredients for a club sandwich?

9. Select a suitable condiment to be spread on a sandwich containing ham and salad.