PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

COMPETENCY-BASED
LEARNING MATERIAL

Sector:
TOURISM
Qualification Title:
COOKERY NC II
Unit of Competency:
PREPARE SANDWICHES
Module Title
PREPARING SANDWICHES

SOUTHERN LUZON STATE UNIVERSITY

Lucena Campus
Brgy. Ibabang Dupay Lucena City

QUALIFICATION TITLE
COOKERY NC II

COMPETENCY BASED LEARNING MATERIALS

LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Clean and Maintain Kitchen Cleaning and Maintaining TRS512328
Premises
2 Prepare Stocks, Sauces and Preparing Stocks, Sauces TRS512331
Soups and Soups
3 Prepare Appetizers Preparing Appetizers TRS512381

4 Prepare Salads and Dressing Preparing Salads and TRS512382

Dressing
5 Prepare Sandwiches Preparing Sandwiches TRS512330
Date Developed: Document No.
Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
6 Prepare Meat Dishes Preparing Meat Dishes TRS512383

7 Prepare Vegetable Dishes Preparing Vegetables TRS512384

Dishes

8 Prepare Egg Dishes Preparing Egg Dishes TRS512385

9 Prepare Starch Dishes Preparing Starch Dishes TRS512386

10 Prepare Poultry and Game Preparing Poultry and TRS512333

Dishes Game Dishes
11 Prepare Seafood Dishes Preparing Seafood Dishes TRS512334

12 Prepare Desserts Preparing Desserts TRS512335

13 Package Prepared Food Packaging Prepared Food TRS512340

HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL

Welcome!

The unit of competency, "Prepare Sandwiches", is one of the

competencies of Cookery NC II, a course which comprises the knowledge,
skills and attitudes required for a TVET trainer to possess.
The module Preparing Sandwiches, contains training materials and
activities related to identifying learner’s requirements, preparing session
plan, preparing basic instructional materials and organizing learning and
teaching activities for you to complete.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and Task/Job
Sheets. Follow and perform the activities on your own. If you have questions,

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 do not hesitate to ask for assistance from your facilitator.
Remember to:
• Work through all the information and complete the activities in
each section.
• Read information sheets 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 is
there to support you and show you the correct way to do things.
• You will be given plenty of opportunities to ask questions and practice on
the job. Make sure you practice your new skills during regular work shifts.
This way, you will improve your speed, memory and your confidence.
• Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of
each section to test your own progress. Use the Performance Criteria
Checklist or Procedural Checklist located after the sheet to check your own
performance.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
A certificate of achievement will be awarded to you after passing the
evaluation. You must pass the institutional competency evaluation for this competency
before moving to another competency.

TABLE OF CONTENTS

NO. TITLE PAGE

1 COVER PAGE
2 Qualification title
3 How to use this competency based learning material
4 Table of contents
5 Module content
6 Learning outcome
7 Learning experiences
8 Information sheet
9 Self-check
10 Activity sheet
11 Performance criteria checklist

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 Date Developed: Document No.
Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 MODULE CONTENT
Qualification Title: COOKERY NC II
Unit of Competency: PREPARE SANDWICHES
Module Title: PREPARING SANDWICHES
Introduction:
This module covers the knowledge, skills and attitude in preparing and
presenting the hot and cold sandwiches.

LEARNING OUTCOMES:
At the end of this module you must be able to:
1. Perform Mise en place
2. Prepare variety of sandwiches
3. Present a variety of sandwiches
4. Store sandwiches

ASSESSMENT CRITERIA:

1. Required ingredients are selected according to recipe and procedures.

2. A variety of sandwiches are prepared according to desired products
required.
3. Appropriate equipment is used according to required sandwiches.
4. Sandwiches are finished according to desired characteristics.
5. Sandwiches are stored according to established standards and procedures.

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 LEARNING OUTCOME
Learning Outcome # 1 Perform Mise en place

CONTENTS:
1. Tools and equipment needed for preparing sandwiches.
2. Technical terms related to sandwiches.
ASSESSMENT CRITERIA:
1.1. Required ingredients are selected according to recipe and procedures.
1.2. A variety of sandwiches are prepared according to desired product required.
1.3. Appropriate equipment are used according to required sandwiches.

CONDITIONS: Students/trainees must be provided with the following

Practical Work Area

Personal Protective Equipment

TOOLS:
a) Pots And Pans
b) Bowls And Measuring Cups
c) Weighing Scales
d) Cleaning Materials
e) Linen
f) Tea Towels
g) Serviettes
h) Table Cloth
Training Materials
a) Competency Based Learning Materials
b) Training Regulations
c) Competency Standards

Assessment Method
1. Demonstration
2. Direct Observation
3. Oral Questioning
4. Written Examination

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 LEARNING EXPERIENCES

Learning Outcome No. 1:

Explain the procedures of performing Mise en place, identify tools and
equipment needed and familiarized in technical terms related to sandwiches.

Learning Activity Special Instruction

Read Information Sheet 3.1-1 Read and understand the information
sheet and check yourself by answering the
Self Check 3.1-1

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 INFORMATION SHEET 3.1-1

Perform Mise en place

TOOLS AND EQUIPMENT
The following are the tools and equipment needed in preparing sandwiches:

SANDWICH SPATULA
A small flat, round bladed utensil that is serrated on one side
and smooth on the other, appearing somewhat like a round spatula. It is
used to apply food spreads, over bread slices.

KITCHEN SHEARS
Use to cut customized edges on bread for tea sandwiches, hors
d’oeuvres, or children’s sandwiches. Use the shears to cut a pocket in
toast and waffles. Cut sandwiches in different shapes like rectangles,
triangles and circles.

COOKIE CUTTERS
Small, medium and large. Small ones are perfect for cutting out
the tinier breads for tea sandwiches and medium and large for making
larger sandwiches.

GRATER AND SHREDDER

Grating cheese, meat and other ingredients allows flavors to mix,
thus; palatability of sandwich is increased.

SPATULA
A long flexible blade with a rounded end, used to level off
ingredients in measuring cups and spoons and for Spreading fillings on
sandwiches.

BUTTER KNIFE
A small knife with a blunt edged blade that is used to apply
spreads, such as butter, peanut butter, and cream cheese, on bread or
dinner rolls.

CHEF’S KNIVES
Come in various lengths of 6, 8, 10, and 12 inches. The smaller
sized knives are typically referred to as mini chef's knives while the
longer lengths are known as traditional chef's knives.

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 DELI KNIFE
Designed for thick sandwiches, this knife is made to cut easily
and quickly through a variety of sandwich ingredients. The deli knife
has offset blade allowing ease of slicing and handling.

LETTUCE KNIFE
Plastic serrated edge knife that is designed to slice lettuce
without causing the edges to turn brown.
PARING KNIFE
A small knife with a straight, sharp blade that is generally three
to five inches long. Its thin, narrow blade is tapers to a point at the tip.
It is easy to handle and works well for peeling and coring foods or
mincing and cutting small items.

SANDWICH KNIFE
A sharp-bladed kitchen utensil used to slice through a medium
amount of food ingredients "sandwiched" between two slices of bread.
Similar in use to a deli knife, the sandwich knife is shorter in length with
a shorter blade depth in order to easily cut through smaller to medium-
sized sandwiches.

SERRATED KNIFE
A knife with a sharp edge that has saw-like notches or teeth. The
blade of a serrated knife is 5 to 10 inches long and is used to slice
through food that is hard on the outside and soft on the inside, such as
slicing through the hard crusts of bread. A serrated knife with a short,
thin blade is intended for slicing fruits and vegetables

CUTTING BOARD
Comes in wood and plastic, use to protect the table when slicing
bread.

MIXING BOWLS
Bowls that are large enough to hold ingredients while they are
being mixed.

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
SANDWICHES TERMS:
1. Open or Open-Faced- Open sandwiches use one kind of bread and have the
filling on top. The bread slices can be cut into squares, triangles, or rounds.
2. Plain- A plain sandwich is made up of two slices of bread that is sometimes
toasted. The crusts may or may not be removed, depending upon your
preference
3. Pinwheel- Pinwheels are made of a flatbread bread (like a tortilla or lavash
bread) that is cut lengthwise, about 3/8 inch thick.
4. Closed tea- Closed tea sandwiches may be made ahead of time and frozen. They
should be removed from the freezer at least three hours before they are to
be served.
5. Ribbon- A ribbon sandwich is basically a multi-tiered sandwich.
6. Mosaic or checkerboard- A checkerboard or mosaic version uses two
sandwiches.
7. Multi decker sandwiches- Made with more than two slices of bread and with
several ingredients in the filling.
8. Club sandwiches- It is often cut into quarters or halves and held together by
cocktail sticks.

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 SELF-CHECK NO. 6.1-1

Culinary and Technical Terms related to Prepare Sandwiches

Test 1

IDENTIFICATION

Instruction: Write the term that best describes the statement:

1. It is often cut into quarters or halves and held together by cocktail sticks.
2. It is made with more than two slices of bread and with several ingredients in
the filling.
3. It is version uses two sandwiches.
4. What is are large enough to hold ingredients while they are being mixed.
5. It is wood and plastic, use to protect the table when slicing bread.
6. A sandwich is basically a multi-tiered sandwich.
7. It is made of a flatbread bread (like a tortilla or lavash bread) that is cut
lengthwise, about 3/8 inch thick.
8. It is a Plastic serrated edge knife that is designed to slice lettuce without
causing the edges to turn brown.
9. A sandwich is made up of two slices of bread that is sometimes toasted. The
crusts may or may not be removed, depending upon your preference
10. Grating cheese, meat and other ingredients allows flavors to mix, thus;
palatability of sandwich is increased.

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 ANSWER KEY 6.1-1

1. Club sandwiches
2. Multi decker sandwiches
3. Mosaic or checkerboard
4. Mixing bowls
5. Cutting board
6. Ribbon
7. Pinwheel
8. Lettuce knife
9. Plain
10.Grater and shredder

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 JOB SHEET No. 3.2-1

PREPARING A VARIETY OF SANDWICHES

Performance Objective: Make a variety sandwich according to
required ingredients, appropriate equipment,
procedures and techniques
Equipment • Oven
Tools - pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

Hot and cold sandwiches

Hot sandwich

 300 g ground beef

 3 cloves garlic, minced
 Pinch of salt and pepper
 1 Hamburger roll
 Butter
 2 tsp (10 ml) Mayonnaise
 1 Lettuce leaf
 1 Thin slice of onion (optional)
 1 Tomato slice

Cold sandwich

 1 submarine roll
 2 Tbsp (30 ml) mayonnaise
 30 g salami, cut in thin slices
 30 g ham, cut in thin slices
 30 g bologna, cut in thin slices

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
  30 g cheese, cut in thin slices
 2 tomato slices

 2 onion slices, very thin

 3 green pepper rings

Steps and Procedures Steps Rationale

Hot sandwich

 Season the
ground beef Allow the trainees to
with salt
and pepper. make a sandwich
 Mix ground
beef and
garlic.
 Mould patty
into 2
portions
(150g/each
)
 Cook
hamburger
patty on a
griddle or
grill for 2-3
minutes on
each side or
to desired
doneness.
 Cut the roll
in half.
 Butter the
bottom half
of the roll.
 Spread the
top half
with
mayonnaise
.
Date Developed: Document No.
Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
  On the
bottom half,
place the
lettuce leaf,
the onion
sliced (if
used), and
the tomato
slice.
 Place the
cooked
hamburger
patty on the
top half of
the roll.
 Serve
immediatel
y, open
faced

Cold sandwich

 Split the roll

horizontally
.
 Spread the
roll with
mayonnaise
.
 Place the
slices of
ham on the
bottom half
of the roll
followed by
the salami,
bologna and
cheese
arranging
them in
layers. If the
slices of
meat are
too wide to
fit, fold
Date Developed: Document No.
Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 them in
half.
 Arrange the
tomato,
onion, and
pepper
slices on
top of the
meat and
cheese.
 Place the
other half of
the roll on
top. Leave it
whole or
cut it in half
for service.

Assessment Method: Performance Criteria Checklist

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 PERFORMANCE CRITERIA CHECKLIST 3.2-1

Were you able to…? YES NO

1. Prepare the sandwich recipe according to the standard?
2. Finish the sandwich according to desired characteristics?
3. Present the sandwich product according to standards and
procedures?

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 REFERENCES

TR-Cookery_N_ II.doc – Training_Regulations_Cookery_NC_II.(2019).

https://www.coursehero.com

CBC_COOKERY_NC_II

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus