UNIT OF COMPETENCY : PREPARE SANDWICHES,

MODULE TITLE : PREPARING SANDWICHES

MODULE DESCRIPTOR : This module deals with the skills and knowledge required
in preparing and presenting sandwiches

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Perform Mise en place

LO2. Prepare variety of sandwiches

LO3. Present a variety of sandwiches

LO4. Store sandwiches

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.6.
6. Where necessary, raw ingredients are washed with clean
potable water

CONTENTS:

 Variety and ingredients of sandwiches

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

CONDITIONS: The students/trainees must be provided with the following:

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
 Electric, gas or induction ranges Sandwiches  Manuals
 Ovens, including combi ovens  Regular  Books
 Microwaves  Baked  Video (CD)
 Grills and griddles  Grilled
 Deep fryers  Fried
 Salamanders  Open faced
 Food processors  Specialty
 Blenders  Multi-decker
 Mixers Wraps
 Slicers  Pinwheel,
 Pans domino or
 Utensils checkerboard
 Tilting fry pan sandwiches
 Steamers Techniques
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
 Baine marie  Garnishing
 Mandoline  Spreading
 LCD Projector (optional for lecture)  Layering
 Overhead Projector (Optional for  Piping
lecture)  Portioning
 Television and multimedia player  Molding
 Whiteboard  Cutting
 Applicable equipment as
prescribed by Training regulations
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

METHODOLOGIES:

 Discussion// demonstration
 Video viewing

ASSESSMENT METHODS:

 Portfolio Report such as training record book used as part of apprenticeship or

traineeship arrangements, sampling of menu items prepared by the candidate
 Direct observation of the candidate
 Third Party Report such as feedback from customer about menu items and
speed and timing of service
 Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate
LO2. PREPARE A VARIETY OF SANDWICHES

ASSESSMENT CRITERIA:

1. Variety of sandwiches are prepared based on appropriate techniques

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

CONTENTS:

 Different types of sandwiches

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

CONDITIONS: The students/trainees must be provided with the following:

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
 Electric, gas or induction ranges  Hot Sandwiches  Manuals
 Ovens, including combi ovens - Regular  Books
 Microwaves - Baked  Video (CD)
 Grills and griddles - Grilled
 Deep fryers - Fried
- Open faced
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
 Salamanders  Cold Sandwiches
 Food processors - Regular
 Blenders - Specialist
 Mixers - Multi-decker
 Slicers - Wraps
 Pans - pinwheel,
 Utensils domino or
checkerboa
 Tilting fry pan
rd
 Steamers
sandwiches
 Baine marie - filled rolls,
 Mandoline foccacia or
 LCD Projector (optional for lecture) pita bread
 Overhead Projector (Optional for  Specialized or
lecture) ethnic breads
 Television and multimedia player such as dark rye,
 Whiteboard gluten-free,
 Applicable equipment as Turkish
prescribed by Training regulations

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
METHODOLOGIES:

 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation of the candidate

 Third Party Report such as feedback from customer about menu items
and speed and timing of service
 Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
LO3. PRESENT A VARIETY OF SANDWICHES

ASSESSMENT CRITERIA:
1. Sandwiches are produced using correct ingredients to an acceptable enterprise
standard
2. Sandwiches are presented hygienically, logically and sequentially within the
required timeframe
3. Sandwiches are presented attractively using suitable garnishes, condiments and
service wares
4. Factors in plating are observed in presenting sandwiches

CONTENTS:
 Present sandwiches attractively
 Portion control for sandwiches
 Creative sandwich presentation techniques
 Hygienic food handling practices
 Safe work practices on presenting sandwiches
 Suitable storage techniques to maintain optimum quality of ingredients
 Organizational skills and teamwork
 Waste minimization techniques

CONDITIONS: The students/trainees must be provided with the following:

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
 Electric, gas or induction ranges  Hot Sandwiches  Manuals
 Ovens, including combi ovens - Regular  Books
 Microwaves - Baked  Video (CD)
 Grills and griddles - Grilled
 Deep fryers - Fried
 Salamanders - Open faced
 Food processors  Cold Sandwiches
 Blenders - Regular
- Specialist
 Mixers
- Multi-decker
 Slicers
- Wraps
 Pans - pinwheel,
 Utensils domino or
 Tilting fry pan checkerboard
 Steamers sandwiches
 Baine marie - filled rolls,
 Mandoline foccacia or
 LCD Projector (optional for lecture) pita bread
 Overhead Projector (Optional for  Specialized or
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
lecture) ethnic breads such
 Television and multimedia player as dark rye, gluten-
 Whiteboard free, Turkish
 Applicable equipment as
prescribed by Training regulations

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

METHODOLOGIES:

 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation of the candidate

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

PERFORMANCE CRITERIA:

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

CONTENTS:

 Suitable storage techniques to maintain optimum quality of ingredients

 Hygienic food handling practices
 Safe work practices on cutting
 Proper temperature in storing sandwiches
 Organizational skills and teamwork

CONDITIONS: The students/trainees must be provided with the following:

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
 Electric, gas or induction ranges  Hot Sandwiches  Manuals
 Ovens, including combi ovens - Regular  Books
 Microwaves - Baked  Video (CD)
 Grills and griddles - Grilled
 Deep fryers - Fried
 Salamanders - Open faced
 Food processors  Cold Sandwiches
- Regular
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
 Blenders - Specialist
 Mixers - Multi-decker
 Slicers - Wraps
 Pans - pinwheel,
 Utensils domino or
 Tilting fry pan checkerboard
sandwiches
 Steamers
- filled rolls,
 Baine marie
foccacia or
 Mandoline pita bread
 LCD Projector (optional for lecture)  Specialized or
 Overhead Projector (Optional for ethnic breads such
lecture) as dark rye, gluten-
 Television and multimedia player free, Turkish
 Whiteboard
 Applicable equipment as
prescribed by Training regulations

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

METHODOLOGIES:

 Discussion/ demonstration
 Video viewing
ASSESSMENT METHODS:

 Direct observation of the candidate

 Third Party Report such as feedback from customer about menu items
and speed and timing of service
 Written exam
 Oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
UNIT OF COMPETENCY : PREPARE APPETIZERS

MODULE TITLE : PREPARING APPETIZERS

MODULE DESCRIPTOR : This module deals with the skills and knowledge required
in preparing and presenting hot and cold appetizers

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Perform Mise’ en place

LO2. Prepare a range of appetizers

LO3. Present a range of appetizers

LO4. Store appetizers

LO1. PERFORM MISE ‘EN PLACE

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

CONTENTS:

 Variety and ingredients of appetizers.

 Classification of appetizers
 Tools, equipments, utensils needed in preparing appetizers
 Historical development and current trends in appetizers
 Nutritional values of appetizers
 Common culinary terms onappetizers which are used in the industry
 Logical and time efficient work flow
 Waste minimization techniques and environmental considerations in
specific relation to salads
 Preparation of dishes for customers within typical workplace time
constraints

CONDITIONS: The students/trainees must be provided with the following

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Projector (optional  Appetizers may include but not  Manuals
for lecture) limited to:  Books
 Overhead Projector - Hors d’ oeuvres – hot or cold  Video (CD)
(Optional for lecture) - Canapes
 Television and - Savouries
multimedia player - Antipasto
 Whiteboard - Tapas
 Applicable equipment as - Finger foods
prescribed by Training - Sandwiches – hot or cold
regulations - Relish
 Electric, gas or induction - Dips
ranges - Terrines
- cocktails
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 Ovens, including combi
ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

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
METHODOLOGIES:

 Lecture/ demonstration
 Film viewing
 On the job experience

ASSESSMENT METHODS:

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test knowledge on commodity and food
safety issues
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
LO2. PREPARE RANGE OF APPETIZES

ASSESSMENT CRITERIA:

1. Correct equipment are selected and used in the production of appetizers

2. Appetizers are produced in accordance with enterprise standards
3. Glazes are correctly selected and prepared, where required
4. Quality trimmings and other leftovers are utilized where and when appropriate
5. Appetizers are prepared, using sanitary practices
6. Appetizers are tasted and seasoned in accordance with the required taste of the
dishes
7. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements

CONTENTS:

 Kinds and variety of appetizers

 Tools and equipment needed in preparing appetizer
 Historical development of appetizers
 Hot and cold appetizers
 Nutritional values of appetizers
 Methods of cooking applied for appetizers
 Culinary terms for appetizers
 Safe work practices
 Logical and time efficient work flow

CONDITIONS: The students/trainees must be provided with the following:

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Projector  Appetizers may include but not  Manuals
(optional for limited to:  Books
lecture) - Hors d’ oeuvres – hot or cold  Video (CD)
 Overhead - Canapes
Projector (Optional - Savouries
for lecture) - Antipasto
 Television and - Tapas
multimedia player - Finger foods
 Whiteboard - Sandwiches – hot or cold
 Applicable - Relish
equipment as - Dips
prescribed by - Terrines
Training - cocktails
regulations
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

TOOLS

- pots and pans

- bowls and
measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test knowledge on commodity and food
safety issues
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
LO3. PRESENT A RANGE OF APPETIZERS

1. Appetizers are presented attractively according to enterprise standards

2. Appetizers are presented using sanitary practices
3. Suitable plate are selected according to enterprise standards
4. Factors in plating dishes are observed in presenting poultry and game dishes

CONTENTS:

 Factors in plating appetizers

- Appeal
- Color and contrast
- Temperature of food service
- Classical and innovative arrangement style
 OHS requirements
 Attractive presentation techniques for appetizers
 Waste minimization techniques and environmental considerations in
specific relation to appetizers

CONDITIONS: The students/trainees must be provided with the following:

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Projector  Appetizers may include but not  Manuals
(optional for limited to:  Books
lecture) - Hors d’ oeuvres – hot or cold  Video (CD)
 Overhead - Canapes
Projector (Optional - Savouries
for lecture) - Antipasto
 Television and - Tapas
multimedia player - Finger foods
 Whiteboard - Sandwiches – hot or cold
 Applicable - Relish
equipment as - Dips
prescribed by - Terrines
Training - cocktails
regulations - Fruit sauces
- others
TOOLS - Cold dressings

- pots and pans

- bowls and
measuring cups
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Observation
 Demonstration
 Written and oral questioning
LO4. STORE APPETIZERS

ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Appetizers are kept in appropriate conditions based on enterprise procedures
3. Required food storage containers are used and stored in proper
temperatures to maintain freshness, quality and taste

CONTENTS:

 Storing techniques, temperature, safety and hygiene standards in storing

appetizers
 Safe work practices applied in storing appetizers

CONDITIONS: The students/trainees must be provided with the following:

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Projector  Appetizers may include but not  Manuals
(optional for limited to:  Books
lecture) - Hors d’ oeuvres – hot or cold  Video (CD)
 Overhead - Canapes
Projector (Optional - Savouries
for lecture) - Antipasto
 Television and - Tapas
multimedia player - Finger foods
 Whiteboard - Sandwiches – hot or cold
 Applicable - Relish
equipment as - Dips
prescribed by - Terrines
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
Training - cocktails
regulations - Fruit sauces
 Freezer - others
 Refrigerator - Cold dressings

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

METHODOLOGIES:

 Lecture/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Observation
 Demonstration
 Written and oral questioning