EVIDENCE PLAN

Qualification Cookery NCII

Unit of Competency PREPARE SANDWICHES (Open Faced Sandwich)

 Cleans, sanitizes and prepares tools, utensils and / /

equipment based on the required tasks

 Identifies ingredients correctly, according to standard / /

recipes, recipe cards or enterprise requirements*

 Assembles ingredients according to correct quantity, // /

type and quality required*
 Prepares ingredients based on the required form and / /
time frame

 Thaws frozen ingredients following enterprise procedures / /

 Washes raw ingredients with clean potable water where / /

necessary

/ /
 Prepares variety of sandwiches based on appropriate
techniques

 Selects suitable bases from a range of bread types / /

 Produces sandwiches are produced using correct / /

ingredients to an acceptable enterprise standard

 Selects and uses appropriate equipment or toasting and / /

heating according to enterprise procedures and
manufacturer’s manual

 Prepares sandwiches logically and sequentially within the / /

required time frame and/or according to customer’s
request
 Follows workplace safety and hygienic procedures / /
according to enterprise and legal requirements
 Produces sandwiches using correct ingredients to an / /
acceptable enterprise standard

 Presents sandwiches hygienically, logically and sequentially / /

within the required timeframe*

 Presents sandwiches attractively using suitable garnishes, / /

condiments and service wares

 Observes factors in plating in presenting sandwiches / /

 Utilizes quality trimmings and other leftovers where and / /

when appropriate*
 Stores sandwiches hygienically at the proper / /
temperature considering the factors specified by the
enterprise*

 Keeps sandwiches in appropriate conditions to maintain / /

freshness and quality
NOTE: *Critical aspects of competency

Prepared by: DAISY M. MONTIANO Date:

Checked by: MARIA CYNTHIA SEVILLA Date: