Presentation on theme: "PREPARE A VARIETY OF SANDWICHES"— Presentation transcript:
1PREPARE A VARIETY OF SANDWICHES D1.HCC.CL2.08Trainer to discuss:
2Prepare a variety of sandwiches Elements:Prepare a variety of sandwiches1Present a variety of sandwiches2Store a variety of sandwiches3Trainer advises students this Unit comprises three Elements, as listed on the slide explaining:Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detailStudents can obtain more detail from their Trainee ManualThe course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.
3Prepare a variety of sandwiches Assessment for this Unit may include:Oral questionsWritten questionsWork projectsWorkplace observation of practical skillsPractical exercisesFormal report from employer/supervisor.Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.Trainer indicates to students the methods of assessment that will be applied to them for this Unit.
4Prepare a variety of sandwiches Prepare a selection of hot and cold sandwichesPrepare a variety of spreads and fillings using standard recipesUse a selection of bread and base varietiesSelect and use equipment and utensils appropriatelyPrepare sandwiches in a logical manner and within industry realistic time framesAppropriately use products and minimize wastageTrainer to discuss:Learning outcomes or Elements
5Prepare a variety of sandwiches Prepare a selection of hot and cold sandwichesCold:Most are ambient temperatureSome can be stored chilled.Styles:TeaRibbon or fingerWraps.(continued)Trainer to discuss:Many types of sandwiches are around.Enterprise requirement will determine style produced
6Prepare a variety of sandwiches Hot:ReubanMonte CristoCroque monsieurClub.Trainer to discuss:Classical sandwiches from available from around the worldActivityAsk students to add to this list. Each addition needs to be validated with evidence
7Prepare a variety of sandwiches Use a selection of bread and base varietiesWhite breadWholemealMulti-grainFlat breadsCrispbreadsToasted bread bases.Trainer to discuss:Many different types can be used. Any beard can be used.What is the expectation of the customers?What is the standard of the enterprise?Classics need to keep their style but variation do exist.
8Prepare a variety of sandwiches Select and use equipment and utensils appropriatelyPreparation equipment:KnivesSpreadersSalad strainersChopping boardsStorage containersWrapping requirements.Trainer to discuss:Add to this equipment for what you needsWhat else is required.Check listActivity: Ask students to develop checklist of all equipment needed to produce full range of sandwiches.
9Prepare a variety of sandwiches Prepare sandwiches in a logical manner and within industry realistic time framesProduction requirements:Mise en placePre orderedMake to orderProductionConsumption.Trainer to discuss:What is a logical manner?They say to have all your preparation ready before you start.This can only be achieved when you can work to specific list. MENU!!!What is going to sell the most?Know what is most popular.Prepare ingredients to meet estimated production or required production.Produce the product to time line.
10Prepare a variety of sandwiches Appropriately use products and minimise wastagePrepare only what is needed for productionUse to enterprise standards:Slices the same thicknessNumber of slices to be usedWeight of meat.Trainer to discuss:Importance to make the same product the same way everytime.Points on customer satisfactionPoints on ingredients used must be to enterprise standard and requirement to enhance profitability
11Present a variety of sandwiches Cut and present sandwiches in a conforming mannerEnterprise requirements:Triangles, FingersStyle:Middle Eastern wrapConsistencyStyle of Presentation.Trainer to discuss:Presentation will be determined by what the enterprise requiresTraditionalEclecticFreestyleConsistencyAll need to look the sameHow are the sandwiches going to be presentedFormallyInformallyTakeawaySent out to be sold from convienience store, need to be packaged and labelled
12Present a variety of sandwiches Work within required timeframesEfficiencyTimeline planningMise en placeProduction timeframes.Trainer to discuss:Sandwiches are a low cost item and if efficient planning is not implemented then it will become and exercise in excessive cost and low profitability
13Present a variety of sandwiches Prepare a selection of garnishes and accompaniments to seasonal availabilityFreshnessEase of productionComplimentary to fillingEdible.Trainer to discuss:Low cost items require low cost garnishesNeed to be freshMust be easy to produceMust compliment the fillingShould be edible and refreshing like parsley
14Present a variety of sandwiches Present sandwichesAttractive to the eye:ColourFreshnessMouthfeel.Trainer to discuss:Presentation must be appealing and easy to achieve and maintain
15Store a variety of sandwiches 231Sandwiches, spreads and fillings are appropriately stored during prep and serviceSandwiches, fillings and spreads are correctly labelledStore in correct conditions to maintain freshness and qualityTrainer to discuss:Performance requirements for Element 3
16Store a variety of sandwiches Sandwiches, spreads and fillings are appropriately stored during prep and serviceKeep in controlled environmentProtect from outside contaminationEnsure labeling is correctEquipment used is clean.Trainer to discuss:Low cost product means low profit margins.Keeping to strict guideline will keeps losses to minimal.Correct storage is vital to efficient production
17Store a variety of sandwiches Sandwiches, fillings and spreads are correctly labelledNames of possible allergensIncorrect filling to label statementTime or date of manufactureUse by date requirements.Trainer to discuss:
18Store a variety of sandwiches Store in correct conditions to maintain freshness and qualityProtect from outside contaminationControlled environmentUse by dates.Trainer to discuss:
19Congratulations! You’ve completed ‘Prepare a variety of sandwiches’ unit At the end of this training session trainer congratulates trainees on its completion.