PREPARE A VARIETY OF SANDWICHES D1.HCC.CL2.08 Trainer to discuss:

Prepare a variety of sandwiches Elements: Prepare a variety of sandwiches 1 Present a variety of sandwiches 2 Store a variety of sandwiches 3 Trainer 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 detail Students can obtain more detail from their Trainee Manual The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

Prepare a variety of sandwiches Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal 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.

Prepare a variety of sandwiches Prepare a selection of hot and cold sandwiches Prepare a variety of spreads and fillings using standard recipes Use a selection of bread and base varieties Select and use equipment and utensils appropriately Prepare sandwiches in a logical manner and within industry realistic time frames Appropriately use products and minimize wastage Trainer to discuss: Learning outcomes or Elements

Prepare a variety of sandwiches Prepare a selection of hot and cold sandwiches Cold: Most are ambient temperature Some can be stored chilled. Styles: Tea Ribbon or finger Wraps. (continued) Trainer to discuss: Many types of sandwiches are around. Enterprise requirement will determine style produced

Prepare a variety of sandwiches Hot: Reuban Monte Cristo Croque monsieur Club. Trainer to discuss: Classical sandwiches from available from around the world Activity Ask students to add to this list. Each addition needs to be validated with evidence

Prepare a variety of sandwiches Use a selection of bread and base varieties White bread Wholemeal Multi-grain Flat breads Crispbreads Toasted 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.

Prepare a variety of sandwiches Select and use equipment and utensils appropriately Preparation equipment: Knives Spreaders Salad strainers Chopping boards Storage containers Wrapping requirements. Trainer to discuss: Add to this equipment for what you needs What else is required. Check list Activity: Ask students to develop checklist of all equipment needed to produce full range of sandwiches.

Prepare a variety of sandwiches Prepare sandwiches in a logical manner and within industry realistic time frames Production requirements: Mise en place Pre ordered Make to order Production Consumption. 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.

Prepare a variety of sandwiches Appropriately use products and minimise wastage Prepare only what is needed for production Use to enterprise standards: Slices the same thickness Number of slices to be used Weight of meat. Trainer to discuss: Importance to make the same product the same way everytime. Points on customer satisfaction Points on ingredients used must be to enterprise standard and requirement to enhance profitability

Present a variety of sandwiches Cut and present sandwiches in a conforming manner Enterprise requirements: Triangles, Fingers Style: Middle Eastern wrap Consistency Style of Presentation. Trainer to discuss: Presentation will be determined by what the enterprise requires Traditional Eclectic Freestyle Consistency All need to look the same How are the sandwiches going to be presented Formally Informally Takeaway Sent out to be sold from convienience store, need to be packaged and labelled

Present a variety of sandwiches Work within required timeframes Efficiency Timeline planning Mise en place Production 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

Present a variety of sandwiches Prepare a selection of garnishes and accompaniments to seasonal availability Freshness Ease of production Complimentary to filling Edible. Trainer to discuss: Low cost items require low cost garnishes Need to be fresh Must be easy to produce Must compliment the filling Should be edible and refreshing like parsley

Present a variety of sandwiches Present sandwiches Attractive to the eye: Colour Freshness Mouthfeel. Trainer to discuss: Presentation must be appealing and easy to achieve and maintain

Store a variety of sandwiches 2 3 1 Sandwiches, spreads and fillings are appropriately stored during prep and service Sandwiches, fillings and spreads are correctly labelled Store in correct conditions to maintain freshness and quality Trainer to discuss: Performance requirements for Element 3

Store a variety of sandwiches Sandwiches, spreads and fillings are appropriately stored during prep and service Keep in controlled environment Protect from outside contamination Ensure labeling is correct Equipment 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

Store a variety of sandwiches Sandwiches, fillings and spreads are correctly labelled Names of possible allergens Incorrect filling to label statement Time or date of manufacture Use by date requirements. Trainer to discuss:

Store a variety of sandwiches Store in correct conditions to maintain freshness and quality Protect from outside contamination Controlled environment Use by dates. Trainer to discuss:

Congratulations! You’ve completed ‘Prepare a variety of sandwiches’ unit At the end of this training session trainer congratulates trainees on its completion.