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

2. 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.

3. 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.

4. 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

5. 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

6. 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

7. 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.

8. 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.

9. 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.

10. 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

11. 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

12. 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

13. 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

14. 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

15. Store a variety of sandwiches2 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

16. 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

17. 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:

18. 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:

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