Talk to an RTO expert

SITHCCC025

Prepare and present sandwiches

Note: SITHCCC025 supersedes SITHCCC003

This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.

Our SITHCCC025 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).

This SITHCCC025 unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia.

The unit content consists of:

  • Learning Resource Material (instructional theory)
  • Assessment Workbook
  • Assessment Mapping Guide for the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit


Our SITHCCC025 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants.

This unit is also available for enrolment and online training/assessment via Catapult LMS (Learning Management System). Contact us to learn more.

NOTE: If you are a training provider, please do your own validation, per your Training and Assessment Strategy (TAS).

SITHCCC025 information from training.gov.au.

Application

This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

The unit applies to operational personnel who make pre-prepared and on demand sandwiches according to customer requests. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread.

It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

 

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace; or
  • a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and large equipment:
    • burner
    • commercial grade work benches (1.5 m per person)
    • designated storage areas for dry goods and perishables
    • sink
    • refrigeration unit with shelving
    • salamander grill (one per eight persons)
    • sandwich press
    • scales
    • slicing machine
  • small equipment:
    • assorted pots and pans
    • can opener
    • containers for hot and cold food
    • colander
    • cutting boards
    • knife sharpening equipment:
      • sharpening steel
      • sharpening stone
    • knives:
      • bread knife
      • chef’s knife
      • palette knife
      • paring knife
      • utility knife
    • small utensils:
      • grater
      • peelers, corers and slicers
      • tongs and serving utensils
      • sandwich cutting guide
    • packaging materials
    • receptacles for presentation and display purposes
  • food safe gloves
  • cleaning materials and equipment:
    • cleaning cloths
    • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
    • dustpans and brooms
    • garbage bins and bags
    • hand towel dispenser and hand towels
    • mops and buckets
    • separate hand basin and soap for hand washing
    • sponges, brushes and scourers
    • tea towels
  • organisational specifications:
    • equipment manufacturer instructions
    • for presentation requirements
    • mise en place lists and standard recipes
    • food safety plan
    • guidelines relating to food disposal, storage and presentation requirements
    • safety data sheets (SDS) for cleaning agents
  • variety of commercial ingredients for preparing sandwiches.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

  • have achieved the Certificate II in Kitchen Operations, or Certificate III or Certificate IV in Commercial Cookery or their successors; or
  • hold a trade certificate as a cook or chef or equivalent.

 

Request a Sample of SITHCCC025

$17.00 inc GST

Total: $17.00
Need some help?
I would like to see a sample of SITHCCC025
I would like to use SITHCCC025 Online
Shopping cart0
There are no products in the cart!