Elements and Performance Criteria
- Select ingredients.
- Make sandwiches.
- Use safe food-handling practices to hygienically prepare sandwiches based on requirements.
- Cut ingredients and completed sandwiches to ensure uniformity of presentation.
- Combine ingredients appropriately based on flavour combinations, customer preference and standard recipes.
- Use toasting and heating equipment safely, as required.
- Make sandwiches in a logical and sequential manner while minimising waste.
- Present and store sandwiches.
- Present sandwiches on appropriate service-ware.
- Add suitable garnishes, as required.
- Visually evaluate dish and adjust presentation.
- Store sandwiches in appropriate environmental conditions.
- Clean work area, and dispose of or store surplus and re-usable by-products according to workplace procedures, environmental considerations, and cost-reduction initiatives.