RTO No.

31736 | CRICOS 03010G

HOSPITALITY

SITHCCC003
Prepare and present sandwiches
Assessment Tool 2 of 3: Practical project

PRINT CLEARLY - Please fill out the following using Black or Blue Ink only.

Qualification Certificate IV in Commercial Cookery

Student name

Student number

Student email

Assessor name

Assessment due date 10/12/20

Submission date Attempt 1 Date: Attempt 2 Date: Attempt 3 Date:

26/11/20

Result for attempt

(S or NS)
Note: If you have not signed the student declaration on the next page your submission will not be accepted.
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SITHCCC003 Prepare and present sandwiches

Student declaration of authenticity

Before you submit this Assessment Tool you must declare that the work is your own. Read the
text below. Sign the declaration if you agree with all of the statements.

I declare:

 This assessment is my own work, based on my own study and research and no part of it has
been copied from any other source, except where due acknowledgement/reference has been
made. (Plagiarism is not permitted in any form)
 A late submission fee of $150 per unit of competency will apply before my submission will be
marked if my submission is made past the due time and date.
 If this assessment is based on teamwork, as authorised by the assessor, I have not submitted
the same final version of any assessment material as another student.
 I have not previously submitted this assessment or any part of this assessment for this or any
other course/unit unless required to do so in a resubmission.
 I have kept a copy of my assessment.
 I give permission for my assessment to be reproduced, communicated, compared and archived
for the purposes of detecting plagiarism or collusion and to fulfil Queensford College’s
requirements as an RTO.
 Any assessment marked as unsatisfactory will require me to undergo reassessment;
reassessment may involve different assessment to that originally undertaken.
 I have read and understand the policies and procedures relating to assessment as outlined in
the Queensford College Student Handbook (or the International Student Handbook) and the
Student Assessment Guide.
Signed: Dated: 26/11/20

Note: If you are completing this document electronically, use either a scanned and cropped jpg
image of your signature or type your name in the space above.
For documents submitted through Moodle, the inclusion of this declaration with any form of
signature, however presented, with your submission, indicates that you understand and agree the
declaration is true.

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SITHCCC003 Prepare and present sandwiches

Assessment Tool 2 of 3: Practical project

Purpose
As part of working in industry there will be times when you will be required to make pre-prepared
and on demand sandwiches according to customer requests. This Assessment Tool assesses your
ability to confirm the requirements in making sandwiches (both calculating ingredient requirements
and equipment needs and clarifying customer requirements) before proceeding with preparation
and presentation.

Location
For the simulated work environment assume that you are an employee of the Queensford College
Café.
Your practical class will be conducted in a simulated industry environment of a commercial
cookery training kitchen, i.e., the kitchen facilities of the College (or those hired by the College for
this purpose).

Resources supplied by your assessor

Documents
Queensford Café Recipe Book
Physical resources
Café environment - Kitchen facilities and all equipment except for chef’s knives for Café roleplay

Resources you will need to provide

Computer and internet access
A pen

How to submit this Assessment Tool

What? A copy of this Assessment Tool, named correctly and completed with your responses
to Part C
Remember to fill in the cover sheet before submission.
When? As advised by your assessor
Where? Upload to the submission link for Assessment Tool 2C of 3 in Moodle.

What you must do to achieve Satisfactory for this Assessment Tool

This Assessment Tool is the second of 3 assessments for this Unit of Competency. You must
achieve a Satisfactory result for each of the 3 Assessment Tools to achieve an overall mark of
Competent of this Unit of Competency.
You are permitted 3 attempts at this assessment.

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Instructions

1. Make a copy of this document. Name it SITHCCC003_[Your Name]_AT 2C of 3_submission1

(if your first attempt, submission2 if your second etc.)

2. Complete the cover sheet and sign the declaration of authenticity. Your submission will be
rejected unless both of these are completed. Rejection may mean a delay in your
submission and the imposition of a late fee which must be paid before your work will be
marked.

3. Complete all sections below where you are asked to provide answers. Under each section
you are given the Marking criteria which tells you how you will be assessed. Ensure you read
the marking criteria so that you know exactly what you have to do/provide.

4. You need to submit this document when you have completed all sections. You need to
upload the document to Moodle by clicking on the link named SITHCCC003_AT 2C of
3_Submission link. You MUST keep the original of this document somewhere safe.

5. Bring the copy to the class when Assessment Tool 3 of 3 Observation is conducted as you will
need the completed Food preparation list with your answers so that you know what to
prepare for mise en place in the practical class.

Part A – Confirming sandwich requirements

 Club sandwich
 Salad roll
 Bacon, lettuce, avocado and tomato open sandwich (BLAT)
 Turkey, cranberry and brie focaccia
 Egg tea sandwiches
 Greek salad and hommus foldover
 Tabbouleh and grilled chicken wrap

Food preparation list and Equipment list

1. Read the recipes for each of the 7 dishes above.

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2. The recipes are in the Queensford Café Recipe Book which you will find on Moodle in the
section titled Commercial Cookery Resources for all units. It is in the tab titled Organisational
standards and specifications.

3. Download the document: SITHCCC003_AT2A of 3_Food preparation list_template.

4. Use this template to prepare a Food preparation list and Equipment checklist for production
of 1 portion of each of the sandwiches.

5. Once you have completed the template by hand with your answers, you need to go to
Moodle and enter your answers into the blank fields in Moodle.

6. To do this, click on the link: SITHCCC003_Assessment Tool 2 of 3_Part A_mise en place lists.
This will take you to a quiz with 3 questions.

7. The Food preparation list is Question 1. The Equipment list is Question 2.

8. The Food preparation list is Question 1. The Equipment list is Question 2. Enter your answers
in the blank fields. These questions are self-marking. *
Jobs checklist
9. In this unit there is not much cooking done before service and not much cooking at service
time either. Nearly all items are pre-cooked and the only ones that need cooking at service
time are bacon and chicken.

10. What is important is that, at service time, you have lined up, all the ingredients, ready to
assemble the sandwiches. And that you are ready to cook the chicken and bacon to order.

11. Question 3 in Moodle has listed the 7 types of sandwiches. Next to each type of sandwich
are some of the items you need to have ready at service time and some blank fields.

12. The missing items are listed in a dropdown menu. Select the correct item for each blank
field. For example, for the first blank field you would select “White bread – sliced” as this is
required to be ready to use at service time to make the Club sandwich. This question is self-
marking. *

*You have only 3 opportunities to enter the correct answers before you are locked out of
Moodle. If you are locked out, you will need to contact your trainer to have your account
unlocked and reset for one further attempt. You may be required to pay a fee to have your
account unlocked and reset.

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Part B – Roleplay: Communicating with customers

This part of this Assessment Tool requires you to participate in a role play and listen
to requests from a customer and ask questions where you need to clarify what the customer is
asking you.
Your assessor will play the role of a customer and will approach you and will make a request for a
sandwich and ask some questions about the options of sandwiches. You need to demonstrate your
skill in orally communicating with a customer. For this role play you do not need to make the
requested sandwich(es).

For example:
Assessor (Customer): I am feeling a bit peckish but am not overly hungry. What is a light option
you could recommend?
Student (Chef): What about a salad roll? That is a wholegrain roll filled with a selection of crunchy
fresh salad. Would that be suitable?
Assessor (Customer): What salad does that contain?
Student (Chef): It has on it: lettuce, tomato, cucumber, red onion, snow pea sprouts, carrot and
beetroot.
Assessor (Customer): Can I have that without salad; I have a meeting after lunch and I don’t want
to have stinky breath.
Student (Chef): Did you mean ‘without raw onion’?
Assessor (Customer): Yes, did I say salad? I meant no onion.
Student (Chef): Sure, I can do that. I’ll put a little extra of the other salad ingredients on the roll
instead. How would that be?

ANSWER:
S: What is a healthier option?
ME: For me, I would suggest that a healthy salad is tabbouleh because it is packed with fiber,
complex carbohydrates and healthy fats. It has the antioxidant and flavonoid rich parsley, the fiber in
bulgur wheat, the polyphenols of olive oil, the lycopene in tomatoes and plenty of phytochemicals.
S: What sandwich would you like to satisfy your hunger?
ME: I suggest a club sandwich because traditionally toasted, sliced cooked poultry, ham or
fried bacon, lettuce, tomato, and mayonnaise. This sandwich is usually served with an
accompaniment of either coleslaw or potato salad, and often garnished with a pickle. The coleslaw
or potato salad is often reduced to a garnish portion, when the primary accompaniment is an order
of french fries or potato chips.

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The dialogue in the box above is only an example; your discussion with the assessor will be different.
You will need to be fully familiar with the selection of sandwiches on offer, including options that are
available. Familiarise yourself with the recipes and ingredients before you attempt this assessment.
You will be assessed according to the Marking criteria below.
Marking criteria
Did the student… S N Feedback (MUST be provided if NS is
S ticked)
1 Listen to the customer request
(assessor’s request)
2 Ask questions to clarify what the
customer was asking
3 Provide an explanation to the customer
about the range of sandwiches within
the context of the customer request
The feedback for this assessment will be placed in the document you submit for Part C.

Part C — Ingredient combinations

Task 1

Consider all the ingredients that you are using for the 7 dishes to be prepared for this Unit of
Competency.
From those ingredients only, suggest 2 combinations of ingredients that would make great
sandwiches (different from what is already being offered).
Insert your ingredient combinations, the type of bread you would use and a name for your
sandwich invention in the table below.
An example has been completed to give you guidance as to what is required.
Name of Ingredients used Bread to be used
sandwich
E.g CLAMB or Grilled chicken, avocado, lettuce, bacon, wholegrain
. Chicken delish mayonnaise
1 Club sandwich mayonnaise, lettuce, tomato, rindless bacon, White bread,
cooked chicken breast, pepper and salt
2 Salad roll Butter, mignonette lettuce leaves, tomato, Wholegrain
continental cucumber, red onion, snow pea sprouts,
peeled and grated carrot, peeled and julienned raw
beetroot, pepper and salt

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Task 2

You have read about the trends in sandwich-making. You need to research the trends and identify 2
trendy sandwiches. Provide a description of the sandwich (list the ingredients and, if relevant how it
is made). You must include the url of your source in your answer.
Complete the following table.
An example has been completed to give you guidance as to what is required.

Name of Description of sandwich Source

sandwich
E.g Fried bug Beer-battered Queensland bug tail, baby gem https://www.gourmettrav
. roll lettuce and mayo boosted by sriracha and kaffir eller.com.au/news/food-
lime are all enclosed in a soft, sweet brioche bun. and-culture/australias-
best-sandwiches-2017-
15178
1 Chicken Finger Sub https://www.countrylivin
Chicken
chicken tenders, envelope dry Ranch dressing mix, g.com/food-
Finger Sub
divided, all-purpose flour, baking powder, Kosher drinks/recipes/a42427/ch
with
salt and freshly ground black pepper, buttermilk, icken-finger-sub-
Cabbage
canola oil, plain Greek yogurt, whole-grain Dijon cabbage-slaw-recipe/
Slaw
mustard, Italian or French bread loaf
Cabbage and Snap Pea Slaw

Cabbage and Snap Pea Slaw

shredded cabbage, thinly sliced sugar snap peas,
grated large carrot, flat-leaf parsley, torn fresh, dill,
chopped fresh, lemon zest, lemon juice, olive oil,
Kosher salt and freshly ground black pepper
2 flank skirt steak or bavette, large onions, unsalted https://www.jamieoliver.
Next-level
butter, olive oil, dark brown sugar, red wine, com/recipes/beef-
steak &
vinegar, ciabatta loaf, extra virgin olive oil, recipes/next-level-steak-
onion
English mustard, optional, handful of watercress onion-sandwich/
sandwich

You will be assessed according to the Marking criteria below.

Marking criteria
Did the student… S N Feedback (MUST be provided if NS is
S ticked)
1 Provide 2 sandwiches (name and full
description to complete the table) using
only ingredients from AT 3 of 3 recipes.

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Did the student… S N Feedback (MUST be provided if NS is

S ticked)
Flavour combination must be palatable.
2 Provide a description and url of 2
sandwiches that can be considered
trendy

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Result (for use by assessor only)

Has the student signed the declaration of ☐ Yes ☐ No
authenticity or this has been done through
Moodle?
Has reasonable adjustment been made by ☐ Yes ☐ No
the assessor in assessing the student’s If Yes, the assessor must specify the arrangements
competency in respect of this Assessment of the reasonable adjustment.
Tool? Describe here:

Name of assessor
Signature of assessor

Date of marking assessment Click here to enter a date.

Results for this Assessment Tool Part A (Moodle 3 Satisfactory ☐
question quiz) Not Satisfactory ☐
Part B Satisfactory ☐
Roleplay Not Satisfactory ☐
Part C Satisfactory ☐
2 questions Not Satisfactory ☐
If resubmission is required, provide date Click here to enter a date.
If resubmission is required, specify Resubmission due date and time:
requirements

The following must be resubmitted:

Note to assessor: once this Result section is completed, copy the result of S or NS to the cover
page and transfer result to the Student Assessment Tracker.

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