Prepare and Present Sandwiches

Description

This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation.

Classifications

Industry Classification Scheme
Cookery

National Code - Training.gov.au
SITHCCC003: Prepare and Present Sandwiches

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2078

TAFEshop Catalogue: 16.030.3165

ISBN: 978-1-74282-261-7

TAFE SA

Related Resources


Appetisers, Salads and Sandwiches - Commercial Cookery

Appetisers, salads and sandwiches, although small in terms of their place in the culinary area, play an important role in catering and operations the world over. The techniques involved in preparing these food items such as slicing, dicing, chopping, folding, whisking etc are all basic culinary skills. This module is designed to assist the student in developing the knowledge and skills required to prepare, cook and serve a variety of appetisers, salads and sandwiches. On completion of this module the student will be able to • Classify appetisers, savouries, salads and sandwiches • Prepare appetisers, savouries, salads and sandwiches • Observe special techniques and preparation conditions • Select equipment and utensils • Use planned work methods and standard recipes • Understand the terms process; equipment; commodity; menu item; personal, food and kitchen hygiene • Present food items appropriately. This DVD supports the learner guide titled "Prepare Appetisers and Salads". Duration: 18 minutes

DVD$47.00

Principles and Methods of Cookery (Parts 1 and 2) - Commercial Cookery

These DVDs support the Learner Guide “Use Basic methods of Cookery”. On completion of this module, the student will be able to demonstrate an ability to prepare, cook and present food based on the accepted industry standards for each principle, using the correct hygiene and occupational health and safety procedures, select and use appropriate cookery methods and equipment to produce a range of menu items, use appropriate work practices based on industry standards and present menu items for service (includes Part 1 and 2 DVD).  Topics included in this DVD set are Boiling, Simmering and Blanching, Poaching, Braising, Stewing, Steaming, Deep Friying, Baking, Roasting, Grilling, Shallow Frying, Microwave Cooking.  A six (6) DVD set.  Duration: 342 minutes.

DVD$55.50

Vegetables, Eggs, Fruit and Farinaceous - Commercial Cookery

This module is designed to give an understanding of the wide variety of vegetables and farinaceous products available to the catering industry. It also focuses on the versatility of eggs in cookery. The various methods of preparation and cookery for each of these groups form the basis of this module. On successful completion of this module the student will be able to • Identify and select a range of vegetables and fruit according to quality and season • Prepare and cook a range of vegetable and fruit dishes • Identify, prepare and cook a range of potato dishes • Prepare farinaceous dishes • Prepare and cook egg-based menu items • Use appropriate work practices. Duration: 47 minutes

DVD$35.00