This unit deals with the acquiring of skills and knowledge required to identify suitable or correct foods and breads for compiling sandwiches, able to within reasonable time limits demonstrate the hygienic preparation and presentation of various sandwiches in a logical and sequential manner whilst using a range of ingredients and appropriate techniques used in a commercial kitchen or catering operation. The participant should be able to Select appropriate equipment for toasting and heating and use it correctly and safely., present sandwiches in an attractive manner, using suitable garnishes and serviceware, Store sandwiches hygienically at the correct temperature and in appropriate conditions to maintain freshness and quality.
This qualification provides the skills, desire and knowledge for an individual to be competent in the cold or larder section. Work would be undertaken in various hospitality enterprises where sandwiches are prepared and served, including restaurants, hotels, catering operations, clubs pubs, cafes, cafeterias and coffee shops.
This qualification provides the skills, desire and knowledge for an individual to be competent in the cold or larder section. Work would be undertaken in various hospitality enterprises where sandwiches are prepared and served, including restaurants, hotels, catering operations, clubs pubs, cafes, cafeterias and coffee shops.
- Teacher: Luse.Baleisuva Baleisuva