Commercial Cooking 10, 20, 30
COOK12
Module 12: Sandwiches (Core)
Outcome
Design and prepare a variety of sandwiches, including wraps and pizzas.
Indicators
| (a) | Discuss the history of sandwiches. |
| (b) | Examine the different types and styles of sandwiches. |
| (c) | Identify the main components (i.e., bread or bread substitutions, spread and filling) of sandwiches. |
| (d) |
Prepare, while considering food sensitivities and/or dietary preferences, various types of sandwiches, including:
|
| (e) | Discuss how locally sourced and foraged foods could be incorporated into sandwiches. |
| (f) | Consider preparation and serving practices necessary for dietary needs. |
| (g) | Prepare international and specialty sandwiches, considering personal, cultural and medical dietary preferences and needs. |
| (h) | Develop criteria to assess the prepared sandwiches. |
| (i) | Practise the principles of sanitation and cleaning of the work area. |
| (j) | Demonstrate food safety standards when preparing, servicing and storing sandwiches, including fillings and toppings. |
Loading...
