SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare cold and hot sandwiches and rolls 
SAQA US ID UNIT STANDARD TITLE
7661  Prepare cold and hot sandwiches and rolls 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  2 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-30   2029-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The learner will be able to prepare cold and hot sandwiches, rolls and fillings for immediate consumption. The learner must understand the importance of having all preparation completed before service and how this impacts positively on customer satisfaction. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Clean and maintain preparation and cooking areas and equipment when preparing cold and hot sandwiches and rolls. 
OUTCOME NOTES 
13. In a situation where there is insufficient bread, rolls or fillings, describe how to solve the problem. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The importance in terms of quality and food hygiene of storing sandwiches correctly between time of preparation and consumption is explained. 
ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic work environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Handle and maintain knives'. 
    		•

    ASSESSMENT CRITERION 2 
    The reasons and importance of keeping preparation areas, storage areas and equipment hygienic are explained. 

    ASSESSMENT CRITERION 3 
    Preparation areas and equipment are hygienically cleaned prior to and after use according to organisational requirements. 

    SPECIFIC OUTCOME 2 
    Prepare, cook and finish cold and hot sandwiches and rolls in accordance with organisational requirements. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Bread and rolls are prepared and filled by using the appropriated preparation method according to organisational requirements and reasons for the selection explained. 
    ASSESSMENT CRITERION RANGE 
  • The range of bread and rolls is: Bread (sliced/unsliced), baguettes, rolls, pita breads, bagels, croissants.
  • The range of fillings is: Fats, spreads, pastes, cold/hot meat, poultry, fish, eggs, vegetables, salad, fruit, cheese, dressing, sauces, and relishes.
  • The range of preparation methods is: Spreading, slicing, chopping, grating, mixing, mashing, shelling, peeling.
     
    		•

    ASSESSMENT CRITERION 2 
    Cold sandwiches and rolls are prepared by using the appropriated preparation method according to recipe and organisational requirements. 

    ASSESSMENT CRITERION 3 
    Different bread products are produced by using the appropriate method according to organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of products is: Toasted sandwiches, rolls, baguettes, pita breads and croissants with hot fillings.
     

    ASSESSMENT CRITERION 4 
    Prepared sandwiches and rolls are stored according to organisational requirements and the importance of following the correct procedure is explained. 

    SPECIFIC OUTCOME 3 
    Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Problems associated with the production of cold and hot sandwiches and rolls are listed and reasons for decisions to solve this are described. 
    ASSESSMENT CRITERION RANGE 
    The range of problems with production is: Injury, insufficient fillings, blunt knife, and broken toasted sandwich machine.
     

    ASSESSMENT CRITERION 2 
    Work is completed in an organised and efficient manner taking priorities and deadlines into consideration. 

    ASSESSMENT CRITERION 3 
    Possible solutions are described for a situation where there is insufficient bread, rolls or fillings. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes
    have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b)
    decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 11) 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Role-play unexpected situations - insufficient stock/injury - and how to solve the problem.
  • Practice making hot and cold sandwiches and rolls for different types of occasions.
  • Go through recipes to try to find new and innovative ideas for fillings.

    Performance systems
  • A new employee should be able to achieve this unit within 1 month of being trained.
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  23853   GETC: Domestic Services  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  SERVICES 
    Elective  14115   National Certificate: Fast Food Services  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  14109   National Diploma: Fast Food Services  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 
    Elective  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.