This document provides instructions and information for making a club sandwich, including: 1. The procedure involves layering 3 slices of bread with lettuce leaves, tomato slices, cucumber slices, ham/luncheon meat, cheese, and mayonnaise. 2. Groups will be assigned to demonstrate making a club sandwich and will be evaluated on their use of tools, following procedures, safety habits, work effort, and the palatability of the finished sandwich. 3. Maintaining sanitary practices is important as a food handler, both in making the club sandwich and proportioning the ingredients.

1. 1

2. C O O K E R
Y
Welcome
to

3. 1. LISTEN CAREFULLY
2. SPEAK CLEARLY
3. BEHAVE PROPERLY
4. WORK QUIETLY
5. BE FRIENDLY
3

4. 2/1/20XX PRESENTATION TITLE 4
I AM A SMALL FANCY SANDWICH. YOU CAN CUT ME SQUARE,
RECTANGLE, CIRCLE OBLONG AND OTHER SHAPE YOU WANT. MY
FILLINGS AND SPREAD IS LIKE IN A CANAPE. WHO AM I?

5. 2/1/20XX PRESENTATION TITLE 5
TEA SANDWICH

6. 2/1/20XX PRESENTATION TITLE 6
REGULAR COLD SANDWICH

7. 2/1/20XX PRESENTATION TITLE 7
REGULAR HOTSANDWICH

8. 2/1/20XX PRESENTATION TITLE 8
GRILLED SANDWICH

9. 2/1/20XX PRESENTATION TITLE 9

10. 2/1/20XX PRESENTATION TITLE 10
What is mis’en place?
What are some reminders in preparing
clubhouse sandwich?
Why is sanitation important in preparing
sandwich?

11. 2/1/20XX PRESENTATION TITLE 11

12. tools:
Bread knife
Non stick pan
Sandwich spatula
Chef’s knife
Chopping board
Tooth pick
Tong
12
Club Sandwich

13. Ingredients:
3 slices white bread
2 leaves lettuce
2 slices tomatoes
2 slices cucumber
1 slice ham/ luncheon meat
1 slice cheese
1 tbs. Mayonnaise per
slice of bread
13
Club Sandwich

14. Procedure:
1. On a clean work surface, arrange
the 3 slices of white bread in a
row and spread the top with
mayonnaise.
2. Place 1 lettuce leaf over the first
slice, followed on the top with two
slices of tomatoes and
cucumber.
3. With the spread side down, place
the second slice of bread with
the vegetables.
4. Using spoon, spread on top with
the mayonnaise.
14
5. Place the prepared ham/
luncheon meat on top and then
put the other lettuce leaf
6. Top it with cheese.
7. Place on top the remaining
slice of bread with spread side
facing down.
8. Using 4 decorative picks
(toothpick), secure the sandwich.
9. Using appropriate knife, slice
the sandwich into four formed
triangles.
10. Arrange it in a plate.

16. The class will be divided into
5
groups and they are tasked
to redemonstrate the
Club Sandwich within15
minutes. They will be rated
using the given rubrics.
16

17. CRITERIA EXCEPTIONAL
(20)
GOOD
(15)
UNSATISFACTORY
(10)
POOR
(5)
SCORE
1. Use of
tools and
equipment
Uses tools and
equipment
correctly and
confidently at
all times
Uses tools and
equipment
correctly and
confidently
most of the
time
Uses tools and
equipment
correctly and
confidently
sometimes
Uses tools and
equipment
incorrectly
without
confidence most
of the time
2. Application
of Procedures
Manifest very
clear
understanding
of the step-by-
step procedure
Manifest clear
understanding
of the step-by-
step procedure
Manifest
understanding
of the step-by-
step procedure
but sometimes
seeks
clarification
Manifest less
understanding
of the step-by-
step procedure
seeking
clarification
most of the time
3. Safety
work habits
Observes
safety
precautions at
all times
Observes
safety
precautions
most of the
time
Observes safety
precautions
sometimes
Not observing
safety
precautions
most of the time
17

18. 4. Work
effort
The work was
done well to
the best of the
learners
ability. Quality
time and effort
was put into
the
presentation.
The work was
done with good
effort that
shows what the
learner is
capable of. It is
evident that
time was put
into this
display and
presentation.
Work is done
with fair effort,
but the quality is
still not what the
learner is
capable of. It is
evident that the
work was rushed
or done with
lack of effort.
Lack of effort on
the learners’ part.
Work is
incomplete.
Learner is capable
of doing better.
5. Palatability Very savory,
great aroma,
smooth, evenly
cooked, well-
blended, flavor,
yet distinct
within each
portion
Savory in
taste, pleasant
aroma, flavor
are distinctive
and not quite
blended,
mouthful taste
somewhat
inconsistent.
Fair flavor,
good aroma,
smooth but
somewhat
uncooked
Poor flavor,
tasteless or totally
over seasoned,
overcooked or raw
breading flavor
Total Score 18

19. 2/1/20XX PRESENTATION TITLE 19
How can you describe a clubhouse
sandwich?
What are the ingredients in making
clubhouse sandwich?
why is it important that sliced items of
clubhouse sandwich must be
proportioned by count and weight?

20. 2/1/20XX PRESENTATION TITLE 20
As a food handler, it is
important to observe the sanitary
practices in making a
clubhouse sandwich?
Why do we need to make it

21. “Life is like a sandwich,
you have to fill it with the
best ingredients”.
-Anonymous
21

22. T H A N K
Y O U

2/1/20XX PRESENTATION TITLE 22

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