This couse is the 2nd level of Ready to Eat Food (RTE) from Salad into combination of cooked and raw food focusing on Sandwiches. In this course, learners will be guided on Deli based operations in which learners will be making 4 different sandwiches from Bruschetta, Avacado Scramble Egg, Steak Sandwich, and Eggs Benedict. From the simplest of menu to the intermediate level. Steak sandwich for example, involves cooking and food preparations beside Sandwich Assembly. Not only the taste and portioning must be right, the visual must be equally appetizing. The learning outcomes for this module are as follows: 

• Learners will understand on food safety, food hygiene, and food preparations in Deli Settings.

• Learners will learn from the common ingredients type, toppings, types of bread, salad, and so on used in Sandwich Assembly.

• Learners will also learn on 4 different sandwiches from  Bruschetta, Avacado Scramble Egg, Steak Sandwich, and Eggs Benedict