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Course / Course Details

WRAPS & SANDWICHES

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    By - PSR PRO Coach

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Course Curriculum

  • 14 chapters
  • 136 lectures
  • 0 quizzes
  • N/A total length
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1 Module Introduction
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2 Lesson 1.1 – Introduction to Wraps & Sandwiches
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3 Lesson 1.2 – What Makes a Great Wrap or Sandwich
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4 Lesson 1.3 – Product Categories
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5 Lesson 1.4 – Guest Expectations
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6 Lesson 1.5 – Freshness, Balance & Consistency
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7 Lesson 1.6 – Professional Production Standards
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8 Module 1 Summary
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1 Module 2 – Bread & Wrap Knowledge
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2 Lesson 2.1 – Bread Types
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3 Lesson 2.2 – White, Wholemeal & Multigrain Bread
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4 Lesson 2.3 – Turkish Bread, Sourdough & Ciabatta
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5 Lesson 2.4 – Wrap Types
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6 Lesson 2.5 – Flour, Wholemeal & Spinach Wraps
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7 Lesson 2.6 – Gluten-Free Bread & Wrap Handling
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8 Lesson 2.7 – Bread Storage & Handling Standards
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9 Module 2 Summary
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1 Module Introduction
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2 Lesson 3.1 – Protein Categories
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3 Lesson 3.2 – Chicken, Beef & Steak
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4 Lesson 3.3 – Ham, Turkey & Bacon
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5 Lesson 3.4 – Tuna, Egg & Plant-Based Options
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6 Lesson 3.5 – Salad & Fresh Vegetables
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7 Lesson 3.6 – Cheese & Specialty Ingredients
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8 Lesson 3.7 – Sauces, Spreads & Dressings
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9 Lesson 3.8 – Ingredient Quality & Freshness
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10 Module 3 Summary
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1 Module Introduction
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2 Lesson 4.1 – Station Preparation
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3 Lesson 4.2 – Ingredient Preparation
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4 Lesson 4.3 – Portion Control
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5 Lesson 4.4 – Protein Preparation
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6 Lesson 4.5 – Salad Preparation
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7 Lesson 4.6 – Sauce & Spread Portioning
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8 Lesson 4.7 – Mise en Place Standards
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9 Lesson 4.8 – Preparation Consistency
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10 Module 4 Summary
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1 Module Introduction
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2 Lesson 5.1 – Sandwich Assembly Sequence
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3 Lesson 5.2 – Wrap Assembly Sequence
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4 Lesson 5.3 – Ingredient Layering
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5 Lesson 5.7 – Sandwich Cutting Standards
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6 Lesson 5.6 – Tight Rolling Technique
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7 Lesson 5.5 – Wrap Folding Techniques
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8 Lesson 5.4 – Sauce & Spread Application
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9 Lesson 5.8 – Build Consistency & Speed
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10 Module 5 Summary
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1 Module Introduction
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2 Lesson 6.1 – Toasted Sandwich Standards
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3 Lesson 6.2 – Sandwich Press Operation
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4 Lesson 6.3 – Grill & Heating Procedures
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5 Lesson 6.5 – Golden Toasting & Crispness
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6 Lesson 6.6 – Temperature Control
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7 Lesson 6.7 – Avoiding Burning & Overheating
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8 Module 6 Summary
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1 Module Introduction
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2 Lesson 7.1 – Love is in the Air
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3 Lesson 7.2 – Lincoln
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4 Lesson 7.3 – Six Pack
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5 Lesson 7.4 – Club Sandwich
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6 Lesson 7.5 – Coat Hanger
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7 Lesson 7.6 – Ottoman
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8 Lesson 7.7 – Love to Have a Beer with Duncan
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9 Lesson 7.8 – Cunnamulla Fella
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10 Module 7 Summary – Signature Sandwich Collection
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1 Module Introduction
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2 Lesson 8.1 – True Blue Wrap
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3 Lesson 8.2 – Signature Wrap Identification
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4 Lesson 8.3 – Wrap Flavor Profiles
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5 Lesson 8.4 – Correct Wrap Selection
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6 Lesson 8.5 – Signature Wrap Assembly
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7 Lesson 8.6 – Wrap Folding & Rolling Standards
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8 Lesson 8.7 – Signature Presentation Standards
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9 Module 8 Summary – Signature Wrap Collection
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1 Module Introduction
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2 Lesson 9.1 – Dine-In Presentation
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3 Lesson 9.2 – Takeaway Presentation
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4 Lesson 9.3 – Sandwich Cutting & Presentation
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5 Lesson 9.4 – Wrap Packaging
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6 Lesson 9.5 – Garnish Standards
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7 Lesson 9.6 – Side Accompaniments
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8 Lesson 9.7 – Packaging Security
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9 Lesson 9.8 – Professional Visual Standards
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10 Module 9 – Presentation & Packaging Standards
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1 Module Introduction
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2 Lesson 10.1 – Personal Hygiene
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3 Lesson 10.2 – Safe Food Handling
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4 Lesson 10.3 – Cross-Contamination Prevention
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5 Lesson 10.4 – Temperature Control
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6 Lesson 10.5 – Protein Storage
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7 Lesson 10.6 – Fresh Produce Storage
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8 Lesson 10.7 – Sauce & Dairy Storage
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9 Lesson 10.8 – Allergen Awareness & Modifications
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10 Lesson 10.9 – Gluten-Free Handling
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11 Lesson 10.10 – Cleaning & Sanitisation
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12 Module Summary, Module 10 – Food Safety & Storage
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1 Module Introduction
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2 Lesson 11.1 – Product Quality Checks
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3 Lesson 11.2 – Build Accuracy
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4 Lesson 11.3 – Portion Accuracy
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5 Lesson 11.4 – Temperature Checks
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6 Lesson 11.5 – Presentation Checks
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7 Lesson 11.6 – Docket Accuracy
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8 Lesson 11.7 – Rework Prevention
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9 Lesson 11.8 – Service Speed & Consistency
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10 Lesson 11.9 – Station Communication
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11 Lesson 11.10 – Quality Before Service
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1 Module Introduction Module 12 – Guest Service & Upselling
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2 Lesson 12.1 – Understanding Guest Needs
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3 Lesson 12.2 – Describing Wraps & Sandwiches
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4 Lesson 12.3 – Answering Guest Questions
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5 Lesson 12.4 – Ingredient & Allergen Questions
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6 Lesson 12.5 – Making Product Recommendations
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7 Lesson 12.6 – Adding Fries & Sides
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8 Lesson 12.7 – Beverage Upselling
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9 Lesson 12.8 – Upgrade Opportunities
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10 Lesson 12.9 – Professional Guest Communication
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1 Module Introduction
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2 14.1 – Wrap & Sandwich Knowledge Review
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3 14.2 – Signature Menu Identification
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4 14.3 – Practical Sandwich Assessment
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5 14.4 – Practical Wrap Assessment
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6 14.5 – Assembly & Presentation Assessment
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7 14.6 – Food Safety Assessment
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8 14.7 – Guest Service Assessment
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9 14.8 – Final Written Assessment
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1 Module Introduction
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2 Lesson 13.1 – Reading Dockets
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3 Lesson 13.2 – Station Workflow
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4 Lesson 13.3 – Managing Multiple Orders
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5 Lesson 13.4 – Speed vs Quality
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6 Lesson 13.5 – Peak Service Management
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7 Lesson 13.6 – Team Communication
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8 Lesson 13.7 – Maintaining Stock Levels
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9 Lesson 13.8 – Opening & Closing Responsibilities
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10 14.9 – Course Completion & Certification
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Instructor

PSR PRO Coach

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  • Duration N/A

  • Lectures 136 lessons

  • Enrolled 0 students

  • Category: Wraps & Sandwich

  • 0 Quizzes

  • Language: English

  • Skill Level Beginner

  • Certificate of Completion

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