Task Completed SITHCCC001 Student Logbook
Task Completed SITHCCC001 Student Logbook
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
RTO Works
www.rtoworks.com.au
[email protected]
0452 157 557
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced
by any process without written permission as expressed in the RTO Works License Agreement.
The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project
team and publisher do not accept responsibility for any loss, injury or damage arising from such information.
RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College.
While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited
to write to us at [email protected].
Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
Trainer/assessor name: What did I learn during the service and how might I apply it in future?
each of your reflective journals and fill in the supervisor declaration after the ensuring that food preparation equipment safely assembled, clean and
summary section. Keep in mind that, if you are completing your assessment in ready for use
your RTO’s training kitchen, your trainer will be your workplace supervisor and
using equipment safely and hygienically
should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission. making precision cuts to prepare food
During your assessment for this unit, you will be required to demonstrate a range identify and report on any unsafe or faulty equipment (where applicable)
of the skills and knowledge that you have developed during your course. These rectify issues equipment within your level of responsibility (where applicable)
include:
working safely and hygienically at all times
interpreting standard recipes and food preparation lists
working sustainably by minimising waste and using energy responsibly.
confirming food production requirements
Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these tasks during one cooking session so you will only need to complete a single service plan
and reflective journal each time that you cook.
This unit of competency requires that you use the following fixed and handheld commercial
food equipment. Evidence of this has been provided.
Reflective
Service journal (endorsed Reflective journal
Equipment Date plan by supervisor) number
☐ blenders 10/03/2022 ☐ ☐ 1
☐ graters 12/03/2022 ☐ ☐ 3
☐ mouli 14/03/2022 ☐ ☐ 5
☐ measures 12/03/2022 ☐ ☐ 5
☐ scales 13/03/2022 ☐ ☐ 6
8
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©NC V1.0 November 2020 Next Review November 2021 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
Reflective
Service journal (endorsed Reflective journal
Equipment Date plan by supervisor) number
☐ thermometers 14/03/2022 ☐ ☒ 7
You must use the above equipment to prepare the following foods. Evidence of this has
been provided.
Reflective
Service journal (endorsed by Reflective journal
Foods prepared Date plan supervisor) number
☐ fruit 16/03/2022 ☐ ☒ 2
☐ vegetables 17/03/2022 ☐ ☒ 3
☐ meat 13/03/2022 ☒ ☐ 4
☐ poultry 14/03/2022 ☒ ☒ 6
☐ seafood 11/03/2022 ☐ ☒ 3
☐ batters 17/03/2022 ☒ ☒ 1
☐ coatings 18/03/2022 ☒ ☐ 2
☐ garnishes 14/03/2022 ☒ ☐ 5
☐ oils 12/03/2022 ☒ ☒ 6
9
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©NC V1.0 November 2020 Next Review November 2021 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
Reflective
Service journal (endorsed by Reflective journal
Precision cuts Date plan supervisor) number
☐ brunoise 9/03/2022 ☐ ☒ 1
☐ chiffonnade 10/03/2022 ☐ ☐ 2
☐ concasse 12/03/2022 ☒ ☒ 4
☐ jardinière 15/03/2022 ☐ ☐ 3
☐ julienne 19/03/2022 ☒ ☒ 6
☐ macédoine 18/03/2022 ☐ ☒ 5
☐ mirepoix 14/03/2022 ☐ ☐ 7
☐ paysanne 12/03/2022 ☐ ☒ 5
10
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©NC V1.0 November 2020 Next Review November 2021 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
During the services described in the student’s reflective journals that I have endorsed, the student:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:
11
Warning – Uncontrolled when printed
©NC V1.0 November 2020 Next Review November 2021 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
Contact number:
Date:
Service Planning
How many meals are required? Describe how you will ensure that the correct number of meals are
produced.
Answer:
Meals are needed based on the number of consumers, as well as their needs and desires.
Mealtime is a special event. For many customers, it is the pleasure of the day and something they
seek forward more to. Make it a lovely and joyful journey. Make sure the meal is served in the
most pleasing and hygienic way possible. Keep a record of all that has to be performed for each
customer before and after each meal. Keep track of everything that needs to be done for each
guest both during each meal. We made cuisine based on the needs and desires of our
consumers.
Calculate the number of portions that you need (show your workings).
12
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©NC V1.0 November 2020 Next Review November 2021 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
Answer:
Calculate the amount of each ingredient that you require. An ingredient list has been provided for
you or you may like to use your organisation’s standard template.
13
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©NC V1.0 November 2020 Next Review November 2021 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
Ingredient list
Recipe__________: Buffalo Chicken Wings_ _Roasted Duck Chicken a la
king________________________________________________________
Celery Sticks 0 0 0
14
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©NC V1.0 November 2020 Next Review November 2021 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
15
Warning – Uncontrolled when printed
©NC V1.0 November 2020 Next Review November 2021 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
List the food preparation equipment that you will need for this recipe. How will you ensure that it is
clean, well maintained and ready for use?
Answer:
a) Small Bowl
b) Use the brush
c) Plate
d) Whiskey in a Balloon
e) Non-stick frying pan (medium)
f) Silicone Spatula
g) Measuring Cup for Liquids
h) Measuring Cups as well as Spoons for Dry Ingredients
We will wash and clean all of the equipment with soap and sanitizer to ensure that it is clean.
We will dry and inspect the equipment after cleaning it. Preparation and cooking of foods
necessitates the use of specialized equipment. It is difficult to cook without them. As a result,
we must keep the equipment clean.
16
Warning – Uncontrolled when printed
©NC V1.0 November 2020 Next Review November 2021 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: [email protected]
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus 1: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus 2: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
Reflective journals
Reflective journal
☐ measures ☒ butcher knives ☒ boning knives ☐ filleting knives ☒ palette knives ☐ thermometers
☐ sharpening steels/stones ☐ whisks (fine/coarse stainless steel wire) ☐ peelers, corers or slicers
Foods prepared:
☐ fruit ☐ vegetables ☒ meat ☐ poultry ☐ seafood ☐ batters ☒ coatings
Precision cuts:
☐ brunoise ☐ chiffonade ☐ julienne ☐ concasse ☐ jardinière ☒ paysanne ☐ macédoine ☐ mirepoix
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
I followed all hygiene standards while doing all of this, washing my hands and everything else that needed to be washed, and learning how to follow processes for optimal
hygiene and waste reduction.
Supervisor Endorsement
Reflective journal
☐ measures ☒ butcher knives ☐ boning knives ☒ filleting knives ☒ palette knives ☐ thermometers
☐ sharpening steels/stones ☐ whisks (fine/coarse stainless steel wire) ☐ peelers, corers or slicers
Foods prepared:
☐ fruit ☐ vegetables ☒ meat ☐ poultry ☐ seafood ☐ batters ☒ coatings
Precision cuts:
☐ brunoise ☐ chiffonade ☐ julienne ☐ concasse ☐ jardinière ☒ paysanne ☐ macédoine ☐ mirepoix
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
I followed all hygiene standards while doing all of this, washing my hands and everything else that needed to be washed, and learning how to follow processes for optimal
hygiene and waste reduction.
Supervisor Endorsement
Reflective journal
☒ measures ☒ butcher knives ☒ boning knives ☐ filleting knives ☒ palette knives ☐ thermometers
☐ sharpening steels/stones ☐ whisks (fine/coarse stainless steel wire) ☐ peelers, corers or slicers
Foods prepared:
☐ fruit ☒ vegetables ☒ meat ☐ poultry ☐ seafood ☐ batters ☒ coatings
Precision cuts:
☐ brunoise ☐ chiffonade ☒ julienne ☐ concasse ☐ jardinière ☒ paysanne ☐ macédoine ☐ mirepoix
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
I followed all hygiene standards while doing all of this, washing my hands and everything else that needed to be washed, and learning how to follow processes for optimal
hygiene and waste reduction.
Supervisor Endorsement
Reflective journal
☐ measures ☒ butcher knives ☐ boning knives ☐ filleting knives ☒ palette knives ☐ thermometers
☐ sharpening steels/stones ☐ whisks (fine/coarse stainless steel wire) ☐ peelers, corers or slicers
Foods prepared:
☐ fruit ☐ vegetables ☒ meat ☐ poultry ☒ seafood ☒ batters ☒ coatings
Precision cuts:
☐ brunoise ☐ chiffonade ☐ julienne ☐ concasse ☒ jardinière ☒ paysanne ☐ macédoine ☐ mirepoix
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
I followed all hygiene standards while doing all of this, washing my hands and everything else that needed to be washed, and learning how to follow processes for optimal
hygiene and waste reduction.
Supervisor Endorsement
Reflective journal
☐ measures ☒ butcher knives ☒ boning knives ☐ filleting knives ☒ palette knives ☐ thermometers
☐ sharpening steels/stones ☐ whisks (fine/coarse stainless steel wire) ☐ peelers, corers or slicers
Foods prepared:
☐ fruit ☐ vegetables ☒ meat ☐ poultry ☐ seafood ☐ batters ☒ coatings
Precision cuts:
☐ brunoise ☐ chiffonade ☐ julienne ☐ concasse ☐ jardinière ☒ paysanne ☐ macédoine ☐ mirepoix
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
I followed all hygiene standards while doing all of this, washing my hands and everything else that needed to be washed, and learning how to follow processes for optimal
hygiene and waste reduction.
Supervisor Endorsement
Reflective journal
☐ measures ☒ butcher knives ☒ boning knives ☐ filleting knives ☒ palette knives ☐ thermometers
☐ sharpening steels/stones ☐ whisks (fine/coarse stainless steel wire) ☐ peelers, corers or slicers
Foods prepared:
☐ fruit ☐ vegetables ☒ meat ☐ poultry ☐ seafood ☐ batters ☒ coatings
Precision cuts:
☐ brunoise ☐ chiffonade ☐ julienne ☐ concasse ☐ jardinière ☒ paysanne ☐ macédoine ☐ mirepoix
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
I followed all hygiene standards while doing all of this, washing my hands and everything else that needed to be washed, and learning how to follow processes for optimal
hygiene and waste reduction.
Supervisor Endorsement
Reflective journal
☐ measures ☒ butcher knives ☒ boning knives ☐ filleting knives ☒ palette knives ☐ thermometers
☐ sharpening steels/stones ☐ whisks (fine/coarse stainless steel wire) ☐ peelers, corers or slicers
Foods prepared:
☐ fruit ☐ vegetables ☐ meat ☒ poultry ☐ seafood ☒ batters ☒ coatings
Precision cuts:
☐ brunoise ☐ chiffonade ☐ julienne ☐ concasse ☐ jardinière ☐ paysanne ☐ macédoine ☒ mirepoix
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
I followed all hygiene standards while doing all of this, washing my hands and everything else that needed to be washed, and learning how to follow processes for optimal
hygiene and waste reduction.
Supervisor Endorsement
Reflective journal
☒ measures ☐ butcher knives ☐ boning knives ☐ filleting knives ☐ palette knives ☐ thermometers
☐ sharpening steels/stones ☐ whisks (fine/coarse stainless steel wire) ☐ peelers, corers or slicers
Foods prepared:
☐ fruit ☐ vegetables ☒ meat ☐ poultry ☒ seafood ☐ batters ☒ coatings
Precision cuts:
☒ brunoise ☐ chiffonade ☐ julienne ☐ concasse ☐ jardinière ☒ paysanne ☐ macédoine ☐ mirepoix
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
I followed all hygiene standards while doing all of this, washing my hands and everything else that needed to be washed, and learning how to follow processes for optimal
hygiene and waste reduction.
Supervisor Endorsement