SITHCCC008 - Student Logbook
SITHCCC008 - Student Logbook
How did I ensure efficiency, safety and quality?
About this Student Logbook How did I ensure that my dishes met quality standards?
This Student Logbook is where you will record evidence of the knowledge and What did I learn during the service and how might I apply it in future?
skills you have developed during your training for this unit. It also serves as a
handy reference guide on what you need to do during your assessment and how What might I do different next time?
you should go about doing it.
Supervisor declaration
Student details section Your workplace supervisor’s feedback forms an important part of the assessment
Fill in the table below: process and it is essential you have your supervisor complete their section of
each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in
Student name: Peach Institute’s training kitchen, your trainer will be your workplace supervisor
and should endorse your journal. Without their endorsement, your Logbook will
______________________________________________________________
be incomplete and it is likely to be returned to you for resubmission.
Trainer/assessor name:
Logbook summary
______________________________________________________________
There are a number of requirements you must fulfil within your assessment
If this workbook is found, please contact me to return it using the details below: process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding requirements.
______________________________________________________________
______________________________________________________________ What do I need to demonstrate?
During your assessment for this unit, you will be required to demonstrate a range
______________________________________________________________
of the skills and knowledge that you have developed during your course. These
include:
Completing your reflective journal interpreting standard recipes and food preparation lists
You are expected to complete a reflective journal for each time that you cook as confirming food production requirements
part of your assessment for this unit. Try to think about the highlights of each
calculating ingredient amounts
service when you are writing your reflection. You might also find the following
questions useful: identifying and selecting ingredients from stores according to quality,
freshness and stock rotation requirements
What skills and techniques did I use?
following procedures for portion control
What policies and procedures did I follow?
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2
SITHCCC008 - Student Logbook
producing the required quantities maintaining a clean work area
checking perishable supplies for spoilage disposing of or storing surplus products
checking perishable supplies for contamination working safely
selecting the type and size of equipment required working hygienically
ensuring that food preparation equipment safely assembled, clean and working sustainably
ready for use
working efficiently
using equipment safely and hygienically
working within commercial time constraints and deadlines
using equipment according to the manufacturer’s instructions
responding to special customer requests and dietary requirements.
sorting and assembling ingredients according to food production sequencing
weighing and measuring ingredients accurately Tips for completing this logbook
creating portions according to the recipe Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
cleaning and cutting ingredients according to culinary standards
and/or workplace supervisor.
preparing eggs according to the recipes
Stay up to date! Complete a logbook entry at the end of each service period
preparing fresh farinaceous ingredients according to the recipe and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
minimising waste to maximise profitability
Stay in touch with your assessor. Ask questions, raise issues, check in,
following standard recipes accurately
communicate.
selecting and adding accompaniments which are suited to each dish
Most importantly, ask for help if you are having trouble!
making adjustments to dishes to ensure quality
presenting dishes attractively
using appropriate service-ware
adding dips, sauces and garnishes according to standard recipes and
regional variations
evaluating dishes and adjusting presentation
storing dishes in appropriate environmental conditions
following organisational policies and procedures
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 3
SITHCCC008 - Student Logbook
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.
Student name: ___________________________________________________________________________
Student number: _________________________________________________________________________
This unit of competency requires that you follow standard recipes to prepare vegetable, fruit, eggs and
farinaceous dishes for at least six different customers using each of the following product types.
Reflective
Service journal (endorsed by
Customers Date plan supervisor) Reflective journal number
☐ Customer 1 ☐ ☐
☐ Customer 2 ☐ ☐
☐ Customer 3 ☐ ☐
☐ Customer 4 ☐ ☐
☐ Customer 5 ☐ ☐
☐ Customer 6 ☐ ☐
Reflective
Service journal (endorsed by
Vegetables and fruit Date plan supervisor) Reflective journal number
☐ dried ☐ ☐
☐ fresh ☐ ☐
☐ frozen ☐ ☐
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 4
SITHCCC008 - Student Logbook
Reflective
Eggs used for the following Service journal (endorsed by
applications Date plan supervisor) Reflective journal number
☐ aerating ☐ ☐
☐ binding ☐ ☐
☐ setting ☐ ☐
☐ coating ☐ ☐
☐ enriching ☐ ☐
☐ emulsifying ☐ ☐
☐ glazing ☐ ☐
☐ clarifying ☐ ☐
☐ garnishing ☐ ☐
☐ thickening ☐ ☐
Reflective
Service journal (endorsed by
Farinaceous items Date plan supervisor) Reflective journal number
☐ couscous ☐ ☐
☐ pasta and noodles ☐ ☐
☐ polenta ☐ ☐
☐ pulses ☐ ☐
☐ rice ☐ ☐
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 5
SITHCCC008 - Student Logbook
You must prepare dishes using each of the following cookery methods at least once. Evidence of this has
been provided.
Reflective
Service journal (endorsed by
Cookery method Date plan supervisor) Reflective journal number
☐ boiling ☐ ☐
☐ braising ☐ ☐
☐ deep and shallow ☐ ☐
frying
☐ poaching or scrambling ☐ ☐
☐ roasting ☐ ☐
☐ stewing ☐ ☐
You must prepare at least three different types of fresh pasta. Evidence of this has been provided.
Reflective
Service journal (endorsed by
Fresh pasta Date plan supervisor) Reflective journal number
☐ fresh pasta type 1 ☐ ☐
☐ fresh pasta type 2 ☐ ☐
☐ fresh pasta type 3 ☐ ☐
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 6
SITHCCC008 - Student Logbook
Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of
all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
worked within the organisation’s policies and procedures ☐ Yes ☐ No
worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No
followed standard recipes to prepare dishes using vegetables and fruit ☐ Yes ☐ No
followed standard recipes using eggs
☐ Yes ☐ No
followed standard recipes using farinaceous items
☐ Yes ☐ No
prepared dishes using a range of cookery methods
☐ Yes ☐ No
prepared fresh pasta
☐ Yes ☐ No
prepared dishes within commercial time constraints and deadlines
☐ Yes ☐ No
produced required quantities
followed portion control procedures ☐ Yes ☐ No
followed food safety practices for handling and storing food ☐ Yes ☐ No
responded to special customer requests and dietary requirements. ☐ Yes ☐ No
Please provide any feedback to the student here:
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:
Contact number:
Date:
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 7
SITHCCC008 - Student Logbook
Service Planning
Determine production requirements
Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will be working from and answer the
following questions.
How many meals are required? Describe how you will ensure that the correct number of meals are produced.
Calculate the number of portions that you need (show your workings).
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.
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 8
SITHCCC008 - Student Logbook
Ingredient list
Recipe_______________________________________
Ingredient Qty Qty/serves Qty x serves required
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 9
SITHCCC008 - Student Logbook
Select the cookery method that you will use. Explain your decision.
Select the cooking times and temperatures that you will use. Explain your decision.
Select the accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
Describe how you will select the ingredients that you need from stores. How will you check them for freshness
and quality?
How will you check all perishable ingredients for spoilage or contamination?
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?
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 10
SITHCCC008 - Student Logbook
Reflective journals
Please note: Only one copy of each template has been included so you will need to make copies as required.
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 11
SITHCCC008 - Student Logbook
Reflective journal
Student name: Date: Did an assessor observe this Journal
service? ☐ Yes ☐ No number:
_________
Recipe/s prepared:
Customer number: ☐1 ☐2 ☐3 ☐4 ☐5 ☐6 Vegetables and fruit: ☐ dried ☐ fresh ☐ frozen
Eggs used for the following applications:
☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ clarifying ☐ garnishing ☐ thickening
Farinaceous items: ☐ couscous ☐ pasta and noodles ☐ polenta ☐ pulses ☐ rice
Cookery methods: ☐ boiling ☐ braising ☐ deep and shallow frying ☐ poaching or scrambling ☐ roasting ☐ stewing
Fresh pasta: ☐ type 1 ☐ type 2 ☐ type 3
Type of pasta:
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?)
Supervisor Endorsement
Supervisor name: Position: Signed:
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 12
SITHCCC008 - Student Logbook
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 13
