STUDENT LOGBOOK
SITHCCC018
Prepare Food to Meet Special Dietary
Requirements
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© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
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About this Student Logbook What policies and procedures did I follow?
This Student Logbook is where you will record evidence of the knowledge and skills How did I ensure efficiency, safety and quality?
you have developed during your training for this unit. It also serves as a handy How did I ensure that my dishes met quality standards?
reference guide on what you need to do during your assessment and how you
should go about doing it. What did I learn during the service and how might I apply it in future?
What might I do differently next time?
Student details section At the end of each template, you will find a supervisor endorsement.
Fill in the table below:
Supervisor declaration
Student name:
Your workplace supervisor’s feedback forms an important part of the assessment
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
Name of RTO: section. Keep in mind that, if you are completing your assessment in your RTO’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
If this workbook is found, please contact me to return it using the details below: There are a number of requirements you must fulfil within your assessment 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
Completing your reflective journal the skills and knowledge that you have developed during your course. These
You are expected to complete a reflective report for each time that you complete a include:
cooking task which is relevant for assessment of this unit. Templates have been confirming special dietary requirements by:
provided in the Student Assessment Guide for this unit. Each report follows a similar
format – it begins with a series of questions and then asks you to reflect on your o confirming the customer’s dietary food requirements
experiences. Try to think about the highlights of each time that you prepare a dish o confirming the customer’s cultural food requirements
for a person who has special dietary needs when you are writing your reflection.
You might also find the following questions useful: o liaising with other people to clarify the customer’s requirements
What skills and techniques did I use?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |
Email:
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o recognising the potential health consequences of failing to meet dietary In addition to demonstrating the above skills and knowledge, you must fulfil some
requirements of customers additional criteria. You must:
o accessing special dietary recipes Follow recipes to prepare six different dishes that cater to customers with
different dietary requests, including at least one of each of the following:
o selecting specialised ingredients
o food restrictions
o identifying ingredients that may cause health consequences in recipes
o food preferences
o identifying ingredients that may cause health consequences on packaging
o cultural or religious requirements.
o excluding ingredients from dishes at the request of customers
Modify recipes and menu items by excluding or substituting ingredients while
preparing foods to satisfy nutritional and special dietary requirements by:
maintaining equivalent nutritional value for at least one of each of the
o following recipes for those with special dietary needs following:
o modifying menu items to meet special dietary requests o food restrictions
o excluding or substituting ingredients while maintaining nutritional value o food preferences
o communicating dietary requirements to other members of your team o cultural or religious requirements.
(including in writing)
Produce dishes for at least six different customers with special dietary
o working with your team to address a customer’s dietary requirements requirements.
o selecting appropriate ingredients to ensure optimum nutritional quality of
dishes Tips for completing this logbook
o using appropriate equipment, preparation and cooking techniques for Read through your logbook before you get started and make sure that you
special dietary requirements and to retain optimum nutritional values understand what you need to do. If you are unsure, speak to your assessor
presenting prepared food: and/or workplace supervisor.
o in an appetising and attractive manner Stay up to date! Complete a logbook entry at the end of each service period
o by visually evaluating each dish and adjusting its presentation as required. and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
working safely and efficiently by:
o storing dishes in appropriate environmental conditions Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
o minimising waste to maximise profitability
o maintaining a clean and hygienic work area, disposing of or storing surplus Most importantly, ask for help if you are having trouble!
and re-useable by-products according to organisational procedures
(including cost efficiency), working sustainably and efficiently.
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |
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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 reflective report template each time that you cook.
Student name:_________________________________________________________________________________
Student number:_______________________________________________________________________________
I have prepared dishes that catered to at least six customers with different dietary requests. Evidence has
been provided.
Reflective
Report
(endorsed by Reflective report
Customer Date Dietary request supervisor) number
☐ Customer 1 ☐
☐ Customer 2 ☐
☐ Customer 3 ☐
☐ Customer 4 ☐
☐ Customer 5 ☐
☐ Customer 6 ☐
I have followed at least six different recipes which cater to at least six dietary requests. Evidence has been
provided. At least one recipe is for each of the following:
☐ Food restrictions ☐ Food preferences ☐ Cultural or religious requirements
Reflective
Report
(endorsed by Reflective report
Recipe followed Date Recipe supervisor) number
☐ Recipe 1 ☐
☐ Recipe 2 ☐
☐ Recipe 3 ☐
☐ Recipe 4 ☐
☐ Recipe 5 ☐
☐ Recipe 6 ☐
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
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I have modified recipes and menu items to meet requests for each of the following at least once. Evidence
has been provided:
Special dietary request Date Recipe Reflective report Reflective report
(endorsed by number
supervisor)
☐ Food restrictions ☐
☐ Food preferences ☐
☐ Cultural or religious ☐
requirements
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
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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
worked safely ☐ Yes ☐ No
confirmed customer’s special dietary food requirements ☐ Yes ☐ No
liaised effectively with other people to clarify customer requirements ☐ Yes ☐ No
accessed special dietary recipes ☐ Yes ☐ No
communicated dietary requirements ☐ Yes ☐ No
substituted or omitted ingredients appropriately ☐ Yes ☐ No
selected ingredients to ensure optimum nutritional quality of dishes ☐ Yes ☐ No
responded to special customer requests and dietary requirements effectively ☐ Yes ☐ No
modified recipes and dishes according to special dietary requests.
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective ☐ Yes ☐ No
journals 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:
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
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Reflective Report Templates
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
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a. Follow recipes reflective report template (food restrictions)
Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the
process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the
strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others
and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need?
Include a summary of the dietary need including answers to the following questions: What is the person’s food
restriction? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How
did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your
team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with
other members of your team to ensure that the customer’s needs were met?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
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3. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met
the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish?
List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish
maintained equivalent nutritional value?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
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5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why
did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements.
What were the implications for mis en place? How did you ensure that you still met commercial time constraints and
deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired
quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply
this in future? What might I do differently next time?
Supervisor endorsement
Supervisor name:
Position:
Signed:
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 11 of 26
b. Follow recipes reflective report template (food preferences)
Look for a situation where you have prepared a dish for a customer who has food preferences. You will report on the
process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the
strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others
and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need?
Include a summary of the dietary need including answers to the following questions: What is the person’s food
preference? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How
did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your
team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with
other members of your team to ensure that the customer’s needs were met?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 12 of 26
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met
the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish?
List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish
maintained equivalent nutritional value?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 13 of 26
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why
did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements.
What were the implications for mis en place? How did you ensure that you still met commercial time constraints and
deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired
quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply
this in future? What might I do differently next time?
Supervisor endorsement
Supervisor name:
Position:
Signed:
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 14 of 26
c. Follow recipes reflective report template (cultural or religious requirements)
Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. You will
report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also
report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team
and others and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need?
Include a summary of the dietary need including answers to the following questions: What is the person’s food
preference? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How
did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your
team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with
other members of your team to ensure that the customer’s needs were met?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 15 of 26
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met
the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish?
List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish
maintained equivalent nutritional value?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 16 of 26
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why
did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements.
What were the implications for mis en place? How did you ensure that you still met commercial time constraints and
deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired
quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply
this in future? What might I do differently next time?
Supervisor endorsement
Supervisor name:
Position:
Signed:
d. Modify recipes reflective report template (food restrictions)
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
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Look for a situation where you have modified a dish for a customer who has food restrictions. You will report on the
process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the
strategies that you used to modify recipes or exclude or substitute ingredients, identify ingredients, liaise with
members of your team and others and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need?
Include a summary of the dietary need including answers to the following questions: What is the person’s food
restriction? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How
did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your
team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with
other members of your team to ensure that the customer’s needs were met?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 18 of 26
3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe to
meet the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish?
List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish
maintained equivalent nutritional value?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 19 of 26
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why
did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements.
What were the implications for mis en place? How did you ensure that you still met commercial time constraints and
deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe quantities to produce
the desired quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply
this in future? What might I do differently next time?
Supervisor endorsement
Supervisor name:
Position:
Signed:
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 20 of 26
e. Modify recipes reflective report template (food preferences)
Look for a situation where you have modified a dish for a customer who has food preferences. You will report on the
process that you used to confirm the customer’s food preferences. You will also report on the strategies that you used
to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value
of the dish and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need?
Include a summary of the dietary need including answers to the following questions: What is the person’s food
preference? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How
did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your
team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with
other members of your team to ensure that the customer’s needs were met?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 21 of 26
3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe or replace
or substitute ingredients to meet the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish?
List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish
maintained equivalent nutritional value?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 22 of 26
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why
did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements.
What were the implications for mis en place? How did you ensure that you still met commercial time constraints and
deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired
quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply
this in future? What might I do differently next time?
Supervisor endorsement
Supervisor name:
Position:
Signed:
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 23 of 26
f. Modify recipes reflective report template (cultural or religious requirements)
Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You will
report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also
report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients,
how you maintained the nutritional value of the dish and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need?
Include a summary of the dietary need including answers to the following questions: What is the person’s food
preference? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek? How
did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your
team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with
other members of your team to ensure that the customer’s needs were met?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 24 of 26
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access information about
modifications which met the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish?
List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish
maintained equivalent nutritional value?
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 25 of 26
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why
did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements.
What were the implications for mis en place? How did you ensure that you still met commercial time constraints and
deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe quantities to produce
the desired quantities?
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply
this in future? What might I do differently next time?
Supervisor endorsement
Supervisor name:
Position:
Signed:
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: [email protected]
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 26 of 26
