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MUTIUL ISLAM
DC00871
CERT-3 IN COMMERCIAL COOKERY
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About this Student Logbook Completing your reflective journal

This Student Logbook is where you will record evidence of the knowledge and You are expected to complete a reflective journal for each time that you cook as
skills you have developed during your training for this unit. It also serves as a part of your assessment for this unit. Try to think about the highlights of each
handy reference guide on what you need to do during your assessment and how service when you are writing your reflection. You might also find the following
you should go about doing it. questions useful:

 What skills and techniques did I use?

Student details section  What policies and procedures did I follow?
Fill in the table below:
 How did I ensure efficiency, safety and quality?

Student name:  How did I ensure that my dishes met quality standards?

 What did I learn during the service and how might I apply it in future?

 What might I do different next time?

Name of RTO:

Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment
Trainer/assessor name:
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
If this workbook is found, please contact me to return it using the details below: 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.

Logbook summary

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There are a number of requirements you must fulfil within your assessment  weighing and measuring ingredients accurately
process, so a Logbook Summary has been provided. Make sure you keep this
 creating portions according to the recipe
section up to date – it will help you keep track of any outstanding requirements.
 cleaning and cutting ingredients according to culinary standards
What do I need to demonstrate?  preparing eggs according to the recipes
During your assessment for this unit, you will be required to demonstrate a range  preparing fresh farinaceous ingredients according to the recipe
of the skills and knowledge that you have developed during your course. These
include:  minimising waste to maximise profitability

 interpreting standard recipes and food preparation lists  following standard recipes accurately

 confirming food production requirements  selecting and adding accompaniments which are suited to each dish

 calculating ingredient amounts  making adjustments to dishes to ensure quality

 identifying and selecting ingredients from stores according to quality,  presenting dishes attractively
freshness and stock rotation requirements  using appropriate service-ware
 following procedures for portion control  adding dips, sauces and garnishes according to standard recipes and
 producing the required quantities regional variations

 checking perishable supplies for spoilage  evaluating dishes and adjusting presentation

 checking perishable supplies for contamination  storing dishes in appropriate environmental conditions

 selecting the type and size of equipment required  following organisational policies and procedures

 ensuring that food preparation equipment safely assembled, clean and  maintaining a clean work area
ready for use  disposing of or storing surplus products
 using equipment safely and hygienically  working safely
 using equipment according to the manufacturer’s instructions  working hygienically
 sorting and assembling ingredients according to food production sequencing  working sustainably

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 working efficiently

 working within commercial time constraints and deadlines

 responding to special customer requests and dietary requirements.

Tips for completing this logbook

 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
and/or workplace supervisor.

 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!

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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 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

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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

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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

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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
 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
Yes No
 followed portion control procedures
Yes No
 followed food safety practices for handling and storing food
 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:

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Contact number:

Date:

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 numbers of meals are produced.

There are two basic meals they will correctly serve as per the need of the customer

 Calculate the number of portions that you need (show your workings).
Done below

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 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.

Ingredient list
Recipe____ Ligurian Pesto with Spaghetti ___________________________________

Ingredient Qty Qty/serves Qty x serves required

Kosher salt as needed as needed as needed

Basil leaves (bunches ) 2 0.5 2

Grated Parmesan 2 0.5 2

pea nuts 1 0.25 1

chopped garlic as needed as needed as needed

Extra virgin oil 2 0.5 2

Spagetti (pound) 1 0.25 1

 Select the cookery method that you will use. Explain your decision.
Boiling method is used to cook the pasta and then pasta is stir fried.

 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking Duration: 30 minutes
Temperature: 350 degree Fahrenheit
Rationale: This temperature is optimal for achieving a perfect cook on the pasta.

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 Select the accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?

 Freshly baked bread

 Describe how you will select the ingredients that you need from stores. How will you check them for freshness
and quality?
Fresh pasta should exhibit a moist appearance and emit a delightful aroma. To preserve its
freshness, it's crucial to store it correctly. Store-bought fresh pasta might have a thicker consistency
compared to handmade or dried spaghetti; this thickness is intentional, designed to extend its
freshness. The finest pasta consistently maintains the ideal thickness, ensuring even cooking within
an appropriate time frame. High-quality pasta is characterized by its elasticity, compactness, and
strength, devoid of any starchy film on the surface after cooking.

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 How will you check all perishable ingredients for spoilage or contamination?

Fresh pasta should exhibit a moist appearance and emit a delightful aroma. To preserve its
freshness, it's crucial to store it correctly. Store-bought fresh pasta might have a thicker consistency
compared to handmade or dried spaghetti; this thickness is intentional, designed to extend its
freshness. The finest pasta consistently maintains the ideal thickness, ensuring even cooking within
an appropriate time frame. High-quality pasta is characterized by its elasticity, compactness, and
strength, devoid of any starchy film on the surface after cooking.

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 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?
 Combine as one a balance of water and vinegar in a shower bottle. Protect this food cleaner in
the fridge (with a mark). Shower and wipe up spills as they happen.
 Besides the normal cleaning, give your cooler a decent top to bottom cleaning occasionally with
our manual for refrigerator cleaning. Eliminate the drawers and racks to clean every one of the
secret surfaces and the entryway gasket. Fridges likewise benefit from an association makeover
to bring request and kill mess.
 For a substantial dishwasher cleaning, tackle the tops and sides of the entryway, and eliminate
every one of the extras and removable parts and give them a decent scouring. Utilize a delicate
toothbrush to clean the shower arm and eliminate any flotsam and jetsam trapped in the
sprayers. At last, tackle any hard water stores by utilizing the vinegar cleaning strategy above,
yet supplant the vinegar with lemon juice.

Ingredient list
Recipe____ PENNE alla vodka ___________________________________

Ingredient Qty Qty/serves Qty x serves required

Penne rigate 1 pound ½ pound 1 pound

Vodka 5 spoons 2.5 spoons 5 spoons

Olive oil 2 tbsp. 1 tbsp. 2 tbsp.

Red pepper flakes 1 tbsp. ½ tbsp. 1 tbsp.

Peeled tomatoes 2 tbsp. 1 tbsp. 2 tbsp.

Basil leaves 6 leaves 3 leaves 6 leaves

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Parmesan cheese 1 cup ½ cup 1 cup

Parsley 3 leaves 1.5 leaves 3 leaves

 Select the cookery method that you will use. Explain your decision.
 Boiling method is used to cook the pasta and then pasta is stir fried.

 Select the cooking times and temperatures that you will use. Explain your decision.

Cooking Duration: 30 minutes

Temperature: 350 degree Fahrenheit
Rationale: This temperature is optimal for achieving a perfect cook on the pasta.

 Select the accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
 Freshly baked bread

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 Describe how you will select the ingredients that you need from stores. How will you check them for freshness
and quality?
Fresh pasta should exhibit a moist appearance and emit a delightful aroma. To preserve its
freshness, it's crucial to store it correctly. Store-bought fresh pasta might have a thicker consistency
compared to handmade or dried spaghetti; this thickness is intentional, designed to extend its
freshness. The finest pasta consistently maintains the ideal thickness, ensuring even cooking within
an appropriate time frame. High-quality pasta is characterized by its elasticity, compactness, and
strength, devoid of any starchy film on the surface after cooking.

 How will you check all perishable ingredients for spoilage or contamination?

Fresh pasta should exhibit a moist appearance and emit a delightful aroma. To preserve its
freshness, it's crucial to store it correctly. Store-bought fresh pasta might have a thicker consistency
compared to handmade or dried spaghetti; this thickness is intentional, designed to extend its
freshness. The finest pasta consistently maintains the ideal thickness, ensuring even cooking within
an appropriate time frame. High-quality pasta is characterized by its elasticity, compactness, and
strength, devoid of any starchy film on the surface after cooking.

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 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?
 The way to cleaning your burner is to be speedy. Before the food bits cook onto the surface, make certain
to clean them away. Subsequent to cooking and the burner is cool, give it a decent wipe down with a
universally handy cleaner showered on a moist material.
 Splash burner stains in the most grounded cleaner your cooktop can deal with and let sit (counsel the
producer's directions for data about cleaners).
 Utilizing a solitary edged scrubber, cautiously scratch garbage while holding the sharp edge at a 30-to 40-
degree point. Wipe the cooktop clean

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Reflective journals

Please note: Only one copy of each template has been included so you will need to make copies as required.

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Reflective journal

Student name: Date: Did an RTO 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?)

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Supervisor Endorsement

Supervisor name: Position: Signed:

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