SITHCCC023
use food preparation
equipment
First published 2022
RTO Works
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Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
About this Student Logbook Completing your Reflective journal
You are expected to complete a Reflective journal for each time that you cook
This Student Logbook is where you will record evidence of the knowledge and as part of your assessment for this unit. Try to think about the highlights of
skills you have developed during your training for this unit. It also serves as a each service when you are writing your reflection. You might also find the
handy reference guide on what you need to do during your assessment and following questions useful:
how you should go about doing it.
What skills and techniques did I use?
What policies and procedures did I follow?
Student details section
How did I ensure efficiency, safety and quality?
Fill in the table below:
How did I ensure that my dishes met quality standards?
Student name:ANURODH CHILWAL What did I learn during the service and how might I apply it in future?
Name of RTO: What might I do different next time?
LE PONT INTERNATIONAL COLLEGE _______________________________
Supervisor declaration
Trainer/assessor name: Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
SUKDEB KUNDU________________________________________________ their section of each of your reflective journals and fill in the supervisor
If this workbook is found, please contact me to return it using the details declaration after the summary section. Keep in mind that, if you are
below: 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.
_______________________________________________________________
_______________________________________________________________ Logbook summary
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.
SITHCCC023 Use food preparation equipment
What do I need to demonstrate? Tips for completing this logbook
During your assessment for this unit, you will be required to demonstrate a Read through your logbook before you get started and make sure you
range of the skills and knowledge that you have developed during your understand what you need to do. If you are unsure, speak to your
course. These include: assessor and/or workplace supervisor.
interpreting standard recipes and food preparation lists 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,
confirming food production requirements
complete evidence forms part of your assessment.
calculating ingredient amounts
Stay in touch with your assessor. Ask questions, raise issues, check in,
weighing and measuring ingredients accurately communicate.
selecting the knives required for the food to be prepared Most importantly, ask for help if you are having trouble!
selecting routine and specialised equipment and utensils for the food to
be prepared
ensuring that food preparation equipment safely assembled, clean and
ready for use
using equipment safely and hygienically
making precision cuts to prepare food
using equipment according to the manufacturer’s instructions
cleaning and maintaining equipment according to the manufacturer’s
instructions
measuring and using correct amount of cleaning agents on equipment
making minor adjustments to equipment (including oiling and adjusting
blades)
identify and report on any unsafe or faulty equipment (where applicable)
rectify issues equipment within your level of responsibility (where
applicable)
working safely and hygienically at all times
working sustainably by minimising waste and using energy responsibly.
SITHCCC023 Use food preparation equipment
Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these equipment and tasks during one session, therefore you will only need to complete a single
reflective journal for these cases.
Student name: ANURODH CHILWAL _________________________________________________________
Student number: LPIC2022104_______________________________________________________________
This unit describes the performance outcomes, skills and knowledge required to safely use
commercial kitchen equipment to prepare a range of different food types. Evidence of this has been
provided.
Equipment: Date Reflective journal Reflective journal
number
(endorsed by
supervisor)
4/07/2024 Recognizing the RJ01
importance of
cleaning and
blender disassembling the
blender after each
use was a significant
takeaway.
5/07/2024 Attaining expertise in RJ02
heating oil and
accurately
deep-fryer monitoring its
temperature was a
notable skill
acquired.
6/07/2024 Developing RJ03
proficiency in utilizing
different attachments
food processor on the food
processor was a
significant learning
outcome.
grater 7/07/2024 Acquiring knowledge RJ04
about proper
techniques for
grating various types
of cheese was a
SITHCCC023 Use food preparation equipment
crucial aspect of
training.
8/07/2024 Mastering the RJ05
operation of the
cryovac machine for
cryovac machine
extended food
storage was a
valuable skill gained.
9/08/2024 Learning to operate RJ06
the mandolin slicer
safely to prevent
mandolin slicer
accidents was an
essential part of
training.
2/08/2024 I used a variety of RJ07
measures to
measure ingredients.
measures
I learned how to
properly use different
types of measures.
08/08/2024 I used the microwave RJ08
to cook popcorn. I
learned how to
microwave properly set the
microwave and how
to prevent food from
burning.
09/08/2024 I used the mouli to RJ09
make gnocchi. I
learned how to
properly use the
mouli
mouli and how to
make sure that the
gnocchi are the right
consistency.
10/08/2024 I used the oven to RJ10
bake a cake. I
learned how to
oven properly preheat the
oven and how to
bake a cake to
perfection.
peeler, corer or slicer 11/08/2024 I used a peeler, RJ11
SITHCCC023 Use food preparation equipment
corer, and slicer to
prepare vegetables. I
learned how to
properly use each of
these tools and how
to prevent accidents.
12/08/2024 I used the planetary RJ12
mixer to make cookie
dough. I learned how
to properly use the
planetary mixer
planetary mixer and
how to knead dough
to the right
consistency.
13/08/2024 I used the RJ13
salamander to melt
cheese on a grilled
cheese sandwich. I
salamander learned how to
properly use the
salamander and how
to prevent the
cheese from burning.
14/08/2024 I used scales to RJ14
weigh ingredients. I
learned how to
properly use scales
scales
and how to ensure
that the
measurements are
accurate.
5/08/2024 I used the slicing RJ15
machine to slice
tomatoes. I learned
slicing machine how to properly use
the slicing machine
and how to prevent
accidents.
2/08/2024 I refined my stovetop RJ16
cooking abilities,
mastering the
stove top technique of boiling
water and achieving
the perfect al dente
texture for pasta.
SITHCCC023 Use food preparation equipment
3/08/2024 With the aid of a RJ17
thermometer, I
became skilled in
ensuring food safety
thermometer by accurately
measuring
temperatures to
achieve the desired
level of doneness.
4/08/2024 I mastered the water RJ18
bath technique for
poaching eggs,
water bath (not bain marie)
consistently yielding
flawlessly poached
eggs.
5/08/2024 Utilizing a whisk, I RJ19
improved my skill in
whisking eggs to
achieve the desired
whisk
light and fluffy
consistency,
ensuring optimal
texture and flavor.
You must demonstrate the use of the following precision cuts on fruit and vegetables. Evidence of this
has been provided.
Precision cuts: Date Reflective journal Reflective journal
number
(endorsed by
supervisor)
2024-03-3 Regular kitchen RJ20
practice has
enhanced my
confidence in
brunoise demonstrating
precision cuts, and
I'm eager to delve
into their culinary
applications.
chiffonnade 2024-04-2 Through consistent RJ21
practice, I have
developed
proficiency in
executing precision
SITHCCC023 Use food preparation equipment
cuts, resulting in
confidence when
showcasing their
utilization in cooking.
2024-05-3 Attaining proficiency RJ22
through dedicated
practice has instilled
confidence in my
ability to
concasse demonstrate the
application of
precision cuts, and I
eagerly anticipate
showcasing these
skills.
2024-06-4 Mastery of precision RJ23
cuts is achieved
through ongoing
kitchen practice,
fostering confidence
jardinière in displaying these
skills, and I'm
enthusiastic about
exploring their
versatile uses in
cooking.
2024-08-5 After consistent RJ24
kitchen practice, I am
confident in
effectively
demonstrating all
julienne
precision cuts and
excited to expand my
skills by exploring
their diverse culinary
applications.
2024-09-6 I am certain in my RJ25
ability to showcase
the utilization of all
precision cuts due to
macédoine diligent kitchen
practice, and I'm
eager to discover
their various culinary
uses.
SITHCCC023 Use food preparation equipment
2024-02-7 Consistent kitchen RJ26
practice has boosted
my confidence in
mirepoix demonstrating
precision cuts, and
I'm excited to explore
their culinary uses.
2024-03-8 Regular kitchen RJ27
practice has
enhanced my
confidence in
paysanne demonstrating
precision cuts, and I'm
eager to delve into
their culinary
applications.
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
Yes No
responsibilities
safely and correctly used fixed and handheld equipment Yes No
checked equipment for safety, faults and other issues Yes No
SITHCCC023 Use food preparation equipment
used equipment hygienically Yes No
cleaned and maintained equipment as per manufacturer’s instructions Yes No
demonstrated correct application of precision cuts Yes No
prepared dishes within commercial time constraints Yes No
followed portion control procedures Yes No
followed food safety practices Yes No
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.
Supervisor signature:
Contact number:
Date:
SITHCCC023 Use food preparation equipment
Reflective journals
Reflective journal
Student name:ANURODH CHILWAL Date:16/08/2024 Did an RTO assessor observe this activity? Yes No Journal
number:
Equipment used: _________
blender deep-fryer food processor grater cryovac machine
mandolin slicer measures microwave mouli mouli
peeler, corer or slicer planetary mixer salamander scales slicing machine
stove top thermometer water bath (not bain marie) whisk
Type of knife and knife sharpening equipment used:
chef’s knife filleting knife palette knife utility knife vegetable knife sharpening steels and stones
Precision cuts used:
brunoise chiffonnade concasse jardinière julienne macédoine mirepoix paysanne
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Accomplishments:
Demonstrated proficiency in all precision cuts.
SITHCCC023 Use food preparation equipment
Produced concise and clear reflective journals.
Captured well-lit photographs effectively showcasing precision cuts.
Skills and Techniques:
Executed various cutting methods proficiently.
Strictly adhered to safety, sanitation, and food handling protocols.
Operated efficiently and effectively.
Policies and Procedures:
Maintained meticulous adherence to safety, sanitation, and food handling protocols.
Ensured efficiency, safety, quality, and hygiene.
Utilized sharp knives and maintained cleanliness of cutting boards.
Upheld strict standards of hand hygiene and cleanliness in operational areas.
Followed correct food storage and cooking procedures.
Key Takeaways:
Achieved proficiency in precision cutting techniques.
Recognized the paramount importance of kitchen safety, sanitation, and food handling.
Areas for Improvement:
Enhance the level of detail in reflective journals.
Increase the quantity of captured photographs.
Continue to refine precision cutting skills for further development.
In summary, I am content with the progress documented in the SITXFINN006 student logbook. It has equipped me with invaluable skills and confidence in
precision cuts, which I am eager to apply in my culinary journey.
Supervisor Endorsement
Supervisor name: Position: HEAD CHEF Signed:
SITHCCC023 Use food preparation equipment
SITHCCC023 Use food preparation equipment
