SITHCCC014 Student Logbook v1.

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About this Student Logbook service when you are writing your reflection. You might also find the following
questions useful:
This Student Logbook is where you will record evidence of the knowledge and
skills you have developed during your training for this unit. It also serves as a  What skills and techniques did I use?
handy reference guide on what you need to do during your assessment and how  What policies and procedures did I follow?
you should go about doing it.
 How did I ensure efficiency, safety and quality?

Student details section  How did I ensure that my dishes met quality standards?

Fill in the table below:  What did I learn during the service and how might I apply it in future?
 What might I do different next time?
Student name:
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment
Name of RTO: 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
your RTO’s training kitchen, your trainer will be your workplace supervisor and
Trainer/assessor name:
should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission.

If this workbook is found, please contact me to return it using the details below:
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.

What do I need to demonstrate?

During your assessment for this unit, you will be required to demonstrate a range
Completing your reflective journal
of the skills and knowledge that you have developed during your course. These
You are expected to complete a reflective journal for each time that you cook as include:
part of your assessment for this unit. Try to think about the highlights of each
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 interpreting standard recipes and food preparation lists  selecting, preparing and adding accompaniments which are suited to each
dish
 confirming food production requirements
 making adjustments to dishes to ensure quality
 calculating ingredient amounts
 carving meats taking into account meat and bone structure
 identifying and selecting meat products and other ingredients from stores
according to quality, freshness and stock rotation requirements  presenting dishes attractively
 following procedures for portion control  using appropriate service-ware
 producing the required quantities  selecting and adding sauces and garnishes according to standard recipes
 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 knives required  following organisational policies and procedures
 selecting the type and size of equipment required  maintaining a clean work area
 ensuring that food preparation equipment safely assembled, clean and  disposing of or storing surplus products
ready for use
 working safely
 using knives and equipment safely and hygienically
 working hygienically
 using equipment according to the manufacturer’s instructions
 working sustainably
 thawing frozen meats safely
 working efficiently
 sorting and assembling ingredients according to food production sequencing
 working within commercial time constraints and deadlines
 weighing and measuring ingredients accurately
 responding to special customer requests and dietary requirements.
 creating portions according to the recipe
 using meat preparation techniques according to recipe requirements Tips for completing this logbook
 minimising waste to maximise profitability  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
 selecting and using meat cookery methods
and/or workplace supervisor.
 following standard recipes accurately

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 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: __________________________________________________________________________

I have followed standard recipes to prepare dishes for at least six different customers using each of the
following meat items. Evidence has been provided.

Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number

Customer 1

Customer 2

Customer 3

Customer 4

Customer 5

Customer 6

Reflective
Service journal (endorsed by
Meat item Date plan supervisor) Reflective journal number

beef

game:

 kangaroo
 venison
 specialty meets

lamb

pork

veal

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 offal

 kidney
 liver

I have used each of the following meat preparation techniques at least once. Evidence has been
provided.

Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number

ageing

barding

boning and trimming

cutting and portioning

larding

marinating

mincing

rolling

tenderising

trussing and tying

skewering

I have used each of the following cookery methods at least once. Evidence has been provided.

Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number

braising

frying

grilling

roasting

stewing.

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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 meat Yes No
 prepared dishes using a range of cookery methods Yes No
 prepared dishes using a range of meat items Yes No
 prepared dishes using a range of meat preparation techniques 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 meat Yes No
 responded to special customer requests and dietary requirements.

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

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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.

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Ingredient list
Recipe_______________________________________

Ingredient Qty Qty/serves Qty x serves required

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

 Select the select the sauces and garnishes which you will add to your dish. Explain your decision – how do the
sauces and garnishes complement your dish?

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 Describe how you will select the meat products and other ingredients that you need from stores. How will you
check them for freshness and quality?

 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?

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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 Cookery method: braising frying grilling roasting stewing

Meat preparation techniques:

ageing barding boning and trimming cutting and portioning larding marinating mincing rolling tenderising skewering

trussing and tying

Meat items beef game (kangaroo, venison, specialty meats) lamb pork veal offal (kidney, liver)

Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)

Supervisor Endorsement

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Supervisor name: Position: Signed:

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