Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au

RTO#6527 | CRICOS#03399C

SITHCCC037

prepare seafood dishes

Document: SITHCCC037 Student Logbook | Version: 1.1 | Page 1 of 12

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Completing your Reflective journal

You are expected to complete a Reflective journal for each time that you cook as
part of your assessment for this unit. Try to think about the highlights of each
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  What skills and techniques did I use?
skills you have developed during your training for this unit. It also serves as a
 What policies and procedures did I follow?
handy reference guide on what you need to do during your assessment and how
you should go about doing it.  How did I ensure efficiency, safety and quality?
 How did I ensure that my dishes met quality standards?
Student details section  What did I learn during the service and how might I apply it in future?
Fill in the table below:  What might I do different next time?

Student name: Supervisor declaration

_______________________________________________________________ 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
Name of RTO:
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 should endorse
Trainer/assessor name: 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?

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 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

During your assessment for this unit, you will be required to demonstrate a range  selecting, preparing and adding accompaniments which are suited to each
of the skills and knowledge that you have developed during your course. These dish
include:
 making adjustments to dishes to ensure quality
 interpreting standard recipes and food preparation lists
 presenting dishes attractively
 confirming food production requirements
 using appropriate service-ware
 calculating ingredient amounts
 selecting and adding sauces and garnishes according to standard recipes
 identifying and selecting seafood products and other ingredients from stores
 evaluating dishes and adjusting presentation
according to quality, freshness and stock rotation requirements
 storing dishes in appropriate environmental conditions
 following procedures for portion control
 following organisational policies and procedures
 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 knives required
 working hygienically
 selecting the type and size of equipment required
 working sustainably
 ensuring that food preparation equipment safely assembled, clean and ready
for use  working efficiently

 using knives and 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.

 thawing frozen seafood’s safely

 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 you
 using seafood preparation techniques according to recipe requirements
understand what you need to do. If you are unsure, speak to your assessor
 minimising waste to maximise profitability and/or workplace supervisor.
 selecting and using seafood cookery methods  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
 following standard recipes accurately
evidence forms part of your assessment.

Document: SITHCCC037 Student Logbook | Version: 1.1 | Page 3 of 12

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
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 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

Document: SITHCCC037 Student Logbook | Version: 1.1 | Page 4 of 12

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these stock tasks
during one session, therefore you will only need to complete a single reflective journal for these cases.

Student name:____________________________________________________________________________

Student number:__________________________________________________________________________

This unit of competency requires that you knowledge follow standard recipes to prepare at least ten finished seafood
dishes using each of the following seafood classifications at least once. Evidence of this has been provided.

Meat item Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

flat and round fish

oily and white fish

ocean and freshwater fish

crustaceans including green

prawns

molluscs

octopus and squid

This unit of competency requires that you use each of the following seafood preparation techniques at least once
when preparing the above dishes. Evidence of this has been provided.

Meat preparation technique Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

cleaning

scaling

pin-bone removal

filleting - flat and round fish

portioning

shelling

skinning

Document: SITHCCC037 Student Logbook | Version: 1.1 | Page 5 of 12

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

This unit of competency requires that youmust be observed using each of the following cookery methods at least
once. Evidence of this has been provided

Cookery method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

deep-frying

shallow-frying

grilling

poaching

sous vide

steaming

whole baked

Document: SITHCCC037 Student Logbook | Version: 1.1 | Page 6 of 12

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

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

Followed standard recipes to prepare dishes using seafood Yes No

Prepared dishes using a range of cookery methods Yes No

Prepared dishes using a range of seafood items Yes No

Prepared dishes using a range of seafood 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 seafood Yes No

Yes No
Responded to special customer requests and dietary requirements.

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 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

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:

Document: SITHCCC037 Student Logbook | Version: 1.1 | Page 8 of 12

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Reflective journals

Document: SITHCCC037 Student Logbook | Version: 1.1 | Page 9 of 12

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Reflective journal

Student name: Date: Did an RTO assessor observe this activity? Yes No Journal
number:
Recipe prepared:
_________

Type of seafood

flat fish round fish oily fish white fish ocean fish freshwater fish

crustacean green prawn molluscs octopus squid

Seafood preparation techniques:

cleaning scaling pin bone removal filleting round fish

filleting flat fish portioning shelling skinning

Cooking method:

deep frying shallow frying grilling poaching sous vide steaming whole baked

General:

completed tasks within commercial timeframes followed procedures for portion control and food responded to a special customer request
safety practices when handling and storing meat

Document: SITHCCC037 Student Logbook | Version: 1.1 | Page 10 of 12

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

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?)

Highlights: During this service, I successfully prepared [specific seafood dish, e.g., “Creamy Seafood Chowder”], focusing on accurate preparation
and presentation. The dish came together well with a rich flavor and texture, which I achieved by carefully following the recipe and paying close
attention to cooking times and seasoning.

Skills and Techniques Shown: I applied several key techniques, including:

 Chopping and Slicing: I finely chopped vegetables to create a uniform base for the chowder, ensuring they cooked evenly.
 Seafood Preparation: I portioned and cleaned the fish, prawns, and scallops as per recipe requirements, following hygiene standards to
handle each type of seafood correctly.
 Simmering and Thickening: I used a slow simmer to bring out flavors and added the flour correctly to thicken the stock, resulting in a
creamy consistency.

Policies and Procedures Followed: I adhered to all food safety and quality control standards, including:

 Portion Control: I carefully measured ingredients to ensure consistency across portions.

 Hygiene Practices: I sanitized my workspace and used gloves when handling seafood to prevent contamination.
 Time Management: I followed the kitchen’s policy for time efficiency, completing each step within the allotted timeframe.

Ensuring Efficiency, Safety, Quality, and Cleanliness:

 Efficiency: I organized ingredients in advance, setting up a workstation with all necessary tools and pre-measured ingredients to work
smoothly and reduce delays.
 Safety: I used knives and hot equipment with care, kept pathways clear, and followed proper lifting and carrying techniques to avoid hazards.
 Quality: I consistently tasted and adjusted seasoning to ensure a balanced flavor, checked the seafood for freshness, and followed the recipe
precisely to meet presentation standards.
 Cleanliness: I maintained a clean workstation throughout the process, promptly discarding waste and sanitizing surfaces after handling raw
seafood.

What I Learned: I learned the importance of preparing ingredients ahead of time, especially when working with multiple types of seafood. Accurate
timing is crucial in a dish like chowder to prevent overcooking delicate ingredients. I also refined my thickening technique, learning how to control
consistency by adjusting the amount of flour.

What I Would Do Differently in the Future: Next time, I would start by creating a more detailed checklist to manage my workflow, ensuring each
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 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

step follows efficiently from the last. I would also try incorporating alternative herbs or seasoning to enhance the dish’s flavor profile further, without
overwhelming the seafood’s natural taste. Finally, I would practice using different methods of thickening (e.g., reducing the stock more before
adding cream) to achieve the right texture without relying solely on flour.

Supervisor Endorsement

Supervisor name: Position: Signed:

Document: SITHCCC037 Student Logbook | Version: 1.1 | Page 12 of 12