Level 11, 190 Queen St, Melbourne, 3000

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

RTO#6527 | CRICOS#03399C

SITHCCC036

prepare meat dishes

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 1 of 14

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

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 2 of 14

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

About this Student Logbook Completing your Reflective journal

You are expected to complete a Reflective journal for each time that you cook as
This Student Logbook is where you will record evidence of the knowledge and part of your assessment for this unit. Try to think about the highlights of each
skills you have developed during your training for this unit. It also serves as a service when you are writing your reflection. You might also find the following
handy reference guide on what you need to do during your assessment and how questions useful:
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:  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
process and it is essential you have your supervisor complete their section of each
Trainer/assessor name: 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
If this workbook is found, please contact me to return it using the details below: 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.

What do I need to demonstrate?

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 3 of 14

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
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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
 carving meats taking into account meat and bone structure
 confirming food production requirements
 presenting dishes attractively
 calculating ingredient amounts
 using appropriate service-ware
 identifying and selecting meat products and other ingredients from stores
 selecting and adding sauces and garnishes according to standard recipes
according to quality, freshness and stock rotation requirements
 evaluating dishes and adjusting presentation
 following procedures for portion control
 storing dishes in appropriate environmental conditions
 producing the required quantities
 following organisational policies and procedures
 checking perishable supplies for spoilage
 maintaining a clean work area
 checking perishable supplies for contamination
 disposing of or storing surplus products
 selecting the type and size of knives required
 working safely
 selecting the type and size of equipment required
 working hygienically
 ensuring that food preparation equipment safely assembled, clean and ready
for use  working sustainably

 using knives and equipment safely and hygienically  working efficiently

 using equipment according to the manufacturer’s instructions  working within commercial time constraints and deadlines

 thawing frozen meats safely  responding to special customer requests and dietary requirements.

 sorting and assembling ingredients according to food production sequencing

 weighing and measuring ingredients accurately
 creating portions according to the recipe
Tips for completing this logbook
 using meat preparation techniques according to recipe requirements
 Read through your logbook before you get started and make sure you
 minimising waste to maximise profitability
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

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 4 of 14

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

 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!

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 5 of 14

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
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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 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 follow standard recipes to prepare at least six finished meat dishes using
each of the following meat items at least once. Evidence of this has been provided.

Meat item Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

beef 4

game:
 kangaroo or wallaby
 specialty meats

lamb 3

pork 5

offal

This unit of competency requires that you use each of the following meat 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)

barding

de- boning 2

trimming

frenching 4

portioning

wet and dry marinating 4

mincing

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 6 of 14

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

Meat preparation technique Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

rolling

tenderising 6

tying

skewering 3

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)

braising 7

deep-frying

shallow-frying 3

grilling

roasting

sous vide 5

stewing

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 7 of 14

 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 you must cook a beef restaurant cut steak according to specified cooking
preference. Evidence of this has been provided.

Cookery preference Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

blue 2

rare

medium rare 5

medium

medium well 6

well done

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 8 of 14

 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 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

Yes No
responded to special customer requests and dietary requirements.

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 9 of 14

 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: SITHCCC036 Student Logbook | Version: 1.1 | Page 10 of 14

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

Reflective journals

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 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
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Reflective journal

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

Meat item:

beef game: kangaroo or wallaby game: specialty meats lamb pork Offal

Meat preparation techniques:

barding de boning trimming frenching portioning wet marinating

dry marinating mincing rolling tenderising tying skewering

Cooking method:

braising deep frying shallow frying grilling roasting sautéing stewing

Steak cooking preference:

blue rare medium rare medium medium well well done

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: SITHCCC036 Student Logbook | Version: 1.1 | Page 12 of 14

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

Highlights of the Dish

 Flavor Balance: The dish showcased a well-balanced profile, combining the richness of lamb with the bright, fresh flavors of the herb and tomato confit
filling.
 Presentation: The phyllo dough created a beautifully crisp exterior, adding visual appeal and a satisfying texture contrast.
 Skill Development: This dish allowed me to refine techniques like sous vide cooking, confit, and phyllo dough wrapping—essential skills for high-quality
meat preparation.

Skills and Techniques Shown

 Sous Vide Cooking: Cooking the lamb sous vide ensured a precise internal temperature and consistent tenderness.
 Phyllo Dough Wrapping: Using clarified butter and wrapping the lamb with multiple phyllo layers was an opportunity to practice delicate handling for
structural integrity.
 Confit Technique: Slow-roasting the tomatoes for the confit filling imparted a deep, concentrated flavor, enhancing the dish's depth.
 Sauce Reduction: I used a reduction method to concentrate the lamb jus, capturing the essence of the seared lamb and enhancing the dish with a
flavorful sauce.

Policies and Procedures Followed

 Temperature Control: I followed strict temperature guidelines, especially when using sous vide, ensuring food safety and quality.
 Sanitation: During the multi-step preparation process, I maintained a clean work area by regularly wiping surfaces, especially after handling raw lamb, to
prevent cross-contamination.
 Ingredient Handling: Stored phyllo dough correctly to avoid drying out and handled fresh herbs with care to retain their vibrancy.
 Food Storage: Chilled ingredients between steps, especially the lamb after sous vide and before final searing, which helped control internal temperature
and maintain food safety.

Ensuring Efficiency, Safety, Quality, and Cleanliness

 Efficiency: Pre-measuring ingredients, setting up equipment in advance, and planning cooking times allowed for a smooth workflow.
 Safety: Implemented proper handling practices with sous vide equipment and kept a close eye on temperatures for both food safety and quality.
 Quality Control: Consistent tasting and adjusting seasoning, especially with the herb-tomato filling and lamb jus, ensured balanced flavors.
 Cleanliness: Used a “clean-as-you-go” approach, which kept the workspace organized and reduced downtime between steps.

Key Learnings

 Importance of Resting and Cooling Times: The brief resting period after sous vide, as well as chilling between steps, made a noticeable difference in the
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 Level 11, 190 Queen St, Melbourne, 3000
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lamb's texture and ease of wrapping.

 Timing and Layering: The multi-layer wrapping with phyllo taught me the importance of careful handling and timing to avoid phyllo drying out before
baking.
 Patience with Sauce Reduction: I learned to be patient and mindful when reducing the lamb jus, as a too-quick reduction could burn the flavors.

Improvements for Next Time

 Adjusting Sous Vide Time for Texture: While the lamb was tender, experimenting with slightly different sous vide times could create an even better
texture.
 Phyllo Preparation: I would wrap the lamb more quickly to prevent the phyllo from becoming brittle, potentially by wrapping each loin as soon as the
filling was added.
 Increase Vegetable Stock in Sauce: Adding slightly more stock could balance the red wine reduction, providing a softer finish for a better-rounded sauce.

Supervisor Endorsement

Supervisor name: Position: Signed:

Document: SITHCCC036 Student Logbook | Version: 1.1 | Page 14 of 14