Sith 30 logbook new

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Canberra Institute of Technology *

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Jan 9, 2024

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Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 pre eggs an a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare ve SITH epare vegetabl nd farinaceous egetable, fruit, eggs and farinaceous dishes|1 HCCC030 le, fruit, s dishes

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 About this Student Lo This Student Logbook is where you will record evidence skills you have developed during your training for this un handy reference guide on what you need to do during yo how you should go about doing it. Student details section Fill in the table below: a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare ve ogbook of the knowledge and nit. It also serves as a our assessment and Student name: W.G.A.M.Waldeniya _______________________________ Name of RTO: Canberra Institute of Ed _______________________________ Trainer/assessor name: Chenna Kopp _______________________________ If this workbook is found, please contac below: _______________________________ _______________________________ _______________________________ Completing your Reflectiv You are expected to complete a Reflec as part of your assessment for this unit egetable, fruit, eggs and farinaceous dishes|2 ________________________________ ducation and Technology ________________________________ padi ________________________________ ct me to return it using the details ________________________________ ________________________________ ________________________________ ve journal ctive journal for each time that you cook t. Try to think about the highlights of

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 each service when you are writing your reflec find the following questions useful:  What skills and techniques did I use?  What policies and procedures did I follow?  How did I ensure efficiency, safety and quality?  How did I ensure that my dishes met quality standar  What did I learn during the service and how might I  What might I do different next time? Supervisor declaration Your workplace supervisor’s feedback forms an importan assessment process and it is essential you have your su their section of each of your reflective journals and fill in declaration after the summary section. Keep in mind that completing your assessment in your RTO’s training kitch be your workplace supervisor and should endorse your j endorsement, your Logbook will be incomplete and it is l you for resubmission. Logbook summary There are a number of requirements you must fulfil within process, so a Logbook Summary has been provided. Ma a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare ve ction. You might also rds? apply it in future? nt part of the upervisor complete the supervisor t, if you are hen, your trainer will journal. Without their likely to be returned to n your assessment ake sure you keep this section up to date – it will help you kee requirements. What do I need to demon During your assessment for this unit, yo range of the skills and knowledge that course. These include:  interpreting standard recipes and  confirming food production require  calculating ingredient amounts  identifying and selecting ingredien freshness and stock rotation requi  following procedures for portion co  producing the required quantities  checking perishable supplies for s  checking perishable supplies for c  selecting the type and size of equi  ensuring that food preparation equ ready for use  using equipment safely and hygien  using equipment according to the egetable, fruit, eggs and farinaceous dishes|3 ep track of any outstanding nstrate? you will be required to demonstrate a you have developed during your food preparation lists ements nts from stores according to quality, irements ontrol spoilage contamination ipment required uipment safely assembled, clean and nically manufacturer’s instructions

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Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703  sorting and assembling ingredients a production sequencing  weighing and measuring ingredients accurately  creating portions according to the recipe  cleaning and cutting ingredients according to culina  preparing eggs according to the recipes  preparing fresh farinaceous ingredients according to  minimising waste to maximise profitability  following standard recipes accurately  selecting and adding accompaniments which are su  making adjustments to dishes to ensure quality  presenting dishes attractively  using appropriate service-ware  adding dips, sauces and garnishes according to sta regional variations  evaluating dishes and adjusting presentation  storing dishes in appropriate environmental conditio  following organisational policies and procedures  maintaining a clean work area  disposing of or storing surplus products a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare ve according to food ary standards o the recipe uited to each dish andard recipes and ons  working safely  working hygienically  working sustainably  working efficiently  working within commercial time co  responding to special customer re Tips for completing this log  Read through your logbook before understand what you need to do. I assessor and/or workplace superv  Stay up to date! Complete a logbo period and ask your supervisor to complete evidence forms part of y  Stay in touch with your assessor. communicate. Most importantly, ask for help if you are egetable, fruit, eggs and farinaceous dishes|4 onstraints and deadlines equests and dietary requirements. gbook e you get started and make sure you If you are unsure, speak to your visor. ook entry at the end of each service do the same. Providing organised, your assessment. Ask questions, raise issues, check in, e having trouble!

Canberra Inst CRICOS P RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDriv Telephone: 0261703300 Ema Logbook Use this list to keep track of your these stock tasks during one ses journal for these cases. Student name: W.G.A.M.Walden Student number: CIET 21412 _ This unit describes the performan various vegetable, fruit, egg and You must complete mise en plac cookery techniques at least once been provided. Cookery techniques x boiling x frying x scrambling x poaching x omelette x souffle titute of Education and Techn Provider Code: 03835K | RTO Code: 45592 T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH ve,Turner CRICOSProviderCode:03835K|RTOCode:455 ail : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 Jul SITHCCC030 Prepare vegetable, fruit, eggs an summary r progress. Please note that you may complete a ssion, therefore you will only need to complete a s niya ____________________________________ ________________________________________ nce outcomes, skills and knowledge required to p farinaceous dishes following standard recipes. ce activities and follow standard recipes, using ea e across preparation of the ten finished dishes. Ev Date Reflective journal (endorsed by supervisor) R n 16.11.2023 1 16.11.2023 1 16.11.2023 6 16.11.23 7 16.11.2023 9 16.11.2023 3 nology HNOLOGY 592 ly 2022 nd farinaceous dishes|5 number of single reflective _______________________ _______________________ prepare and cook ach of the following vidence of this has Reflective journal number 1,2,3,7,8,9 1,2,4,5 6,9 7 9 3,

Canberra Inst CRICOS P RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDriv Telephone: 0261703300 Ema For each of the finish following applications. Evidence Eggs used for the following applications x aerating x binding x setting x coating x enriching x emulsifying x glazing x thickening The student must use of each of ten dishes. Evidence of this has Food Types  vegetables and fruit: X dried X fresh X frozen  farinaceous items: X couscous X pasta titute of Education and Techn Provider Code: 03835K | RTO Code: 45592 T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH ve,Turner CRICOSProviderCode:03835K|RTOCode:455 ail : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 Jul SITHCCC030 Prepare vegetable, fruit, eggs an hed dishes you must demonstrate the use of egg of this has been provided. Date Reflective journal (endorsed by supervisor) R n 16.11.2023 3 16.11.2023 3 16.11.2023 4 16.11.2023 1 16.11.2023 3 16.11.2023 5 16.11.2023 4 16.11.2023 5 the following food types at least once across the been provided. Date Reflective journal (endorsed by supervisor) R n 16.11.2023 4 16.11.2023 1 16.11.2023 1 16.11.2023 2 16.11.2023 9 nology HNOLOGY 592 ly 2022 nd farinaceous dishes|6 for each of the Reflective journal number 3,7 3,5 4 1 3,5,10 5,10 4 5 e preparation of the Reflective journal number 4,7,8 1,2,5,6,7,8,10 1,6 2 9

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Canberra Inst CRICOS P RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDriv Telephone: 0261703300 Ema X noodles X polenta X pulses X rice  prepare fresh pasta X lamination technique titute of Education and Techn Provider Code: 03835K | RTO Code: 45592 T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH ve,Turner CRICOSProviderCode:03835K|RTOCode:455 ail : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 Jul SITHCCC030 Prepare vegetable, fruit, eggs an 16.11.2023 1 16.11.2023 4 16.11.2023 1 16.11.2023 6 16.11.2023 9 nology HNOLOGY 592 ly 2022 nd farinaceous dishes|7 10 4 10 6,7,8,1 9

Canberra Inst CRICOS P RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDriv Telephone: 0261703300 Ema Superviso Note for student: Please note, t supervisor. If you completed all y logbook contains entries from dif work under complete one at the e workplace supervisor at the com This needs to be completed in ad journals. One copy has been pro Supervisor name: Chenna Kop Position: Relationship to student (for exam During the services described in worked within the organisation’s worked to a professional level in responsibilities followed standard recipes to prep followed standard recipes using e followed standard recipes using f prepared dishes using a range o prepared fresh pasta using lamin prepared dishes within commerc produced required quantities followed portion control procedur followed food safety practices for titute of Education and Techn Provider Code: 03835K | RTO Code: 45592 T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH ve,Turner CRICOSProviderCode:03835K|RTOCode:455 ail : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 Jul SITHCCC030 Prepare vegetable, fruit, eggs an or Declaration Section that one of these declarations must be completed your shifts at the one venue then you would only s fferent kitchens and venues then please have eac end of all your designated shifts. Please provide t mpletion of your required shifts. ddition to the supervisor endorsement section of y ovided in this logbook but you can make additiona ppadi mple, head chef/shift supervisor etc): the student’s reflective journals that I have endor policies and procedures line with the kitchen’s usual roles and pare dishes using vegetables and fruit eggs farinaceous items of cookery methods nation technique cial time constraints and deadlines res r handling and storing food nology HNOLOGY 592 ly 2022 nd farinaceous dishes|8 d by each workplace submit one. If your ch supervisor you this page to your your reflective al copies as needed. rsed, the student: ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No

Canberra Inst CRICOS P RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDriv Telephone: 0261703300 Ema responded to special customer re worked within the organisation’s Please provide any feedback to t The student has permission to su journals completed below and an purposes of assessment. Supervisor signature: Contact number: Date: titute of Education and Techn Provider Code: 03835K | RTO Code: 45592 T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH ve,Turner CRICOSProviderCode:03835K|RTOCode:455 ail : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 Jul SITHCCC030 Prepare vegetable, fruit, eggs an equests and dietary requirements policies and procedures the student here: ubmit the information contained within the reflecti ny supporting documentation (as required) for the nology HNOLOGY 592 ly 2022 nd farinaceous dishes|9 ☐ Yes ☐ No ☐ Yes ☐ No ive e ☐ Yes ☐ No

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Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: x boiling x frying ☐ Eggs used for the following applications: ☐ aerating ☐ binding ☐ setting Food types used: vegetables and fruit: ☐ dried x farinaceous items: ☐ couscous ☐ pasta ☐ General:Mushroom and Pea Aranchini ☐ prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ ☐ scrambling ☐ poaching ☐ omelette x coating ☐ enriching ☐ emulsifying ☐ fresh ☐ frozen ☐ noodles ☐ polenta ☐ pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|10 vity? ☐ Yes ☐ No Journal number 01 ☐ soufflé ☐ glazing ☐ thickening x rice n commercial time constraints and l customer reques

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: x boiling frying ☐ Eggs used for the following applications: ☐ aerating ☐ binding ☐ setting Food types used: vegetables and fruit: ☐ dried x farinaceous items: x couscous ☐ pasta ☐ General:Couscous Salad ☐ prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ ☐ scrambling ☐ poaching ☐ omelette coating ☐ enriching ☐ emulsifying ☐ fresh ☐ frozen ☐ noodles ☐ polenta ☐ pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|11 vity? ☐ Yes ☐ No Journal number 02 ☐ soufflé ☐ glazing ☐ thickening rice n commercial time constraints and l customer reques

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: x boiling frying ☐ Eggs used for the following applications: x aerating x binding ☐ setting Food types used: vegetables and fruit: ☐ dried farinaceous items: ☐ couscous ☐ pasta ☐ General:Basic Souffle ☐ prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ ☐ scrambling ☐ poaching ☐ omelette coating ☐ enriching ☐ emulsifying ☐ fresh ☐ frozen ☐ noodles ☐ polenta ☐ pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|12 vity? ☐ Yes ☐ No Journal number 03 x soufflé ☐ glazing ☐ thickening rice n commercial time constraints and l customer request

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Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: x boiling frying ☐ Eggs used for the following applications: ☐ aerating ☐ binding ☐ setting Food types used: vegetables and fruit: ☐ dried farinaceous items: ☐ couscous ☐ pasta ☐ General: Creamy polenta ☐ prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ ☐ scrambling ☐ poaching ☐ omelette coating ☐ enriching ☐ emulsifying ☐ fresh ☐ frozen ☐ noodles x polenta ☐ pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|13 vity? ☐ Yes ☐ No Journal number 04 ☐ soufflé ☐ glazing ☐ thickening x rice n commercial time constraints and l customer request

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: Boiling x frying ☐ Eggs used for the following applications: x aerating x binding x setting Food types used: vegetables and fruit: ☐ dried x farinaceous items: ☐ couscous ☐ pasta ☐ General: Oven –Baked frittata ☐ prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ ☐ scrambling ☐ poaching ☐ omelette coating ☐ enriching ☐ emulsifying ☐ fresh ☐ frozen ☐ noodles ☐ polenta ☐ pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|14 vity? ☐ Yes ☐ No Journal number 05 ☐ soufflé ☐ glazing x thickening rice n commercial time constraints and l customer reques

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: x boiling x frying ☐ Eggs used for the following applications: ☐ aerating ☐ binding ☐ setting Food types used: vegetables and fruit: ☐ dried x farinaceous items: ☐ couscous ☐ pasta ☐ General: Mushroom and Pea Risotto ☐ prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ ☐ scrambling ☐ poaching ☐ omelette coating ☐ enriching ☐ emulsifying ☐ fresh x frozen ☐ noodles ☐ polenta ☐ pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|15 vity? ☐ Yes ☐ No Journal number 06 ☐ soufflé ☐ glazing ☐ thickening x rice n commercial time constraints and l customer reques

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Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: x boiling x frying x Eggs used for the following applications: ☐ aerating ☐ binding ☐ setting Food types used: vegetables and fruit: ☐ dried x farinaceous items: ☐ couscous ☐ pasta ☐ General: The Easiest Egg Fried Rice ☐ prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ scrambling ☐ poaching ☐ omelette coating x enriching ☐ emulsifying ☐ fresh ☐ frozen ☐ noodles ☐ polenta ☐ pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|16 vity? ☐ Yes ☐ No Journal number 07 ☐ soufflé ☐ glazing ☐ thickening x rice n commercial time constraints and l customer request

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: x boiling x frying ☐ Eggs used for the following applications: ☐ aerating ☐ binding ☐ setting Food types used: vegetables and fruit: x dried x farinaceous items: ☐ couscous ☐ pasta ☐ General:Chickpea Rice Pilaf ☐ prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ ☐ scrambling ☐ poaching ☐ omelette coating ☐ enriching ☐ emulsifying ☐ fresh ☐ frozen ☐ noodles ☐ polenta ☐ pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|17 vity? ☐ Yes ☐ No Journal number 08 ☐ soufflé ☐ glazing ☐ thickening x rice n commercial time constraints and l customer reques

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: x boiling x frying ☐ Eggs used for the following applications: ☐ aerating ☐ binding ☐ setting Food types used: vegetables and fruit: ☐ dried x farinaceous items: ☐ couscous x pasta ☐ General: Fettuccine Alfredo x prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ ☐ scrambling ☐ poaching ☐ omelette coating ☐ enriching ☐ emulsifying ☐ fresh ☐ frozen ☐ noodles ☐ polenta ☐ pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|18 vity? ☐ Yes ☐ No Journal number 09 ☐ soufflé ☐ glazing ☐ thickening rice n commercial time constraints and l customer request

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Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflective journal Reflective journal Student name: W.G.A.M.Waldeniya Cookery technique used: x boiling x frying x Eggs used for the following applications: ☐ aerating ☐ binding ☐ setting Food types used: vegetables and fruit: ☐ dried x farinaceous items: ☐ couscous ☐ pasta x General: Egg Fried Noodles ☐ prepared fresh pasta using lamination technique x x demonstrated portion control procedures x a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg Date:16.11.2023 Did an RTO assessor observe this activ scrambling ☐ poaching ☐ omelette coating x enriching ☐ emulsifying ☐ fresh ☐ frozen noodles ☐ polenta x pulses prepared, plated and presented dishes x completed dishes within deadlines used food safety practices ☐ responded to a special getable, fruit, eggs and farinaceous dishes|19 vity? ☐ Yes ☐ No Journal number 10 ☐ soufflé ☐ glazing ☐ thickening rice n commercial time constraints and l customer reques

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 Reflection (Highlights, skills and techniques s did I learn, what would I do different in future?) 01.Mushroom and Pea Aranchin and 06. Mushroom I have prepared and cooked the different items needed to also followed the standard recipes for these items of this special dietary requirement from the customer or not. Wh the standard recipes. While following the standard recipes texture, colour and nutritional value of the dishes. During when the cooking is over, I displayed the item and ma separately. 02. Couscous Salad We have prepared and cooked different items needed to also followed the standard recipes for this item of this kit a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg shown, policies and procedures followed, how did I ensure efficiency, Pea Risotto o prepare. These dishes prepared separately using the appropriate coo s kitchen. While receiving the order to prepare these dishes, I have en hen all the items were ready separately, I started cooking these dishes s I have specially given emphasis on the cooking temperature and dura g dish preparation, waste management and minimizing the wastage w ade it ready to serve using the garnishes and accompaniments and o prepare. This dishes prepared separately using the appropriate cook tchen. I have specially given emphasis on the cooking temperature. getable, fruit, eggs and farinaceous dishes|20 , safety, quality and cleanliness, what oking method applicable for each. I have nsured whether there is any need for any using the final cooking method following ation of the cooking to maintain the taste, was kept in mind for all the time. Finally, other side dishes which were prepared king method applicable for each. I have

Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 03. Basic Souffle . I have prepared and cooked the different items needed t have also followed the standard recipe for this item of thi 04. Creamy Polenta I have prepared and cooked the different items needed t have also followed the standard recipe for this dish at kit the taste, texture, colour and nutritional. 05.Baked Frittata We prepared this baked Frittata using appropriate cookin the cooking temperature and duration of the cooking to m 07. The Easiest egg rice and 10 .Egg fried Noodles . We I have prepared and cooked these dishes separately cooking temperature and duration of the cooking to main 08.Chickpea rice pilaf and 09.Fettuccine Alfredo We I have prepared and cooked these dishes separately cooking temperature and duration of the cooking to main a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg to prepare. This dish prepared separately using the appropriate cookin is kitchen. During dish preparation, waste management and minimizin to prepare. This dish prepared separately using the appropriate cookin tchen. I have specially given emphasis on the cooking temperature an ng method. We followed the standard recipe for this dish at kitchen. W maintain the taste, texture, colour and nutritional. y using the appropriate cooking method applicable for each. We have ntain the taste, texture, colour and nutritional. y using the appropriate cooking method applicable for each. We have ntain the taste, texture, colour and nutritional getable, fruit, eggs and farinaceous dishes|21 ng method applicable for each. We ng the wastage. ng method applicable for each. We nd duration of the cooking to maintain We have specially given emphasis on specially given emphasis on the specially given emphasis on the

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Canberra C RADIXEDUCATIONPT GroundFloor15 Telephone: 0261703 a Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 TY.LTD.T/ACANBERRAINSTITUTEOFEDUCATIONANDTECHNOLOGY 5BarryDrive,Turner CRICOSProviderCode:03835K|RTOCode:45592 3300 Email : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2022 SITHCCC030 Prepare veg getable, fruit, eggs and farinaceous dishes|22

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