SITHCCC006 Student Logbook

What do I need to demonstrate? During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements  following procedures for portion control  producing the required quantities  checking perishable supplies for spoilage  checking perishable supplies for contamination  selecting the type and size of equipment required  ensuring that food preparation equipment safely assembled, clean and ready for use  using equipment safely and hygienically  using equipment according to the manufacturer’s instructions  sorting and assembling ingredients according to food production sequencing  weighing and measuring ingredients accurately  creating portions according to recipes  cleaning and cutting ingredients according to culinary standards  preparing sauces and dressings  minimising waste to maximise profitability  following standard recipes accurately  selecting and adding accompaniments which are suited to each dish  making adjustments to dishes to ensure quality  presenting dishes attractively  using appropriate service-ware  adding dips, sauces and garnishes according to standard recipes and regional variations  evaluating dishes and adjusting presentation  storing dishes in appropriate environmental conditions  following organisational policies and procedures  maintaining a clean work area  disposing of or storing surplus products  working safely, hygienically, sustainably and efficiently  working within commercial time constraints and deadlines  responding to special customer requests and dietary requirements. Tips for completing this logbook  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 and/or workplace supervisor.

☐ eggs 10/30/2023 ☒ ☒ ☐ farinaceous products 10/30/2023 ☐ ☐ ☐ frozen goods 10/30/2023 ☐ ☐ ☐ fruit 10/30/2023 ☒ ☒ ☐ herbs and spices 10/30/2023 ☒ ☒ ☐ meat 10/30/2023 ☐ ☐ ☐ poultry 10/30/2023 ☐ ☐ ☐ seafood 10/30/2023 ☐ ☐ ☐ vegetables 10/30/2023 ☒ ☒ Appetisers Date Service plan Reflective journal (endorsed by supervisor) Reflective journal number ☐ antipasto 10/30/20 23 ☐ ☐ ☐ tapas 10/30/20 23 ☐ ☐ ☐ hors d’oeuvres 10/30/20 23 ☐ ☐ ☐ canapés 10/30/20 23 ☐ ☐ Salads Date Service plan Reflective journal (endorsed by supervisor) Reflective journal number ☐ classical 10/30/2023 ☐ ☐ ☐ modern 10/30/2023 ☐ ☐ ☐ cold 10/30/2023 ☐ ☐ ☐ warm 10/30/2023 ☐ ☐ ☐ fruit 10/30/2023 ☒ ☒

Supervisor signature: Contact number: Date: SITHCCC006 Prepare appetisers and salads Student Logbook

 Select the cookery method that you will use. Explain your decision. Steaming, poaching, bowling, fried, toasting etc  Select the cooking times and temperatures that you will use. Explain your decision. We put the bacon in oven with 180 degree for 20 mins. For vegetables also we put same temperature for 15mins.  Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish? For example for potato salad we used bowl chat potatoes, onion, butter, bacon, mayonnaise, black pepper and salt. For this dish we wash the chat potatoes, cut into large bit size pieces, bring to the boil and salt water until holding their shape, while potatoes are cooking sauté onion and bacon in butter in heavy based pan until they start to grain colour. When potatoes cooled place in bowl and add bacon onions parsley and mayonnaise pepper and salt. Gently mix until well combined check seasoning and if most enough. Add more if necessary and this ready to go.  Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality? For rights ingredients at first I will look the proper recipe, before used I will check the expire date or used by date and also the packing, I will smile and see the colour of foods etc.  How will you check all perishable ingredients for spoilage or contamination? SITHCCC006 Prepare appetisers and salads Student Logbook

Reflective journal Student name: Manvinder kaur Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Journal number: Recipe/s prepared: potato salad, fruits salad Customer number: ☐ 1 ☐ 2 ☐ 3 ☐ 4 ☐ 5 ☐ 6 Ingredients: ☐ bread and bakery items ☐ condiments ☐ farinaceous products ☐ frozen goods ☐ seafood ☐ vegetables ☐ dairy products ☐ fruit ☐ dressing ingredients ☐ herbs and spices ☐ dry goods ☐ meat ☐ eggs ☐ poultry Appetisers: ☐ antipasto ☐ canapés ☐ hors d’oeuvres ☐ tapas Salads: ☐ classical ☐ modern List types of salads prepared: potato salad, fruits salad, chicken Caesar salad ☐ cold ☐ warm ☐ fruit Cookery methods: CAMPBEL L Lower Ground 121 Queen Street Campbelltown NSW 2560 Phone: 0422 092 884 • Email: info@Campbellinstitute.edu.au www.campbellinstitute.edu.au Page 15 of 21 Campus: All RTO No.: Error! Unknown document property name. CRICOS No.: Error! Unknown document property name. Version: 002 Responsibility: Compliance Last Published:3 May 2021 Next Review: 2 May 2022

Appetisers: ☐ antipasto ☐ canapés ☐ hors d’oeuvres ☐ tapas Salads: ☐ classical ☐ modern ☐ cold ☐ warm ☐ fruit List types of salads prepared: Cookery methods: ☐ baking ☐ boiling ☐ blanching ☐ frying ☐ grilling ☐ poaching ☐ roasting ☐ steaming Reflective journal Student name: Manvinder kaur Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Journal number: Recipe/s prepared: Customer number: ☐ 1 ☐ 2 ☐ 3 ☐ 4 ☐ 5 ☐ 6 CAMPBEL L Lower Ground 121 Queen Street Campbelltown NSW 2560 Phone: 0422 092 884 • Email: info@Campbellinstitute.edu.au www.campbellinstitute.edu.au Page 18 of 21 Campus: All RTO No.: Error! Unknown document property name. CRICOS No.: Error! Unknown document property name. Version: 002 Responsibility: Compliance Last Published:3 May 2021 Next Review: 2 May 2022

Supervisor Endorsement Supervisor name: Position: Signed: