Reflective Logbook for SITHCCC027: Cookery Skills Assessment

SITHCCC027 Prepare dishes usingbasic methods of cookery STUDENTLOGBOOK

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2 About this Student Logbook 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 handy reference guide on what you need to do during your assessment and how you should go about doing it. Student details section Fill in the table below: 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 service when you are writing your reflection. You might also find the following questions useful: • What skills and techniques did Iuse? • What policies and procedures did Ifollow? • How did I ensure efficiency, safety andquality? • How did I ensure that my dishes met qualitystandards? • What did I learn during the service and how might I apply it infuture? • What might I do different nexttime? 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 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 Peach Institute’s training kitchen, your trainer will be your workplace supervisor and should endorse 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? 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 productionrequirements • calculating ingredientamounts • identifying and selecting ingredients from stores according to quality, freshness and stock rotationrequirements • following procedures for portioncontrol Student name: Bhanu Priya Trainer/assessor name: If this workbook is found, please contact me to return it using the details below:

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 3 • producing the requiredquantities • checking perishable supplies for spoilage • checking perishable supplies for contamination • selecting the type and size of equipmentrequired • ensuring that food preparation equipment safely assembled, clean and ready foruse • using equipment safely andhygienically • using equipment according to the manufacturer’sinstructions • weighing and measuring ingredientsaccurately • creating portions according to therecipe • preparing and cutting ingredients according to recipe and cookingstyle • minimising waste to maximiseprofitability • following standard recipes accurately • adding garnishes and accompaniments as per the standardrecipe • identifying problems with cooking processes and taking action to address them • working effectively as part of ateam • presenting dishes using appropriate service-ware • storing dishes in appropriate environmentalconditions • following organisational policies andprocedures • maintaining a clean work area • disposing of or storing surplusproducts • working safely and hygienically • workingsustainably • workingefficiently • working within commercial time constraints anddeadlines • responding to special customer requests and dietaryrequirements. 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. • 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 yourassessment. • 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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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 4 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: Bhanu Priya Student number: TPI0002106 This unit of competency requires that you follow standard recipes to prepare dishes that demonstrate use of each of the following major food types. Two portions of each dish must be prepared. Evidence of this has been provided. Food types Date Service plan Reflective journal (endorsed by supervisor) Reflective journal number ✓ dairy products ✓ ✓ 2 ✓ dry goods ✓ ✓ 1, 2, 3, 4 ☐ frozen goods ☐ ☐ ☐ fruit ☐ ☐ ✓ meat ✓ ✓ 3, 4 ☐ poultry ☐ ☐ ☐ seafood ☐ ☐ ✓ vegetables ✓ ✓ 1, 2, 3, 4 You must prepare dishes using each of the following cookery methods at least once. Evidence of this has been provided. Cookery methods Date Service plan Reflective journal (endorsed by supervisor) Reflective journal number ☐ baking ☐ ☐ ☐ blanching ☐ ☐ ✓ boiling ✓ ✓ 2, 3, 4 ☐ braising ☐ ☐ ✓ deep-frying ☐ ☐ 3 ✓ grilling ✓ ✓ 1 ☐ poaching ☐ ☐

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 5 ☐ roasting ☐ ☐ ✓ shallow frying (pan- fry, sauté or stir-fry) ✓ ✓ 2, 3, 4 ☐ steaming ☐ ☐ ☐ stewing ☐ ☐ ☐ Sous vide ☐ ☐

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 6 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 andprocedures ✓ Yes ☐ No • worked to a professional level in line with the kitchen’s usual roles andresponsibilities ✓ Yes ☐ No • worked cooperatively and efficiently as a part of ateam ✓ Yes ☐ No • communicated effectively with those in theteam ✓ Yes ☐ No • followed standard recipes to prepare dishes includingmeat ✓ Yes ☐ No • followed standard recipes to prepare dishes includingpoultry ✓ Yes ☐ No • followed standard recipes to prepare dishes includingseafood ✓ Yes ☐ No • followed standard recipes to prepare dishes including drygoods ✓ Yes ☐ No • followed standard recipes to prepare dishes including frozengoods ✓ Yes ☐ No • followed standard recipes to prepare dishes includingfruit ✓ Yes ☐ No • followed standard recipes to prepare dishes includingvegetables ✓ Yes ☐ No • prepared dishes using a range of cookerymethods ✓ Yes ☐ No • prepared dishes within commercial time constraints anddeadlines ✓ Yes ☐ No • produced requiredquantities ✓ Yes ☐ No • followed portion controlprocedures ✓ Yes ☐ No • followed food safety practices for handling and storingfood ✓ Yes ☐ No • responded to special customer requests and dietaryrequirements ✓ Yes ☐ No • took appropriate action to address food productionissues ✓ Yes ☐ No Please provide any feedback to the student here:

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 7 The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment. ☐ Yes ☐ No Supervisor signature: Contact number: Date:

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 8 Service Planning Assessor Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from, as well as any work instructions, and answer the following questions. • How many meals are required? Describe how you will ensure that the correct number of meals are produced. Include any specific customer requirements, requests or dietaryrequirements. 4 meal is required. By determining the appropriate number of meals, I can ensure that the correct number of meals is served. Ingredients, waste produced from them, and consumer demands are all factors to consider • Are there any deadlines or timeframes which you must be aware of and workto? Yes • Calculate the number of portions that you need (show yourworkings). Chilli con carne: 8 servings Arancini: 28 balls Pasta carbonara: 4 servings Bruschetta: 4 servings • 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 standardtemplate.

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 9 Ingredient list Recipe: Burchestta, Pasta Carbonara, Arancini, Chilli con carne Ingredient Qty Qty/serves Qty x serves required Burchestta tomatoes 4 Garlic cloves 3 red onion 1 tbsp. basil 2 tbsp. red chilli 1 olive oil 60 ml bread 8 slices Basil leaves To serve Pasta carbonara olive oil 1 tbsp. pancetta 150 g tagliatelle 500 g egg yolks 6 thickened cream 100 ml unsalted butter 30 g parsley 1/4 cup grated pecorino 50 g parmesan 50 g Arancini chicken style liquid stock 4 cups olive oil 1 tbsp. brown onion 1 garlic cloves 2

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 10 arborio rice 330g shredded parmesan 40g eggs 4 dried (packaged) breadcrumbs 180g plain flour 150g Mozzarella Cheese 100g Vegetable oil To deep frying Tomato relish or chutney To serve marinated olives To serve marinated feta To serve Chilli con carne olive oil 2 tsp. rindless bacon 125 g Beef Mince 750 g brown onions 2 red capsicums 2 garlic cloves 3 red chilli 1 Mexican chilli powder 2 tbsp chopped tomatoes 800 g kidney beans 400 g

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 11 • Select the cookery method that you will use. Explain yourdecision. Grilling Boiling Shallow frying Stir frying Deep frying The methods are used to cook the dishes properly. • Select the cooking times and temperatures that you will use. Explain yourdecision. Bruschetta 30 min prep 10 min cook Pasta carbonara 1o min prep 10 min cook Arancini 30 min prep 45 min cook Chilli con carne 15 min prep 1 hr 15 min cook

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 12 • Select the garnishes and accompaniments which you will add to your dish. Explain your decision – how do these complement yourdish? Serve Chilli con carne with pickled jalapeno chillies, light sour cream, coriander leaves and grated light tasty cheese for toppings. These can also accompany the pork tacos. serve Pasta carbonara with extra parmesan and parsley. Top Burchestta with tomato mixture and basil leaves. • Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality? For vegetable used , the freshness, firmness and the colour are checked to make sure they are fresh. The dry goods are bought checking their expiry dates. Dairy products and meat products are also bought by checking their expiry date.

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 13 • How will you check all perishable ingredients for spoilage or contamination? The ingredients are to be stored in cool and well lit storage place. They are to be checked regularly to make sure they are good for usage. They should be protected from damage of cross contamination. Rotating of such items can be done for maximum use according to expiration dates • List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well maintained and ready foruse? Frying pan Spatula Bowls Knives Sharpening rods and stone Chopping board Probe thermometer Gas stove Serving Plates Tongs Measuring cup Weighing scale • How will you ensure that waste is minimised in order to maximise profitability of food itemsprepared? Here are some tips to reduce food waste and increase profitability: Inventory management: Use inventory management software to track supplies and expiration dates. Menu customization: Offer different portion sizes and multi-use menu items. Storage: Store food properly. Compost: Use leftover food to make compost for your business garden.

SITHCCC027 - Student Logbook Reflective journals Reflective journal Student name: Bhanu Priya Date: Did an assessor observe this service? ✓ Yes ☐ No Journal number: 1 Recipe/s prepared: Burchestta Customer number: ✓ 1 ☐ 2 ☐ 3 ☐ 4 ☐ 5 ☐ 6 Food type: ☐ dairyproducts ✓ drygoods ☐ frozengoods ☐ fruit ☐ meat ☐ poultry ☐ seafood ✓ vegetables Cookery methods: ☐ baking ☐ blanching ☐ boiling ☐ braising ☐ deepfrying ✓ grilling ☐ poaching ☐ roasting ☐ shallow frying (pan fry, sauté or stirfry) ☐ steaming ☐ stewing ☐ sous vide Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?) I followed the workplace Policy and procedures. I properly washed hands before handling any food. Supervisor Endorsement Supervisor name: Position: Assessor Signed: Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106814439 12

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 15

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SITHCCC027 - Student Logbook Reflective journals Reflective journal Student name: Bhanu Priya Date: 24/11/23 Did an assessor observe this service? ✓ Yes ☐ No Journal number: 2 Recipe/s prepared: Pasta Carbonara Customer number: ☐ 1 ✓ 2 ☐ 3 ☐ 4 ☐ 5 ☐ 6 Food type: ✓ dairy products ✓ dry goods ☐ frozen goods ☐ fruit ☐ meat ☐ poultry ☐ seafood ✓ vegetables Cookery methods: ☐ baking ☐ blanching ✓ boiling ☐ braising ☐ deepfrying ☐ grilling ☐ poaching ☐ roasting ✓ shallow frying (pan fry, sauté or stirfry) ☐ steaming ☐ stewing ☐ sous vide Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?) I learn the skills of how to present the dish on platters. Supervisor Endorsement Supervisor name: Position: Assessor Signed:

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 17

SITHCCC027 - Student Logbook Reflective journals Reflective journal Student name: Bhanu Priya Date: 24/11/23 Did an assessor observe this service? ✓ Yes ☐ No Journal number: 3 Recipe/s prepared: Arancini Customer number: ☐ 1 ☐ 2 ✓ 3 ☐ 4 ☐ 5 ☐ 6 Food type: ☐ dairyproducts ✓ drygoods ☐ frozengoods ☐ fruit ✓ meat ☐ poultry ☐ seafood ✓ vegetables Cookery methods: ☐ baking ☐ blanching ✓ boiling ☐ braising ✓ deepfrying ☐ grilling ☐ poaching ☐ roasting ✓ shallow frying (pan fry, sauté or stirfry) ☐ steaming ☐ stewing ☐ sous vide Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?) I learn the skills of how to properly made Arancini. I followed the instructions to serve the food to customers. Supervisor Endorsement Supervisor name: Position: Assessor Signed:

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 19

SITHCCC027 - Student Logbook Reflective journals Reflective journal Student name: Bhanu Priya Date: 24/11/23 Did an assessor observe this service? ✓ Yes ☐ No Journal number: 4 Recipe/s prepared: Chilli con carne Customer number: ☐ 1 ☐ 2 ☐ 3 ✓ 4 ☐ 5 ☐ 6 Food type: ☐ dairyproducts ✓ drygoods ☐ frozengoods ☐ fruit ✓ meat ☐ poultry ☐ seafood ✓ vegetables Cookery methods: ☐ baking ☐ blanching ✓ boiling ☐ braising ☐ deepfrying ☐ grilling ☐ poaching ☐ roasting ✓ shallow frying (pan fry, sauté or stirfry) ☐ steaming ☐ stewing ☐ sous vide Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?) I followed the instructions in the recipe and learn new skills. Supervisor Endorsement Supervisor name: Position: Assessor Signed:

SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 21

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 13 Assessment Task 2: Assessment Criteria Student should review the following assessment criteria as an indication of how they will be assessed. Participant must demonstrate The following table represents the six different dishes the student must select ingredients and equipment for, conduct mise en place, cook, present and clean up. Only tick each box if you find the student has performed the skill or behaviour correctly. 1. Participant selected ingredients to prepare dishes: 1 2 3 4 5 6 S S S S S S 1.1 Confirmed food production requirements from standard recipes:  Accessed standard recipes and work instructions todetermine: o customer requirements: ▪ special customerrequests ▪ special dietaryrequirements o deadlines and timeframe: ▪ servicetimings ▪ start and finish times of entrees, mains,desserts ▪ cooking time of certain foods o meal quantities required o menu items (see 1.3) o organisational standardsrequired o portioncontrol ☐ ☐ ☐ ☐ ☐ ☐ 1.2 Calculated ingredient amounts according to requirements:  Accessed standard recipes to determine ingredients required and created aningredients list  Identified associated food preparation list requirements, (special requests, garnishes, accompaniments,etc.)  Determined portionsizes  Determined number of customers and portions required  Accurately calculated number of portions required using all informationpresent  Allowed extra in calculations to accountfor spoilage and shrinkage ☐ ☐ ☐ ☐ ☐ ☐ 1.3 Identified and selected ingredients from stores according to recipe, quality, freshness and stock rotation requirements:  Used ingredients list created to identify requirements fromstores ☐ ☐ ☐ ☐ ☐ ☐

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 14  Selected vegetables that are firm andweighty  Selected fruit and vegetables that are even in colour  Selected crispvegetables  Ensured leafy green vegetables are free of yellow, wiltedleaves  Selected convenience products or dry pasta and rice that are within use-by or best-beforedates  Ensured foods selected have been stored at the correcttemperature  Checked stock codes/rotation labels when selectingingredients  Selected ingredients that have the rightaroma  Thawed foods as per food safetyrequirements 1.4 Checked perishable supplies for spoilage or contamination prior to preparation:  Looked for signs of pest infestation, such as chewed packaging, droppingsetc.  Checked eggs forcracks  Checked food for off/pungent/badaromas  Ensured there are no signs of mould on any ingredients  Looked for signs of bugs (such as weevils) may be found in dry pasta or rice and other dry ingredients  Selected meat and poultry that is not slimy  Selected root vegetables are not cracked  Ensured meat, poultry and seafood does not have off or pungentsmells.  Ensured dry foods are not stale or musty in aroma.  Checked packaging for damage, such as tears andrips ☐ ☐ ☐ ☐ ☐ ☐ Comments: 2. Participant selected, prepared, and safely used required equipment: 1 2 3 4 5 6 S S S S S S 2.1 Selected type and size of equipment suitable to requirements:  Accessed standard recipe and food preparation list to determine equipment requirements as per cookery methods andpreparation  Identified cookery methods todetermine equipment required ☐ ☐ ☐ ☐ ☐ ☐

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 15  Determined portions required to inform size of equipmentrequired  Selected required equipment andchecked cleanliness and serviceability, (see 2.2) 2.2 Safely assembled and ensured cleanliness and serviceability of equipment before use:  Accessed manufacturer instructions to inform safe assembly ofequipment  Accessed and followed workplace policies and procedures when assembling equipment and checking for cleanliness and serviceability, e.g., WHS, reporting and recording,etc.  Followed safe use of cleaning chemical procedures, including SDSrequirements  Conducted checks of equipment,including: o ensuring that blades are clean and sharpened o ensuring that power cords and plugs are in goodrepair o checking the casing for cracks andchips o checking for splashes, stains or spills o ensuring that plastic bowls or housings are notsplit o ensuring that knives are clean and sharpened o checking that servicing is up to date as per manufacturer instructions.  Followed manufacturer instructions to safely assembleequipment ☐ ☐ ☐ ☐ ☐ ☐ 2.3 Used equipment safely and hygienically according to manufacturer instructions:  Maintained a clean work environment (clean and sanitise benchtops, items and utensils using appropriate cleaning sprays and correct coloured cloths, spongesetc)  Adhered to handwashing requirements (using handwashing sink only, using soap to wash between fingers and up to forearms for at least one min, rinsing with running water from tap, drying with single use towel then disposingetc)  Accessed and read manufacturer’s instructions to inform: o Safe use of equipment includingpre-use checks o Problem solving o Cleaning of equipment o PPE requirements (apron, food handling gloves, hair net/hat, as per instructions and organisational policy and procedures) o Equipmentlimitations o Storagerequirements ☐ ☐ ☐ ☐ ☐ ☐

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 16 Comments: 3. Participant conducted mise en place to portion and prepare ingredients including using each of the following:  dairyproducts  dry goods  frozengoods  fruit  meat  poultry  seafood  vegetables 1 2 3 4 5 6 S S S S S S 3.1 Weighed and measured ingredients and created portions according to recipe:  Accessed standard recipe to determine weight and portionrequirements  Used appropriate equipment andmeasuring devices, e.g., scales, jugs, spoons,etc.  Followed correct procedures for weighingand measuringingredients: o Dry ingredients (like flour and sugar) should be measured using flat-cup measures. Ingredients should belevel o Spoon measures must be measured with the correct sized spoons. A level spoon is essential o Liquid ingredients should be measuredin jugs  Followed manufacturers instructions when using electronic scales, e.g., no overflow, using features such as“tare”  Used food safety procedures to ensure cross contamination between ingredients did notoccur  Created portion size for cooking (see4.2) ☐ ☐ ☐ ☐ ☐ ☐ 3.2 Prepared, cut and portioned ingredients according to recipe and cooking style:  Used food safety practices for handling and storing food including: (see2.3) o Washing hands correctly o Maintained a clean workenvironment ☐ ☐ ☐ ☐ ☐ ☐

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 17 o Using equipment to eliminate cross contamination, e.g., colouredchopping boards, lids, etc.  Followed food safety standards to thaw required frozen foods  Followed food safety standards to wash and prepareingredients  Measured all ingredients as per standardrecipe  Used a variety of cutting styles as per standard recipe requirements, e.g., slice, chop, shred, dice, julienne, brunoise, jardiniere,etc.  Prepared ingredients using other methods, e.g., peeling, scraping, grating, mincing, grinding, pureeing,etc.  Created portions according to recipe requirements to ensureconsistency  Worked efficiently andcompetitively  Followed workflowplan  Sequenced stages of food preparation and production  Managed own speed, timing andproductivity  Remained calm and systematic  Multi-tasked 3.3 Minimised waste to maximise profitability of food items prepared:  Weighed and portioned all ingredients from standardrecipes  Reduced the amount of trimmings/off-cuts, e.g., ends of vegetables, fat on meat,etc.  Used food rotation methods such asFIFO  Located and read labels and date codes and stickers on fooditems  Eliminate cross contamination, e.g., using coloured cutting boards, correct storage of items, etc.  Followed policies and procedures forconducting mise en place ☐ ☐ ☐ ☐ ☐ ☐ Comments: 4. Participant cooked required dishes using basic methods of cookery, including using each of the following cookery methods at least once:  Baking: Dish  Blanching:Dish  Boiling:Dish 1 2 3 4 5 6 S S S S S S

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 18  Braising:Dish  deep-frying:Dish  grilling:Dish  poaching:Dish  roasting:Dish  shallow frying, pan-fry, sauté, stir-fry:Dish  steaming:Dish  stewing:Dish  Sous vide: Dish 4.1 Selected and used cookery methods for dishes following standard recipes:  Selected the appropriate cookery method as indicated in task instructions  Selected required equipment to commence cookery method, e.g., sous vide machine, pan, deep fryer,etc.  Identified the cooking times and temperatures required  Identified deadlines and timelines, andcompleted within commercial time constraints anddeadlines  Accessed standard recipe to determine portion requirements and demonstrated portion control procedures (see 3.2): o used weighing and measuring to ensure consistency in size/weight/shape/volume  Checked task instructions and responded to special customer requests and dietary requirements, mayinclude: o adjusting a recipe by changing or omitting aningredient o cooking a dish toorder o creating a dish to meet a customer’s needs (for example, removal of egg products or vegetables or fruits that may cause intolerance or are not able to be eaten due to lifestylechoices) o considering taste, texture,temperature o considering food allergies, e.g., egg products, nuts,etc. o considering food intolerances (for example, using gluten-freeproducts) o considering religious or culturalneeds o considering nutritionalneeds ☐ ☐ ☐ ☐ ☐ ☐ 4.2 Completed cooking process in a logical, planned and safe manner:  Accessed food safety program to inform safe food handlingprocedures ☐ ☐ ☐ ☐ ☐ ☐

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 19  Wore required PPE  Worked efficiently andcompetitively  Followed workflowplan  Completed mise en place activities for each dish to maintain organisation and goodworkflow  Sequenced stages of food preparation and production  Managed own speed, timing and productivity and remained calm and systematic  Used timers  Multi-tasked and integrated technical and other skills  Took corrective action re foodhazards  Maintained a clean work environment (clean and sanitise benchtops, items and utensils using appropriate cleaning sprays and correct coloured cloths, spongesetc.)  Maintained a tidy work environment (clean as you go, wiping benches, disposing of waste/recycling)  Adhered to handwashing requirements (using handwashing sink only, using soap to wash between fingers and up to forearms for at least one min, rinsing with running water from tap, drying with single use towel then disposingetc)  Managed potential cross contamination issues (using correct utensils/boards/cloths)  Ensured personal presentation and grooming is in line with procedures (clean and neatclothing, hair tied back, clean hands and nails, minimal jewellery, only approveddressings/Band-Aids)  Avoided unhygienic practices such ascoughing, sneezing, touching face/hair, eating/drinking in food prep areas etc 4.3 Identified problems with the cooking process and took corrective action:  Identified and addressed issues, mayinclude: o adjusting taste, texture, balance,flavour  Identified and disposed of spoiled or contaminated food and documented asrequired  Identified inconsistency in portions, e.g., correcting poor cuts,etc  Identified issues with cookery process, e.g., temperature incorrect, timing, incorrect equipment  Identified presentation issues due to consistency of food, availability of garnish,etc.  Took corrective action for each issue according to manufacturers instructions, foodsafety requirements, task instructions, procedures, etc. ☐ ☐ ☐ ☐ ☐ ☐

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 20 4.4 Worked cooperatively with colleagues to ensure timely preparation of dishes:  Worked as part of the team including: o Cooperating with requests fromothers o Delegating tasks whenrequired o Practicing effective communication including active listening, using questioning to gain information and clarify, respecting and understanding of others o Assisting colleague with issues and problems  Identified when timing would be an issue and worked with colleagues to rectify, e.g., helping to plate, attending to stove top items, or oven,etc.  Maintained communication with team toensure dishes prepared and served in given time frames and required quality ☐ ☐ ☐ ☐ ☐ ☐ Comments: 5. Participant presented dishes and correctly stored surplus or reusable by-products: 1 2 3 4 5 6 S S S S S S 5.1 Presented dishes on appropriate service-ware:  Accessed standard recipe to determine plating requirements ofdishes  Sourced required service-ware and checkfor: o Cleanliness o Safety, e.g., no cracks, chips, breaks in anypart/s  Followed procedures for warming or placing of service-ware, e.g., under heat lamps, on ice trays,etc.  Arranged components of dishes on service ware following safe handling procedures, e.g.,wearing gloves, using tongs, correct temperature,etc.  Checked standard recipe to ensure dish is arrangedcorrectly  Ensured required quality indicators (from standard recipe) are followed, mayinclude: o appearance and visualappeal o colour o consistency o moisturecontent o mouth feel and eatingproperties o platepresentation o portionsize ☐ ☐ ☐ ☐ ☐ ☐

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 21 o shape o taste o texture  Conducted final cleaning of plate, e.g.,using one-use cleaning tool to wipe edges, free of drips and spills, etc. 5.2 Added garnishes and accompaniments according to standard recipes:  Accessed standard recipe to determine garnish and accompanimentrequirements  Selected required garnish or accompaniment and ensured: o All garnishes or accompaniments are crisp and fresh and not wilted orstale o Even in colour ortexture o Are within the use by date (where applicable, e.g., apple sauce in ajar) o Foods have been stored at the correct temperature o Stock codes/rotation labels arechecked o Ingredients have the rightaroma  Placed garnishes in correct location on plate, as per standard recipe, using safe handling procedures  Placed accompaniments in required service- ware, and checked for cleanliness and safety, e.g., no cracks, chips, breaks in anypart/s  Conducted final cleaning of plate, e.g.,using one-use cleaning tool to wipe edges, free of drips and spills, etc. ☐ ☐ ☐ ☐ ☐ ☐ 5.3 Cleaned work area, and disposed of or stored surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives:  Accessed SDS documents when using cleaning chemicals to determine safe use, e.g., required PPE, how to use, safety,etc.  Cleaned and sanitised benchtops, items and utensils using appropriate cleaning sprays and correct coloured cloths, spongesetc.  Disposed of waste in required receptacles using safe handlingprocedures  Stored surplus or reusable products according to safe handling and storageprocedures: o Completed stock codes/rotation labels when storingproducts o Ensured products are stored at the correcttemperature ☐ ☐ ☐ ☐ ☐ ☐

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 22 o Ensured all products are placed in correct storage receptacles, e.g., bins, sealed containers,etc. o ensuring that frozen goods remainfrozen o ensuring that single use items are stored correctly o ensure that eggs are handled safely and do not pose a salmonellarisk o ensure that vegetables are handled safely and do not pose an e. coli, listeria or salmonella risk o making sure dishes containing rice and pasta are storedcorrectly o maximising freshness, quality and appearance o minimising risk ofcontamination. o Followed all cost reduction initiatives, e.g., labelling products with dates, FIFO, etc.  Ensured storage areas followed appropriate food safe environmental conditions,including: o Storage areas are clean, dry and free of pests o Use of food safecontainers o Placement of products in cool rooms are in organised areas, e.g., no meat products above vegetables, no product containers placed directly on floor,etc. o Food products stored at correct temperatures, e.g., check cool room temperatures Comments: Task outcome:  Satisfactory  Notsatisfactory Assessor signature: Assessor name: Date:

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SITHCCC027 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 23 Final results record Student name: Bhanu Priya Assessor name: Date 24/11/23! Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Project logbook S U DNS Overall unit results C NYC Feedback ✓ My performance in this unit has been discussed and explained to me. ✓ I would like to appeal this assessment decision. Studentsignature: Bhanu Priya Date: 24/11/23  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessmentprocedures. Assessor signature: Date:

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SITHCCC027 - Student Logbook (3)

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