reflective

SITHCCC029 - Student Logbook Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 3  checking perishable supplies for contamination  selecting the type and size of equipmentrequired  ensuring that food preparation equipment is safely assembled, clean and ready foruse  using equipment safely andhygienically  using equipment according to the manufacturer’sinstructions  sorting and assembling ingredients according to food productionsequencing  weighing and measuring ingredientsaccurately  portioning according to therecipe  cleaning and cutting ingredients using basic culinary cuts as per culinary standards  minimising waste to maximiseprofitability  following standard recipes accurately and use the followingproducts/agents: o thickeningagents o clarifyingagents o flavouringagents o convenienceproducts  preparing derivative sauces (both hot and cold) asrequired  reconstituting or reheating stocks, sauces and soups to required consistencies  selecting suitableaccompaniments  adding garnishes according to standardrecipes  making adjustments to dishes to ensurequality  presenting soups and saucesattractively  using appropriateservice-ware  evaluating and adjusting presentation to ensure qualitydishes  storing in appropriate environmentalconditions  following organisational policies andprocedures  maintaining a clean work area throughout service, and cleaning up at the end ofservice  disposing of or storing surplus products according to storage requirements and food safetystandards  working safely, hygienically, sustainably andefficiently  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!

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  worked to a professional level in line with the kitchen’s usual roles andresponsibilities  followed standard recipes to prepare stocks for differentrecipes  followed standard recipes to preparesauces  followed standard recipes to preparesoups  used a variety ofproducts/agents  prepared dishes within commercial time constraints anddeadlines  produced requiredquantities  followed portion controlprocedures  followed food safety practices for handling and storingfood  responded to special customer requests and dietaryrequirements. ✓ Yes ☐ No ✓ Yes ☐ No ✓ Yes ☐ No ✓ Yes ☐ No ✓ Yes ☐ No ✓ Yes ☐ No ✓ Yes ☐ No ✓ Yes ☐ No ✓ Yes ☐ No ✓ Yes ☐ No 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 (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment. ✓ Yes ☐ No Supervisor signature: Contact number: Date:

4 medium (about 700g) desiree potatoes, or pontiac potatoes, peeled, cut into 2cm cubes 2 leeks, pale section only, washed, dried, thinly sliced 1.25L (5 cups) Massel vegetable liquid stock 125ml (1/2 cup) thickened cream 3 thick slices day-old white bread, crusts removed, cut into 2cm cubes Olive oil, extra for croutons and to serve 2 tbsp finely chopped fresh chives Green gazpacho 100g bag baby spinach 2 garlic cloves 1 large cucumber, deseeded and chopped 1/2 green chilli, deseeded 1/2 small pack parsley 1/2 small pack basil 1½ small pack mint 1 ripe avocado, stoned and peeled 4 spring onions, topped and tailed 200g natural yogurt 2 tbsp sherry vinegar drizzle of extra virgin olive oil or rapeseed oil handful pea shoots edible flowers ice cubes, to serve

SITHCCC029 - Student Logbook Reflective journals Please note: Only one copy of each template has been included so you will need to make copies as required. Reflective journal Student name: Date: Did an assessor observe this service? ☐ Yes ☐ No Journal number: Stocks prepared: ☐ brown beefstock ☐ brown chickenstock ☐ white chickenstock ☐ fishstock ☐ vegetablestock What dishes are these stocks going to be used for? Explain why these stocks are suited to these dishes. Sauces prepared: ☐ béchamel ☐ chicken and fishvelouté ☐ coulis ☐ demi-glacé ☐ hollandaise orbéarnaise ☐ jus ☐ mayonnaise-basedsauces ☐ tomato-basedsauces Soups prepared: ☐ Consommé ☐ Broth ☐ Purée ☐ Cream ☐ Bisque ☐ Chilledsoups Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106814439 10