SITHCCC041 Student Logbook

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: Student name: Manpreet kaur Name of RTO: Trainer/assessor name: If this workbook is found, please contact me to return it using the details 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 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 standards? • What did I learn during the service and how might I apply it in future? • What might I do different next time? 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 your RTO’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 production requirements • calculating ingredient amounts • identifying and selecting ingredients from stores according to quality, freshness and stock rotation

• responding to special customer requests and dietary requirements • following organisational policies and procedures • storing cakes, pastries and breads in appropriate environmental conditions • disposing of or storing surplus products and re-usable by products • working safely, working hygienically, working sustainably and efficiently • working within commercial time constraints and deadlines. Tips for completing this logbook • Read through your logbook before you get started and make sure 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 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! 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: Manpreet kaur Student number: A32250 This unit of competency requires that you follow standard recipes to produce and decorate at least one of each of the following cakes or sponges. Evidence of this has been provided. Cake or sponge type: Date 07/08/23 Reflective journal (endorsed by Reflective journal number

supervisor) ☐ fat-based ☐ butter base ☐ oil base ☐ foam based: • emulsified sponge ☐ foam based: • egg based foam This unit of competency requires that you use at least four different fillings from the list below at least once when producing the above four cakes or sponges. Evidence of this has been provided. Fillings Date 07/08/23 Reflective journal (endorsed by supervisor) Reflective journal number ☐ cream ☐ custard ☐ fresh fruit ☐ jams ☐ mousse ☐ nuts ☐ cream This unit of competency requires that you use at least four different decorations from the list below at least once when producing the above four cakes or sponges. Evidence of this has been provided. Decorations Date 07/08/23 Reflective journal (endorsed by supervisor) Reflective journal number

☐ vegetable Sweet Fillings ☐ cheese ☐ chocolate ☐ cream ☐ custard ☐ fresh or crystallised fruit and fruit purees ☐ whole or crushed nuts This unit of competency requires that you use at least four different decorations from the list below at least once when producing the above four cakes or sponges. Evidence of this has been provided. Decorations Date 07/08/23 Reflective journal (endorsed by supervisor) Reflective journal number ☐ fresh, preserved or crystallised fruits ☐ glazes ☐ icings ☐ jellies ☐ sprinkled icing sugar ☐ meringue ☐ whole or crushed nuts This unit of competency requires that you follow standard recipes to produce each of the following types of bread. Evidence of this has been provided. Bread Date 07/08/23 Reflective journal Reflective journal

(endorsed by supervisor) number ☐ bread rolls or baguettes using basic dough ☐ brioche ☐ focaccia ☐ flat bread ☐ sourdough This unit of competency requires that you must use appropriate preparation and cookery processes when producing cakes, pastries and breads. Evidence of this has been provided. Preparation and cooking Date 07/08/23 Reflective journal (endorsed by supervisor) Reflective journal number ☐ adding fats and liquids to dry ingredients ☐ chilling ingredients and work surfaces ☐ cutting, shaping and moulding ☐ kneading and handling ☐ preparing and using fillings ☐ resting ☐ rolling ☐ selecting and preparing appropriate cake tins and moulds ☐ stirring and aerating to achieve required consistency and texture

Followed standard recipes to produce breads ☐ Yes ☐ No Produced cakes, pastries and breads using a range of cookery methods ☐ Yes ☐ No Produced cakes, pastries and breads 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 food ☐ Yes ☐ No Responded to special customer requests and dietary requirements. ☐ 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 (as required) for the purposes of assessment. ☐ Yes ☐ No Supervisor signature: Contact number: Date: Reflective journals

Reflective journal Student name:Manpreet kaur Date:07/08/23 Recipe prepared: Cake or sponge type: ☐ fat based ☐ butter based ☐ oil based ☐ foam b Cake or sponge filling: ☐ cream ☐ custard ☐ fresh fruit ☐ Cake or sponge decoration: ☐ chocolate ☐ fresh, preserved or crystallised fruits ☐ glazes and jellies Pastry Type: ☐ short sweet paste ☐ savoury paste ☐ Pastry savoury filling: ☐ animal protein ☐ dairy Pastry sweet filling: ☐ cheese ☐ chocolate ☐ cream ☐ custard Pastry decorations: ☐ fresh, preserved or crystallised fruits ☐ glazes ☐ ☐ sprinkled icing sugar ☐ meringue ☐ Type of bread: ☐ bread rolls or baguettes using basic dough ☐ brioche ☐ focacc Preparation and cooking process: ☐ adding fats and liquids to dry ingredients ☐ chilling ingredients and work surfaces ☐ kneading and handling ☐ preparing and using fillings ☐