SITHPAT016 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 • confirming food production requirements • calculating ingredient amounts • selecting the relevant cookery methods and determining cooking times and temperatures • identifying and selecting ingredients from stores according to quality, freshness and stock rotation

• 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 There are a number of practical tasks that you must complete during this assessment process. Use this list to keep track of your progress. Please note that you may complete a number of these tasks during one session, therefore you will only need to complete a single journal for these cases. Student name: Manpreet kaur Student number: A32250 This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. Your assessor and/or supervisor will observe you as you complete the practical tasks in the table below. You must be observed following standard and special recipes to produce and present at least eight different desserts from the list below, including: • four hot desserts ( one of which must also meet different special dietary requirements) • four cold desserts ( one of which must also meet different special dietary requirements). Desserts Hot or cold? Special dietary reqs? Date 30/07/23 Checklist number ☐ bavarois ☐ hot Y / N ☐ cold Y / N ☐ crème brûlée ☐ hot Y / N ☐ cold Y / N ☐ crème caramel ☐ hot Y / N

☐ cold Y / N ☐ crêpes ☐ hot Y / N ☐ cold Y / N ☐ fritters ☐ hot Y / N ☐ cold Y / N ☐ meringues ☐ hot Y / N ☐ cold Y / N ☐ mousse ☐ hot Y / N ☐ cold Y / N ☐ panna cotta ☐ hot Y / N ☐ cold Y / N ☐ parfait ☐ hot Y / N ☐ cold Y / N ☐ pies ☐ hot Y / N ☐ cold Y / N ☐ poached or stewed fruit ☐ hot Y / N ☐ cold Y / N ☐ puddings ☐ hot Y / N ☐ cold Y / N ☐ soufflé ☐ hot Y / N ☐ cold Y / N ☐ tarts ☐ hot Y / N ☐ cold Y / N

Use your journals to write about each time you produced the desserts required of your assessment activities. Don’t forget to ask your supervisor to endorse each journal. When you have completed all eight journals, ask your supervisor/s to complete the Supervisor Declaration which you will find later in this Logbook. Journal Use this table to indicate the skills you demonstrated during this practical task. It may not be possible to demonstrate every once. Student name:Manpreet kaur Date:30/07/23 Did an RTO assessor observe this activity? ☐ Yes ☐ No Dessert produced and presented: ☐ bavarois ☐ crème brûlée ☐ crème caramel ☐ crêpes ☐ panna cotta ☐ parfait ☐ pies ☐ poached or stewed fruit Dessert is: ☐ hot ☐ cold Special dietary requirement: Includes frozen component: ☐ yes ☐ no Sauce prepared: ☐ chocolate based ☐ custards and creams ☐ fruit purées, sauces or coulis Garnishes/decorations: ☐ fruits ☐ jellies ☐ tempered chocolate ☐ wafer or tuille Determine production requirements Analyse the standard and/or special dietary recipe that you will be working from and answer the following questions.

• How many desserts are required? Describe how you will ensure that the correct number of desserts are produced. Number of desserts is ensure according to the number of the gussets and also depends on the verity of the desserts it • Calculate the number of portions that you need (show your workings). Portion of desserts has to small not and has to be equally divided and cut for everyone in equal shape. Ingredient list Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to us easy chocolate Melton cake Recipe: Ingredient Qty Qty/serves Qty Butter 100g 200g Dark chocolate 100g 200g Light brown soft sugar 150g 300g Large eggs 3 6 Vanilla extract 1/2 1 Plain flour 50g 100g Cream single doub

Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, sa What did I learn and how might I apply this in future? What might I do differently next time?) Supervisor Endorsement Supervisor name: Position: 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 and procedures. ☐ Yes ☐ No worked to a professional level in line with the kitchen’s usual roles and responsibilities. ☐ Yes ☐ No followed standard and special dietary recipes to produce desserts. ☐ Yes ☐ No produced desserts using a range of cookery methods. ☐ Yes ☐ No produced desserts 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: