Prepare Food for Special Dietary Requirements - Student Logbook

prepare food to meet special dietary requirements SITHCCC042

First published 2022 RTO Works www.rtoworks.com.au hello@rtoworks.com.au © 2022 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au . Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.

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: _______________________________________________________________ Name of RTO: _______________________________________________________________ Trainer/assessor name: Mohammad Nezam Khan _______________________________________________________________ If this workbook is found, please contact me to return it using the details below: _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ Completing your Journals You are expected to complete a Journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service RC- SITHCCC042-SL -V1.1 Page | 3 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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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 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: 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:  confirming special dietary requirements and select ingredients by: o confirming the customer’s dietary food allergy or food intolerance requirements o recognising the potential health consequences of failing to meet dietary requirements of customers o select the special recipes or modify the recipe with suitable substitutes or exclude ingredients o identifying ingredients that may cause health consequences in recipes o identifying ingredients that may cause health consequences on packaging o check the ingredients packaging for food additives and preservatives o look for ingredients that cause common allergic reactions RC- SITHCCC042-SL -V1.1 Page | 4 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

o identify ingredients that not meet special dietary requirements o excluding ingredients from dishes at the request of customers o select special ingredients that meets the customers’ requirements o consult with others if required o ensure that you maintain the nutritional value o communicate customer requirements with team members o excluding ingredients from dishes at the request of customers.  preparing foods to satisfy nutritional and special dietary requirements by: o following recipes for those with special dietary needs o communicating dietary requirements to other members of your team (including in writing) o selecting appropriate ingredients to ensure optimum nutritional quality of dishes o using appropriate equipment, preparation and cooking techniques for special dietary requirements and to retain optimum nutritional values.  presenting prepared food: o in an appetising and attractive manner o visually evaluating each dish and adjusting its presentation as required.  working safely and efficiently by: o storing dishes in appropriate environmental conditions o minimising waste to maximise profitability o maintaining a clean and hygienic work area, disposing of or storing surplus and re-useable by-products according to organisational procedures (including cost efficiency), working sustainably and efficiently. In addition to demonstrating the above skills and knowledge, you must fulfil some additional criteria. You must:  modify standard recipes to prepare six different dishes that cater to customers with special dietary requirements, including: o three different food allergies o three different food intolerances  exclude or substitute ingredients to meet dietary requirements specified above, while maintaining the nutritional value and integrity of the dish. 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. RC- SITHCCC042-SL -V1.1 Page | 5 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

 Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! RC- SITHCCC042-SL -V1.1 Page | 6 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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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: __________________________________________________________________________ Student number: _________________________________________________________________________ This unit of competency requires that you modify standard recipes to prepare six different dishes that cater to customers with special dietary requirements. Your assessor and/or supervisor will observe you as you complete the practical tasks in the table below. Evidence of this has been provided in the journals. Modify and prepare dishes for Date Journal completed and endorsed by supervisor? Journal number ☒ food allergy 1 12/12/2023 Yes 1 ☒ food allergy 2 12/12/2023 Yes 1 ☒ food allergy 3 12/12/2023 Yes 1 ☒ food intolerance 1 19/12/2023 Yes 2 ☒ food intolerance 2 19/12/2023 Yes 2 ☒ food intolerance 3 19/12/2023 Yes 2 RC- SITHCCC042-SL -V1.1 Page | 7 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Journals Look for six situations where you have prepared a dish for a customer who has a food allergy or intolerance. (Keep in mind that you should report on three food allergies and three intolerances.) Complete a Journal for each example. Don’t forget to ask your supervisor to endorse each report. When you have completed all six reports, 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 that you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion. However, every item must be demonstrated at least once. Student name: Date: 12/12/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: _____1____ Recipe modified for: ☒ Food allergy Type: Egg/ Dairy free cheese ☒ Food intolerance Type: Glutton Ingredients excluded or substituted: Determine production requirements Analyse the standard and special dietary recipe that you will be working from and answer the following questions.  Describe the person’s food allergy or intolerance.  What are the ramifications for the person if their dietary need is not met?

Who did you communicate with about the customer’s dietary need and why? What information did you seek? In your answer, include details about how you clarified the customer’s requirements. You should also discuss how you worked with other members of your team to ensure that the customer’s needs were met. How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs? What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer. Consider ingredient labels, food additives and preservatives, common allergens and nutritional values of ingredients . Ingredient lists Complete the following tables to compare the ingredients in the standard recipe with those in the recipe you modified. Ingredient list – Standard recipe

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Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: 1. Quinoa Anzac biscuits 2. Pancakes 3. Chicken Parma Ingredient Qty Qty/serves Qty x serves required Ingredient list – Modified recipe

Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: 1. Gluten-free quinoa Anzac biscuits 2. Egg-free pancakes 3. Dairy free Chicken Parma Ingredient Qty Qty/serves Qty x serves required

Include in your answer a description of how the ingredients that you substituted optimised the nutritional quality of the dish. Describe the cooking processes and methods that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did? Describe the strategies that you used to prevent cross-contamination. Include the strategies that you used to handle and store food in your answer. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mise en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the

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recipe to produce the desired quantities? Reflection (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 I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?) Supervisor Endorsement Supervisor name: Position: Signed: Mohammad Nezam Khan trainer and assessor Journal

Use this table to indicate the skills that you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion. However, every item must be demonstrated at least once. Student name: Date: 18/12/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: _____2____ Recipe modified for: ☒ Food allergy Type: Egg ☒ Food intolerance Type: Glutton Ingredients excluded or substituted: Determine production requirements Analyse the standard and special dietary recipe that you will be working from and answer the following questions.  Describe the person’s food allergy or intolerance.  What are the ramifications for the person if their dietary need is not met?

Who did you communicate with about the customer’s dietary need and why? What information did you seek? In your answer, include details about how you clarified the customer’s requirements. You should also discuss how you worked with other members of your team to ensure that the customer’s needs were met. How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs? What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer. Consider ingredient labels, food additives and preservatives, common allergens and nutritional values of ingredients . Ingredient lists Complete the following tables to compare the ingredients in the standard recipe with those in the recipe you modified. Ingredient list – Standard recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: 1. Turkey Taco Lettuce Wraps - Easy Turkey Taco Lettuce Wraps

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2. Chicken schnitzel recipe 3. Honey Glazed Chicken recipe _ BBC Good Food Ingredient Qty Qty/serves Qty x serves required Ingredient list – Modified recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe:

Ingredient Qty Qty/serves Qty x serves required Include in your answer a description of how the ingredients that you substituted optimised the nutritional quality of the dish.

Describe the cooking processes and methods that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did? Describe the strategies that you used to prevent cross-contamination. Include the strategies that you used to handle and store food in your answer. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mise en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?

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Reflection (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 I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?) Supervisor Endorsement Supervisor name: Mohammad Nezam Khan Position: Trainer and Assessor Signed:

Supervisor Declaration 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 Journals. One copy has been provided in this logbook but you can make additional copies as needed. Supervisor name: Mohammad Nezam Khan Position: Trainer and Assessor Relationship to student (for example, head chef/shift supervisor etc): Kitchen Supervisor During the services described in the student’s 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 worked safely ☒ Yes ☐ No confirmed customer’s special dietary food requirements ☒ Yes ☐ No liaised effectively with other people to clarify customer requirements ☒ Yes ☐ No accessed special dietary recipes ☒ Yes ☐ No communicated dietary requirements ☒ Yes ☐ No substituted or omitted ingredients appropriately ☒ Yes ☐ No selected ingredients to ensure optimum nutritional quality and nutritional value of dishes ☒ Yes ☐ No responded to special customer requests and dietary requirements effectively ☒ Yes ☐ No modified recipes and dishes according to special dietary requests. ☒ Yes ☐ No RC- SITHCCC042-SL -V1.1 Page | 20 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

worked within the organisation’s policies and procedures ☒ Yes ☐ No avoided cross contamination. ☒ Yes ☐ No Please provide any feedback to the student here: Student been observed to prepare, cook and present the menu items safely and hygienically. Student followed organisational policy and procedures. Work efficiently and safely used the equipment according to the manufactural instruction. Stored all the dishes according to the HACCP. Student cooked food according to the customer special dietary requirements. Student concern about the ingredients which affecting customer taste and tolerance. Student change the pointed ingredients from the recipe and prepared the food according to the customer direction efficiently. 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: 0450382422 Date: 12/12/2023 & 19/12/2023 RC- SITHCCC042-SL -V1.1 Page | 21 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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SITHCCC042 Student Logbook N Group

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