Bản sao của SITHCCC031 Student Logbook_v1.1 (1)

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: Roman Adhikari _______________________________________________________________ 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 SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 3 of 27

Logbook summary Use this list to keep track of your progress. Please note that you may complete a number of vegetarian or vegan dishes one session, therefore you will only need to complete a single reflective journal for these cases. Student name: __________________________________________________________________________ Student number: _________________________________________________________________________ This unit of competency requires that you complete mise en place and follow standard recipes and use eight different cookery methods to prepare vegetarian and vegan dishes in a commercial kitchen. Evidence of this has been provided. Cooking method Date Reflective journal (endorsed by supervisor) Reflective journal number ☒ boiling 15/08/203 01 ☐ braising ☒ deep and shallow frying 15/08/203 02 ☒ poaching 15/08/203 03 ☒ steaming 15/08/203 04 ☒ grilling 15/08/203 05 ☒ blanching 15/08/203 06 ☒ roasting 15/08/203 07 ☒ stewing 15/08/203 08 You must use each type of product when preparing four vegetarian dishes. Evidence of this has been provided. Vegetarian product Date Reflective journal (endorsed by supervisor) Reflective journal number ☒ dried fruit or vegetable 15/08/2023 01 SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A

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: confirmed ingredients needed from standard recipe ☐ Yes ☐ No calculated ingredients ☐ Yes ☐ No got fresh quality ingredients from the stores ☐ Yes ☐ No selected correct clean equipment ☐ Yes ☐ No assembled and used equipment safely ☐ Yes ☐ No followed workflow planning ☐ Yes ☐ No weighed and measured ingredients ☐ Yes ☐ No avoided contact with animal products ☐ Yes ☐ No cleaned and cut ingredients ☐ Yes ☐ No used waste minimisation techniques ☐ Yes ☐ No used correct cookery method ☐ Yes ☐ No added accompaniment that complements the dish ☐ Yes ☐ No made food quality adjustments ☐ Yes ☐ No SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A

Reflective journal Student name: Roman Adhikari Date:15/08/2023 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal number: ___01____ __ ☒ correct mise en place ☒ followed standard recipe Cooking method observed: ☐ boiling ☐ braising ☐ poaching ☐ steaming ☐ grilling ☐ blanching ☐ roasting ☒ stewing ☐ frying Vegetarian products used: ☒ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ dairy products ☐ nuts and seeds ☐ arborio rice ☐ eggs ☐ grains and pulses ☐ legumes Vegan products used: ☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ coconut products ☐ plant-based milks ☐ cashew cheese ☐ butter alternatives ☐ soy-based cheese ☐ whole cuts meat substitute ☐ mince: meat substitute ☐ firm tofu ☐ silken tofu ☐ emulsion tofu ☐ flaxeggs ☐ chia as an egg substitute Prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes: ☒ Vegetarian Name of Dish: Vegetarian ☐ Completed dish within commercial ☒ Followed procedures for portion control and food safety SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 12 of 27

Reflective journal ☐ Vegan Spinach and Feta Stuffed Mushrooms timeframes practices when handling and storing different food types Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn, what would I do different in future?) I highlights the advantages of cooking, such as the flavours, appeal, and satisfaction of the finished product. The effectiveness, safety, quality, and cleanliness of the cooking process are also covered, as well as the methods and techniques employed and the rules adhered to. I also promotes reflection on the learning process, which includes trying new foods and coming up with creative solutions. It ends by making recommendations for potential future enhancements, such as experimenting with various flavours, cooking periods, or ingredient combinations. Supervisor Endorsement Supervisor name: Position: Signed: SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 15 of 27

Reflective journal ___04____ __ Cooking method observed: ☐ boiling ☐ braising ☐ poaching ☐ steaming ☐ grilling ☐ blanching ☐ roasting ☐ stewing ☒ frying Vegetarian products used: ☐ dried vegetables and fruit ☒ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ dairy products ☐ nuts and seeds ☐ arborio rice ☒ eggs ☐ grains and pulses ☐ legumes Vegan products used: ☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ coconut products ☐ plant-based milks ☐ cashew cheese ☐ butter alternatives ☐ soy-based cheese ☐ whole cuts meat substitute ☐ mince: meat substitute ☐ firm tofu ☐ silken tofu ☐ emulsion tofu ☐ flaxeggs ☐ chia as an egg substitute Prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes: ☒ Vegetarian ☐ Vegan Name of Dish: Vegetarian Egg Fried Rice ☒ Completed dish within commercial timeframes ☐ Followed procedures for portion control and food safety practices when handling and storing different food types SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 18 of 27

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn, what would I do different in future?) I demonstrated proficiency in boiling and simmering lentils and veggies to produce the desired consistency and flavours while successfully preparing a vegan lentil curry. I followed established recipes, portion control rules, and food safety guidelines. Throughout the cooking procedure, I kept everything neat and organised while also practising safety. I discovered the value of time and spice balancing for lentil softness. The dish's visual appeal can be improved in the future by experimenting with various lentil varieties, vegetable combinations, and plating methods. Supervisor Endorsement Supervisor name: Position: Signed: Reflective journal Student name: Roman Adhikari Date:15/08/2032 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal number: ___06____ __ ☒ correct mise en place ☒ followed standard recipe SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 21 of 27

Reflective journal Cooking method observed: ☐ boiling ☐ braising ☐ poaching ☒ steaming ☐ grilling ☐ blanching ☐ roasting ☐ stewing ☐ frying Vegetarian products used: ☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ dairy products ☐ nuts and seeds ☐ arborio rice ☐ eggs ☐ grains and pulses ☐ legumes Vegan products used: ☐ dried vegetables and fruit ☒ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ coconut products ☐ plant-based milks ☐ cashew cheese ☐ butter alternatives ☐ soy-based cheese ☐ whole cuts meat substitute ☐ mince: meat substitute ☐ firm tofu ☐ silken tofu ☐ emulsion tofu ☐ flaxeggs ☐ chia as an egg substitute Prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes: ☐ Vegetarian ☒ Vegan Name of Dish: Vegan Chickpea Salad ☒ Completed dish within commercial timeframes ☐ Followed procedures for portion control and food safety practices when handling and storing different food types Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn, SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 22 of 27

what would I do different in future?) The Vegan Chickpea Salad was made quickly and safely while retaining adherence to the regular recipe and portion management. The capacity to balance textures and flavors was demonstrated by the fact that the dish was finished within commercial timelines. I organized his kitchen, kept it clean, and adhered to safety procedures. The lesson I learned from the experience was the value of including a variety of textures and flavors, boiling chickpeas to make them more delicate, and selecting veggies and seasonings that go well together. Future enhancements will likely involve experimenting with other vegetable and herb pairings, adding new dressings or vinaigrettes, and refining the visual presentation. Supervisor Endorsement Supervisor name: Position: Signed: Reflective journal Student name: Roman Adhikari Date:15/08/2023 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal number: ___07____ __ ☒ correct mise en place ☒ followed standard recipe Cooking method observed: ☐ boiling ☐ braising ☐ poaching ☐ steaming ☐ grilling ☐ blanching ☐ roasting ☐ stewing ☒ frying SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 23 of 27

Reflective journal Vegetarian products used: ☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ dairy products ☐ nuts and seeds ☐ arborio rice ☐ eggs ☐ grains and pulses ☐ legumes Vegan products used: ☐ dried vegetables and fruit ☒ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ coconut products ☐ plant-based milks ☐ cashew cheese ☐ butter alternatives ☐ soy-based cheese ☐ whole cuts meat substitute ☐ mince: meat substitute ☒ firm tofu ☐ silken tofu ☐ emulsion tofu ☐ flaxeggs ☐ chia as an egg substitute Prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes: ☐ Vegetarian ☒ Vegan Name of Dish: Vegan Tofu Stir-Fry ☒ Completed dish within commercial timeframes ☐ Followed procedures for portion control and food safety practices when handling and storing different food types Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn, what would I do different in future?) SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 24 of 27

The Vegan Tofu Stir-Fry was prepared effectively, following the prescribed recipe and keeping uniformity in both flavour and presentation. The dish was prepared in accordance with commercial time constraints, and the chef showed proficiency in tofu frying to produce a crispy texture while retaining suppleness. I have organised the food and utensils to follow safety procedures, promote efficiency, and preserve cleanliness. The lesson I learned from the incident was the value of marinating tofu, exact timing, and flavour harmony in a stir-fry. Future enhancements will likely involve experimenting with various marinades, adding vegetables, and honing the stir-fry tossing method. Supervisor Endorsement Supervisor name: Position: Signed: Reflective journal Student name: Roman Adhikari Date:15/08/2023 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal number: ___08____ __ ☒ correct mise en place ☒ followed standard recipe Cooking method observed: ☒ boiling ☐ braising ☐ poaching ☐ steaming ☐ grilling ☐ blanching ☐ roasting ☐ stewing ☐ frying Vegetarian products used: SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 25 of 27

Reflective journal ☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ dairy products ☐ nuts and seeds ☐ arborio rice ☐ eggs ☐ grains and pulses ☐ legumes Vegan products used: ☐ dried vegetables and fruit ☒ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ coconut products ☐ plant-based milks ☐ cashew cheese ☐ butter alternatives ☒ soy-based cheese ☐ whole cuts meat substitute ☐ mince: meat substitute ☐ firm tofu ☐ silken tofu ☐ emulsion tofu ☐ flaxeggs ☐ chia as an egg substitute Prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes: ☐ Vegetarian ☐ Vegan Name of Dish: Vegan Pasta Primavera ☐ Completed dish within commercial timeframes ☐ Followed procedures for portion control and food safety practices when handling and storing different food types SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 26 of 27

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn, what would I do different in future?) Following the recommended recipe and following the rules for portion control and food safety, I produced Vegan Pasta Primavera successfully. I showed off my ability to boil pasta, mix it with fresh vegetables, and keep the flavours in check. I organised my workspace, adhered to safety protocols, and kept things neat. I gained knowledge about seasoning correctly, how to cook pasta till it is al dente, and how to balance pasta recipes. In order to create a dish that is visually beautiful, we intend to experiment with various pasta forms, herbs, and spices. Supervisor Endorsement Supervisor name: Position: Signed: SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 27 of 27