AT3 Assessment ToolLearner Logbook V2.0 Jan 2023

CLUSTER: Cold Larder AT3 – Practical Observation REFERENCING GUIDE You are required to provide the source of information or references using APA style for the answers/ research/projects. A guide for APA referencing is available in the link below. https://libraryguides.vu.edu.au/apa-referencing READY FOR ASSESSMENT DECLARATION BY THE CANDIDATE ☐ I confirm that the purpose and procedures of this assessment have been clearly explained to me and I am ready for assessment. ☐ I have been consulted about any special needs I might have in relation to the assessment process. The criteria to be used for this assessment have been discussed with me and the consequences and possible outcomes of the assessment. ☐ I have accessed and understood the general assessment information provided. I have been given fair notice of the date, time, venue and other arrangements for this assessment. ☐ I confirm that my trainer has provided information regarding time lines for assessment include workplace training, additional fees on unit re-assessment and unit re-enrolment. ☐ I declare that the following work is my own and that no part has been copied from another person or written for me, except where clearly noted on documents or work submitted. ☐ I am aware that plagiarism is a serious offence that may lead to disciplinary action by APSI. ☐ I am aware that APSI keeps all assessments once they are submitted and I must keep a copy prior to submission. SIGNATURE OF CANDIDATE: ☐ By ticking this box, I agree that I submit this assessment electronically with my digital signature Signature (digital): Date of submission: APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 3 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Assessment Instructions: You are required to:  Complete tasks within the time allowed: = as scheduled in class roll  Use safe work practices, including use of PPE, throughout the task  Submit each COMPLETED section of the log book, including self-evaluation to your trainer/assessor upon completion of each task to receive feedback. Task 1 Menu # 1 Roast chicken maryland with a plum marinade and brown rice and broccoli salad (a) Chicken, ham and leek pie topped with duchess potatoes (b) Antipasto platter with marinated zucchini, marinated eggplant, capsicum pesto, marinated olives, mortadella, grilled cacciatore, Piadini and white anchovy and tomato canapes (c) Menu # 2 Poached fish croquettas with Sauce Gribiche (d) Thai green curry chicken on lemongrass with Nam Jim (e) Sous vide pear salad with pickled cucumber, walnuts, shallots, curly endive, honey and goats cheese croutons (f) Menu # 3 Prawn and pork sui mai with dipping sauce (g) Moroccan lamb burger, tomato compote, pickled zucchini with a tahini lime mayo (h) Thali platter with Beef cheek madras, boiled rice, onion bhajis, Goan eggplant pickle, kachumber salad, pappadums and raita (i) APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 6 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Candidate Self Evaluation Week 4 Trainer Feedback S NYS S NYS Punctual to class as per delivery schedule Full clean suitable PPE as per student handbook Equipment (chef’s tool kit) complete, clean & maintained Work station set up as per trainers instructions Works cleanly and hygienically following food safety program Uses safe work practices and minimises workplace hazards Stores food in correct environmental conditions Completed tasks efficiently, within commercial time constraints Store equipment safely & hygienically after use Makes appropriate food quality adjustments within scope of responsibility Works well autonomously and within a team What went right / wrong with your food in practical lesson today? List something new you learnt in today’s class. What could you have done differently to change the outcome of your prepared dishes? Trainer comments Knife skills/Precision cuts: Bulk recipes (allocated tasks) to stock the larder Assessor Signature: S NYS Candidate Signature: Date: APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 9 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Candidate Self Evaluation Week 5 S.F.P Trainer Feedback S NYS S NYS Punctual to class as per delivery schedule Full clean suitable PPE as per student handbook Equipment (chef’s tool kit) complete, clean & maintained Work station set up as per trainers instructions Works cleanly and hygienically following food safety program Uses safe work practices and minimises workplace hazards Stores food in correct environmental conditions Completed tasks efficiently, within commercial time constraints Store equipment safely & hygienically after use Makes appropriate food quality adjustments within scope of responsibility Works well autonomously and within a team What was cooked / made in today’s class? List something new you learnt in today’s class. What went right / wrong with your food in practical lesson today? What could you have done differently to change the outcome of your prepared dishes? Trainer comments Assessor Signature: S NYS Candidate Signature: Date: APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 12 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Candidate Signature: Date: Candidate Self Evaluation Week 7 Trainer Feedback S NYS S NYS Punctual to class as per delivery schedule Full clean suitable PPE as per student handbook Equipment (chef’s tool kit) complete, clean & maintained Work station set up as per trainers instructions Works cleanly and hygienically following food safety program Uses safe work practices and minimises workplace hazards Stores food in correct environmental conditions Completed tasks efficiently, within commercial time constraints Store equipment safely & hygienically after use Makes appropriate food quality adjustments within scope of responsibility Works well autonomously and within a team What went right / wrong with your food in practical lesson today? List something new you learnt in today’s class. What could you have done differently to change the outcome of your prepared dishes? Trainer comments Roast chicken maryland with a plum marinade, brown rice and broccoli salad Assessment day – see AT4 for trainer/assessor feedback Chicken, ham and leek pie topped with duchess potatoes Antipasto platter with marinated zucchini, marinated eggplant, capsicum pesto, marinated olives, mortadella, grilled cacciatore, Piadini and “Caprese” bruschetta Poached fish croquettas with Sauce Gribiche Thai green curry chicken on lemongrass with Nam Jim Sous vide pear salad with pickled cucumber, walnuts, curly endive, honey and goats cheese croutons Candidate Signature: Date: APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 15 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Candidate Self Evaluation Week 8 Trainer Feedback S NYS S NYS Punctual to class as per delivery schedule Full clean suitable PPE as per student handbook Equipment (chef’s tool kit) complete, clean & maintained Work station set up as per trainers instructions Works cleanly and hygienically following food safety program Uses safe work practices and minimises workplace hazards Stores food in correct environmental conditions Completed tasks efficiently, within commercial time constraints Store equipment safely & hygienically after use Makes appropriate food quality adjustments within scope of responsibility Works well autonomously and within a team What went right / wrong with your food in practical lesson today? List something new you learnt in today’s class. What could you have done differently to change the outcome of your prepared dishes? Trainer comments Moroccan lamb burger, tomato compote, pickled zucchini with a tahini lime mayo Thali Platter - Beef madras, boiled rice, goan eggplant pickles, kachumber salad, pappadums, raita, onion bhaji Assessor Signature: S NYS Candidate Signature: Date: APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 18 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Candidate Self Evaluation Week 9 S.F.P Trainer Feedback S NYS S NYS Punctual to class as per delivery schedule Full clean suitable PPE as per student handbook Equipment (chef’s tool kit) complete, clean & maintained Work station set up as per trainers instructions Works cleanly and hygienically following food safety program Uses safe work practices and minimises workplace hazards Stores food in correct environmental conditions Completed tasks efficiently, within commercial time constraints Store equipment safely & hygienically after use Makes appropriate food quality adjustments within scope of responsibility Works well autonomously and within a team What was cooked / made in today’s class? List something new you learnt in today’s class. What went right / wrong with your food in practical lesson today? What could you have done differently to change the outcome of your prepared dishes? Trainer comments Assessor Signature: S NYS Candidate Signature: Date: APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 21 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Candidate Self Evaluation Week 10 Trainer Feedback S NYS S NYS Punctual to class as per delivery schedule Full clean suitable PPE as per student handbook Equipment (chef’s tool kit) complete, clean & maintained Work station set up as per trainers instructions Works cleanly and hygienically following food safety program Uses safe work practices and minimises workplace hazards Stores food in correct environmental conditions Completed tasks efficiently, within commercial time constraints Store equipment safely & hygienically after use Makes appropriate food quality adjustments within scope of responsibility Works well autonomously and within a team What was cooked / made in today’s class? List something new you learnt in today’s class. What went right / wrong with your food in practical lesson today? What could you have done differently to change the outcome of your prepared dishes? Trainer comments Second attempt/Reassessment day – see AT4 for trainer/assessor feedback Candidate Signature: Date: APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 22 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Candidate Self Evaluation Week 10 S.F.P Trainer Feedback S NYS S NYS Punctual to class as per delivery schedule Full clean suitable PPE as per student handbook Equipment (chef’s tool kit) complete, clean & maintained Work station set up as per trainers instructions Works cleanly and hygienically following food safety program Uses safe work practices and minimises workplace hazards Stores food in correct environmental conditions Completed tasks efficiently, within commercial time constraints Store equipment safely & hygienically after use Makes appropriate food quality adjustments within scope of responsibility Works well autonomously and within a team What was cooked / made in today’s class? List something new you learnt in today’s class. What went right / wrong with your food in practical lesson today? What could you have done differently to change the outcome of your prepared dishes? Trainer comments Assessor Signature: S NYS Candidate Signature: Date: APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 23 of 28

CLUSTER: Cold Larder AT3 – Practical Observation SITHCCC027 Prepare dishes using basic methods of cookery Sous vide pear salad with pickled cucumber, walnuts, curly endive, honey and goats cheese croutons (f) Chicken, ham and leek pie topped with duchess potatoes (b) Roast chicken Maryland with a plum marinade, brown rice and broccoli salad (a) Thai green curry chicken on sugar cane with Nam Jim (e) Poached fish croquettes with Sauce Gribiche (d) Prawn and pork sui mai with dipping sauce (g) Antipasto platter with marinated zucchini, marinated eggplant, capsicum pesto, marinated olives, mortadella, grilled cacciatore, Piadini and white anchovy and tomato canapes (c) Thali platter with Beef cheek madras, boiled rice, onion bhajis, Goan eggplant pickle, kachumber salad, pappadums and raita (i) Moroccan lamb burger, tomato compote, pickled zucchini and a tahini lime mayonnaise (h) Dairy products     Dry goods          Frozen goods     Fruit  Meat      Poultry    Seafood   Vegetables          Baking   Blanching  Boiling    Braising  Deep-frying   Grilling    Poaching  Roasting  Shallow frying (pan- fry, sauté or stir- fry)     Sous vide  Steaming  Stewing  APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 24 of 28

CLUSTER: Cold Larder AT3 – Practical Observation SITHCCC023 Use food preparation equipment Sous vide pear salad with pickled cucumber, walnuts, curly endive, honey and goats cheese croutons (f) Chicken, ham and leek pie topped with duchess potatoes (b) Roast chicken Maryland with a plum marinade, brown rice and broccoli salad (a) Thai green curry chicken on sugar cane with Nam Jim (e) Poached fish croquettes with Sauce Gribiche (d) Prawn and pork sui mai with dipping sauce (g) Antipasto platter with marinated zucchini, marinated eggplant, capsicum pesto, marinated olives, mortadella, grilled cacciatore, Piadini and white anchovy and tomato canapes (c) Thali platter with Beef cheek madras, boiled rice, onion bhajis, Goan eggplant pickle, kachumber salad, pappadums and raita (i) Moroccan lamb burger, tomato compote, pickled zucchini and a tahini lime mayonnaise (h) Blenders   Deep-fryer   Food processors   Graters  Cryo-vac machine  Knife sharpening equipment: Sharpening steels and stones          Chefs knife          Filleting knife  Palette knife          Utility knife  Vegetable knife        Mandolin slicers   Measures          Microwave  Mouli  Oven     Peelers, corers or slicers    Planetary mixers  Salamander  Scales          APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 25 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Slicing machine  Stovetops      Thermometers       Water baths (not bain marie)  Whisks   APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 26 of 28

CLUSTER: Cold Larder AT3 – Practical Observation SITHCCC028 Prepare appetisers and salads Sous vide pear salad with pickled cucumber, walnuts, curly endive, honey and goats cheese croutons (f) Chicken, ham and leek pie topped with duchess potatoes (b) Roast chicken Maryland with a plum marinade, brown rice and broccoli salad (a) Thai green curry chicken on sugar cane with Nam Jim (e) Poached fish croquettes with Sauce Gribiche (d) Prawn and pork sui mai with dipping sauce (g) Antipasto platter with marinated zucchini, marinated eggplant, capsicum pesto, marinated olives, mortadella, grilled cacciatore, Piadini and white anchovy and tomato canapes (c) Thali platter with Beef cheek madras, boiled rice, onion bhajis, Goan eggplant pickle, kachumber salad, pappadums and raita (i) Moroccan lamb burger, tomato compote, pickled zucchini and a tahini lime mayonnaise (h) Bread and bakery items    Dairy products     Dressing ingredients    Dry goods          Eggs    Farinaceous products        Frozen goods    Herbs and spices          Meat      Poultry    Seafood   Vegetables          Antipasto  Canapés  Tapas      Tossed salad  Compound salad  Farinaceous salad   Warm salad  Fruit salad  APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 27 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Baking   Boiling   Frying   Grilling    Poaching  Roasting  Steaming  Stove top       Thermometers       Water baths (not bain marie)  Brunoise     Chiffonnade         Concasse   Jardinière  Julienne  Macedoine  Mirepoix  Paysanne  END OF ASSESSMENT APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 28 of 28