SITHCCC023 Student Logbook - v1.1 June 2023
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School
APEX Institute of Education *
*We aren’t endorsed by this school
Course
40516
Subject
Information Systems
Date
Feb 20, 2024
Type
docx
Pages
13
Uploaded by Khushboo57150
Suite 11, 197 Prospect Highway, Seven Hills, NSW 2147
P: +61 2 8677 4637 | E: studentsupport@csb.edu.au
| CRICOS Code: 03867B | RTO ID: 45629
Student Logbook
SITHCCC023 Use food preparation
equipment
Student Name
Student Id
RTO name
Chambers School of Business
Trainer/Assessor
Name
If this workbook is found, please return it to the following address:
Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150
P: +61 2 8677 4637 | E: studentsupport@csb.edu.au
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.
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
weighing and measuring ingredients accurately
selecting the knives required for the food to be prepared
selecting routine and specialised equipment and utensils for the
food to be prepared
ensuring that food preparation equipment safely assembled, clean
and ready for use
using equipment safely and hygienically
making precision cuts to prepare food
using equipment according to the manufacturer’s instructions
cleaning and maintaining equipment according to the
manufacturer’s instructions
SITHCCC023 Student Logbook v1.1 June 2023
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measuring and using correct amount of cleaning agents on
equipment
making minor adjustments to equipment (including oiling and
adjusting blades)
identify and report on any unsafe or faulty equipment (where
applicable)
rectify issues equipment within your level of responsibility (where
applicable)
working safely and hygienically at all times
working sustainably by minimising waste and using energy
responsibly.
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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!
SITHCCC023 Student Logbook v1.1 June 2023
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Logbook summary
Use this list to keep track of your progress. Please note that you may complete a
number of these equipment and tasks during one session, therefore you will only
need to complete a single reflective journal for these cases.
This unit describes the performance outcomes, skills and knowledge required to
safely use commercial kitchen equipment to prepare a range of different food
types. Evidence of this has been provided.
Equipment:
Date Reflective journal (endorsed by supervisor)
Reflective journal number
☐
blender
☐
deep-fryer
☐
food processor
☐
grater
☐
cryovac machine
☐
mandolin slicer
☐
measures
☐
microwave
☐
mouli
☐
oven
☐
peeler, corer or slicer
☐
planetary mixer
☐
salamander
☐
scales
☐
slicing machine
☐
stove top
☐
thermometer
☐
water bath (not bain marie)
☐
whisk
The student must also use the following knives and knife sharpening equipment:
☐
chef’s knife
☐
filleting knife
☐
palette knife
☐
utility knife
☐
vegetable knife
☐
sharpening steels and
stones
You must demonstrate the use of the following precision cuts on fruit and
vegetables. Evidence of this has been provided. Precision cuts:
Date Reflective journal (endorsed by Reflective journal SITHCCC023 Student Logbook v1.1 June 2023
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supervisor)
number
☐
brunoise
☐
chiffonnade
☐
concasse
☐
jardinière
☐
julienne
☐
macédoine
☐
mirepoix
☐
paysanne
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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
Trainer
&
Assessor
Relationship to student (for example, head chef/shift supervisor etc): Trainer and Assessor
During the services described in the student’s reflective
journals that I have endorsed, the student:
Yes
No
worked within the organisation’s policies and procedures ☒
☐
worked to a professional level in line with the kitchen’s
usual roles and responsibilities
☒
☐
safely and correctly used fixed and handheld equipment
☒
☐
checked equipment for safety, faults and other issues
☒
☐
used equipment hygienically ☒
☐
cleaned and maintained equipment as per manufacturer’s
instructions ☒
☐
demonstrated correct application of precision cuts
☒
☐
prepared dishes within commercial time constraints ☒
☐
followed portion control procedures
☒
☐
followed food safety practices ☒
☐
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.
☒
☐
Supervisor
Signature
Date
SITHCCC023 Student Logbook v1.1 June 2023
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Reflective Journals
Reflective Journal Journal number: 1
Date:
Did an RTO assessor observe this
activity? ☐ Yes ☐ No Recipe prepared: Vegetable bake with poached egg
Equipment used: ☐ blender
☐ deep-fryer
☐ food processor
☒ grater
☐ cryovac machine
☒ mandolin slicer
☒ measures
☐ microwave
☐ mouli
☐ mouli
☒ peeler, corer or slicer
☐ planetary mixer
☐ salamander
☒ scales
☐ slicing machine
☒ stove top
☒ thermometer
☐ water bath (not bain
marie)
☐ whisk
Type of knife and knife sharpening equipment used:
☒ chef’s knife
☒ filleting knife
☐ palette knife
☒ utility knife
☒ vegetable
knife
☒ sharpening steels and
stones
Precision cuts used:
☐ brunoise ☐ chiffonnade
☐ concasse
☐ jardinière
☐ julienne
☐ macédoine
☐ mirepoix
☐
paysanne
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?)
Supervisor Endorsement
SITHCCC023 Student Logbook v1.1 June 2023
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Reflective Journal Supervisor name:
Position:
Signed:
Reflective Journal
Journal number: 2
Date:
Did an RTO assessor observe this
activity? ☐ Yes ☐ No Recipe prepared:
Chicken schnitzel and coleslaw
Equipment used: ☒ blender
☒ deep-fryer
☒ food processor
☒ grater
☐ cryovac machine
☒ mandolin slicer
☒ measures
☐ microwave
☐ mouli
☐ mouli
☒ peeler, corer or slicer
☐ planetary mixer
☒ salamander
☒ scales
☐ slicing machine
☒ stove top
☒ thermometer
☐ water bath (not bain
marie)
☐ whisk
Type of knife and knife sharpening equipment used:
☒ chef’s knife
☒ filleting knife
☐ palette knife
☒ utility knife
☒ vegetable
knife
☒ sharpening steels and
stones
Precision cuts used:
☐ brunoise ☐ chiffonnade
☐ concasse
☐ jardinière
☐ julienne
☐ macédoine
☐ mirepoix
☐
paysanne
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?)
SITHCCC023 Student Logbook v1.1 June 2023
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Reflective Journal
Supervisor Endorsement
Supervisor name:
Position:
Signed:
Reflective Journal
Journal number: 3
Date:
Did an RTO assessor observe this
activity? ☐ Yes ☐ No Recipe prepared
: Fish and chickpea stew and braising
Equipment used: ☒ blender
☐ deep-fryer
☒ food processor
☒ grater
☐ cryovac machine
☒ mandolin slicer
☒ measures
☐ microwave
☐ mouli
☐ mouli
☒ peeler, corer or slicer
☐ planetary mixer
☐ salamander
☒ scales
☐ slicing machine
☒ stove top
☒ thermometer
☐ water bath (not bain
marie)
☐ whisk
Type of knife and knife sharpening equipment used:
☒ chef’s knife
☒ filleting knife
☐ palette knife
☒ utility knife
☒ vegetable
knife
☒ sharpening steels and
stones
Precision cuts used:
☐ brunoise ☐ chiffonnade
☐ concasse
☐ jardinière
☐ julienne
☐ macédoine
☐ mirepoix
☐
paysanne
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?)
SITHCCC023 Student Logbook v1.1 June 2023
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Reflective Journal
Supervisor Endorsement
Supervisor name:
Position:
Signed:
Reflective Journal
Journal number: 4
Date:
Did an RTO assessor observe this
activity? ☐ Yes ☐ No Recipe prepared: Salad & Precision Cutting
Equipment used: ☒ blender
☒ deep-fryer
☒ food processor
☒ grater
☒ cryovac machine
☒ mandolin slicer
☒ measures
☐ microwave
☒ mouli
☒ mouli
☒ peeler, corer or slicer
☒ planetary mixer
☒ salamander
☒ scales
☒ slicing machine
☒ stove top
☒ thermometer
☐ water bath (not bain
marie)
☐ whisk
Type of knife and knife sharpening equipment used:
☒ chef’s knife
☒ filleting knife
☐ palette knife
☒ utility knife
☒ vegetable
knife
☒ sharpening steels and
stones
Precision cuts used:
☒ brunoise ☒ chiffonnade
☒ concasse
☒ jardinière
☒ julienne
☒ macédoine
☒ mirepoix
☒
paysanne
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?)
SITHCCC023 Student Logbook v1.1 June 2023
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Supervisor Endorsement
Supervisor name:
Position:
Signed:
Reflective Journal
Journal number: 5
Date:
Did an RTO assessor observe this
activity? ☐ Yes ☐ No Recipe prepared: Sous Vide Steaks
Equipment used: ☒ blender
☒ deep-fryer
☒ food processor
☒ grater
☒ cryovac machine
☒ mandolin slicer
☒ measures
☐ microwave
☒ mouli
☒ mouli
☒ peeler, corer or slicer
☒ planetary mixer
☒ salamander
☒ scales
☒ slicing machine
☒ stove top
☒ thermometer
☐ water bath (not bain
marie)
☐ whisk
Type of knife and knife sharpening equipment used:
☒ chef’s knife
☒ filleting knife
☐ palette knife
☒ utility knife
☒ vegetable
knife
☒ sharpening steels and
stones
Precision cuts used:
☐ brunoise ☐ chiffonnade
☐ concasse
☐ jardinière
☐ julienne
☐ macédoine
☐ mirepoix
☐
paysanne
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?)
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Reflective Journal
Supervisor Endorsement
Supervisor name:
Position:
Signed:
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