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.
Fill in the table below:
| Student name:
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 report for each time that you complete a cooking task which is relevant for assessment of this unit. Templates have been provided in the Student Assessment Guide for this unit. Each report follows a similar format – it begins with a series of questions and then asks you to reflect on your experiences. Try to think about the highlights of each time that you prepare a dish for a person who has special dietary needs 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 differently next time?
At the end of each template, you will find a supervisor endorsement.
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:
confirming special dietary requirements by:
confirming the customer’s dietary food requirements
confirming the customer’s cultural food requirements
liaising with other people to clarify the customer’s requirements
recognising the potential health consequences of failing to meet dietary requirements of customers
accessing special dietary recipes
selecting specialised ingredients
identifying ingredients that may cause health consequences in recipes
identifying ingredients that may cause health consequences on packaging
excluding ingredients from dishes at the request of customers
preparing foods to satisfy nutritional and special dietary requirements by:
following recipes for those with special dietary needs
modifying menu items to meet special dietary requests
excluding or substituting ingredients while maintaining nutritional value
communicating dietary requirements to other members of your team (including in writing)
working with your team to address a customer’s dietary requirements
selecting appropriate ingredients to ensure optimum nutritional quality of dishes
using appropriate equipment, preparation and cooking techniques for special dietary requirements and to retain optimum nutritional values
presenting prepared food:
in an appetising and attractive manner
by visually evaluating each dish and adjusting its presentation as required.
working safely and efficiently by:
storing dishes in appropriate environmental conditions
minimising waste to maximise profitability
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:
Follow recipes to prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following:
food restrictions
food preferences
cultural or religious requirements.
Modify recipes and menu items by excluding or substituting ingredients while maintaining equivalent nutritional value for at least one of each of the following:
food restrictions
food preferences
cultural or religious requirements.
Produce dishes for at least six different customers with special dietary requirements.
Tips for completing this logbook
Read through your logbook before you get started and make sure that 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!