Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150

P: +61 2 8677 4637 | E: [email protected] | CRICOS Code: 03867B | RTO ID: 45629

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Student Logbook

SITHCCC020 Work effectively as a cook

 

 

 

 

 

 

 

 

 

 

 

 

 

About this Student Logbook

This student logbook is where you will record evidence of the knowledge and skills that you demonstrate and the hours that you spend in an operational commercial kitchen. It also serves as a handy reference guide on what you need to do during your service periods and how you should go about doing it.

Student details section

Fill in the table below:

Student name
Student number
RTO name	Chambers School of Business (‘CSB’ or ‘The School’)
Trainer/assessor name	M S J BADAL
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: [email protected]

 

Competency information

In this unit, you bring together the key technical and organisational skills of a commercial cook that you learnt in individual units and apply them in a commercial kitchen environment.

As part of the unit requirements, you must demonstrate your skills and knowledge in an operational commercial kitchen during 48 service periods in order to be judged as competent. This is a compulsory requirement, and you cannot be issued your qualification until the required service periods are signed off by both your workplace supervisor and your assessor.

Industry experience

Industry experience provides you with an opportunity to learn and be assessed in a hands-on, real-life industry environment. Learning in the classroom and training environment is important, and you will engage in lots of classroom discussion, practice and be involved in demonstrations and simulation assessment before you are ready to be placed in a working commercial kitchen – but gaining practical experience during 48 service periods provides you with the opportunity to put your new-found knowledge into practice and provides you with an appropriate environment to be assessed. It also provides you with opportunities to observe qualified and experienced commercial cooks and allows you to learn while under the close supervision and guidance of a workplace supervisor and mentor.

Responsibilities

You are always expected to comply with all of your workplace’s policies and procedures for their staff members and follow your supervisor’s instructions. You will receive the required information about working hours, dress requirements and specific guidelines from your workplace (or simulated workplace) before you begin.

If you’re unsure of anything, then speak to your trainer/assessor and ask questions when the arrangements for your service period requirements are being made.  It is possible that you may complete your service period requirements in more than one commercial kitchen or in a simulated commercial kitchen – this will all be arranged with your trainer/assessor and made clear to you during this time.

Your workplace supervisor will arrange an induction for you where the expectations will be outlined and any limitations of what you are able to do while you are completing your service periods will be explained.

 

Completing your reflective journal

You are expected to complete a reflective journal for each of the 48 service periods that you complete 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 skill or technique did I use?
• What policies and procedures did I follow?
• How did I respond to a customer’s needs?
• How did I ensure that my dishes met quality standards?
• What did I learn during the service and how might I apply that to my cooking in future?
• What might I do differently next time?
• What equipment did I use that I haven’t used for a while?

Supervisor declaration

Your workplace supervisor’s feedback forms an important part of the assessment process, and it is essential that you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Without their endorsement, your Logbook will be incomplete, and it is likely that it will be returned to you for resubmission.

Logbook summary

There are a number of requirements that you must fulfil within the 48 food service periods, so a Logbook Summary has been provided for you. Make sure that 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 48 service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

• working safely
• working hygienically
• maintaining a clean and tidy work environment
• completing food organisation and preparation tasks
• multi-tasking
• working professionally as part of a team
• working cooperatively with other team members
• combining your technical and other skills to meet a number a demands at the same time
• preparing menu items to meet quality standards
• cooking menu items to meet quality standards
• adjusting your cooking process/method as required
• preparing dishes for customers within your organisation’s usual time constraints
• responding to customers’ special requests or dietary needs
• participating in end of shift procedures
• storing food items correctly
• completing cleaning procedures.

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!

 

 

Logbook Summary

Use this summary to keep track of the food service periods and associated requirements that you have completed. Speak to your assessor or workplace supervisor if there is a particular category, menu item or service type that you are having trouble achieving.

Food service periods

I have completed at least 48 food service periods.

The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment, Service periods do not necessarily align with shift periods worked. For example, a ‘service period’ in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. This might be different to a ‘shift’ worked in a restaurant which may incorporate one or more of these service periods.

So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one ‘shift’ worked, it may be used for two service periods. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified.

Service period	Date	Service start time	Service finish time	Reflective journal completed
1 of 48				☐
2 of 48				☐
3 of 48				☐
4 of 48				☐
5 of 48				☐
6 of 48				☐
7 of 48				☐
8 of 48				☐
9 of 48				☐
10 of 48				☐
11 of 48				☐
12 of 48				☐
13 of 48				☐
14 of 48				☐
15 of 48				☐
16 of 48				☐
17 of 48				☐
18 of 48				☐
19 of 48				☐
20 of 48				☐
21 of 48				☐
22 of 48				☐
23 of 48				☐
24 of 48				☐
25 of 48				☐
26 of 48				☐
27 of 48				☐
28 of 48				☐
29 of 48				☐
30 of 48				☐
31 of 48				☐
33 of 48				☐
34 of 48				☐
35 of 48				☐
36 of 48				☐
37 of 48				☐
38 of 48				☐
39 of 48				☐
40 of 48				☐
41 of 48				☐
42 of 48				☐
43 of 48				☐
44 of 48				☐
45 of 48				☐
46 of 48				☐
47 of 48				☐
48 of 48				☐

 

Food service period types

During the 48 food service periods listed above, I have completed at least one breakfast food service period, one lunch food service period, one dinner food service period and one special function food service period. My assessor observed each of these and completed an Assessor Observation Checklist.

	Food service period	Date	Logbook entry number
☐	Breakfast food service period
☐	Lunch food service period
☐	Dinner food service period
☐	Special function food service period

Food types

During the 48 food service periods listed above, I prepared, cooked and served items from each of the following food types at least once. My assessor observed me on these occasions and completed an Assessor Observation Checklist.

	Food type	Date	Logbook entry number
☐	Appetisers and salads
☐	Fish and shellfish
☐	Hot and cold desserts
☐	Meat, poultry and game
☐	Pastries, cakes and yeast goods
☐	Stocks, sauces and soups
☐	Vegetables, fruit, eggs and farinaceous products

Food organisation and preparation

During the 48 service periods listed above, I completed the following food organisation and preparation tasks at least once. My assessor observed me on these occasions and completed an Assessor Observation Checklist.

	Food organisation and preparation task	Date	Logbook entry number
☐	Cleaning and preparing vegetables and other commodities
☐	Portioning food types, ingredients and dishes
☐	Selecting and using service-ware and equipment

 

Special requests or dietary requirements of customers

During the 48 service periods listed above, I responded to the following special requests or dietary requirements of customers at least once. I have attached completed logbook entries.

	Special request/dietary requirement	Date	Logbook entry number
☐	Cultural need/restriction
☐	Customer preference
☐	Dietary need based on a medical issue

 

End of shift procedures

During the 48 service periods above, I participated in end of shift procedures which included each of the following elements at least once. My assessor observed me on these occasions and completed an Assessor Observation Checklist.

	End of shift procedure	Date	Logbook entry number
☐	Cleaning procedures
☐	Considering feedback from customers and guests on quality and service
☐	Post-shift debrief or handover
☐	Preparing for the next food service
☐	Restocking
☐	Storing food items

 

 

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 after your final shift. Please provide this page to your workplace supervisor at the completion of your shifts required.

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:				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				☒	☐
prepared dishes for customers within the kitchen’s typical time constraints				☒	☐
used a range of technical and other skills				☒	☐
used a range of commercial equipment in line with the organisation’s policies and procedures and the manufacturer’s instructions				☒	☐
multi-tasked effectively to meet multiple demands.				☒	☐
produced dishes consistent with the organisation’s standard recipes and quality standards.				☒	☐
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 (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment.				☒	☐
Supervisor signature			Date

 

 

 

Reflective Journal

Service period number:			Date
Did an RTO assessor observe this service?	☒ Yes  ☐ No
Service completed at:
Food types:	☐ Appetisers and salads  ☐ Fish and shellfish  ☐ Hot and cold desserts  ☐ Meat, poultry and game  ☐ Stocks, sauces and soups  ☐ Pastries, cakes and yeast goods  ☐ Vegetables, fruit, eggs and farinaceous products
Special customer requests/dietary requirements:	☐ None for this service  ☐ Gluten free  ☐ Allergy  ☐ Taste/texture  ☐ Low sodium  ☐ Religious/cultural ☐ Other (specify):
Food organisation and preparation tasks demonstrated:	☐ Cleaning and preparing vegetables and other commodities  ☐ Selecting and using service-ware and equipment  ☐ Portioning food types, ingredients and dishes  ☐ Other (specify):
Cooking techniques and methods used:	☐ baking  ☐ blanching  ☐ boiling  ☐ braising  ☐ deep frying  ☐ grilling  ☐ poaching  ☐ roasting  ☐ shallow frying (pan fry, sauté or stir fry)  ☐ steaming  ☐ stewing  ☐ microwaving
Equipment used:
End of shift procedures demonstrated:	☐ Cleaning procedures  ☐ Post-shift debrief/handover  ☐ Gathering and responding to feedback ☐ Preparing for next food service  ☐ Restocking  ☐ Storing food items  ☐ Other (specify):
Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?)
Supervisor Endorsement
Supervisor name		Position
Signature		Date

Note: Student need to complete this Reflective Journal for 48 service periods.