First published 2020
RTO Works
www.rtoworks.com.au
0452 157 557
© 2020 RTO Works
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement.
The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information.
RTO Works has developed this content in partnership with Reubarquin Press and with the expert industy guidance of Dominique Bendebiza-Caron from Brighton College.
While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at [email protected].
Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
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 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
- identifying and selecting meat products and other ingredients from stores according to quality, freshness and stock rotation requirements
- following procedures for portion control
- producing the required quantities
- checking perishable supplies for spoilage
- checking perishable supplies for contamination
- selecting the type and size of knives required
- selecting the type and size of equipment required
- ensuring that food preparation equipment safely assembled, clean and ready for use
- using knives and equipment safely and hygienically
- using equipment according to the manufacturer’s instructions
- thawing frozen meats safely
- sorting and assembling ingredients according to food production sequencing
- weighing and measuring ingredients accurately
- creating portions according to the recipe
- using meat preparation techniques according to recipe requirements
- minimising waste to maximise profitability
- selecting and using meat cookery methods
- following standard recipes accurately
- selecting, preparing and adding accompaniments which are suited to each dish
- making adjustments to dishes to ensure quality
- carving meats taking into account meat and bone structure
- presenting dishes attractively
- using appropriate service-ware
- selecting and adding sauces and garnishes according to standard recipes
- evaluating dishes and adjusting presentation
- storing dishes in appropriate environmental conditions
- following organisational policies and procedures
- maintaining a clean work area
- disposing of or storing surplus products
- working safely
- working hygienically
- working sustainably
- working efficiently
- working within commercial time constraints and deadlines
- responding to special customer requests and 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!
Use this list to keep track of your progress. Please note that you may complete a number of these tasks during one cooking session so you will only need to complete a single service plan and reflective journal each time that you cook.
Student name: ______________________________________________________________________________
Student number: _____________________________________________________________________________
I have followed standard recipes to prepare dishes for at least six different customers using each of the following meat items. Evidence has been provided.
| Customer | Date | Service plan |
Reflective journal (endorsed by supervisor) |
Reflective journal number | |
| ☐ | Customer 1 | ☐ | ☐ | ||
| ☐ | Customer 2 | ☐ | ☐ | ||
| ☐ | Customer 3 | ☐ | ☐ | ||
| ☐ | Customer 4 | ☐ | ☐ | ||
| ☐ | Customer 5 | ☐ | ☐ | ||
| ☐ | Customer 6 | ☐ | ☐ | ||
| Meat item | Date | Service plan |
Reflective journal (endorsed by supervisor) |
Reflective journal number | |
| ☐ | beef | ☐ | ☐ | ||
| ☐ | game:
· kangaroo · venison · specialty meets |
☐ | ☐ | ||
| ☐ | lamb | ☐ | ☐ | ||
| ☐ | pork | ☐ | ☐ | ||
| ☐ | veal | ☐ | ☐ | ||
| ☐ | offal
· kidney · liver |
☐ | ☐ | ||
I have used each of the following meat preparation techniques at least once. Evidence has been provided.
| Customer | Date | Service plan |
Reflective journal (endorsed by supervisor) |
Reflective journal number | |
| ☐ | ageing | ☐ | ☐ | ||
| ☐ | barding | ☐ | ☐ | ||
| ☐ | boning and trimming | ☐ | ☐ | ||
| ☐ | cutting and portioning | ☐ | ☐ | ||
| ☐ | larding | ☐ | ☐ | ||
| ☐ | marinating | ☐ | ☐ | ||
| ☐ | mincing | ☐ | ☐ | ||
| ☐ | rolling | ☐ | ☐ | ||
| ☐ | tenderising | ☐ | ☐ | ||
| ☐ | trussing and tying | ☐ | ☐ | ||
| ☐ | skewering | ☐ | ☐ | ||
I have used each of the following cookery methods at least once. Evidence has been provided.
| Customer | Date | Service plan |
Reflective journal (endorsed by supervisor) |
Reflective journal number | |
| ☐ | braising | ☐ | ☐ | ||
| ☐ | frying | ☐ | ☐ | ||
| ☐ | grilling | ☐ | ☐ | ||
| ☐ | roasting | ☐ | ☐ | ||
| ☐ | stewing. | ☐ | ☐ | ||
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: | |||||
| · worked within the organisation’s policies and procedures
· worked to a professional level in line with the kitchen’s usual roles and responsibilities · followed standard recipes to prepare dishes using meat · prepared dishes using a range of cookery methods · prepared dishes using a range of meat items · prepared dishes using a range of meat preparation techniques · prepared dishes within commercial time constraints and deadlines · produced required quantities · followed portion control procedures · followed food safety practices for handling and storing meat · responded to special customer requests and dietary requirements. |
☐ Yes ☐ No
☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No |
||||
| 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. | ☐ Yes ☐ No | ||||
| Supervisor signature: | |||||
| Contact number: | |||||
| Date: | |||||
Determine production requirements
Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions.
- How many meals are required? Describe how you will ensure that the correct number of meals are produced.
- Calculate the number of portions that you need (show your workings).
- Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to use your organisation’s standard template.
Ingredient list
Recipe_______________________________________
| Ingredient | Qty | Qty/serves | Qty x serves required |
- Select the cookery method that you will use. Explain your decision.
- Select the cooking times and temperatures that you will use. Explain your decision.
- Select the marinades and accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish?
- Select the select the sauces and garnishes which you will add to your dish. Explain your decision – how do the sauces and garnishes complement your dish?
- Describe how you will select the meat products and other ingredients that you need from stores. How will you check them for freshness and quality?
- List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well maintained and ready for use?
Please note: Only one copy of each template has been included so you will need to make copies as required.
| Reflective journal | ||||||||||||||||||||||||||||||||
| Student name: | Date: | Did an RTO assessor observe this service? ☐ Yes ☐ No | Journal number:
__________ |
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| Recipe/s prepared: | ||||||||||||||||||||||||||||||||
| Customer number: | ☐ 1 | ☐ 2 | ☐ 3 | ☐ 4 | ☐ 5 | ☐ 6 | Cookery method: | ☐ braising | ☐ frying | ☐ grilling | ☐ roasting | ☐ stewing | ||||||||||||||||||||
| Meat preparation techniques: | ||||||||||||||||||||||||||||||||
| ☐ ageing | ☐ barding | ☐ boning and trimming | ☐ cutting and portioning | ☐ larding | ☐ marinating | ☐ mincing | ☐ rolling | ☐ tenderising | ☐ skewering | |||||||||||||||||||||||
| ☐ trussing and tying | ||||||||||||||||||||||||||||||||
| Meat items | ☐ beef | ☐ game (kangaroo, venison, specialty meats) | ☐ lamb | ☐ pork | ☐ veal | ☐ offal (kidney, liver) | ||||||||||||||||||||||||||
| Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)
|
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| Supervisor Endorsement | ||||||||||||||||||||||||||||||||
| Supervisor name: | Position: | Signed: | ||||||||||||||||||||||||||||||