Practical Service Instances Log Book: Sithccc020 Work Effectively As A Cook

Practical Service Instances Log Book
SITHCCC020
Work Effectively As a Cook
Course:
Name of Student:
Student Number:
Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058 SITHCCC020 Work effectively as a cook Version 1.4 Jan 2021
Instructions
A. This log shall be used to document full service periods.
B. Each instance is to be recorded in the log book attached, clearly numbered and
dated on at least 48 occasions.
C. To record and cost menu items use the template “Standard Recipe Card”.
D. To record workflow planning and communication use the template “Workflow”.
E. Recipe and workflow templates may be copied as required to suit your needs and
should be attached for each service period.
F. When the student transfers to another workplace or completes the total number
of required service instances, the declaration(s) at the end of the log book need to
be completed by the workplace supervisor and the student.
Whilst some service periods may be repetitive in service and/or menu style you need to
provide the following details:
1. Standard recipe cards listing all ingredients and pricing for the number of recipes
required (in an establishment this could include the recipes of the standard menu and
specials as applicable plus recipes for buffets as produced and displayed for such an
occasion). Include methods and a brief job checklist which describes tasks in a logical
sequence, commonly considered good practice in industry (template “Workflow” and
“Standard Recipe Card”).
2. Liaison and communication with team members (template “Workflow” and Log
book)
3. List of required equipment for the menu items (template “Workflow” and Log book)
4. Description of special dietary requests from customers (if you have no special
requests from customers on any occasion, you need to include adjustments which would
have to be made to your menu items for a number of dietary requirements for example
Coeliac, Low Sodium etc.(Log book).
5. List specific storage requirements to minimise spoilage and wastage (template

“Workflow” and Log book).
6. List specific WHS Considerations (template “Workflow”).
7. Describe end of service procedures and key components of post service debrief
(template “Workflow” and Log book).
8. Obtain a signature of your supervisor in the workplace after each service completed
(Log book).
SITHCCC020 Mapping Guide
Strategies to achieve Workplace Task Reference
1. Organise and prepare for food service or production.

“Standard Recipe Card”
1.1. Determine and calculate commodity quantities and determine requirements for
quality and style according to recipes and specifications.
template “Workflow”
1.2. Prepare a job checklist for food preparation that is clear, complete and
appropriate to the situation.
1.3. Liaise with other team members about menu requirements and job roles.
1.4. Develop and follow a work schedule to maximise efficiency, taking into
consideration roles and responsibilities of other team members.
1.5. Complete food organisation and preparation according to different food “Standard Recipe Card”
production and service requirements. Log book
2. Cook and present menu items for food service or production.
Log book
2.1. Select and use appropriate commercial equipment to produce menu items in line
with manufacturer specifications.
Log book
2.2. Cook menu items according to menu type and service style, using appropriate
cookery methods, adjusting where required.
“Standard Recipe Card”
Log book / Supervisor, Trainer
2.3. Adjust menu items and ingredients to meet special requests or dietary
requirements of customers.
2.4. Produce menu items to meet customer expectations of quality, appeal of
presentation and timeliness of delivery.
2.5. Work cooperatively as part of a kitchen team and delegate tasks appropriately.
Log book
2.6. Follow workplace safety and hygiene procedures according to organisational and
legislative requirements.
2.7. Maintain cleanliness and tidiness of the work environment. Log book
3. Complete end of shift requirements.
Log book
3.1. Complete end of shift procedures according to organisational practices.
Log book
3.2. Store food items appropriately to minimise food spoilage, contamination and
waste.
3.3. Participate in post-shift debrief or handover. template “Workflow”
SIGNATURE VERIFICATIONS FOR SUPERVISORS IN THE WORKPLACE (THIRD PARTY)
To be completed by all supervisors/managers involved in observation of students
Establishment Employer & ABN Supervisor Name and Date Responsible for Service Periods
Must be included Title student
Signature & Initials List Service
Instance numbers
completed
From:
To:
From:
To:
From:
To:
From:
To:
From:
To:
To be completed on completion of services by all parties indicated, in conjunction with the
declarations on the last pages of the log book.
Performance Evidence – Benchmarks Sign each benchmark achieved at the end of all
services
Student Self - Workplace Trainer/Assessor
Assessment Supervisor
Reading skills
 Interprets and follows a range of organisational
procedures and work schedules.
 Reviews special request from customers and

dietary requirements and interprets relevant
changes required to food preparation lists and
recipes.
Self Management
 Plans and organises tasks from organisational

information including bookings, standard
procedures, guest lists and event schedules
 Develops and reviews work schedules
 Follow work schedules effectively
 Prepares work area and supplies according to
procedures to meet service requirements.
 Maintains cleanliness and tidiness of work areas
 Integrates all technical skills within the whole
service period, throughout preparation, service,
and end of shift duties.
 Completes administration and reporting
requirements relevant to the job role and typical
tasks performed in that role
Problem solving skills
 Identifies and anticipates operational problems
and responds to these accordingly.
 Evaluates dishes and makes adjustments to
ensure quality products
Communication skills
 Liaises with other team members about service

requirements
 Listens and responds colleague and customer
comments and complaints, and questions
 Responds to feedback from colleagues and uses
active questioning to clarify further information.
Teamwork skills to:
 Works cooperatively as part of a team
 Provides advice and support to the team as
required.
 Participates in debriefing and handover sessions
with colleagues
 Proactively suggests improvements for food
production and service provisions.
Numeracy Skills (as relevant, based on job role)

 Completes calculations required for recipe
requirements and conversions
 Measures and weighs ingredients required for
food preparation.
 Measures chemicals required for cleaning
according to labels and instructions
 Identifies required numbers of stock and supplies
based on orders and instruction lists.
Technology skills
 Sets up and checks equipment for daily work

requirements
 Uses a variety of equipment for day-to-day work
activities.
 Cleans and maintains equipment to industry
standards and manufacturer’s instructions.
To be completed on Completion of all services
Where the services were completed in multiple work places, each workplace is to
complete the details below, based on the details provided on the second page of this
log book.
Workplace 1: __________________________________________________________
List details as per index
Employer / Workplace Supervisor Declaration:
The Student has participated in ___________ service periods of the 48 service periods at
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments):
Employer / Workplace Supervisor Name:
Employer / Workplace Supervisor Signature: Date:
Student Declaration:
I have completed all activities/tasks as required and detailed in this assessment including the 48
service periods
All supporting workflow plans, reconciliations and other supporting documentation are prepared by
me relevant to the service instances these are attached to.
The information in this logbook is to the best of my knowledge a true and accurate record
Comments:
Student
Name:
Student Signature: Date:
Workplace 2: __________________________________________________________
List details as per index
Employer / Workplace Supervisor Declaration:
The Student has participated in ___________ service periods of the 48 service periods at
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments):
Employer / Workplace Supervisor Name:
Employer / Workplace Supervisor Signature: Date:
Student Declaration:
I have completed all activities/tasks as required and detailed in this assessment including the 48
service periods
All supporting workflow plans, reconciliations and other supporting documentation are prepared by
me relevant to the service instances these are attached to.
The information in this logbook is to the best of my knowledge a true and accurate record
Comments:
Student
Name:
Student Signature: Date:
To be completed on completion of services by all parties indicated, in conjunction with the

declarations on the last pages of the log book.
Performance Evidence – Benchmarks Sign each benchmark achieved at the end of all
services
Student Self - Workplace Trainer/Assessor
Assessment Supervisor
Reading skills
 Interprets and follows a range of organisational
procedures and work schedules.
 Reviews special request from customers and

dietary requirements and interprets relevant
changes required to food preparation lists and
recipes.
Self Management
 Plans and organises tasks from organisational

information including bookings, standard
procedures, guest lists and event schedules
 Develops and reviews work schedules
 Follow work schedules effectively
 Prepares work area and supplies according to
procedures to meet service requirements.
 Maintains cleanliness and tidiness of work areas
 Integrates all technical skills within the whole
service period, throughout preparation, service,
and end of shift duties.
 Completes administration and reporting
requirements relevant to the job role and typical
tasks performed in that role
Problem solving skills
 Identifies and anticipates operational problems
and responds to these accordingly.
 Evaluates dishes and makes adjustments to
ensure quality products
Communication skills
 Liaises with other team members about service

requirements
 Listens and responds colleague and customer
comments and complaints, and questions
 Responds to feedback from colleagues and uses
active questioning to clarify further information.
Teamwork skills to:
 Works cooperatively as part of a team

 Provides advice and support to the team as
required.
 Participates in debriefing and handover sessions
with colleagues
 Proactively suggests improvements for food
production and service provisions.
Numeracy Skills (as relevant, based on job role)

 Completes calculations required for recipe
requirements and conversions
 Measures and weighs ingredients required for
food preparation.
 Measures chemicals required for cleaning
according to labels and instructions
 Identifies required numbers of stock and supplies
based on orders and instruction lists.
Technology skills
 Sets up and checks equipment for daily work

requirements
 Uses a variety of equipment for day-to-day work
activities.
 Cleans and maintains equipment to industry
standards and manufacturer’s instructions.

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Practical Service Instances Log Book

Work Effectively As a Cook

D. To record workflow planning and communication use the template “Workflow”.

5. List specific storage requirements to minimise spoilage and wastage (template

6. List specific WHS Considerations (template “Workflow”).

SITHCCC020 Mapping Guide

Strategies to achieve Workplace Task Reference

1. Organise and prepare for food service or production.

To be completed by all supervisors/managers involved in observation of students

 Reviews special request from customers and

 Plans and organises tasks from organisational

 Liaises with other team members about service

Numeracy Skills (as relevant, based on job role)

 Sets up and checks equipment for daily work

List details as per index

Employer / Workplace Supervisor Declaration:

Comments (include reasonable adjustments):

Employer / Workplace Supervisor Name:

Employer / Workplace Supervisor Signature: Date:

Student Signature: Date:

Employer / Workplace Supervisor Declaration:

Comments (include reasonable adjustments):

Employer / Workplace Supervisor Name:

Employer / Workplace Supervisor Signature: Date:

Student Signature: Date:

To be completed on completion of services by all parties indicated, in conjunction with the

 Reviews special request from customers and

 Plans and organises tasks from organisational

 Liaises with other team members about service

 Works cooperatively as part of a team

Numeracy Skills (as relevant, based on job role)

 Sets up and checks equipment for daily work

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