Son - 071 Student Logbook

About this Student Logbook You are expected to complete a reflective journal for each time that you
pected 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
This Student Logbook is where you will record evidence of the knowledge and service when you are writing your reflection. You might also find the following
skills you have developed during your training for this unit. It also serves as a questions useful:
handy reference guide on what you need to do during your assessment and how
you should go about doing it.  What skills and techniques did I use?
 What policies and procedures did I follow?

Student details section  How did I ensure efficiency, safety and quality?
Fill in the table below:
 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?
Student name:
 What might I do different next time?
_______________________________________________________________
Name of RTO: 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
Trainer/assessor name: 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
If this workbook is found, please contact me to return it using the details below:
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.
Completing your reflective journal What do I need to demonstrate?
© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC006 Student Logbook Page 3 of 26
Oct 2021 Oct 2022 2.0
During your assessment for this unit, you will be required to demonstrate a range  selecting and adding accompaniments which are suited to each dish
of the skills and knowledge that you have developed during your course. These
 making adjustments to dishes to ensure quality
include:
 presenting dishes attractively
 interpreting standard recipes and food preparation lists
 using appropriate service-ware
 confirming food production requirements
 adding dips, sauces and garnishes according to standard recipes and
 calculating ingredient amounts
regional variations
 identifying and selecting ingredients from stores according to quality,
 evaluating dishes and adjusting presentation
freshness and stock rotation requirements
 storing dishes in appropriate environmental conditions
 following procedures for portion control
 following organisational policies and procedures
 producing the required quantities
 maintaining a clean work area
 checking perishable supplies for spoilage
 disposing of or storing surplus products
 checking perishable supplies for contamination
 working safely, hygienically, sustainably and efficiently
 selecting the type and size of equipment required
 working within commercial time constraints and deadlines
 ensuring that food preparation equipment safely assembled, clean and
ready for use  responding to special customer requests and dietary requirements.
 using equipment safely and hygienically
Tips for completing this logbook
 using equipment according to the manufacturer’s instructions
 Read through your logbook before you get started and make sure that you
 sorting and assembling ingredients according to food production sequencing
understand what you need to do. If you are unsure, speak to your assessor
 weighing and measuring ingredients accurately and/or workplace supervisor.
 creating portions according to recipes  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
 cleaning and cutting ingredients according to culinary standards
evidence forms part of your assessment.
 preparing sauces and dressings
 Stay in touch with your assessor. Ask questions, raise issues, check in,
 minimising waste to maximise profitability communicate.
 following standard recipes accurately Most importantly, ask for help if you are having trouble!
Oct 2021 Oct 2022 2.0
Logbook summary
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:_________________________________________________________________________
This unit of competency requires that you follow standard recipes to prepare appetisers and salads for at
least six different customers. Evidence has been provided.
Reflective
Service journal (endorsed by
Customers Date plan supervisor) Reflective journal number
☐ Customer 1 March 1, 1
2022
2022
2022
2022
2022
2022
Reflective
Ingredients Date plan supervisor) Reflective journal number
☐ bread and bakery
items
☐ condiments March 2 2
☐ dairy products March 1, 1, 2

2
☐ dressing ingredients March 1,2,3

1,2,3
Oct 2021 Oct 2022 2.0
☐ dry goods
☐ eggs
☐ farinaceous products March 3, 3,4

4
☐ frozen goods March 2,3

2,3
☐ fruit March 2,3,4

2,3,4,5,
☐ herbs and spices March 1,2,3,4

1,2,3,4
☐ meat
☐ poultry March 2 2
☐ seafood March 1, 1,2

2
☐ vegetables March 1,2,3,4

1,2, 3,4
Reflective
Appetisers Date plan supervisor) Reflective journal number
☐ antipasto March 1 1
☐ tapas March 2 2
☐ hors d’oeuvres March 3 3
☐ canapés March 4 4
Reflective
Salads Date plan supervisor) Reflective journal number
☐ classical March 1 ☐ ☐ 1
☐ modern March 2 ☐ ☐ 2
☐ cold March 3 ☐ ☐ 3
☐ warm March 4 ☐ ☐ 4
☐ fruit ☐ ☐
Oct 2021 Oct 2022 2.0
Oct 2021 Oct 2022 2.0
You must prepare appetisers and salads using at least four of the following cookery methods. Evidence of
this has been provided.
Reflective
Cookery method Date plan supervisor) Reflective journal number
☐ baking ☐ ☐
☐ boiling March 1 ☐ ☐ 1
☐ blanching March 4 ☐ ☐ 4
☐ frying March 1,3 ☐ ☐ 1,2
☐ grilling ☐ ☐
☐ poaching ☐ ☐
☐ roasting March 2,4 ☐ ☐ 3,4
☐ steaming ☐ ☐
Oct 2021 Oct 2022 2.0
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 ☐ Yes ☐ No

 worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No
 followed standard recipes to prepare appetisers and salads ☐ Yes ☐ No
 prepared dressings and sauces ☐ Yes ☐ No
 prepared appetisers and salads using a range of cookery methods
☐ Yes ☐ No
 prepared appetisers and salads within commercial time constraints and deadlines
☐ Yes ☐ No
 completed miseen place activities
☐ Yes ☐ No
 produced required quantities
☐ Yes ☐ No
 followed portion control procedures
☐ Yes ☐ No
 followed food safety practices for handling and storing food
☐ Yes ☐ No
 responded to special customer requests and dietary requirements.
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:
Contact number:
Date:
Oct 2021 Oct 2022 2.0
Oct 2021 Oct 2022 2.0
Service Planning
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.
There are 6 customers to be served, so that the meal we need to prepare is six and four appetisers before the
meal. The correct number of meals are ensured from the calculating the ingredients and nutrition of the meal.
 Calculate the number of portions that you need (show your workings).
 Antipasto appetiser: serve for 2 customers: 618g/2 = 309 gm

 Tapas appetiser, sea food paella: serve for 1 customer: 330g/1 = 330 gm
 Hors d’oeuvres appetiser, parmesan roasted shrimp: serve for 2 people: 558g/2 = 279
 Canape’s potato cakes with smoked salmon and cream cheese: serve for 1 customer: 414g/1 = 414 g
 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: Antipasto appetiser
Ingredient Qty Qty/serves Qty x serves required
Chopped cauliflower 400 g 400/2=200 g 400 g
Pearl onions 20 g 10 g 20g
Red bell pepper 4g 2g 4g
Green bell pepper 4g 2g 4g
Oct 2021 Oct 2022 2.0
Chopped celery 60 g 30 60g
Cucumber 50 g 25 50g
Carrot 80 g 40 80g
Vegetable oil 5 ml 2.5 5 ml
Total 618 gm
Recipe: tapas appetiser, sea food paella
Raw king prawns 20 gm 20/1 20gm
Olive oil 10 ml 10/1 10ml
Monkfish 62 gm 62/1 62 gm
Onion chopped 10 gm 10/1 10 g
Paella rice 62 gm 62/1 62 g
Garlic cloves 10 gm 10/1 10 g
Smoked paprika 6 gm 6/1 6g
saffron Pinch pinch
Frozen peas 12.5 gm 12.5/1 12.5g
Baby broad beans 12.5 gm 12.5/1 12.5g
Tomatoes chopped 10 gm 10/1 10 g
Chicken stock 100 gm 100/1 100 g
Star anise 15 gm 15/5 15 g
Total 330 gm
Oct 2021 Oct 2022 2.0
Recipe: hors d’oeuvres appetiser; parmesan roasted shrimp
Raw shrimp 500 gm 500/2 500
Extra virgin olive 6 ml 6/2 6ml
Parmesan 5 gm 5/2 5 gm
Garlic clove 8 gm 8/2 8 gm
Dried oregano 10 gm 10/2 10 gm
Dried basil 6 gm 6/2 6
Kosher salt 8 gm 8/2 8 gm
Black pepper 12 gm 12/2 12 gm
Lemon juice 2 ml 2/2 2 ml
Parsley leaves 1 gm 1/2 1
Total 558 gm
Recipe: canapes potato cakes with smoked salmon and cream cheese
Baking potatoes 200 gm 200/1 200
Melted butter 20 g 20/1 20 g
Plain flour 40 g 40/1 40 g
Bicarbonate of soda 4 gm 4/1 4 gm
Cream cheese 50 g 50/1 50 g
Double cream 30 ml 30/1 30 ml
Smoked salmon slices 50 g 50/1 50 g
Caperberries 20 g 20/1 20 g
Total 414 gm
Oct 2021 Oct 2022 2.0
 Select the cookery method that you will use. Explain your decision.
 For making Antipasto: we will use the method of boiling as the veggies needs to be boiled for it to ease in
Cooking
 For making (Canapés) potato cakes with smoked salmon and cream cheese: we will use baking method to
bake the potato cakes.
 For preparing Parmesan garlic roasted shrimp appetizer: we use the roasting method for cooking the
ingredients like shrimp.
 For making Seafood paella: we use frying method for cooking the fish and prawns.
 Select the cooking times and temperatures that you will use. Explain your decision.
 For the Antipasto appetizer: It will take 30 minutes to cook including 10 minutes for boiling. It should be
cooked in medium heat for cooking all the veggies in crisp manner.
 For the Canapés appetizer: preparation time is 25 minutes and the total cooking time is 2 hours and 5
minutes. It should be baked at 180 to 220 degrees Celsius.
 For making Seafood paella: preparation time is 40 minutes while the total cooking time is 1 hour and 10
minutes.
 For preparing Parmesan garlic roasted shrimp appetizer: the preparation time is 10 minutes while the
cooking time is 9 minutes so total 19 minutes.
 Select the accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
 For the Antipasto appetizer: we will add green olives, flakes of tuna and different coloured pepper for
making it tastier. It will make the dish look appetizing, colourful and attractive.
 For the Canapés appetizer: we add strips of salmon, caperberries and lemon zest as a decorative item
and dressing which will make the dish attractive and appetizing.
 For making Seafood paella: we add star anise, chicken stock, parsley leaves and saffron for better taste
and making the dish look appetizing.
 For preparing Parmesan garlic roasted shrimp appetizer: we add parsley leaves, cocktail sauce for
garnishing and extra flavour.
Oct 2021 Oct 2022 2.0
 Describe how you will select the ingredients that you need from stores. How will you check them for freshness
and quality?
We must inspect the quality and condition of the food, as well as the expiry and best-by dates for canned goods.
 How will you check all perishable ingredients for spoilage or contamination?
If the vegetables are damaged or appear to be discoloured (yellowish), they are not appropriate. Canned goods
should have a pleasant odour, and we should verify the expiration date and whether the lid is correctly sealed
before opening.
 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?
For preparing this dish we will need:
 Chopping board and knife
 Saucepan
 Spoon and spatula
 Bowl and containers
 Trays
 Micro oven
 Refrigerator
Oct 2021 Oct 2022 2.0
Reflective journals
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: march 1, 2022 Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number: 1
___________
Recipe/s prepared: Antipasto Appetizer
Customer number: ☐1 ☐2 ☐3 ☐4 ☐5 ☐6
Ingredients:
☐bread and bakery items ☐condiments ☐dairy products ☐dressing ingredients ☐dry goods ☐eggs
☐farinaceous products ☐frozen goods ☐fruit ☐herbs and spices ☐meat ☐poultry
☐seafood ☐vegetables
Appetisers:
☐antipasto ☐canapés ☐hors d’oeuvres ☐tapas
Salads:
☐classical ☐modern ☐cold ☐warm ☐fruit
Oct 2021 Oct 2022 2.0
List types of salads prepared:
Cookery methods:
☐baking ☐boiling ☐blanching ☐frying ☐grilling ☐ poaching
☐roasting ☐steaming
Oct 2021 Oct 2022 2.0
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
The safety standards and food handling procedure were followed during preparing the dish. The dish highlights the Antipasto, which is an Italian appetiser
For the safety procedure, to maintain quality product and efficiency in the procedure, I followed following methods:
 Mise en place of ingredients
 Preparing the equipment and utensils ahead of working
 Cleaning and getting the work area ready beforehand
So, for ensuring efficiency, safety and quality, calculation of the portion and ingredient can improve to add more flavour.
Supervisor Endorsement
Supervisor name: Position: Signed:
Oct 2021 Oct 2022 2.0
Oct 2021 Oct 2022 2.0
Reflective journal
___________
Recipe/s prepared: Tapas appetizer; Seafood paella and Cold salad
Ingredients:
Appetisers:
Salads:
Cookery methods:
Oct 2021 Oct 2022 2.0
During the food preparation we followed food handling and safety practice/standard. This dish highlights the skill of preparing Tapas; Seafood Paella which is a type of
Spanish appetizer and Cold salad.
As for safety, efficiency and quality during food preparation I followed following methods:
I learned to cook varieties of seafood. In the future I can make improvements and add my own flavours creating new flavour out of it.
Oct 2021 Oct 2022 2.0
Reflective journal
___________
Recipe/s prepared: Hors d’oeuvres appetizer; Parmesan garlic roasted shrimp and Warm salad
Ingredients:
Appetisers:
Salads:
Cookery methods:
Oct 2021 Oct 2022 2.0
During the food preparation we followed food handling and safety practice/standard. This dish highlights the skill of preparing “hors d’oeuvres” appetizer Parmesan garlic
roasted shrimp and Warm salad.
I learned to skill of roasting ingredients for salad and appetizer. In the future I can make improvements and add my own flavours creating new flavour out of it.
Oct 2021 Oct 2022 2.0
Reflective journal
___________
Recipe/s prepared: Canapes appetizer: potato cakes with smoked salmon and cream cheese.
Ingredients:
Appetisers:
Salads:
Oct 2021 Oct 2022 2.0
Cookery methods:
Oct 2021 Oct 2022 2.0
During the preparation of the food, we followed safety practice and efficient food handling. The dish highlights the skill of canapes appetiser which is potato cakes with
smoked salmon and cream cheese.
Oct 2021 Oct 2022 2.0

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Son - 071 Student Logbook

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About this Student Logbook You are expected to complete a reflective journal for each time that you

 What policies and procedures did I follow?

Completing your reflective journal What do I need to demonstrate?

☐ dairy products March 1, 1, 2

☐ dressing ingredients March 1,2,3

☐ farinaceous products March 3, 3,4

☐ frozen goods March 2,3

☐ fruit March 2,3,4

☐ herbs and spices March 1,2,3,4

☐ seafood March 1, 1,2

☐ vegetables March 1,2,3,4

☐ hors d’oeuvres March 3 3

☐ frying March 1,3 ☐ ☐ 1,2

☐ roasting March 2,4 ☐ ☐ 3,4

Supervisor name: Position:

Relationship to student (for example, head chef/shift supervisor etc):

 worked within the organisation’s policies and procedures ☐ Yes ☐ No

Please provide any feedback to the student here:

Determine production requirements

Confirm food production requirements

 Antipasto appetiser: serve for 2 customers: 618g/2 = 309 gm

Recipe: Antipasto appetiser

Ingredient Qty Qty/serves Qty x serves required

Chopped cauliflower 400 g 400/2=200 g 400 g

Pearl onions 20 g 10 g 20g

Red bell pepper 4g 2g 4g

Green bell pepper 4g 2g 4g

Vegetable oil 5 ml 2.5 5 ml

Recipe: tapas appetiser, sea food paella

Ingredient Qty Qty/serves Qty x serves required

Raw king prawns 20 gm 20/1 20gm

Olive oil 10 ml 10/1 10ml

Onion chopped 10 gm 10/1 10 g

Paella rice 62 gm 62/1 62 g

Garlic cloves 10 gm 10/1 10 g

Smoked paprika 6 gm 6/1 6g

saffron Pinch pinch

Frozen peas 12.5 gm 12.5/1 12.5g

Baby broad beans 12.5 gm 12.5/1 12.5g

Tomatoes chopped 10 gm 10/1 10 g

Chicken stock 100 gm 100/1 100 g

Star anise 15 gm 15/5 15 g

Ingredient Qty Qty/serves Qty x serves required

Raw shrimp 500 gm 500/2 500

Extra virgin olive 6 ml 6/2 6ml

Garlic clove 8 gm 8/2 8 gm

Dried oregano 10 gm 10/2 10 gm

Dried basil 6 gm 6/2 6

Kosher salt 8 gm 8/2 8 gm

Black pepper 12 gm 12/2 12 gm

Lemon juice 2 ml 2/2 2 ml

Parsley leaves 1 gm 1/2 1

Ingredient Qty Qty/serves Qty x serves required

Baking potatoes 200 gm 200/1 200

Melted butter 20 g 20/1 20 g

Plain flour 40 g 40/1 40 g

Bicarbonate of soda 4 gm 4/1 4 gm

Cream cheese 50 g 50/1 50 g

Double cream 30 ml 30/1 30 ml

Smoked salmon slices 50 g 50/1 50 g

bake the potato cakes.

ingredients like shrimp.

minutes. It should be baked at 180 to 220 degrees Celsius.