SITHCCC018 Student Logbook

SITHCCC018 | Student Logbook
Version: 002 Page 1 of 31

Responsibility: Compliance Campus: All
Last Published: 6 June 2022 RTO No.:421279
Next Review: 5 June 2023 CRICOS No.: 03457B
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
About this Student Logbook 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
This Student Logbook is where you will record evidence of the knowledge and prepare a dish for a person who has special dietary needs when you are writing
skills you have developed during your training for this unit. It also serves as a your reflection. You might also find the following questions useful:
handy reference guide on what you need to do during your assessment and how  What skills and techniques did I use?
you should go about doing it.
 What policies and procedures did I follow?
Student details section  How did I ensure efficiency, safety and quality?
 How did I ensure that my dishes met quality standards?

Fill in the table below:
 What did I learn during the service and how might I apply it in future?
Student name:  What might I do differently next time?
_______________________________________________________________ At the end of each template, you will find a supervisor endorsement.
Name of RTO:
Supervisor declaration
_______________________________________________________________
Your workplace supervisor’s feedback forms an important part of the assessment
Trainer/assessor name: 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
If this workbook is found, please contact me to return it using the details below:
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
Completing your reflective journal

There are a number of requirements you must fulfil within your assessment o communicating dietary requirements to other members of your team
process, so a Logbook Summary has been provided. Make sure you keep this (including in writing)
section up to date – it will help you keep track of any outstanding requirements.
o working with your team to address a customer’s dietary requirements
o selecting appropriate ingredients to ensure optimum nutritional quality

What do I need to demonstrate?
of dishes
During your assessment for this unit, you will be required to demonstrate a range o using appropriate equipment, preparation and cooking techniques for
of the skills and knowledge that you have developed during your course. These special dietary requirements and to retain optimum nutritional values
include:
 presenting prepared food:
 confirming special dietary requirements by:
o in an appetising and attractive manner
o confirming the customer’s dietary food requirements
o by visually evaluating each dish and adjusting its presentation as
o confirming the customer’s cultural food requirements
required.
o liaising with other people to clarify the customer’s requirements
 working safely and efficiently by:
o recognising the potential health consequences of failing to meet dietary o storing dishes in appropriate environmental conditions
requirements of customers
o minimising waste to maximise profitability
o accessing special dietary recipes
o maintaining a clean and hygienic work area, disposing of or storing
o selecting specialised ingredients
surplus and re-useable by-products according to organisational
o identifying ingredients that may cause health consequences in recipes procedures (including cost efficiency), working sustainably and
efficiently.
o identifying ingredients that may cause health consequences on
packaging In addition to demonstrating the above skills and knowledge, you must fulfil some
o excluding ingredients from dishes at the request of customers additional criteria. You must:
 preparing foods to satisfy nutritional and special dietary requirements by:  Follow recipes to prepare six different dishes that cater to customers with
different dietary requests, including at least one of each of the following:
o following recipes for those with special dietary needs
o food restrictions
o modifying menu items to meet special dietary requests
o food preferences
o excluding or substituting ingredients while maintaining nutritional value
o 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:
o food restrictions
o food preferences
o 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!

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 reflective report template each time that you
cook.
Student name: __________________________________________________________________________
Student number: _________________________________________________________________________
I have prepared dishes that catered to at least six customers with different dietary requests. Evidence has
been provided.
Reflective
Report (endorsed Reflective report
Customer Date Dietary request by supervisor) number
☐ Customer 1 ☐
☐ Customer 2 ☐
☐ Customer 3 ☐
☐ Customer 4 ☐
☐ Customer 5 ☐
☐ Customer 6 ☐
I have followed at least six different recipes which cater to at least six dietary requests. Evidence has
been provided. At least one recipe is for each of the following:
☐ Food restrictions ☐ Food preferences ☐ Cultural or religious requirements
Reflective
Report (endorsed Reflective report
Recipe followed Date Recipe by supervisor) number
☐ Recipe 1 ☐
☐ Recipe 2 ☐
☐ Recipe 3 ☐
☐ Recipe 4 ☐
☐ Recipe 5 ☐
☐ Recipe 6 ☐
SITHCCC018 Prepare food to meet special dietary requirements 5

I have modified recipes and menu items to meet requests for each of the following at least once.
Evidence has been provided:
Special dietary request Date Recipe Reflective report Reflective report

(endorsed by number
supervisor)
☐ Food restrictions ☐
☐ Food preferences ☐
☐ Cultural or religious ☐
requirements

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
 worked safely ☐ Yes ☐ No
 confirmed customer’s special dietary food requirements ☐ Yes ☐ No
 liaised effectively with other people to clarify customer requirements
☐ Yes ☐ No
 accessed special dietary recipes
☐ Yes ☐ No
 communicated dietary requirements
☐ Yes ☐ No
 substituted or omitted ingredients appropriately
☐ Yes ☐ No
 selected ingredients to ensure optimum nutritional quality of dishes
☐ Yes ☐ No
 responded to special customer requests and dietary requirements effectively
☐ Yes ☐ No
 modified recipes and dishes according to special dietary requests.
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:
Reflective Report Templates

a. Follow recipes reflective report template (food restrictions)

Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on
the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on
the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and
others and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need?
Include a summary of the dietary need including answers to the following questions: What is the person’s food
restriction? What are the ramifications for the person if the dietary need is not met?
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek?
How did you clarify their exact requirements? How did you negotiate an appropriate response with other members
of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and
effectively with other members of your team to ensure that the customer’s needs were met?

3. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which
met the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the
dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish
maintained equivalent nutritional value?

5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why
did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary
requirements. What were the implications for mis en place? How did you ensure that you still met commercial time
constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to
produce the desired quantities?
7. Reflection – 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 I met quality standards? What did I learn and how might I apply
this in future? What might I do differently next time?
Supervisor endorsement
Supervisor name:
Position:
Signed:

b. Follow recipes reflective report template (food preferences)

Look for a situation where you have prepared a dish for a customer who has food preferences. You will report on
the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on
the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and
others and the cooking techniques that you used.
preference? What are the ramifications for the person if the dietary need is not met?


Supervisor name:
Position:
Signed:

c. Follow recipes reflective report template (cultural or religious

requirements)
Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. You
will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will
also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of
your team and others and the cooking techniques that you used.



Supervisor name:
Position:
Signed:


d. Modify recipes reflective report template (food restrictions)

Look for a situation where you have modified a dish for a customer who has food restrictions. You will report on the
process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the
strategies that you used to modify recipes or exclude or substitute ingredients, identify ingredients, liaise with
members of your team and others and the cooking techniques that you used.
restriction? What are the ramifications for the person if the dietary need is not met?


3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe to
meet the customer’s specific needs?

constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe
quantities to produce the desired quantities?
Supervisor name:
Position:
Signed:

e. Modify recipes reflective report template (food preferences)

Look for a situation where you have modified a dish for a customer who has food preferences. You will report on
the process that you used to confirm the customer’s food preferences. You will also report on the strategies that
you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the
nutritional value of the dish and the cooking techniques that you used.

3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe or
replace or substitute ingredients to meet the customer’s specific needs?

Supervisor name:
Position:
Signed:

f. Modify recipes reflective report template (cultural or religious

requirements)
Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You
will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will
also report on the strategies that you used to modify the recipe and menu item by excluding or substituting
ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.

3. Describe the steps that you took to respond to the customer’s dietary need. How did you access information
about modifications which met the customer’s specific needs?

constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe
quantities to produce the desired quantities?
Supervisor name:
Position:
Signed:



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SITHCCC018 | Student Logbook

Version: 002 Page 1 of 31

 How did I ensure that my dishes met quality standards?

_______________________________________________________________ Logbook summary

Completing your reflective journal

o selecting appropriate ingredients to ensure optimum nutritional quality

Version: 002 Page 3 of 31

o cultural or religious requirements.

Tips for completing this logbook

Version: 002 Page 4 of 31

Student name: __________________________________________________________________________

Student number: _________________________________________________________________________

SITHCCC018 Prepare food to meet special dietary requirements 5

Special dietary request Date Recipe Reflective report Reflective report

SITHCCC018 Prepare food to meet special dietary requirements 6

Supervisor Declaration Section

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:

SITHCCC018 Prepare food to meet special dietary requirements 7

Reflective Report Templates

SITHCCC018 Prepare food to meet special dietary requirements 8

a. Follow recipes reflective report template (food restrictions)

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b. Follow recipes reflective report template (food preferences)

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c. Follow recipes reflective report template (cultural or religious

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d. Modify recipes reflective report template (food restrictions)

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e. Modify recipes reflective report template (food preferences)

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f. Modify recipes reflective report template (cultural or religious

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