think about the highlights of each service when you are writing your reflection.

You might also find the following questions useful:

About this Student Logbook  What skills and techniques did I use?
This Student Logbook is where you will record evidence of the knowledge and
 What policies and procedures did I follow?
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  How did I ensure efficiency, safety and quality?
you should go about doing it.
 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 details section
 What might I do different next time?
Fill in the table below:

Supervisor declaration
Student name: Samir UPRETI
Name of RTO: 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
SCCMS 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
Trainer/assessor name: your RTO’s training kitchen, your trainer will be your workplace supervisor and
should endorse your journal. Without their endorsement, your Logbook will be
Anandhan ______________________________________________________
incomplete and it is likely to be returned to you for resubmission.
If this workbook is found, please contact me to return it using the details below:

_______________________________________________________________ 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?

You are expected to complete a reflective journal for each time that you cook as
part of your assessment for this unit (print as many copies as you need). Try to

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 During your assessment for this unit, you will be required to demonstrate a range  minimising waste to maximise profitability
of the skills and knowledge that you have developed during your course. These
 selecting and using poultry cookery methods
include:
 following standard recipes accurately
 interpreting standard recipes and food preparation lists
 selecting, preparing and adding accompaniments which are suited to each
 confirming food production requirements
dish
 calculating ingredient amounts
 making adjustments to dishes to ensure quality
 identifying and selecting poultry products and other ingredients from stores
 carving poultries taking into account poultry and bone structure
according to quality, freshness and stock rotation requirements
 presenting dishes attractively
 following procedures for portion control
 using appropriate service-ware
 producing the required quantities
 selecting and adding sauces and garnishes according to standard recipes
 checking perishable supplies for spoilage
 evaluating dishes and adjusting presentation
 checking perishable supplies for contamination
 storing dishes in appropriate environmental conditions
 selecting the type and size of knives required
 following organisational policies and procedures
 selecting the type and size of equipment required
 maintaining a clean work area
 ensuring that food preparation equipment safely assembled, clean and
ready for use  disposing of or storing surplus products

 using knives and equipment safely and hygienically  working safely

 using equipment according to the manufacturer’s instructions  working hygienically

 thawing frozen poultries safely  working sustainably

 sorting and assembling ingredients according to food production sequencing  working efficiently

 weighing and measuring ingredients accurately  working within commercial time constraints and deadlines

 creating portions according to the recipe  responding to special customer requests and dietary requirements.

 using poultry preparation techniques according to recipe requirements

Tips for completing this logbook

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  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!

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 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: Samir UPRETI

Student number: mcs00000GZ

I have followed standard recipes to prepare dishes for at least six different customers using each of the
following poultry items. Evidence has been provided.
Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number
☒ Customer 1 30/11/202 ☒ ☒ 1
1
☒ Customer 2 30/11/202 ☒ ☒ 1
1
☒ Customer 3 30/11/202 ☒ ☒ 1
1
☒ Customer 4 30/11/202 ☒ ☒ 1
1
☒ Customer 5 30/11/202 ☒ ☒ 1
1
☒ Customer 6 30/11/202 ☒ ☒ 1
1

Reflective
Service journal (endorsed by
Poultry item Date plan supervisor) Reflective journal number
☒ chicken 30/11/202 ☒ ☒ 1
1
☒ duck 30/11/202 ☒ ☒ 1
1
☒ feathered game 30/11/202 ☒ ☒ 1
1
☒ turkey 30/11/202 ☒ ☒ 1
1
I have used each of the following poultry preparation techniques at least once. Evidence has been
provided.
Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number
☒ barding 30/11/202 ☒ ☒ 1
1

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 ☒ de boning 30/11/202 ☒ ☒ 1
1
☒ marinating 30/11/202 ☒ ☒ 1
1
☒ rolling 30/11/202 ☒ ☒ 1
1
☒ trussing 30/11/202 ☒ ☒ 1
1
☒ stuffing 30/11/202 ☒ ☒ 1
1
☒ trimming 30/11/202 ☒ ☒ 1
1
I have used each of the following cookery methods at least once. Evidence has been provided.
Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number
☒ braising 30/11/202 ☒ ☒ 1
1
☒ deep frying 30/11/202 ☒ ☒ 1
1
☒ grilling 30/11/202 ☒ ☒ 1
1
☒ poaching 30/11/202 ☒ ☒ 1
1
☒ roasting 30/11/202 ☒ ☒ 1
1
☒ sautéing 30/11/202 ☒ ☒ 1
1
☒ stewing 30/11/202 ☒ ☒ 1
1

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 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.

Position:
Supervisor name: Anandhan
trainer
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 dishes using poultry ☒ Yes ☐ No
 prepared dishes using a range of cookery methods ☒ Yes ☐ No
 prepared dishes using a range of poultry items ☒ Yes ☐ No
 prepared dishes using a range of poultry preparation techniques ☒ Yes ☐ No
 prepared dishes within commercial time constraints and deadlines ☒ Yes ☐ No
 produced required quantities ☒ Yes ☐ No
 followed portion control procedures ☒ Yes ☐ No
 followed food safety practices for handling and storing poultry ☒ Yes ☐ No
 responded to special customer requests and dietary requirements.
Please provide any feedback to the student here:

Student completed all the tasks.

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: Anandhan

Contact number:

Date:30/11/2021

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 Service Planning
(Print as many Service Planning Templates as you need)

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 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.

4 meal is required .By determining the appropriate number of meals, I can ensure that the correct number of
meals is served. Ingredients, waste produced from them, and consumer demands are all factors to consider

 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

 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

Breadcrumbs
Parmesan cheese finely
chopped
Lemon rind (finely chopped)
Parsley leaves (finely
chopped )
Garlic powder
Plain flour
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Egg
File Name: SITHCCC012 Student Logbook

Milk January 2021 Jan

Chicken breast schnitzel

 

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 Ingredient list
Recipe:
Chicken schnitzel

Ingredient Qty Qty/serves Qty x serves required

Breadcrumbs 2cups 1cup 2cups
Parmesan cheese finely 1/3cups 1/6 cups 1/3 cups
chopped
Lemon rind (finely chopped) 2 tbs 1 tbs 2 2Tbs
Parsley leaves (finely 2 tbs 1tbs 2tbs
chopped )
Garlic powder 1tbs ½ tbs 1 tb/s
Plain flour ½ cups ¼ cups ½ cups
Egg 1 egg ½ egg 2 egg
Milk 1 tbs ½ tbs 1 tbs
Chicken breast schnitzel 550g 275 g 500g
 Select the cookery method that you will use. Explain your decision.

I take advantage of fan fry method for the chook schnitzel. reduce the chook breast. dip into the egg
yolk and observe bread crumb. Fry lightly until it turns brown.

 Select the cooking times and temperatures that you will use. Explain your decision.

Preheat oven to 425 levels F (220 levels C). Line a big baking sheet with aluminium foil and drizzle olive
oil over foil. vicinity baking sheet in preheated oven. It should prepare dinner for 35 t0 40 minutes.

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  Select the marinades and accompaniments which you will add to your dish. Explain your decision –
how do the accompaniments complement your dish?

Schnitzel is normally eaten with potatoes or rice and a facet salad. you can additionally serve it with
pasta or pizza. A famous dish all through Israel, chook schnitzel is a simple, finances-friendly dish to
put together. it's far frequently served with French fries; however, I favour to serve it with a clean salad
to cut down on calories.

 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?

Lemon sauce, gravy or mayonnaise may be use as sauce to your dish. Lemon wedge or finely chopped
parsley or any herb can be the garnish.

 Describe how you will select the poultry products and other ingredients that you need from stores.
according to the recipe I can choose the appropriate components and test the expiry date. by way
of checking their date and by means of touching and smelling the goods we can check the first-
class and freshness of the products or merchandise’s 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?

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 .

 Sanitize: To kill any final microorganism, use a sanitizer.

 Scrub: get rid of any loosened detergent and rinse very well.

 Wash: get rid of any grease and dirt with warm water and detergent. If vital, soak.

 Scrape or brush away food scraps and different particles before rinsing with water.

 Chef knife, inexperienced slicing board, measures, pan and metal bowls

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 Reflective journals
(Print as many reflective journals as you need)

Reflective journal
Student name: Samir UPRETI Date:2/dec/2021 Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:1
Recipe/s prepared: chicken schnitzel ___________

Customer number: ☒1 ☒2 ☒3 ☒4 ☒5 ☒6 Poultry item: ☒ chicken ☒ duck ☒ feathered game ☒ turkey

Cookery methods: ☒ braising ☒ deep frying ☒ grilling ☒ poaching ☒ roasting ☒ sautéing ☒ stewing
Poultry preparation techniques: ☒ barding ☒ de boning ☒ marinating ☒ rolling ☒ trussing ☒ stuffing ☒ trimming
Reflection (Highlights, skills and poultry 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?)
I learn how to use the knife and there is different to hold the knife. I learned how to do blanching and also learn basic cutting skills technique which was pretty much fruitful to
me. I will use these skill and technique in kitchen, and I believe that it will helps in my future career.

Supervisor Endorsement

Supervisor name: Prem Sapkota Position: trainer Signed: Page 15 of 15

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