Sithccc 018 Student Logbooktask 2 Service Planning

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Sithccc 018 Student LogbookTask-2- SERVICE PLANNING
Cookery (Ukrainian Academy of Printing)
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prepare a dish for a person who has special dietary needs when you are writing
About this Student Logbook
your reflection. You might also find the following questions useful:
This Student Logbook is where you will record evidence of the knowledge and  What skills and techniques did I use?
skills you have developed during your training for this unit. It also serves as a
 What policies and procedures did I follow?
handy reference guide on what you need to do during your assessment and how
you should go about doing it.  How did I ensure efficiency, safety and quality?
Student details section  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?
Fill in the table below:
 What might I do differently next time?
Student name: At the end of each template, you will find a supervisor endorsement.
_______________________________________________________________ Supervisor declaration

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
each of your reflective journals and fill in the supervisor declaration after the
Trainer/assessor name: 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
Completing your reflective journal 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.
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 What do I need to demonstrate?
provided in the Student Assessment Guide for this unit. Each report follows a
similar format – it begins with a series of questions and then asks you to reflect During your assessment for this unit, you will be required to demonstrate a range
on your experiences. Try to think about the highlights of each time that you of the skills and knowledge that you have developed during your course. These
include:
© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
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File Name: SITHCCC018 Student Logbook
January 2021 January 2022 1.0

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 confirming special dietary requirements by:  presenting prepared food:

o confirming the customer’s dietary food requirements o in an appetising and attractive manner
o confirming the customer’s cultural food requirements o by visually evaluating each dish and adjusting its presentation as
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
requirements of customers o storing dishes in appropriate environmental conditions
o accessing special dietary recipes o minimising waste to maximise profitability
o selecting specialised ingredients o maintaining a clean and hygienic work area, disposing of or storing
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
o identifying ingredients that may cause health consequences on efficiently.
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
o following recipes for those with special dietary needs different dietary requests, including at least one of each of the following:
o modifying menu items to meet special dietary requests o food restrictions
o excluding or substituting ingredients while maintaining nutritional value o food preferences
o communicating dietary requirements to other members of your team o cultural or religious requirements.
(including in writing)  Modify recipes and menu items by excluding or substituting ingredients while
o working with your team to address a customer’s dietary requirements maintaining equivalent nutritional value for at least one of each of the
following:
o selecting appropriate ingredients to ensure optimum nutritional quality
o food restrictions
of dishes
o using appropriate equipment, preparation and cooking techniques for o food preferences
special dietary requirements and to retain optimum nutritional values o cultural or religious requirements.
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 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!
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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 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 10/19/2021 Sodium modified ☐
☐ 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 10/19/2021 Salt and pepper squid ☐
☐ Recipe 2 10/20/2021 Pumpkin and goat's cheese ☐
tart
☐ Recipe 3 10/21/2021 Low sodium chicken stock ☐
☐ Recipe 4 10/22/2021 Low FODMAP Instant Pot ☐
Chicken Cacciatore
☐ Recipe 5 10/23/2021 Gluten-Free Chocolate Cake ☐
☒ Recipe 6 10/24/2021 Gluten-free quinoa Anzac ☐
biscuits
☒ Recipe 6 10/25/2021 Brown lentil salad ☐
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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 10/19/2021 Salt and pepper ☐
squid
☐ Food preferences ☐
☐ Cultural or religious ☐
requirements
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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.
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:
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Reflective Report Templates
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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?
Ans. The customer’s dietary need was sodium modified. A diet low in sodium restricts food and beverages with high
sodium content. These diets are generally advised by healthcare professionals to address diseases like high blood
pressure or heart disease. Although there are differences in sodium consumption, less than 2–3 grams (2000–3000
mg) per day is usually maintained (3)
Following steps were taken to know about the special dietary of the customer-
 Took the food demands of the visitors seriously and follow through on them.
 The entire meal design incorporates nutritional considerations.
 To detect allergies, provide meal cards for participants and buffet labels.
Customer has low sodium diet so I decreased the quantity of slat flakes and made it low sodium. Besides that I also
used fresh squid this can also help in reducing level of sodium as canned foods contains high sodium rather than
fresh one. Excessive sodium may lead to high blood pressure, heart disease, and stroke in the diet. It can also lead
to loss of calcium, some of which may be taken out of the bone. Most Americans eat at least 1.5 salt teaspoons
each day, which provides around 3400 mg of sodium considerably higher than the body needs.
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?
Ans. I asked customer about their dietary requirements and gather notes from feedback too. I came to know about
the various dietary requirements that are required to prepare dish as per their diet. Following techniques were used
for negotiating with team members.
 Clarify — listen actively to what others say and provide alternatives
 Confirm — obtain mutual agreement within the Group to address and fulfil the demands of individual
members.
 Contract – discuss terms and conditions which will determine future interactions.
O9pen communication was used and clear information of the customer diet was given for ensuring the needs of
the customer.
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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?
Ans. One of the key factors for asking for dietary supplies is to discover food allergies when booking a caterer.
Allergies to foods might range from moderate to quite severe thus it is crucial that you consult your attendants and
provide them to your caterer.
Following things were considered for accessing a recipe for meeting the needs of the customers-
 Lifestyle. Food preferences. Age requirements.
 Allergies or dietary limitations.
 The condition is physical.
 Food needs. Nutrition.
 Those have different energy and nutrition.
 Physical condition 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?
Ans. Following process were used for identifying and accessing the specialised ingredients that are required for
preparing dish-
 Follow unique recipes for the manufacture of special food and nutritional meals. 2Changes menu items to
match various dietary demands while keeping similar nutritional value, eliminating or replacing elements.
 Communicate to other team member’s unique dietary or cultural needs for preparing meals.
 To guarantee optimum nutritional quality of dishes, use appropriate components.
 Use suitable dietary equipment and culinary procedures.
 To maintain optimum nutritional benefits using acceptable preparation and cooking processes.
 Appetizingly and attractively present nutritionally balanced meals.
I used baking method for preparing dish.

To prevent from cross contamination I used following techniques-
 Flesh that is broken and exposed may cause germs to rise.
 Keep it distinct.
 Avoid cross contamination by the separation of raw and cooked meat.
 Separate utensils for cooking and chopping is used.
Dish maintained its nutritional value as dish is made by baking method which helps to prevent loss of nutrients.
With this cooking process, most nutrient losses, including vitamin C, are negligible. However, B vitamin B in
roast beef might decrease by up to 40 per cent due to lengthy cooking durations at high temperatures.
Roasting or baking has no substantial effect, except for B vitamins, on most vitamins and minerals.
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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?
Ans. Dish has retained its nutritious content since the bakery process is used to reduce nutrient losses. Most
nutritional losses including vitamin C are insignificant with this cooking technique. But, because of long cooking
periods at high temperatures, B vitamin B in roast beef might reduce up to40 percent. Roasted or baked does
not have a major impact on most vitamins and minerals, save for B vitamins. I choose this process so that it can
help in preserving nutritional value of food. Separate chopping board and knife was used for cleaning and
chopping squids. So, that it won’t lead to cross contamination of food.
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?
Ans.
Plates for persons with particular dietary needs to satisfy special demands of customers for health, lifestyle and
modify normal menu items. The strategies cover salt (sodium chloride) in foodstuffs as well as any provisions on
food additives and make changes to such substances make it a practice to read food labels. Stick instead of your
packaged equivalents to fresh food (e.g. meats, fruits and veggies). Avoid sodium-added spices and condiments.
Although the squid's black, damaged skin may be eaten, many cooks decide to remove it to make it more
attractive. The skin may simply be pulled away from the body. Once the skin has been removed, wash the inside of
the calamitous body tube well with your finger to eliminate any residue. In detail following steps can be used for
cleaning squids-
 Separating the tentacles from the head by a slice of squid in half right behind the eyes; reserve tempacles.
 Hold the corpse, extract the head carefully, bowels, bag with ink, and transparent skeleton.
 Take the thin skin from the cutting end of the body. Remove and throw back to the tip.
Deadline and time contrarians can be meet by arranging all equipment that are required for cooking, making all
things available in front of you. Making time for chopping, cleaning and all. Establish a plan for a meal and know
well about the cooking steps and mise en place along with special dietary requirements and substitution.
In this way the recipe can be adjusted for producing desired quantities- Conversion factor: desired output Original
output = Conversion factor, the ingredients multiplied number desired output: the number of portions required.
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?
Ans. Following techniques were used for making dish-

 1 Cut the tentacles out of the head into a half of it right below the eyes; keep the tentacles.
 2 Hold the body, take the head out gently, with intestines, ink sac, and transparent skeleton.
 3 Take the thin skin from the cutting end of your body. Remove the tip back and throw it out.
To ensure quality of food following things are taken into considerations-
 Hand washing - ensuring efficient hand washing practices are properly followed.
 Minimize touch with food by using proper utensils and safely use disposable hand gloves to minimize
immediate contact with raw food by hand.
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 Using separate utensils and equipment for avoiding cross contamination of food.
I would use different way to tenderize squid’s in future in following ways-
 To tenderize the beef and remove some chewiness, soak it for a half hour before cooking in the lemon juice
or kiwi fruit juice.
 The acidity contributes to the texture breaking down.
 Tenderise alternatively, covered and chilled by drinking the calf overnight in milk.
Supervisor endorsement
Supervisor name:
Position:
Signed:
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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?
Ans.
The dietary requirements of the consumer were changed with salt. A low-sodium diet limits high-sodium
foods and beverages. These diets are often prescribed to treat conditions such as high blood pressure or
heart disease by health professionals. Although salt intake disparities are seen, fewer than 2-3 grams
per day are generally maintained (3) In addition, the customer's specific diet is discussed and followed
carefully by food demands from guests.
• The whole design of the dish has nutritional aspects.

• Provide food cards and buffet labels to detect allergies.
The customer has a low salt diet, thus I have reduced and reduced the number of laminated flakes. In
addition to using fresh calamari, it can also assist reduce sodium levels as canned food includes high
sodium instead of fresh sodium. Excess salt can lead to hypertension, cardiac disease and a dietary
stroke. It can also lead to calcium loss, some of which can be removed from the bone. Most Americans
eat at least 1.5 salt teaspoons a day, providing around 3400 mg sodium far more than they require.
Ans.
. I questioned customers about their diet and I also collect feedback comments. I learned about the different
nutritional needs needed to make cuisine according to their diet. In negotiations with team members, the
following strategies were employed.
 Clarify — listen to other people and provide options.

 Confirm — reach common agreement in the Group to respond to individual members' requests and to
meet them.
 Contract - negotiate terms and conditions for future interactions.
 Open communication has been employed and clear consumer dietary information has been provided to
ensure the customer's demands.
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I have contacted the supervisor in order to make customer dishes friendlier by addressing customers' particular
wants. I have been told to replace canned veggies and calamari with fresh one to reduce dish sodium. Instead of
salt flakes, I was requested to use salt substitutes such as garlic, dill and smoked Paprika.
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Ans. Customers have a reduced diet of sodium so that I'm less slatted flakes and less sodium. As well as utilizing
fresh calamari, it can decrease sodium as canned products are not fresh but high in sodium. I had access to
culinary resources and also received assistance from the supervisor.
Ans. I have reviewed some facts from the books for the cooking guide and I have also determined the ingredient list
needed to prepare the meal. Fresh soda and smoked paprika and lemon juice were other specialist additives to
reduce down the salt content of the food.
For the creation of the meal I employed baking methods, and the shallow frying process was also used.
In order to avoid cross contamination, different utensils, plates and chopping boards have been employed • For raw
and ready foods.
o Wash properly between raw and cooked food tasks using utensils, plates and panels.
o Please be cautious not to wash raw meat.
o Wash your hands after touching raw food and eating ready.
o Baking has retained the nutritional content of dish since it does not diminish or lose nutrients.
o This nutritional content of the food was preserved in a right temperature dish.
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Ans.
Most nutritional losses, even vitamin C, are modest with this cooking procedure. However, B vitamins might be
reduced by up to 40% due to long cooking time at high temperatures. The baking of most vitamins and minerals
except B vitamins has no noticeable influence. This way, nutrients such as protein, omega-3, fatty acids, vitamin C
and iron are preserved. So I chose this way.
No bad effects: Baking requires no extra oil and so does not cause food reactions or oxidation, which makes it a
more healthy choice. Baked meat, fish and veggies may be prepared. Baking helps to save nutrients.
Ans.
Plates for persons with particular dietary needs to satisfy special demands of customers for health, lifestyle and
modify normal menu items. The strategies cover salt (sodium chloride) in foodstuffs as well as any provisions on
food additives and make changes to such substances make it a practice to read food labels. Stick instead of your
packaged equivalents to fresh food (e.g. meats, fruits and veggies). Avoid sodium-added spices and condiments.
Although the squid's black, damaged skin may be eaten, many cooks decide to remove it to make it more
attractive. The skin may simply be pulled away from the body. Once the skin has been removed, wash the inside of
the calamitous body tube well with your finger to eliminate any residue. In detail following steps can be used for
cleaning squids-
 Separating the tentacles from the head by a slice of squid in half right behind the eyes; reserve tempacles.
 Hold the corpse, extract the head carefully, bowels, bag with ink, and transparent skeleton.
 Take the thin skin from the cutting end of the body. Remove and throw back to the tip.
Deadline and time contrarians can be meet by arranging all equipment that are required for cooking, making all
things available in front of you. Making time for chopping, cleaning and all. Establish a plan for a meal and know
well about the cooking steps and mise en place along with special dietary requirements and substitution.
In this way the recipe can be adjusted for producing desired quantities- Conversion factor: desired output Original
output = Conversion factor, the ingredients multiplied number desired output: the number of portions required
Ans.
1 The tentacles are cut from the head into half directly between the eyes; retain the tentacles. The following
procedures were utilized to make dish-• 1
2 Hold the corpse, carefully pull out the head, bowel, ink bag, clear skeleton.
3 From the body's edge take the thin skin. Remove and throw the tip back. Remove the tip.
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Consideration is given to ensuring the quality of food

• Hand wash – guaranteeing the effective implementation of efficient hand washing techniques.
• Minimize food touch through the use of adequate utensils and protective hand gloves to ensure immediate
contact with raw foods manually is minimized.
Supervisor name:
Position:
Signed:
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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.
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Supervisor name:
Position:
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Signed:
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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?
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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?
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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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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.
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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?
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Supervisor name:
Position:
Signed:
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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.
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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?
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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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Sithccc 018 Student LogbookTask-2- SERVICE PLANNING

Cookery (Ukrainian Academy of Printing)

Studocu is not sponsored or endorsed by any college or university

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_______________________________________________________________ Supervisor declaration

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 confirming special dietary requirements by:  presenting prepared food:

o accessing special dietary recipes o minimising waste to maximise profitability

o modifying menu items to meet special dietary requests o food restrictions

o excluding or substituting ingredients while maintaining nutritional value o food preferences

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Tips for completing this logbook

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Student name: __________________________________________________________________________

Student number: _________________________________________________________________________

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Special dietary request Date Recipe Reflective report Reflective report

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Supervisor Declaration Section

Supervisor name: Position:

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

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Reflective Report Templates

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a. Follow recipes reflective report template (food restrictions)

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I used baking method for preparing dish.

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Ans. Following techniques were used for making dish-

To ensure quality of food following things are taken into considerations-

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I would use different way to tenderize squid’s in future in following ways-

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b. Follow recipes reflective report template (food preferences)

• The whole design of the dish has nutritional aspects.

 Clarify — listen to other people and provide options.

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Consideration is given to ensuring the quality of food

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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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