Student Logbook Sithccc018 Prepare Food To Meet Special Dietary Requirements

STUDENT LOGBOOK
SITHCCC018
Prepare Food to Meet Special Dietary

Requirements
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au
Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au
Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 1 of 29
About this Student Logbook  What policies and procedures did I follow?
This Student Logbook is where you will record evidence of the knowledge and skills  How did I ensure efficiency, safety and quality?
you have developed during your training for this unit. It also serves as a handy  How did I ensure that my dishes met quality standards?
reference guide on what you need to do during your assessment and how you
should go about doing it.  What did I learn during the service and how might I apply it in future?
 What might I do differently next time?
Student details section At the end of each template, you will find a supervisor endorsement.
Fill in the table below:
Supervisor declaration
Student name:
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
Kapil saini
of your reflective journals and fill in the supervisor declaration after the summary
Name of RTO: 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 incomplete and it is
likely to be returned to you for resubmission.
Trainer/assessor name:
____________________________________________________________________ Logbook summary

If this workbook is found, please contact me to return it using the details below: 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.
____________________________________________________________________
What do I need to demonstrate?
During your assessment for this unit, you will be required to demonstrate a range of
Completing your reflective journal the skills and knowledge that you have developed during your course. These
You are expected to complete a reflective report for each time that you complete a include:
cooking task which is relevant for assessment of this unit. Templates have been  confirming special dietary requirements by:
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 on your o confirming the customer’s dietary food requirements
experiences. Try to think about the highlights of each time that you prepare a dish o confirming the customer’s cultural food requirements
for a person who has special dietary needs when you are writing your reflection.
You might also find the following questions useful: o liaising with other people to clarify the customer’s requirements
 What skills and techniques did I use?

© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |
Email: admission@pakenham.edu.au Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 3 of 29
o recognising the potential health consequences of failing to meet dietary In addition to demonstrating the above skills and knowledge, you must fulfil some
requirements of customers additional criteria. You must:
o accessing special dietary recipes  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 selecting specialised ingredients
o food restrictions
o identifying ingredients that may cause health consequences in recipes
o food preferences
o identifying ingredients that may cause health consequences on packaging
o cultural or religious requirements.
o excluding ingredients from dishes at the request of customers
 Modify recipes and menu items by excluding or substituting ingredients while
 preparing foods to satisfy nutritional and special dietary requirements by:
maintaining equivalent nutritional value for at least one of each of the
o following recipes for those with special dietary needs 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)
 Produce dishes for at least six different customers with special dietary
o working with your team to address a customer’s dietary requirements requirements.
o selecting appropriate ingredients to ensure optimum nutritional quality of
dishes Tips for completing this logbook
o using appropriate equipment, preparation and cooking techniques for  Read through your logbook before you get started and make sure that you
special dietary requirements and to retain optimum nutritional values understand what you need to do. If you are unsure, speak to your assessor
 presenting prepared food: and/or workplace supervisor.
o in an appetising and attractive manner  Stay up to date! Complete a logbook entry at the end of each service period
o by visually evaluating each dish and adjusting its presentation as required. and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 working safely and efficiently by:
o storing dishes in appropriate environmental conditions  Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
o minimising waste to maximise profitability
o maintaining a clean and hygienic work area, disposing of or storing surplus Most importantly, ask for help if you are having trouble!
and re-useable by-products according to organisational procedures
(including cost efficiency), working sustainably and efficiently.
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |
Email: admission@pakenham.edu.au Student Resources for SITHCCC018| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 4 of 29
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: kapil saini ________________________________________________________________________
Student number:_______________________________________________________________________________
I have prepared dishes that catered to at least six customers with different dietary requests. Evidence has
been provided.
Reflective
Report
(endorsed by Reflective report
Customer Date Dietary request supervisor) number
☐ Customer 1 12/18/2022 Food preferences ☐ 1
☐ 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 by Reflective report
Recipe followed Date Recipe supervisor) number
☐ Recipe 1 12/18/2022 Food preferences ☐ 1
☐ Recipe 4 ☐
☐ Recipe 5 ☐
☐ Recipe 6 ☐
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 12/18/2022 ☐ 1
☐ Food preferences 12/18/2022 ☐ 1
☐ Cultural or religious 12/18/2022 ☐ 1

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 x Yes ☐ No
 worked to a professional level in line with the kitchen’s usual roles and responsibilities x Yes ☐ No
 worked safely x Yes ☐ No
 confirmed customer’s special dietary food requirements x Yes ☐ No
 liaised effectively with other people to clarify customer requirements x Yes ☐ No
 accessed special dietary recipes x Yes ☐ No
 communicated dietary requirements x Yes ☐ No
 substituted or omitted ingredients appropriately x Yes ☐ No
 selected ingredients to ensure optimum nutritional quality of dishes x Yes ☐ No
 responded to special customer requests and dietary requirements effectively x 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 ☐ Yes ☐ No
journals 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?
Answer-
The consumer requested the espresso with the cake. The consumer has food hypersensitivity to the egg and the
items from the eggs. Consequently, they are needed to give a crake liberated from the egg. Such sort of food
response might cause the client hypersensitivity which might make the client be hospitalized and may prompt the
demise of the consumer
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?
Answer- The necessity of the client diet has been imparted at the kitchen as they set up the food sources according to
the prerequisites of the client .The kitchen has been explained about the dietary prerequisite of the client and the
circumstances and logical results of the food sensitivity of the food to the client causes because of the egg .Other
colleagues have been offered similar guidance and have been proposed to take appropriate consideration prior to
setting up the food for the consumer. The colleagues have made the cake without eggs which is according to the
necessity of the client which guarantees that the consumers’ needs are 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?
Answer- The client dietary arrangement was an espresso with the cake (Excluding the egg). In this way, the cake
has been arranged without utilizing cake and afterwards cleaning every one of the utensils that have been utilized
for planning other egg items. Each fixing that is regarding the eggs has been supplanted during the arrangement of
the cake.
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?
Answer-
The ingredient utilized was Powder sugar, baking soft drink flour, vanilla, Heavy cream for setting up the cake. Since
the client has egg sensitivity accordingly rather than egg the cake has been arranged by utilizing the squashed
banana.
Cake has been arranged thinking about without utilizing the egg and other egg items by checking every one of the
fixings that are liberated from eggs
.The cake contains the same sustenance esteem as it has been arranged by utilizing banana and other nutritious
ingredient which contains same supplements
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?
Answer- The same cooking procedure has been used to prepare the cake that has been used to prepare
including the egg but this time due to the requirement of the customer instead of egg the banana and
other products has been used to prepare the cake.
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?
Answer- The consumers food nourishment has been given by utilizing the banana and other food fixings
as opposed toutilizing the egg in the cake. There is no kind of progress as different fixings don't contain
any egg thing and give the equivalent nutritious worth to the client. Similar wanted quality and the
amount has been arranged to the client as it has been served to the next by utilizing the banana rather
than egg
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?
Answer- he ability used to set up the cake is that the substitute of the egg has been utilized in setting up the cake
according to the approaches and the methodology of the eateries. The wellbeing estimates have been taken in
cooking the cake without utilizing the eggs and keeping up with the nature of the egg. Whenever the cake can be
ready by utilizing the buttermilk and the tofu for better taste and the well-being and quality.
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
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?
Answer- The client requires the Lactovo food .The client doesn't need any dishes that have been
arranged utilizing the meat or any non-veggie lover things. The item ought to have been arranged
utilizing dairy items
Answer- The client diet has been conveyed in the kitchen to the culinary expert. The client prerequisite
with regards to not utilizing the meat items in the food while preparing has been portrayed in the kitchen.
Different individuals have been portrayed appropriately for not utilizing the meat in the food according to
the prerequisite of the client as they require dairy items in the dish. The correspondence in regard to not
utilizing the meat has been appropriately conveyed and the food has been arranged without utilizing the
meat items.
Answer- Every one of the individuals have been coordinated not to utilize the meat item during preparing
the food. Everyone of the utensils that have been utilized in setting up the meat item have been
supplanted and the food has been arranged without utilizing the utensil prior used to set up the meat
items. For this reason, as opposed to utilizing meat items, dairy items have been utilized in preparing
food
Answer- For setting up the lactose following fixing has been utilized. Rice, vegetables, Cheese, Milk and egg For
the safeguarding of cross-tainting, the food has been independently cooked by the vegan culinary expert who has
been recruited for such clients. As the eatery has been serving veggie lover food to numerous different clients as of
now. Rather than utilizing meat items, dairy items have been utilized for the same sustenance in the dish.
Answer-
Most dairy items have been utilized as an elective item for giving the sustenance quality in the
dish. Since the dairy items like cheddar and tofu have a similar health benefit as meat has, in
this way tofu has been utilized in the cooking method for setting up the dish
quantities?
Answer- The recipes haven’t been modified instead of using the meat the lacto has been used prepared with dairy
products. The same ingredients have been used in the cooking lactovo as in vegetarian items. To provide the desired
quantity same value and the number of dairy products has been used in the dish
Answer- The skill technique used is that the same quantity of dairy products has been used instead of meat as per
the policies and the procedures of the restaurants. Same quality standard has been maintained in the dish with
same nutrition values. During this we learned that the people choose their food as per their health requirement.
Therefore, it should be better to prepare food as per the requirement of the customers. In future variety of beans
and the chickpeas would be used for the better taste
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.
Answer- The consumer requires the Hindu eating regimen (Fried Rice and Soup) in which they don't favour any
meat items to be utilized in the food including the garlic and the onion .Hindu individuals treat the cow as a sacred
creature and put stock in peacefulness. In this way, they just allude to the veggie lover items to burn through. They
accept that eating meat would annihilate their practices
Answer- The consumer diet has been conveyed in the kitchen to the gourmet specialist. The consumer prerequisite
with regards to not utilizing the meat items in the food while preparing it has been depicted in the kitchen. Different
individuals have been depicted appropriately for not utilizing the meat in the food according to the necessity of the
client as they have a place with the Hindu family. The correspondence regarding not utilizing the meat has been
appropriately imparted and the food has been arranged without utilizing the meat items
Answer- Every one of the individuals has been coordinated not to utilize the meat item during preparing the food.
Every one of the utensils that have been utilized in setting up the meat item has been supplanted and the food has
been arranged without utilizing the utensil prior used to set up the meat items. For this reason, as opposed to
utilizing the meat item the singed tofu has been utilized in preparing food
Answer- Every one of the individuals has been coordinated not to utilize the meat item during preparing the food.
Every one of the utensils that have been utilized in setting up the meat item has been supplanted and the food has
been arranged without utilizing the utensil prior used to set up the meat items. For this reason, as opposed to
utilizing the meat item the singed tofu has been utilized in preparing food
Answer- Tofu has been used as the alternative product for providing the nutrition quality in the dish. Since the tofu
has the same nutrition value as the meat has, therefore tofu has been used in cooking procedure for preparing dish
quantities?
Answer- The recipes have-not been modified instead of using the meat the fried rice has been used prepared with
the tofu. The same ingredients have been used in the cooking fried rice. In the context of soup, the same
ingredients have been used. To provide the desired quantity same value and the amount of tofu has been used in the
dish
Answer- The skill technique used is that the same quantity of tofu has been used instead of meat as per the
policies and the procedures of the restaurants. Same quality standard has been maintained in the dish .During this
we learned that the people follow their religious beliefs, and everyone should respect their beliefs’ .In future variety
of beans and the chickpeas would be used for the better taste
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
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?
Answer-
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?
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?
quantities?
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?
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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STUDENT LOGBOOK

Prepare Food to Meet Special Dietary

____________________________________________________________________ Logbook summary

 What skills and techniques did I use?

Student name: kapil saini ________________________________________________________________________

☐ Customer 2 12/18/2022 Food preferences ☐ 1

☐ Customer 3 12/18/2022 Food preferences ☐ 1

☐ Recipe 2 12/18/2022 Food preferences ☐ 1

☐ Recipe 3 12/18/2022 Food preferences ☐ 1

Special dietary request Date Recipe Reflective report Reflective report

☐ Food restrictions 12/18/2022 ☐ 1

☐ Food preferences 12/18/2022 ☐ 1

☐ Cultural or religious 12/18/2022 ☐ 1

Supervisor name: Position:

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

Please provide any feedback to the student here:

d. Modify recipes reflective report template (food restrictions)

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