Kitchen Hand Log Book Check of List Name of Learner:_______________________

Ser Module No Assessment Heading criteria Observe Plan and Plan and Supporting Signature of
No and assist Maintain Maintain evidence completion by
under on my controlling
supervision own authority
1 WA0101 Maintaining health and safety standards using proper Photographic
WA0201 cleaning & sanitation practices evidence
WA0301
WA0102 Clean food preparation and service areas, cooking Photographic
WA0202 surfaces, equipment & exterior evidence
WA0302
WA0103 Clean all smalls, cutlery & crockery according to Photographic
WA0203 standards evidence
WA0303
WA0104 Return all cleaned items to designated areas Photographic
WA0204 evidence with
WA0304 signage Copy of
register of
loss/damages &
photos
2 WA0101 Maintain a clean & safe working environment Photographic
WA0201 evidence with
WA0301 signage
WA0102 Maintain safe handling & storing of both ingredients Photographic
WA0202 & prepared food evidence with
WA0302 covered, labelled,
prepared dishes &
ingredients
WA0103 Maintain personal safety, hygiene, PPE, professional Copy of qualified
WA0203 appearance & behavior persons conduct
WA0303 sheet
Photographic
evidence of person
WA0104 Preperation methods Photographic
WA0204 Knives evidence
WA0304 Copy of menu as per
cooking
 method/technique
Ser Module No Assessment Heading criteria Observe Plan and Plan and Supporting Signature of
No and assist Maintain Maintain evidence completion by
under on my controlling
supervision own authority
2 WA0104 Utensils Photographic
WA0204 evidence
WA0304 Copy of menu as per
cooking
method/technique
Kitchen smalls & equipment
Techniques
Washing
Re-washing
Cleaning
Peeling
Coring
Grating
Zesting
Slicing
Chopping
Dicing
Cutting
Trussing
Skewering
Tying
Larding
Barding
Tenderizing
Brining
Marinating
Basting
Glazing
Stirring
Mixing
Folding-in
Beating
Ser Module No Assessment Heading criteria Observe Plan and Plan and Supporting Signature of
No and assist Maintain Maintain evidence completion by
under on my controlling
supervision own authority
2 WA0104 Creaming Photographic
WA0204 evidence
WA0304 Copy of menu as per
cooking
method/technique
Whipping
Sifting
Sieving
Straining/Passing
Blending
Processing
Mincing
Flouring
Breading
Battering
Shaping
Rolling
Moulding
Piping
3 WA0105 Assist in: Photographic
WA0205 Checking evidence
WA0305
WA0105 Transferring Photographic
WA0205 evidence
WA0305
WA0105 Weighing Photographic
WA0205 evidence
WA0305
WA0105 Storing ingredients in refrigerators Photographic
WA0205 evidence
WA0305
4 WA0106 Assist in: Photographic
WA0206 Monitoring quality control evidence
WA0306
Ser Module No Assessment Heading criteria Observe Plan and Plan and Supporting Signature of
No and assist Maintain Maintain evidence completion by
under on my controlling
supervision own authority
4 WA0106 Waste management Photographic
WA0206 evidence
WA0306
5 WA0401 Maintain a clean & safe working environment Photographic
WA0501 evidence
WA0601 Cleaning duty
Schedules
OH&S Records
Security registers
6 WA0402 Maintain safe handling & storing ingredients & Photographic
WA0502 prepared food evidence
WA0602 Copy of stock cards
DD2779
7 WA0403 Maintain personal safety, hygiene, PPE, professional Photographic
WA0503 appearance & behavior evidence
WA0603 Conduct sheet
8 WA0404 Follow instructions from qualified person to assemble Photographic
WA0504 hot or cold food evidence
WA0604 Menus
9 WA0405 Instructions from qualified person to adapt hot or Photographic
WA0505 cold food to accommodate special dietary evidence
WA0605 requirements Copy of Dietician
guidelines
Vegetarian &
special needs
register
10 WA0406 Assist in: Photographic
WA0506 Monitoring quality control evidence
WA0606
WA0406 Waste management Photographic
WA0506 evidence
WA0606 Recycling evidence
11 Workplace experience log book signed
Comments:
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…………………………………………………………………………………………………………………………………………………………………………………………………………………………

(D. HEASMAN)

LEARNER SUPPORT

(S. DE VOS)

ASSESSOR CATERING SCHOOL