SITHCCC030 - Student Logbook - v1.0

_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501

E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street,
Melbourne VIC 3000
T: 03 0 9077 0758
Student Logbook
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
First published 2020

RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au
___________________________________________________________________________________________________________________
SITHCCC030 Student Logbook
Version: 1.0
Version Date: 16 January 2023
Next Review: 16 January 2024
Approved by: Academic Manager 1|P a g e
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue 0452 157 557
T: 02 8937 0991
Melbourne VIC 3000
© 2020 RTO Works
T: 03 0 9077 0758
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be
reproduced by any process without written permission as expressed in the RTO Works License Agreement.
The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the
project team and publisher do not accept responsibility for any loss, injury or damage arising from such information.
RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College.
While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are
invited to write to us at hello@rtoworks.com.au.
Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.
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Version: 1.0
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street, About this Student
Melbourne VIC 3000
T: 03 0 9077 0758 Logbook
This Student Logbook is where you will record evidence of the knowledge and 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 you should go about doing it.
Student details section

Fill in the table below:
Student name:
_______________________________________________________________
Name of RTO:
_______________________________________________________________
Trainer/assessor name:
_______________________________________________________________
If this workbook is found, please contact me to return it using the details below:
_______________________________________________________________
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Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
_______________________________________________________________
_______________________________________________________________
Completing your reflective journal

You are expected to complete a reflective journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each
service when you are writing your reflection. You might also find the following questions useful:
 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 my dishes met quality standards?
 What did I learn during the service and how might I apply it in future?
 What might I do different next time?
Assessor declaration
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 summary section. Keep in mind that, if you are completing your assessment in
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ABN: 57 169 281 501
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue your RTO’s training kitchen, your
T: 02 8937 0991 trainer will be your workplace
Melbourne: Level 2, 213-215 Lonsdale Street, supervisor and should endorse your
Melbourne VIC 3000
T: 03 0 9077 0758 journal. Without their endorsement,
your Logbook will be 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 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 the skills and knowledge that you have developed during your course.
These include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
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ABN: 57 169 281 501
 selecting the type and size of
T: 02 8937 0991 equipment required
Melbourne VIC 3000  ensuring that food preparation
T: 03 0 9077 0758
equipment safely assembled,
clean and ready for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 creating portions according to the recipe
 cleaning and cutting ingredients according to culinary standards
 preparing eggs according to the recipes
 preparing fresh farinaceous ingredients according to the recipe
 minimising waste to maximise profitability
 following standard recipes accurately
 selecting and adding accompaniments which are suited to each dish
 making adjustments to dishes to ensure quality
 presenting dishes attractively
 using appropriate service-ware
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ABN: 57 169 281 501
 adding dips, sauces and garnishes
T: 02 8937 0991 according to standard recipes and
Melbourne: Level 2, 213-215 Lonsdale Street, regional variations
Melbourne VIC 3000
T: 03 0 9077 0758
 evaluating dishes and adjusting
presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products
 working safely
 working hygienically
 working sustainably
 working efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and 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.
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ABN: 57 169 281 501
 Stay up to date! Complete a
T: 02 8937 0991 logbook entry at the end of each
Melbourne: Level 2, 213-215 Lonsdale Street, service period and ask your
Melbourne VIC 3000
T: 03 0 9077 0758 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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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
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: __________________________________________________________________________
Student number: _________________________________________________________________________
This unit of competency requires that you follow standard recipes to prepare vegetable, fruit, eggs and
farinaceous dishes for at least six different customers using each of the following product types.
Reflective
Service journal (endorsed by
Customers Date plan supervisor) Reflective journal number
☒ Customer 1 2023/03/13 ☒ ☒ 1
☒ Customer 2 2023/03/13 ☒ ☒ 2
☒ Customer 3 2023/03/13 ☒ ☒ 3
☒ Customer 4 2023/03/13 ☒ ☒ 4
☒ Customer 5 2023/03/13 ☒ ☒ 5
☒ Customer 6 2023/03/13 ☒ ☒ 6
Reflective
Vegetables and fruit Date plan supervisor) Reflective journal number
☐ dried 2023/03/13 ☒ ☒ 6
☐ fresh 2023/03/13 ☒ ☒ 1
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
☒ frozen 2023/03/13 ☒ ☒ 1
Reflective
Eggs used for the following Service journal (endorsed by
applications Date plan supervisor) Reflective journal number
☒ aerating 2023/03/13 ☒ ☒ 6, 4
☐ binding ☐ ☐
☒ setting 2023/03/13 ☒ ☒ 3
☒ coating 2023/03/13 ☒ ☒ 2
☐ enriching ☐ ☐
☐ emulsifying ☐ ☐
☐ glazing ☐ ☐
☐ clarifying ☐ ☐
☒ garnishing 2023/03/13 ☒ ☒ 5
☐ thickening ☐ ☐
Reflective
Farinaceous items Date plan supervisor) Reflective journal number
☒ couscous 2023/03/13 ☒ ☒ 2
☒ pasta and noodles 2023/03/13 ☒ ☒ 1,3,4,5,6
☐ polenta ☐ ☐
☐ pulses ☐ ☐
☒ rice 2023/03/13 ☒ ☒ 1
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Version: 1.0
Approved by: Academic Manager 10 | P a g e
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
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Version: 1.0
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
You must prepare dishes using each of the following cookery methods at least once. Evidence of this has
been provided.
Reflective
Cookery method Date plan supervisor) Reflective journal number
☒ boiling 2023/03/13 ☒ ☒ 4,5,6
☒ braising 2023/03/13 ☒ ☒ 3
☒ deep and shallow 2023/03/13 ☒ ☒ 1,2

frying
☐ poaching or ☐ ☐
scrambling
☐ roasting ☐ ☐
☐ stewing ☐ ☐
You must prepare at least three different types of fresh pasta. Evidence of this has been provided.
Reflective
Fresh pasta Date plan supervisor) Reflective journal number
☒ fresh pasta type 1 2023/03/13 ☒ ☒ 1,2,3,4,5,6
☐ fresh pasta type 2 ☐ ☐
☐ fresh pasta type 3 ☐ ☐
Assessor Declaration Section
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Version: 1.0
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
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.
Assessor 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
 followed standard recipes to prepare dishes using vegetables and fruit ☐ Yes ☐ No
 followed standard recipes using eggs ☐ Yes ☐ No
 followed standard recipes using farinaceous items
☐ Yes ☐ No
 prepared dishes using a range of cookery methods
☐ Yes ☐ No
 prepared fresh pasta
☐ 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 food
 responded to special customer requests and dietary requirements. ☐ Yes ☐ No
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
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
procedures, menus, recipes and work product) for the purposes of assessment.
Assessor signature:
Contact number:
Date:
Service Planning
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.
 Only four meals are required. Polenta is on the menu for tonight's dinner. To our knowledge, this is a regular
dish that will yield the correct amount of meals. It has every nutrient a healthy human body requires.
 Calculate the number of portions that you need (show your workings).
To begin, we need to determine the overall weight of the dish, which is:
 Total weight: 400 gms
 The serving size is 4
 Weight per serving: 400 divided by four equals the serving size. A pound
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 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.
Ingredient list
Recipe_______ Polenta _______________________________________________________________
Ingredient Qty Qty/serves Qty x serves required
Water 4 cups 4 1
Fine salt 1 teaspoon 4 0.25
Polenta 1 cup 4 0.25
Butter 3 4 0.75
tablespoon
grated Parmigiano-Reggiano cheese, plus ½ cup 4 0.125

more for garnish
 Select the cookery method that you will use. Explain your decision.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Polenta is made by boiling and baking the grain. It only necessitates a little forethought on your part. Planning
ahead is all that is needed. To get the best results, soak the polenta in its liquid for at least several hours before
cooking. This step helps to ensure that the cornmeal is well hydrated prior to cooking, which decreases cooking
time dramatically.
 Select the cooking times and temperatures that you will use. Explain your decision.
 The cooking time for this dish is 55 minutes. The oven is set to 350 degrees Fahrenheit for cooking.
 Select the accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
 In place of potatoes or rice, polenta can be used as a lunch or dinner dish. Polenta can be used as a vehicle for a
variety of baked potato toppings. Sundried tomatoes, goat or feta cheese, and fresh basil are all delicious in
polenta. Serve Mediterranean Polenta Rounds or Truffle Roasted Mushrooms on Garlic Polenta as an appetizer.
 Describe how you will select the ingredients that you need from stores. How will you check them for freshness
and quality?
We will select the ingredients that we need from stores by:
 Pick the most vibrant and lively color from the collection. There should be no black spots or mould, and the
color should be consistent.
 Fresh vegetables, in general, has a pleasant aroma.
 Freshness is indicated by the texture and firmness of the vegetables.
We will check them for freshness and quality by following ways:
 If you're not sure about a product's quality or safety, don't buy it.
 Check the expiration dates on the box.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 When you buy chilled or frozen food, get it home as soon as possible and put it in the fridge or freezer.
 Keep high-risk foods away from the 5°C to 60°C temperature danger zone.
 How will you check all perishable ingredients for spoilage or contamination?
 There are many different ways that food spoilage can appear, such as a change in appearance or texture, a
change in flavour or taste from what it was when it was first prepared. Possibly, the thing will become
softer than it normally would be. Meld is usually visible from the outside when it grows on an object.
 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?
 The equipment that are used for making this dish are:
 Saucepan
 Knife
 Mixing bowl
 Chopping board
 Large bowl
 Wooden spoon
 The following methods can be adapted for ensuring that equipment is cleaned before using:
 The first step is to get organized. Remove any dirt or food debris that has come loose during the cleaning
process.
 Cleaning the area. Use detergent and hot water (60-degree C) to wash
 Sanitizing (bacteria killing step)
 Let it dry naturally
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Version: 1.0
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street, Reflective Journal
Melbourne VIC 3000
T: 03 0 9077 0758
Please note: Only one copy of each template has been included so you will need to make copies as required.
Reflective journal
Student name: XYZ Date:2023/03/13 Did an RTO assessor Journal
observe this service? ☐ number:
Yes ☐ No
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Recipe/s prepared: RICE PUDDING WITH FRUIT COMPOTE

1
Customer ☒ ☐ ☐ ☐ ☐ ☐6 Vegetables and ☐ ☐ ☒ frozen
number: 1 2 3 4 5 fruit: dried fresh
Eggs used for the following applications:
☐ ☐ ☐ ☐ ☐ ☐ ☒ ☐ ☐ ☐ thickening
aerating binding setting coating enriching emulsifyin glazing clarifying garnishing
g
Farinaceous ☒ ☐ pasta and ☐ ☐ ☐ rice
items: couscous noodles polenta pulses
Cookery ☐ boiling ☐ ☒ deep and shallow ☐ poaching or ☐ ☐ stewing
methods: braising frying scrambling roasting
Fresh pasta: ☒ type 1 ☐ type ☐ type 3
2
Type of pasta:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality,
what did I learn, what would I do different in future?)
Answer:
I have use baking, skimming, stirring, boiling and simmering for its cooking.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
I followed the quick procedure and policy of cleanliness. I ensured the safety by using all fresh ingredients and safe equipment. Next time I will try this with other
ingredients for toping and also for filling.
Supervisor Endorsement
Assessor name: Position: Signed:
Reflective journal
Yes ☐ No
2
Recipe/s prepared: CHEESY BEETROOT CROQUETTES WITH DEEP FRIED POTATO CHIPS
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Customer ☐ ☒ ☐ ☐ ☐ ☐6 Vegetables and ☐ ☒ ☐ frozen

☐ ☐ ☐ ☒ ☐ ☐ ☐ ☐ ☐ ☐ thickening
g

Cookery ☐ boiling ☐ ☒ deep and shallow ☐ poaching or ☐ ☐ stewing
Fresh pasta: type 1 ☐ type ☐ type 3
2
Type of pasta:
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Answer:
Refrigeration of a mixture and then frying of it. Deep fryer of chips

Yes ☐ No
3
Recipe/s prepared: BRAISED ROOT VEGETABLES AND CABBAGE WITH FALL FRUIT
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Version: 1.0
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Customer ☐ ☐ ☒ ☐ ☐ ☐6 Vegetables and ☐ ☒ ☐ frozen

☐ ☐ ☒ ☐ ☐ ☐ ☐ ☐ ☐ ☐ thickening
g
Farinaceous ☐ ☐ pasta and ☒ ☐ ☐ rice
Cookery ☐ boiling ☒ ☐ deep and shallow ☐ poaching or ☐ ☐ stewing
2
Type of pasta:
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Answer:
I have skillet and melt at high temperature then cook it perfectly
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Reflective journal
Yes ☐ No
4
Recipe/s prepared: POACHED SCRAMBLED EGGS
Customer ☐ ☐ ☐ ☒ ☐ ☐6 Vegetables and ☐ ☒ ☐ frozen
☒ ☐ ☐ ☐ ☒ ☐ ☐ ☐ ☐ ☐ thickening
g
Cookery ☒ boiling ☐ ☐ deep and shallow ☐ poaching or ☐ ☐ stewing
Fresh pasta: ☒ type 1 ☐ 2type ☐ type 3
Type of pasta:
___________________________________________________________________________________________________________________
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Answer:
have beat the egg and cook in saucepan.
Reflective journal
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758

Yes ☐ No
5
Recipe/s prepared: ROAST VEGETABLE WITH BOILED PASTA
Customer ☐ ☐ ☐ ☐ ☒ ☐6 Vegetables and ☐ ☒ ☐ frozen
☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☒ ☐ thickening
g
Farinaceous ☐ ☒ pasta and ☐ ☐ ☐ rice
Cookery ☒ boiling ☐ ☐ deep and shallow ☐ poaching or ☒ ☐ stewing
2
Type of pasta: Fresh
pasta
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Answer:
Preheating and then roasting of vegetables to golden brown and at the end sprinkle coriander etc.
Reflective journal
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758

Yes ☐ No
6
Recipe/s prepared: STEWED FRUIT
Customer ☐ ☐ ☐ ☐ ☐ ☒6 Vegetables and ☒ ☒ ☐ frozen
☒ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ thickening
g
Farinaceous ☐ ☐ pasta and ☐ ☒ ☐ rice
Cookery ☒ boiling ☐ ☐ deep and shallow ☐ poaching or ☐ ☒ stewing
___________________________________________________________________________________________________________________
Version: 1.0

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ABN: 57 169 281 501

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

First published 2020

Student details section

Completing your reflective journal

 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 my dishes met quality standards?

 What might I do different next time?

What do I need to demonstrate?

 interpreting standard recipes and food preparation lists

 confirming food production requirements

 calculating ingredient amounts

 following procedures for portion control

 producing the required quantities

 checking perishable supplies for spoilage

 checking perishable supplies for contamination

 using equipment safely and hygienically

 using equipment according to the manufacturer’s instructions

 sorting and assembling ingredients according to food production sequencing

 weighing and measuring ingredients accurately

 creating portions according to the recipe

 cleaning and cutting ingredients according to culinary standards

 preparing eggs according to the recipes

 preparing fresh farinaceous ingredients according to the recipe

 minimising waste to maximise profitability

 following standard recipes accurately

 selecting and adding accompaniments which are suited to each dish

 making adjustments to dishes to ensure quality

 presenting dishes attractively

 using appropriate service-ware

 storing dishes in appropriate environmental conditions

 following organisational policies and procedures

 maintaining a clean work area

 disposing of or storing surplus products

 working within commercial time constraints and deadlines

 responding to special customer requests and dietary requirements.

Tips for completing this logbook

Most importantly, ask for help if you are having trouble!

Student name: __________________________________________________________________________

Student number: _________________________________________________________________________

☒ pasta and noodles 2023/03/13 ☒ ☒ 1,3,4,5,6

☒ deep and shallow 2023/03/13 ☒ ☒ 1,2

☐ fresh pasta type 2 ☐ ☐

☐ fresh pasta type 3 ☐ ☐

Assessor Declaration Section

Assessor 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:

Determine production requirements

Confirm food production requirements

Ingredient Qty Qty/serves Qty x serves required

Fine salt 1 teaspoon 4 0.25

Polenta 1 cup 4 0.25

grated Parmigiano-Reggiano cheese, plus ½ cup 4 0.125

Recipe/s prepared: RICE PUDDING WITH FRUIT COMPOTE

Assessor name: Position: Signed:

Customer ☐ ☒ ☐ ☐ ☐ ☐6 Vegetables and ☐ ☒ ☐ frozen

Farinaceous ☒ ☐ pasta and ☐ ☐ ☐ rice

Assessor name: Position: Signed: