Student Logbook

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

 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: Manpreet

Name of RTO:

Trainer/assessor name:

If this workbook is found, please contact me to return it using the details below:

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?

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

2
 ● What might I do different next time?

Supervisor 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 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.

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

● selecting the type and size of equipment required

● ensuring that food preparation equipment safely assembled, clean and ready for use

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

3
 ● 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

● adding dips, sauces and garnishes according to standard recipes and regional variations

● 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

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

4
 ● 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 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!

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

5
 Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these stock tasks during one session, therefore you will only need to complete a single reflective
journal for these cases.

Student name: Manpreet

Student number:

This unit describes the performance outcomes, skills and knowledge required to prepare and cook
various vegetable, fruit, egg and farinaceous dishes following standard recipes.
You must complete mise en place activities and follow standard recipes, using each of the following
cookery techniques at least once across preparation of the ten finished dishes. Evidence of this has
been provided.

Cookery techniques Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☐ boiling 2023-07-01 Journal 1 RJ001

☐ frying 2023-07-02 Journal 2 RJ002

☐ scrambling 2023-07-03 Journal 3 RJ003

☐ poaching 2023-07-03 Journal 3 RJ003

☐ omelette 2023-07-04 Journal 4 RJ004

☐ souffle 2023-07-04 Journal 4 RJ004

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

6
 For each of the finished dishes you must demonstrate the use of egg for each of the following
applications. Evidence of this has been provided.

Eggs used for the following Date Reflective journal Reflective journal
applications number
(endorsed by
supervisor)

☐ aerating 2023-07-01 Journal 1 RJ001

☐ binding 2023-07-01 Journal 1 RJ001

☐ setting 2023-07-02 Journal 2 RJ002

☐ coating 2023-07-03 Journal 3 RJ003

☐ enriching 2023-07-04 Journal 4 RJ004

☐ emulsifying 2023-07-05 Journal 5 RJ005

☐ glazing 2023-07-06 Journal 6 RJ006

☐ thickening 2023-07-07 Journal 7 RJ007

The student must use of each of the following food types at least once across the preparation of the
ten dishes. Evidence of this has been provided.

Food Types Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

● vegetables and fruit:

☐ dried 2023-07-07 Journal 7 RJ0011

☐ fresh 2023-07-08 Journal 8 RJ0013

☐ frozen 2023-07-09 Journal 9 RJ0019

● farinaceous items:

☐ couscous 2023-07-12 Journal 12 RJ0011

☐ pasta 2023-07-11 Journal 11 RJ0012

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes
Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

7
 ☐ noodles 2023-07-13 Journal 13 RJ0013

☐ polenta 2023-07-14 Journal 14 RJ0013

☐ pulses 2023-07-15 Journal 15 RJ0014

☐ rice 2023-07-16 Journal 15 RJ0016

● prepare fresh pasta

☐ lamination technique 2023-07-16 Journal 16 RJ0016

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

8
 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
☐ Yes ☐ No
responsibilities

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 using lamination technique ☐ 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 ☐ Yes ☐ No

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

9
 responded to special customer requests and dietary requirements ☐ Yes ☐ No

worked within the organisation’s policies and procedures ☐ Yes ☐ No

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.

Supervisor signature:

Contact number:

Date: 14-7-2023

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

10
Reflective journals
 Reflective journal

Did an RTO Journal number:

Student name:
Date:14-7-2023 assessor observe ☐ Yes ☐ No
Manpreet 14_______
this activity?

Cookery
technique used:

☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ soufflé

Eggs used for the following applications:

☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening

Food types used:

vegetables and fruit:

☐ dried ☐ fresh ☐ frozen

farinaceous items:

☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice

General:

☐ prepared fresh ☐ prepared, ☐ completed dishes within commercial time constraints and deadlines
pasta using plated and
lamination presented dishes
technique

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 12

 Reflective journal

☐ demonstrated ☐ used food ☐ responded to a special customer request

portion control safety practices
procedures

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

Supervisor Endorsement

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 13

 Reflective journal

Supervisor name: Position: Signed:

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 14