First published 2020

RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au
0452 157 557

© 2020 RTO Works

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 subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.

About this Student 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:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
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:
SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes
 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?
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
3
 identifying and selecting ingredients from stores according to quality,  storing dishes in appropriate environmental conditions
freshness and stock rotation requirements
 following organisational policies and procedures
 following procedures for portion control
 maintaining a clean work area
 producing the required quantities
 disposing of or storing surplus products
 checking perishable supplies for spoilage
 working safely
 checking perishable supplies for contamination
 working hygienically
 selecting the type and size of equipment required
 working sustainably
 ensuring that food preparation equipment safely assembled, clean and
 working efficiently
ready for use
 working within commercial time constraints and deadlines
 using equipment safely and hygienically
 responding to special customer requests and dietary requirements.
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production sequencing
Tips for completing this logbook
 weighing and measuring ingredients accurately
 Read through your logbook before you get started and make sure that you
 creating portions according to the recipe understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.
 cleaning and cutting ingredients according to culinary standards
 Stay up to date! Complete a logbook entry at the end of each service period
 preparing eggs according to the recipes
and ask your supervisor to do the same. Providing organised, complete
 preparing fresh farinaceous ingredients according to the recipe evidence forms part of your assessment.
 minimising waste to maximise profitability  Stay in touch with your assessor. Ask questions, raise issues, check in,
 following standard recipes accurately communicate.

 selecting and adding accompaniments which are suited to each dish Most importantly, ask for help if you are having trouble!

 making adjustments to dishes to ensure quality

 presenting dishes attractively Logbook summary
 using appropriate service-ware 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
 adding dips, sauces and garnishes according to standard recipes and only need to complete a single service plan and reflective journal each time
regional variations that you cook.
 evaluating dishes and adjusting presentation

SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 4

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)
☐ Customer 1 ☐ ☐
☐ Customer 2 ☐ ☐
☐ Customer 3 ☐ ☐
☐ Customer 4 ☐ ☐
☐ Customer 5 ☐ ☐
☐ Customer 6 ☐ ☐

Reflective
Service journal (endorsed by
Vegetables and fruit Date plan supervisor)
☐ dried ☐ ☐
☐ fresh ☐ ☐
☐ frozen ☐ ☐

SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 5

 Reflective
Eggs used for the following Service journal (endorsed by
applications Date plan supervisor) Reflective journal number
☐ aerating ☐ ☐

☐ binding ☐ ☐
☐ setting ☐ ☐
☐ coating ☐ ☐
☐ enriching ☐ ☐
☐ emulsifying ☐ ☐
☐ glazing ☐ ☐
☐ clarifying ☐ ☐
☐ garnishing ☐ ☐
☐ thickening ☐ ☐

Reflective
Service journal (endorsed by
Farinaceous items Date plan supervisor)
☐ couscous ☐ ☐
☐ pasta and noodles ☐ ☐
☐ polenta ☐ ☐
☐ pulses ☐ ☐
☐ rice ☐ ☐

SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 6

You must prepare dishes using each of the following cookery methods
at least once. Evidence of this has been provided.
Reflective
Service journal (endorsed by
Cookery method Date plan supervisor)
☐ boiling ☐ ☐
☐ braising ☐ ☐
☐ deep and shallow ☐ ☐
frying
☐ poaching or scrambling ☐ ☐
☐ roasting ☐ ☐
☐ stewing ☐ ☐

You must prepare at least three different types of fresh pasta. Evidence of this
has been provided.

Reflective
Service journal (endorsed by
Fresh pasta Date plan supervisor)
☐ fresh pasta type 1 ☐ ☐
☐ fresh pasta type 2 ☐ ☐
☐ fresh pasta type 3 ☐ ☐

SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 7

 Please provide any feedback to the student here:

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.
The student has permission to submit the information contained within the reflective journals
This needs to be completed in addition to the supervisor endorsement section of
completed below and any supporting documentation (including organisational policies and
your reflective journals. One copy has been provided in this logbook but you can procedures, menus, recipes and work product) for the purposes of assessment.
make additional copies as needed.
Supervisor signature:

Supervisor name: Position:

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

During the services described in the student’s reflective journals that I have endorsed, the student:
 worked within the organisation’s policies and procedures
 worked to a professional level in line with the kitchen’s usual roles and responsibilities
 followed standard recipes to prepare dishes using vegetables and fruit Service Planning
 followed standard recipes using eggs
 followed standard recipes using farinaceous items
Determine production requirements
 prepared dishes using a range of cookery methods
 prepared fresh pasta
 prepared dishes within commercial time constraints and deadlines Confirm food production requirements
 produced required quantities
 followed portion control procedures Analyse the standard recipe and associated food preparation list which you will
 followed food safety practices for handling and storing food be working from and answer the following questions.
 responded to special customer requests and dietary requirements.
 How many meals are required? Describe how you will ensure that the correct
number of meals are produced.

SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 8

 Calculate the number of portions that you need (show your workings).

 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.

SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 9

Ingredient list
Recipe_______________________________________

Ingredient Qty Qty/serves Qty x serves required

SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 10

  How will you check all perishable ingredients for spoilage or contamination?
 Select the cookery method that you will use. Explain your decision.

 Select the cooking times and temperatures that you will use. Explain your  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?
decision.

 Select the accompaniments which you will add to your dish. Explain your
decision – how do the accompaniments complement your dish?

 Describe how you will select the ingredients that you need from stores. How
will you check them for freshness and quality?

SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 11

Reflective journals

Please note: Only one copy of each template has been included so you will need to make copies as required.
Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: ___________

Customer number: ☐1 ☐2 ☐3 ☐4 ☐5 ☐6 Vegetables and fruit: ☐ dried ☐ fresh ☐ frozen

Eggs used for the following applications:
☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ clarifying ☐ garnishing ☐ thickening
Farinaceous items: ☐ couscous ☐ pasta and noodles ☐ polenta ☐ ☐ rice
pulses
Cookery methods: ☐ boiling ☐ braising ☐ deep and shallow frying ☐ poaching or scrambling ☐ roasting ☐ stewing
Fresh pasta: ☐ type 1 ☐ type 2 ☐ type 3
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?)

Supervisor Endorsement

Supervisor name: Position: Signed: