SITHPAT016 Student Logbook

SITHPAT016
produce desserts
RC- SITHPAT016-SL-V1.1 Page | 1
Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

but the project team and publisher do not accept responsibility for any loss, injury or
damage arising from such information.
While every effort has been made to achieve strict accuracy in this resource, the publisher
First published 2022
would welcome notification of any errors and any suggestions for improvement. Readers
are invited to write to us at hello@rtoworks.com.au.
RTO Works
www.rtoworks.com.au
Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment
hello@rtoworks.com.au resources developed for the Hospitality Industry.
© 2022 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,

About this Student Logbook Student name:
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
Name of RTO:
handy reference guide on what you need to do during your assessment and
how you should go about doing it. _______________________________________________________________
Trainer/assessor name:
Student details section
Fill in the table below: _______________________________________________________________
If this workbook is found, please contact me to return it using the details
below:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

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
Completing your Reflective journal declaration after the summary section. Keep in mind that, if you are
You are expected to complete a Reflective journal for each time that you cook completing your assessment in your RTO’s training kitchen, your trainer will
as part of your assessment for this unit. Try to think about the highlights of be your workplace supervisor and should endorse your journal. Without their
each service when you are writing your reflection. You might also find the endorsement, your Logbook will be incomplete and it is likely to be returned to
following questions useful: you for resubmission.
 What skills and techniques did I use?

Logbook summary
 What policies and procedures did I follow?
There are a number of requirements you must fulfil within your assessment
 How did I ensure efficiency, safety and quality?
process, so a Logbook Summary has been provided. Make sure you keep this
 How did I ensure that my dishes met quality standards? section up to date – it will help you keep track of any outstanding
requirements.
 What did I learn during the service and how might I apply it in future?
 What might I do different next time?

What do I need to demonstrate?
During your assessment for this unit, you will be required to demonstrate a
Supervisor declaration range of the skills and knowledge that you have developed during your
course. These include:

 interpreting standard recipes  weighing and measuring wet and dry ingredients accurately as per
quantity of desserts
 confirming food production requirements
 creating portions according to the recipe
 calculating ingredient amounts
 minimising waste to maximise profitability
 selecting the relevant cookery methods and determining cooking times
and temperatures  following standard and special dietary recipes accurately to achieve
product characteristics
 identifying and selecting ingredients from stores according to quality,
freshness and stock rotation requirements  producing sauces to desired temperatures, consistency and flavour
 producing the required quantities  making adjustments to desserts to ensure quality
 selecting the type and size of equipment required  following procedures for portion control to maximise yield and profitability
of production
 ensuring that food preparation equipment is safely assembled, clean and
ready for use  using accompaniments and garnishes that balance each dessert and
enhance taste and texture
 using equipment safely and hygienically
 plating desserts, accompaniments and garnishes attractively
 using equipment according to the manufacturer’s instructions
 storing desserts in appropriate environmental conditions
 sorting and assembling ingredients according to food production
sequencing  following organisational policies and procedures
 maintaining a clean work area

 disposing of or storing surplus products and re-usable by products
 working safely, working hygienically, working sustainably and efficiently
 working within commercial time constraints and deadlines.
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!

Logbook summary
There are a number of practical tasks that you must complete during this assessment process.
Use this list to keep track of your progress. Please note that you may complete a number of
these tasks during one session, therefore you will only need to complete a single journal for
these cases.
Student name: ___________________________________________________________________________
Student number: __________________________________________________________________________
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold
and frozen desserts following standard and special dietary recipes.
Your assessor and/or supervisor will observe you as you complete the practical tasks in the table
below.
You must be observed following standard and special recipes to produce and present at least eight
different desserts from the list below, including:
 four hot desserts (one of which must also meet different special dietary requirements)
 four cold desserts (one of which must also meet different special dietary requirements).
Special Checklist
Desserts Hot or cold? Date
dietary reqs? number
hot Y/N
bavarois
cold Y/N
hot Y/N
crème brûlée
cold Y/N
hot Y/N
crème caramel
cold Y/N

Special Checklist
hot Y/N
crêpes
cold Y/N
hot Y/N
fritters
cold Y/N
hot Y/N
meringues
cold Y/N
hot Y/N
mousse
cold Y/N
hot Y/N
panna cotta
cold Y/N
hot Y/N
parfait
cold Y/N
hot Y/N
pies
cold Y/N
hot Y/N
poached or
stewed fruit
cold Y/N
hot Y/N
puddings
cold Y/N

Special Checklist
hot Y/N
soufflé
cold Y/N
hot Y/N
tarts
cold Y/N
You must follow standard and special recipes to produce at least two different frozen components to
be included in any of the above eight desserts. Evidence of this has been provided.
Frozen component Date Checklist number
one
two
You must produce and use each of the following sauces at least once across production of the eight
desserts. Evidence of this has been provided.
Sauces Date Checklist number
chocolate based sauces
custards and crèmes
fruit purées, sauces or coulis
sabayon or foams
You must use each of the following garnishes and decorations at least once across production of the
eight desserts. Evidence of this has been provided.

Garnishes/decorations Date Checklist number
fruits
jellies
tempered chocolate
wafer or tuille
nuts

Journals
Use your journals to write about each time you produced the desserts required of your assessment activities. Don’t forget to ask your supervisor to endorse each
journal.
When you have completed all eight journals, ask your supervisor/s to complete the Supervisor Declaration which you will find later in this Logbook.

Journal
Use this table to indicate the skills you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion.
However, every item must be demonstrated at least once.
Student name: Date: Did an RTO assessor observe this activity? Yes No Journal
number:
Dessert produced and presented: _________
bavarois crème brûlée crème caramel crêpes fritters meringues mousse
panna cotta parfait pies poached or stewed fruit puddings soufflé tarts
Dessert is: hot cold Special dietary requirement: yes no
Includes frozen component: yes no
Sauce prepared:
chocolate based custards and creams fruit purées, sauces or coulis sabayon or foams

Journal
Use this table to indicate the skills you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion.
However, every item must be demonstrated at least once.
Garnishes/decorations:
fruits jellies tempered chocolate wafer or tuille nuts

Determine production requirements
Analyse the standard and/or special dietary recipe that you will be working from and answer the following questions.
 How many desserts are required? Describe how you will ensure that the correct number of desserts are produced.
 Calculate the number of portions that you need (show your workings).
Ingredient list

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.
Recipe:
Ingredient Qty Qty/serves Qty x serves required

 Select the cookery method/s that you will use. Explain your decision.

 Select the cooking times and temperatures that you will use. Explain your decision.
 Select the accompaniments, garnishes and decorations that you will add to your dessert. Explain your decision – how do these complement your dish?

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

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?)

Supervisor Endorsement
Supervisor name: Position: Signed:

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 responsibilities. Yes No
followed standard and special dietary recipes to produce desserts. Yes No
produced desserts using a range of cookery methods. Yes No
produced desserts 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

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 completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.
Supervisor signature:
Contact number:
Date:

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RC- SITHPAT016-SL-V1.1 Page | 1

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

© 2022 RTO Works

RC- SITHPAT016-SL-V1.1 Page | 2

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

RC- SITHPAT016-SL-V1.1 Page | 3

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

 What skills and techniques did I use?

 What might I do different next time?

RC- SITHPAT016-SL-V1.1 Page | 4

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

 producing the required quantities  making adjustments to desserts to ensure quality

 maintaining a clean work area

RC- SITHPAT016-SL-V1.1 Page | 5

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

 working safely, working hygienically, working sustainably and efficiently

 working within commercial time constraints and deadlines.

Tips for completing this logbook

 Stay up to date! Complete a logbook entry at the end of each service

RC- SITHPAT016-SL-V1.1 Page | 6

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Student name: ___________________________________________________________________________

Student number: __________________________________________________________________________

RC- SITHPAT016-SL-V1.1 Page | 7

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

RC- SITHPAT016-SL-V1.1 Page | 8

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Frozen component Date Checklist number

Sauces Date Checklist number

chocolate based sauces

custards and crèmes

fruit purées, sauces or coulis

RC- SITHPAT016-SL-V1.1 Page | 9

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

RC- SITHPAT016-SL-V1.1 Page | 10