Issue No: 5

Date of Issue: Oct 2015

Revised by: Greg
Francis
ACI N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

The student must complete the four attached recipe cards with four different recipes of their own
choice, showing the ability to appropriately complete a recipe card with the following information:

 Recipe name
 Number of serves
 Recipe photo ( if available )
 Ingredients’ list
 Ingredient unit cost
 Ingredient recipe cost
 Recipe method / preparation steps
 Required equipment
 Recipe cost
 Portion selling price based on given recipe cost percentage (%)

The recipe card must be completed in a neat and organized way and the information provided must
be realistic. This task is designed to allow students to show the ability to produce a recipe card with
the required data which is used in cost, quality and portion control in the industry.

The following example may assist the student on recipe card selling price calculation.

Number of portions 80
Total recipe cost $ 640.00
Individual portion cost $ 8.00
Desired food cost percentage 30%

8 x 100
Selling price $ = 30 = $ 26.66 per portion

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 1

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Recipe 1

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 2

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
ACI N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Recipe name: Preparation time:

Food cost (%): 25% Number of serves: 20 Portion selling price ($):

Unit cost Recipe

Ingredients Quantity
($ / Unit) cost ($)
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
Total cost $
Method
Cost/serve $

Regarding Recipe 1, provide the following information:

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 3
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

List 3 pieces of Commercial Kitchen Equipment used in preparation:

1- _____________________________________________________________________________
2- _____________________________________________________________________________
3- _____________________________________________________________________________

List 3 actions completed relating to Hygiene and Food Safety requirements:

1- _____________________________________________________________________________
2- _____________________________________________________________________________
3- _____________________________________________________________________________

List the methods of cookery used on recipe 1 and which learned unit could be practiced such as
appetizers and salads; fish / seafood, meat or poultry preparation; vegetables, eggs and farinaceous;
stocks, soups and sauces; hot and cold desserts; pastries, cakes and yeast goods.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

What changes could be made to this dish to allow for Dietary or Allergy requirements:
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

_______________________________ ___ / ___ / ____

Recipe 2
SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 4
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
ACI N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Recipe name: Preparation time:

Food cost (%): 28% Number of serves: 30 Portion selling price ($):

Unit cost Recipe

Ingredients Quantity
($ / Unit) cost ($)
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
Total cost $
Method
Cost/serve $

Regarding Recipe 2, provide the following information:

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 5
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

List 3 pieces of Commercial Kitchen Equipment used in preparation:

1- _____________________________________________________________________________
2- _____________________________________________________________________________
3- _____________________________________________________________________________

List 3 actions completed relating to Hygiene and Food Safety requirements:

1- _____________________________________________________________________________
2- _____________________________________________________________________________
3- _____________________________________________________________________________

List the methods of cookery used on recipe 2 and which learned unit could be practiced such as
appetizers and salads; fish / seafood, meat or poultry preparation; vegetables, eggs and farinaceous;
stocks, soups and sauces; hot and cold desserts; pastries, cakes and yeast goods.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

What changes could be made to this dish to allow for Dietary or Allergy requirements:
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

_______________________________ ___ / ___ / ____

ASSESSOR’S / HOD’S Signature Date Satisfactory / Non Satisfactory
Recipe 3
SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 6
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
ACI N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Recipe name: Preparation time:

Food cost (%): 30% Number of serves: 40 Portion selling price ($):

Unit cost Recipe

Ingredients Quantity
($ / Unit) cost ($)
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
Total cost $
Method
Cost/serve $

Recipe Photo

Regarding Recipe 3, provide the following information:

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 7
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

List 3 pieces of Commercial Kitchen Equipment used in preparation:

1- _____________________________________________________________________________
2- _____________________________________________________________________________
3- _____________________________________________________________________________

List 3 actions completed relating to Hygiene and Food Safety requirements:

1- _____________________________________________________________________________
2- _____________________________________________________________________________
3- _____________________________________________________________________________

List the methods of cookery used on recipe 3 and which learned unit could be practiced such as
appetizers and salads; fish / seafood, meat or poultry preparation; vegetables, eggs and farinaceous;
stocks, soups and sauces; hot and cold desserts; pastries, cakes and yeast goods.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

What changes could be made to this dish to allow for Dietary or Allergy requirements:
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

Recipe 4
SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 8
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
ACI N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Recipe name: Preparation time:

Food cost (%): 32% Number of serves: 50 Portion selling price ($):

Unit cost Recipe

Ingredients Quantity
($ / Unit) cost ($)
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
$ $
Total cost $
Method
Cost/serve $

Recipe Photo

Regarding Recipe 4, provide the following information:

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 9
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

List 3 pieces of Commercial Kitchen Equipment used in preparation:

1- _____________________________________________________________________________
2- _____________________________________________________________________________
3- _____________________________________________________________________________

List 3 actions completed relating to Hygiene and Food Safety requirements:

1- _____________________________________________________________________________
2- _____________________________________________________________________________
3- _____________________________________________________________________________

List the methods of cookery used on recipe 4 and which learned unit could be practiced such as
appetizers and salads; fish / seafood, meat or poultry preparation; vegetables, eggs and farinaceous;
stocks, soups and sauces; hot and cold desserts; pastries, cakes and yeast goods.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

What changes could be made to this dish to allow for Dietary or Allergy requirements:
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 10

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Students are to record an experience from within the Commercial Kitchen at their workplace where
they assisted in the preparation of various recipes and answer the following questions in detail.
Students are to list in detail a workflow of the tasks assigned and performed during their practical
placement. Choose two occasions / shifts and list a workflow plan bellow. The information must be
legible and detailed in terms of tasks’ order, time, ingredients, and equipment used.

Workflow Plan 1
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 11

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Students are to list in detail a workflow of the tasks assigned and performed during their practical
placement. Choose two occasions / shifts and list a workflow plan bellow. The information must be
legible and detailed in terms of tasks’ order, time, ingredients, and equipment used.

Workflow Plan 2
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 12

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Students are to write a 150+ word report below about end of service procedures.
Report must include: premises’ food safety procedures, cleaning, products ordering,
receiving and storing which you were able to assist with or visualize. In relation to end of shift
procedures describe some steps and the importance of these at an operating hospitality
establishment.
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 13

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade