SITHCCC027

prepare dishes using basic

methods of cookery

MUTIUL ISLAM
DC00871
CERT-3 IN COMMERCIAL COOKERY

SITHCCC027 Prepare dishes using basic methods of cookery 1

First published 2022

RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au

© 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
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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.
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?

Student details section
 How did I ensure efficiency, safety and quality?
Fill in the table below:
 How did I ensure that my dishes met quality standards?

Student name:  What did I learn during the service and how might I apply it in future?

 What might I do different next time?

Name of RTO:
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
Trainer/assessor name:
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
If this workbook is found, please contact me to return it using the details be your workplace supervisor and should endorse your journal. Without their
below: 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.

SITHCCC027 Prepare dishes using basic methods of cookery 3

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
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 weighing and measuring ingredients accurately
 creating portions according to the recipe
 preparing and cutting ingredients according to recipe and cooking style
 minimising waste to maximise profitability
 following standard recipes accurately
 adding garnishes and accompaniments as per the standard recipe
SITHCCC027 Prepare dishes using basic methods of cookery
 identifying problems with cooking processes and taking action to address
them
 working effectively as part of a team
 presenting dishes 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 safely and 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!
4
Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
cooking methods and food types during one session, therefore you will only need to complete a
single reflective journal for these cases.

Student name: ___________________________________________________________________________

Student number: __________________________________________________________________________

This unit of competency requires the you use the following basic cookery methods to prepare dishes
at least once for six finished dishes Evidence of this has been provided.

Cooking Method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

baking

blanching

boiling

braising

deep-frying

grilling

poaching

roasting

shallow frying

sous vide

steaming

stewing

This unit of competency requires that you complete mise en place activities and follow standard
recipes to prepare dishes that demonstrate use of each of the following major food types at least once
for the six finished dishes. Evidence of this has been provided.

Food Types Date Reflective journal Reflective journal

SITHCCC027 Prepare dishes using basic methods of cookery

 (endorsed by number
supervisor)

dairy products

dry goods

frozen goods

fruit

meat

poultry

seafood

SITHCCC027 Prepare dishes using basic methods of cookery

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

worked cooperatively and efficiently as a part of a team Yes No

communicated effectively with those in the team Yes No

followed standard recipes to prepare dishes including meat Yes No

followed standard recipes to prepare dishes including poultry Yes No

followed standard recipes to prepare dishes including seafood Yes No

followed standard recipes to prepare dishes including dry goods Yes No

followed standard recipes to prepare dishes including frozen goods Yes No

followed standard recipes to prepare dishes including fruit Yes No

followed standard recipes to prepare dishes including vegetables Yes No

prepared dishes using a range of cookery methods Yes No

prepared dishes within commercial time constraints and deadlines Yes No

SITHCCC027 Prepare dishes using basic methods of cookery

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

took appropriate action to address food production issues 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:

SITHCCC027 Prepare dishes using basic methods of cookery

Reflective journals
Reflective journal

Student name: Date: Did an RTO assessor observe this activity? Yes No Journal
number:
Recipe/s prepared: _________

Cooking method used:

baking blanching boiling braising deep-frying grilling

poaching shallow frying sous vide steaming stewing

Food type prepared:

dairy products dry goods eggs frozen goods fruit and vegetable meat poultry seafood

Dishes that were prepared, plated roasting and presented:

completed within commercial time constraints and deadlines demonstrated portion control procedures

responded to a special customer request used food safety practices

SITHCCC027 Prepare dishes using basic methods of cookery 10

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?)
In preparing the five dishes - Chicken Parmigiana, Barramundi, Pavlova, Lamington, and Australian Burger, I followed a systematic approach to determine
production requirements and ensure efficiency, safety, quality, and cleanliness.
I meticulously outlined the number of meals required, ingredient quantities, cooking methods, and garnishes for each dish to ensure I meet the customer's
expectations. Emphasising fresh, high-quality ingredients was a priority in my approach. I know this is essential for the taste and quality of the dishes. I selected
appropriate cooking methods for each dish, such as baking, pan-searing, and grilling, to achieve the best results. I performed regular safety and quality checks
during cooking to ensure the dishes met the required standards. I stressed the importance of maintaining clean and well-maintained equipment, ensuring that my
utensils are in excellent condition.

Skills and Techniques Shown:

I demonstrated the skill of selecting, managing, and verifying the quality of ingredients, which is fundamental in culinary preparation.
My choice of cooking methods and temperatures was based on my knowledge of culinary techniques and how they affect the final product.
Safety was a priority as I continually checked for ingredient spoilage or contamination, making sure that the meals I prepare are safe for consumption.
I showed my ability to select garnishes and accompaniments that complemented each dish, enhancing the overall dining experience.

Efficiency, Safety, Quality, and Cleanliness:

My approach ensured efficiency as I calculated exact ingredient quantities and followed standard cooking times and temperatures.
Safety was maintained through regular quality checks and by checking for any spoilage or contamination.
Quality was guaranteed by using fresh, high-quality ingredients.
Cleanliness was a focus as I emphasized maintaining clean and well-maintained equipment and utensils.
What I've Learned:
Through this process, I've deepened my understanding of culinary techniques, ingredient selection, and the importance of safety and cleanliness in food
preparation. It's reaffirmed my belief that quality starts with quality ingredients and the right cooking methods.
What I Would Do Differently in the Future:

SITHCCC027 Prepare dishes using basic methods of cookery 11

Looking ahead, I would consider these improvements:
Explicitly address allergen considerations and cross-contamination prevention to ensure safety for all customers.
I'd explore methods to minimize food waste in the production process to enhance efficiency and reduce costs.
I'd ensure that my recipes are standardised to maintain consistent taste and quality in each preparation.
I'd take a more explicit approach to accommodating various dietary preferences and requirements to be inclusive and widen my customer base.

Supervisor Endorsement

Supervisor name: Position: Signed:

SITHCCC027 Prepare dishes using basic methods of cookery 12