Darwin Institute of Technology

RTO Code 41128 | CRICOS Code 03609J

SITHPAT006 Produce desserts | Student Logbook

About this Student Logbook 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
This Student Logbook is where you will record evidence of the knowledge and service when you are writing your reflection. You might also find the following
skills you have developed during your training for this unit. It also serves as a questions useful:
handy reference guide on what you need to do during your assessment and how
you should go about doing it.  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?

 What did I learn during the service and how might I apply it in future?
Student name:
 What might I do different next time?
Bipin Maharjan __________________________________________________
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 their section of
Trainer/assessor name: 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
If this workbook is found, please contact me to return it using the details below:
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.

Completing your reflective journal

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What do I need to demonstrate?  produce sauces to desired consistency and flavour, including use of
thickening agents for sweet sauces
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  making adjustments to desserts to ensure quality
include:
 following procedures for portion control to maximise yield and profitability of
 interpreting standard recipes and food preparation lists production

 confirming food production requirements  using accompaniments that balance each dessert and enhance taste and
texture
 calculating ingredient amounts
 using the required garnishes and decorations as a means of complementing
 identifying and selecting ingredients from stores according to quality,
the desserts
freshness and stock rotation requirements
 plating desserts, accompaniments and garnishes attractively, demonstrating
 producing the required quantities
an artistic flair appropriate for the item and occasion
 selecting the type and size of equipment required
 plating and decorating desserts in terms of practicality and customer
 ensuring that food preparation equipment safely assembled, clean and consumption
ready for use
 visually evaluating desserts and adjusting presentation prior to serving
 using equipment safely and hygienically
 display desserts with appropriate sauces and garnishes
 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
 weighing and measuring wet and dry ingredients accurately as per quantity
 maintaining a clean work area
of desserts
 disposing of or storing surplus products and re-usable by products
 creating portions according to the recipe
 working safely, working hygienically, working sustainably and efficiently
 minimising waste to maximise profitability
 working within commercial time constraints and deadlines.
 following standard and special dietary recipes accurately to achieve product
characteristics
Tips for completing this logbook
 responding to special customer requests and dietary requirements

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 Read through your logbook before you get started and make sure that 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!

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Logbook summary
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 only need to complete a single service plan and reflective journal each time
that you cook.

Student name: Bipin Maharjan ______________________________________________________________

Student number: _________________________________________________________________________

This unit of competency requires that you follow standard and special recipes to produce at least 10 of
the following common desserts. Evidence of this has been provided.

Desserts Date Checklist number

☒ bavarois September 3 1

☒ crème brûlée September 3 2

☒ crème caramel September 3 3

☐ crêpes September 3 4

☐ custards and creams September 3 5

☒ flans September 3 6

☒ fritters September 3 7

☒ ice-cream September 3 8

☐ meringues September 3 9

☒ mousse September 3 10

☐ parfait September 3 11

☒ pies September 3 12

☒ prepared fruit September 3 13

☒ puddings September 3 14

☐ sabayon September 3 15

☐ sorbet September 3 16

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☐ soufflé September 3 17

☐ tarts September 3 18

At least two desserts from the 10 chosen above must meet the following special dietary requirements.
Evidence of this has been provided.

Special dietary requirements Date Checklist number

☒ fat free September 3 1

☒ low carbohydrate September 3 2

☒ low fat September 3 3

☒ low gluten September 3 4

☒ gluten free September 3 5

☒ low kilojoule September 3 6

☒ low sugar September 3 7

☒ sugar free September 3 8

☒ type one and two diabetic September 3 9

☒ vegan September 3 10

You must produce and use each of the following sauces (hot and cold) at least once when preparing the
10 desserts. Evidence of this has been provided.

Desserts Date Checklist number

☒ chocolate-based sauces September 3 1

☒ custards and crèmes September 3 2

☒ flavoured butters and creams September 3 3

☒ fruit purées, sauces or coulis September 3 4

☒ fruit syrups September 3 5

September 3
☐ sabayon and zabaglione 6

☒ sugar syrups September 3 7

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You must use each of the following garnishes and decorations at least once to complement the 10 desserts.
Evidence of this has been provided.

Garnishes and decorations Date Checklist number

☒ coloured and flavoured sugar September 3 1

☒ fresh, preserved or crystallised fruits September 3 2

☐ jellies September 3 3

☒ shaved chocolate September 3 4

☒ sprinkled icing sugar September 3 5

☒ whole or crushed nuts September 3 6

You must produce the 10 desserts using each of the following cookery methods at least once. Evidence of this has
been provided.

Cookery methods Date Checklist number

☒ adding fats and liquids to dry September 3 1

ingredients

☒ chilling September 3 2

☒ freezing September 3 3

☐ reducing September 3 4

☒ baking September 3 5

☒ flambé September 3 6

☐ poaching September 3 7

☒ selecting and preparing appropriate September 3 8

dessert moulds

☐ steaming September 3 9

☐ stewing September 3 10

☐ stirring and aerating to achieve September 3 11

required consistency and texture

☐ using required amount of batter September 3 12

according to desired characteristics of
finished products

☐ weighing or measuring and sifting dry September 3 13

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ingredients

☐ whisking, folding, piping and September 3 14

spreading

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
☒ Yes ☐ No
☒ Yes ☐ No

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and

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procedures, menus, recipes and work product) for the purposes of assessment.

Supervisor signature:

Contact number:

Date:

Service Planning

Confirm food production requirements

Analyse the standard and special dietary recipe and associated food preparation list which 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.

 10 desserts are required. We will ensure that the correct number of desserts are being produced by taking
the project information and delivery request.

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

The numbers of portions are:

- Milk: 11 cup(s), or 88 fluid ounce(s), or 5.5 pint(s), or 2607 milliliter(s), or 176 tablespoon(s).
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- Peanut Butter: 44 or 66 tablespoon(s), or about 75 milliliter(s), or 2.5 fluid ounce(s).

- Vegetable Juice: 8.25 cup(s), or 66 fluid ounce(s), or 4.1 pint(s), or 132 tablespoon(s), or 1955
milliliter(s).
- Medium Apple, Banana, Orange: 11.
- Bread: 11 slice(s).
- Yogurt: 11 cup(s), or 88 fluid ounce(s), or 5.5 pint(s), or 2607 milliliter(s), or 176 tablespoon(s).
- Eggs: 22 or 33.
- Chopped, Cooked, or Canned Fruit: 5.5 cup(s).
- Cereal: 11 ounce(s), or 312 grams.
- Fats, Oils, & Sweets: No specific serving size is given for the fats, oils, and sweets group because
they are already naturally occurring or added in the other foods.
- , Chocolate: 15 ounces

 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.

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Ingredient list
Recipe___________________Creme Caramel ____________________

Ingredient Qty Qty/serves Qty x serves required

Sugar 57/2 cups 11/2 cups 5

sugar sugar
divided

Milk 4 cups 1 cup 5

Heave cream 5 cups 1 cup 5

Egg yolks 20 egg 4 egg yolk 5

yolks

Vanilla extract 12 3 teaspoon 5

teaspoon

Water 2 cups ½ cups 5

Caster 2 cups ½ cups 5

Salt 4 1 teaspoon 5
teaspoon

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

- The cookery method that I will use is baking. The oven will be preheated to 325 degrees.
- And the heating pot will also be required to heat milk and go through the recipe
- We will also use the refrigerator to chill the dessert

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

- Total cooking time should be around 5 hours. The temperature that we will use is the preheated
oven to 325 degrees. The baking custard will take around an hour and we will refrigerate it until
cold, at least 3 hours

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

- Sugar syrups will be an accompaniment for the dessert. Since the dessert is a type of soft cake the
sugar syrups will be very suitable for the dish. The sugar syrup will not be added directly to the
cake during the presentation but will be kept inside in a small cup or tea bowl.

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

- the ingredient for the dessert will be provided by the head chef. The ingredient will be then bought
by a trusted store and trusted seller. The quality will be checked by:

 Sight: Choose the brightest and liveliest colors out of the bunch. The color should be even with no
dark spots or mold.

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 Sniff: In general, fresh produce will smell fresh.

 Touch: The texture and firmness of the vegetables indicate the freshness

 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?

- The list of equipment for this recipe are plates, knives, baking rack and bowl, refrigerator and
spoons and whisking tools, measuring cups, wooden spoon, and rubber spatula. To ensure that all
the types of equipment are clean they will be washed with soap water and dried using a towel.
They will also be kept in a clean environment and the chef will wash their hands before using them.

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Reflective journals

Please note: Only one copy of each template has been included so you will need to make copies as required.

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Reflective journal

Student name: Bipin Maharjan Date: September 3 Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
___________
Recipe/s prepared:

Type of dessert produced

☐ bavarois ☐ crème brûlée ☒ crème caramel ☐ crêpes ☐ custards and creams ☐ flans
☐ fritters ☐ ice-cream ☐ meringues ☐ mousse ☐ parfait ☐ pies
☐ prepared fruit ☐ puddings ☐ sabayon ☐ sorbet ☐ soufflé ☐ tarts

Dietary requirements met (at least two desserts must fulfil this criteria)
☐ fat free ☒ low fat ☐ low carbohydrate ☒ low gluten ☐ gluten free
☐ low kilojoule ☐ low sugar ☐ sugar free ☐ type one and two diabetic ☐ vegan

Sauces used
☐ chocolate based ☒ custards and cremes ☐ fruit syrups ☐ sabayon and zabaglione

☒ sugar syrups ☐ fruit purées, sauces or coulis ☐ flavoured butters and creams

Garnishes and decorations used

☐ coloured and flavoured sugar ☐ shaved chocolate ☐ sprinkled icing sugar ☐ fresh, preserved or crystallised fruits

☐ jellies ☒ whole or crushed nuts

Cookery methods
☒ baking ☐ freezing ☐ chilling ☐ adding fats and liquids to dry ingredients

☐ reducing ☐ flambé ☐ poaching ☐ selecting and preparing appropriate dessert moulds

☐ steaming ☐ stewing ☐ stirring and aerating to achieve required consistency and texture
☐ whisking, folding, piping and spreading ☐ weighing or measuring and sifting dry ingredients

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☐ using required amount of batter according to desired characteristics of finished products

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?)
- All the staff were very hard working the head staff showed us the way to accomplish the dish in the given time line. Food and health safety procedures were
applied ensring efficiency and safety. The plan was perfect and the dessert was satisfying.

Supervisor Endorsement

Supervisor name: Position: Signed:

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