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 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.

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 Completing your Reflective journal
and skills you have developed during your training for this unit. It also serves
You are expected to complete a Reflective journal for each time that you
as a handy reference guide on what you need to do during your assessment
cook as part of your assessment for this unit. Try to think about the highlights
and how you should go about doing it.
of each service when you are writing your reflection. You might also find the
following questions useful:
Student details section ● What skills and techniques did I use?
Fill in the table below: ● What policies and procedures did I follow?

● How did I ensure efficiency, safety and quality?

Student name:
● 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?
Name of RTO:
● What might I do different next time?

Supervisor declaration
Trainer/assessor name:
Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
If this workbook is found, please contact me to return it using the details 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
below:
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

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TrEd College RTO Code 40797 CRICOS Code 03741E
There are a number of requirements you must fulfil within your assessment ● protecting supplies from damage of cross-contamination and pests
process, so a Logbook Summary has been provided. Make sure you keep
● rotating perishable supplies according to principles of first-in-first-out
this section up to date – it will help you keep track of any outstanding
requirements. ● reporting on excess stock
● regularly checking the quality of stock, identifying deficiencies and
What do I need to demonstrate? reporting
● inspecting stock for pest damage and reporting
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 ● safely disposing of all spoilt stock, to minimise negative environmental
course. These include: impacts.
● reviewing order documents against delivery documents to confirm
order is correct Tips for completing this logbook
● inspecting items for damage, quality and use-by dates and
● Read through your logbook before you get started and make sure you
record findings understand what you need to do. If you are unsure, speak to your
● conducting and recording temperature checks on perishable assessor and/or workplace supervisor.
stock, ensuring they are within specified tolerances ● Stay up to date! Complete a logbook entry at the end of each
● identifying and accurately recording and reporting stock quality service period and ask your supervisor to do the same. Providing
and discrepancy issues organised, complete evidence forms part of your assessment.
● recording details of incoming stock ● Stay in touch with your assessor. Ask questions, raise issues, check
in, communicate.
● choosing and preparing correct environmental conditions for the
storage of stock Most importantly, ask for help if you are having trouble!

● following manual handling procedures to lift and move stock safely

● labelling stock according to organisational procedures
● minimising wastage and avoiding food contamination
● maintaining cleanliness of stock handling and storage areas,
and identifying and reporting problems
● regularly checking environmental conditions of all storage areas
and equipment to maintain stock at optimum quality

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TrEd College RTO Code 40797 CRICOS Code 03741E
Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these stock tasks during one session, therefore you will only need to complete a single
reflective journal for these cases.

Student name: Veerpal Kaur

Student number:

This unit of competency requires that you receive, store and maintain stock for deliveries of each
of the following types of food supplies in a commercial kitchen environment. Evidence of this
has been provided.

Receive, store and maintain Date Reflective journal Reflective journal

stock for deliveries of each of the number
(endorsed by
following types of food supplies:
supervisor)

19/07/2023 Recyclable packaging

material and plastic
☐ dairy products
container

19/07/2023 Cardboard and plastic

container
☐ dry goods

19/07/2023 Not wash eggs

Eggs must not be

☐ eggs
cracked

19/07/2023 Plastic cling wrap and

polystyrene form
☐ frozen goods

19/07/2023 Polystyrene form and

recycle plastic
☐ fruit and vegetable material

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TrEd College RTO Code 40797 CRICOS Code 03741E
 19/07/2023 Cling wrap and
polystyrene form
☐ meat

19/07/2023 Cling wrap and

polystyrene form
☐ poultry

19/07/2023 Cling wrap and

polystyrene form
☐ seafood

For each of the above deliveries

you must:

19/07/2023 Use the FIFO method. Properly follow the

☐ correctly interpret stock orders Food safety
and delivery documentation guidelines.

19/07/2023 Use the FIFO method. Properly follow the

☐ ensure use of appropriate Food safety
environmental conditions guidelines.

ensure stock is stored 19/07/2023 Use the FIFO method. Properly follow the
☐ according to commercial time Food safety
constraints and safe food guidelines.
handling practices

This unit of competency requires that for each of the deliveries you must conduct temperature
and quality checks on each of the delivered goods to establish whether they are within allowable
tolerances. Evidence of this has been provided.

Temperature and quality checks Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

19/07/2023 Cold or chilled foods

is stored in refrigerator
☐ cold or chilled foods temperature, which
are below to 0 to -5
degree celsius.

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TrEd College RTO Code 40797 CRICOS Code 03741E
 19/07/2023 Cardboard and plastic
container
☐ dry goods

19/07/2023 Plastic cling wrap and

polystyrene form
☐ frozen foods

19/07/2023 Cling wrap and

polystyrene form
☐ raw foods

This unit of competency requires that you must identify spoilt stock and dispose of according
to organisational procedures. Evidence of this has been provided.

Identify spoilt stock and dispose Date Reflective journal Reflective journal
of number
(endorsed by
supervisor)

19/07/2023 Use the FIFO method. Properly follow the

disposed of spoil stock in a
☐ safe manner Food safety
guidelines.

19/07/2023 Use the FIFO method. Properly follow the

disposed of spoil stock in an
☐ environmental sound way Food safety
guidelines.

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TrEd College RTO Code 40797 CRICOS Code 03741E
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:

reviews order documents against delivery documents to confirm order is correct ☐ Yes ☐ No

identify and interpret product coding and labelling ☐ Yes ☐ No

identifies and accurately record and report stock quality and discrepancy issues ☐ Yes ☐ No

identifies potential issues and problems and takes appropriate action to resolve ☐ Yes ☐ No

follows manual handling procedures to lift and move stock safely ☐ Yes ☐ No

demonstrates when and how stock must be stored ☐ Yes ☐ No

check the quality of the stock received, ensuring there is no damage and items are
within acceptable use by dates and report findings if any spoilt (past used by date) ☐ Yes ☐ No
or waste

labels stock according to organisational procedures (where applicable) ☐ Yes ☐ No

reports on excess stock ☐ Yes ☐ No

rotates stock ☐ Yes ☐ No

safely and environmentally soundly dispose of all excess or spoilt stock and waste ☐ Yes ☐ No

safely disposes hazardous substances, to minimise negative environmental impacts ☐ Yes ☐ No

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TrEd College RTO Code 40797 CRICOS Code 03741E
 ensures cleanliness of stock handling and storage areas
☐ Yes ☐ No

identifies and reports issues/problems with stock handling and storage areas ☐ Yes ☐ No

completes all tasks according to procedure and timeframes ☐ 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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TrEd College RTO Code 40797 CRICOS Code 03741E
Reflective journals
 Reflective journal

Student name: Date: Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
Receive, store and maintain stock observed: _________

☐ dry stores ☐ in cool rooms or refrigerators ☐ in freezers ☐ delivery area

Type of delivery received:

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

Conduct temperature and quality checks to establish whether they are within allowable tolerances:

☐ cold or chilled foods ☐ dry goods ☐ frozen foods ☐ raw foods

Take delivery of stock:

☐ Check order against documentation ☐ Conducted quality check ☐ Followed security procedures

☐ Identify any discrepancies ☐ Identified any damaged or spoilt items ☐ Reported any waste

☐ Recorded temperatures ☐ Completed accurate stock documentation ☐ If yes, disposed of safely and environmentally

Store stock in appropriate conditions:

☐ Stored in correct conditions ☐ FIFO principle used ☐ Completed tasks within commercial timeframes

☐ Label items where required ☐ Used correct manual handling techniques ☐ Completed tasks quickly to ensure food safety

Maintain stock and check storage areas:

☐ Temperature checks ☐ Pest inspection ☐ Used by dates ☐ Quality of stock ☐ Excess stock

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TrEd College RTO Code 40797 CRICOS Code 03741E
 Reflective journal

☐ Cleaning ☐ Equipment maintenance: ☐ Any waste to report ☐ Disposed of safely ☐ Reported to relevant
procedures/schedule personnel

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?)

Supervisor Endorsement

Supervisor name: Position: Signed:

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TrEd College RTO Code 40797 CRICOS Code 03741E