Assessment Task 2: Student Logbook

Course SIT50422 Diploma of Hospitality Management

Unit Code &
Name
SITHCCC037 Prepare seafood dishes
Assessor Name Sharif Ahmed
Student Name Yohanes
Student Signature

Assessment Task 2: Instructions

Information for students

Tasks required for this unit

This unit of competency requires that you:

 follow standard recipes to prepare at least ten finished seafood dishes using each of
the following seafood classifications at least once.

o flat and round fish o shellfish:

o oily and white fish  crustaceans including green

prawns
o ocean and freshwater fish
 molluscs

 octopus and squid

 use each of the following seafood preparation techniques at least once when
preparing the above dishes:

o cleaning o portioning

o scaling o shelling

o pin-bone removal o skinning

o filleting - flat and round fish

 use each of the following cookery methods at least once when preparing the above
dishes:

o deep frying o sous vide

o shallow frying o steaming

o grilling o whole baked

o poaching

WSC-DHMASS-SITHCCC037-V3-18/01/2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
  prepare, plate and present two portions each of the above finished dishes:

o within commercial time constraints o following procedures for portion

and deadlines control and food safety practices
when handling and storing
o responding to at least one special
seafood.
customer request

Instructions for how you will complete these requirements are included below.

Assessment Task 2: Student Logbook

Activities
Complete the following activities.

1. Carefully read the following information.

  Successful completion of this unit requires that you complete receive,

store and maintain stock for deliveries tasks listed above. It is
important that you provide evidence that you have successfully
completed each task. We have provided a Student Logbook to help
 you.

 Below is a guide to the skills and knowledge you must demonstrate

when you are completing each task. We have provided a number of
documents to assist you and you will find these in your Student
Logbook.

 What do I need to demonstrate?

 During your practical assessments 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 seafood products and other 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

WSC-DHMASS-SITHCCC037-V3-18/01/2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
  selecting the type and size of knives required

 selecting the type and size of equipment required

 ensuring that food preparation equipment safely assembled, clean

and ready for use

 using knives and equipment safely and hygienically

 using equipment according to the manufacturer’s instructions

 thawing frozen seafood safely

 sorting and assembling ingredients according to food production

sequencing

 weighing and measuring ingredients accurately

 creating portions according to the recipe

 using seafood preparation techniques according to recipe

requirements

 minimising waste to maximise profitability

 selecting and using seafood cookery methods

 following standard recipes accurately

 selecting, preparing and adding accompaniments which are suited to

each dish

 making adjustments to dishes to ensure quality

 presenting dishes attractively

 using appropriate service-ware

 adding sauces and garnishes according to standard recipes

 evaluating dishes and adjusting presentation

 storing dishes in appropriate environmental conditions

 following organisational policies and procedures

 maintaining a clean work area

 disposing of or storing surplus products

 working safely

 working hygienically

 working sustainably

 working efficiently

 working within commercial time constraints and deadlines

 responding to special customer requests and dietary requirements.

 How will I provide evidence?

WSC-DHMASS-SITHCCC037-V3-18/01/2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
  In your Student Logbook you will find some detailed information
about providing evidence, the preparation and planning documents
you must complete each time you receive a delivery, a logbook
summary, and a Reflective journal. Each time you process delivery of
stock for assessment of this unit, you will need to:

 complete a Service Planning document

 complete a Reflective journal (a reflective journal provides an

opportunity for you to think about the processes you undertook –
what went well, what you would do differently next time); it also helps
you to provide evidence for your assessment

 ask your supervisor/assessor to sign the Supervisor Declaration

section at the end of your Reflective journal.

 Your assessor will also observe you as you receive, store, and
maintain stock and complete an observation checklist.

Tips for completing your Student Logbook

 Read through this assessment and your Student 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 supervisor.

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

you cook 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!

2. Determine production requirements.

  To ensure that you have everything that you require to prepare the
standard recipe, you will need to:

 interpret the standard recipe and associated food preparation list which
 you will be working from and:
o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient

that you require
o select the relevant cookery method

o determine the cooking times and temperatures

o select the sauces and accompaniments which you will add to the dish

WSC-DHMASS-SITHCCC037-V3-18/01/2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 o select the ingredients from stores

o identify the size and type of knives and other food preparation
equipment that you require
o ensure that the appropriate knives and other food preparation
equipment is ready for use
o take any customer requirements or special dietary needs into
consideration.

 A Service Planning Template has been provided to help you.

3. Prepare seafood dishes.

Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:

 all food is prepared safely and hygienically

 you follow portion control procedures

 you manage your own speed, timing, sequencing and productivity to ensure
efficiency

 all stages of preparation and cooking are completed in a way which ensures:

o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise the profitability of dishes.

 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently

 food items match the recipes and menu descriptions

 the required quantities of food are produced

 you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify

 you evaluate the quality of finished dishes and make adjustments to ensure a
quality product

 you present dishes attractively on appropriate service-ware

 you add sauces and garnishes as required

 you work within commercial time constraints and deadlines

 you store food safely and in appropriate environmental conditions

 you respond to any special customer requests or dietary requirements

 you maintain a clean and tidy work area

WSC-DHMASS-SITHCCC037-V3-18/01/2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
  you dispose of or store surplus products effectively

 you work sustainably.

Complete a Reflective journal for each time you receive and store stock as part of
your assessment for this unit. Don’t forget to ask your supervisor/assessor to
complete the declaration.

4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you take delivery
of stock as part of your assessment for this unit.

 Service Planning document.

 Reflective Journal (endorsed by your supervisor/assessor).

Send or submit the completed Student Logbook to your assessor.

WSC-DHMASS-SITHCCC037-V3-18/01/2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Assessment Task 2: Student Logbook– ANSWER

WSC-DHMASS-SITHCCC037-V3-18/01/2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M