SITHCCC023 - Student

SITHCCC023

use food preparation

equipment
SITHCCC023 - Student Logbook

About this Student Logbook Completing your Reflective journal

You are expected to complete a Reflective journal for each time that you cook
This Student Logbook is where you will record evidence of the knowledge as part of your assessment for this unit. Try to think about the highlights of
and skills you have developed during your training for this unit. It also serves each service when you are writing your reflection. You might also find the
as a handy reference guide on what you need to do during your assessment following questions useful:
and how you should go about doing it.
 What skills and techniques did I use?

Student details section  What policies and procedures did I follow?

 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: Vipan Jeet Singh  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
Trainer/assessor name: assessment process and it is essential you have your supervisor complete
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
If this workbook is found, please contact me to return it using the completing your assessment in your Peach Institute’s training kitchen, your
details below: 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
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.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2
SITHCCC023 - Student Logbook

What do I need to demonstrate? responsibly.

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

 weighing and measuring ingredients accurately

 selecting the knives required for the food to be prepared

 selecting routine and specialised equipment and utensils for the food
to be prepared

 ensuring that food preparation equipment safely assembled, clean and

ready for use

 using equipment safely and hygienically

 making precision cuts to prepare food

 using equipment according to the manufacturer’s instructions

 cleaning and maintaining equipment according to the

manufacturer’s instructions

 measuring and using correct amount of cleaning agents on equipment

 making minor adjustments to equipment (including oiling and

adjusting blades)

 identify and report on any unsafe or faulty equipment (where

applicable)

 rectify issues equipment within your level of responsibility

(where applicable)

 working safely and hygienically at all times

 working sustainably by minimising waste and using energy

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 3
SITHCCC023 - Student Logbook

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!

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 4
SITHCCC023 - Student Logbook

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these equipment and tasks during one session, therefore you will only need to complete a single
reflective journal for these cases.

Student name: Vipan Jeet Singh

Student number:TP10002002

This unit describes the performance outcomes, skills and knowledge required to safely use
commercial kitchen equipment to prepare a range of different food types. Evidence of this has been
provided.

Equipment: Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
10/10/2023
☐ blender 1

10/10/2023
☐ deep-fryer 2

10/10/2023 3
☐ food processor

10/10/2023
☐ grater 4

10/10/2023 yes 5
☐ cryovac machine

10/10/2023 6
☐ mandolin slicer

10/10/2023 7
☐ measures

10/10/2023 8
☐ microwave

10/10/2023 9
☐ mouli

10/10/2023 10
☐ oven

10/10/2023 1
☐ peeler, corer or slicer

10/10/2023
☐ planetary mixer 2

10/10/2023 yes 3
☐ salamander

10/10/2023 yes 4
☐ scales

10/10/2023
☐ slicing machine 5

10/10/2023 6
☐ stove top

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 4
SITHCCC023 - Student Logbook

10/10/2023 yes 7
☐ thermometer

10/10/2023
☐ water bath (not bain marie) 8

10/10/2023 9
☐ whisk

The student must also use the

following knives and knife
sharpening equipment:
10/10/2023
☐ chef’s knife 1

10/10/2023 2
☐ filleting knife

10/10/2023 3
☐ palette knife

10/10/2023
☐ utility knife 4

10/10/2023 5
☐ vegetable knife

10/10/2023 6
☐ sharpening steels and stones

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 5
SITHCCC023 - Student Logbook

You must demonstrate the use of the following precision cuts on fruit and vegetables. Evidence of
this has been provided.

Precision cuts: Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
10/10/2023
☐ brunoise yes 1

10/10/2023 2
☐ chiffonnade
10/10/2023 yes 3
☐ concasse
10/10/2023 yes 4
☐ jardinière
10/10/2023 5
☐ julienne
10/10/2023 6
☐ macédoine
10/10/2023
☐ mirepoix yes 5

10/10/2023 4
☐ paysanne

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 6
SITHCCC023 - Student Logbook

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

safely and correctly used fixed and handheld equipment ☐ Yes ☐ No

checked equipment for safety, faults and other issues ☐ Yes ☐ No

used equipment hygienically ☐ Yes ☐ No

cleaned and maintained equipment as per manufacturer’s instructions ☐ Yes ☐ No

demonstrated correct application of precision cuts ☐ Yes ☐ No

prepared dishes within commercial time constraints ☐ Yes ☐ No

followed portion control procedures ☐ Yes ☐ No

followed food safety practices ☐ Yes ☐ No

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 7
SITHCCC023 - Student Logbook

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 ☐ Yes ☐ No
required) for the purposes of assessment.

Supervisor signature:

Contact number:

Date:

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 8
SITHCCC023 - Student Logbook

Reflective journals
SITHCCC023 - Student Logbook

Reflective journal

Student name: Vipan Jeet Singh Date: 10/10/2023 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
Equipment used: 1

☐☐ blender ☒ deep-fryer ☐ food processor ☐ grater ☒ cryovac machine

☐ mandolin slicer ☒ measures ☐ microwave ☐ mouli ☐ mouli

☐ peeler, corer or slicer ☐ planetary mixer ☐ salamander ☒ scales ☐ slicing machine

☐ stove top ☒ thermometer ☐ water bath (not bain marie) ☐ whisk

Type of knife and knife sharpening equipment used:

☐ chef’s knife ☐ filleting knife ☒ palette knife ☒ utility knife ☐ vegetable knife ☐ sharpening steels and stones

Precision cuts used:

☐ brunoise ☐ chiffonnade ☐ concasse ☐ jardinière ☐ julienne

☐ macédoine ☐ mirepoix ☒ paysanne

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 1
0
SITHCCC023 - Student Logbook

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?)

While performing all of this, I followed all hygiene regulations, cleaning my hands and anything else that needed to be washed, and learned how to follow protocols for best
hygiene and waste reduction.

Supervisor Endorsement

Supervisor name: Position: Signed:

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 1
1