Student name: Ujjwal chopra

Name of RTO:
SITHCCC027

About this Student Logbook Trainer/assessor name: Amitava guha

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 If this workbook is found, please contact me to return it using the details
handy reference guide on what you need to do during your assessment and below:
how you should go about doing it.

Student details section

Fill in the table below:
SITHCCC027

STUDENT LOGBOOK
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
PREPARE DISHES USING BASIC METHODS OF each service when you are writing your reflection. You might also find the
following questions useful:

SITHCCC027 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No: 03857D Version No 1.1 20220823 2

COOKERY
 There are a number of requirements you must fulfil within your assessment
● What skills and techniques did I use?
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
● What policies and procedures did I follow? requirements.

● How did I ensure efficiency, safety and quality?

What do I need to demonstrate?
● How did I ensure that my dishes met quality standards? 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:
● What did I learn during the service and how might I apply it in future?
● interpreting standard recipes and food preparation lists
● What might I do different next time?
● confirming food production requirements

Supervisor declaration ● calculating ingredient amounts

Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete ● identifying and selecting ingredients from stores according to quality,
their section of each of your reflective journals and fill in the supervisor
freshness and stock rotation requirements
declaration after the summary section. Keep in mind that, if you are
completing your assessment in your RTO’s training kitchen, your trainer will
● following procedures for portion control
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. ● producing the required quantities

● checking perishable supplies for spoilage

Logbook summary
● checking perishable supplies for contamination

SITHCCC027 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No: 03857D Version No 1.1 20220823 3
● selecting the type and size of equipment required ● presenting dishes using appropriate service-ware

● ensuring that food preparation equipment safely assembled, clean and ● storing dishes in appropriate environmental conditions
ready for use
● following organisational policies and procedures
● using equipment safely and hygienically

● maintaining a clean work area

● using equipment according to the manufacturer’s instructions

● disposing of or storing surplus products

● weighing and measuring ingredients accurately

● working safely and hygienically

● creating portions according to the recipe

● working sustainably
● preparing and cutting ingredients according to recipe and cooking style

● working efficiently
● minimising waste to maximise profitability

● working within commercial time constraints and deadlines

● following standard recipes accurately

● responding to special customer requests and dietary requirements.

● adding garnishes and accompaniments as per the standard recipe

● identifying problems with cooking processes and taking action to address Tips for completing this logbook
them

● working effectively as part of a team

SITHCCC027 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No: 03857D Version No 1.1 20220823 4
● 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!

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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: Ujjwal chopra

Student number: M30034

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 01/03/23 027

☐ braising

☐ deep-frying

☐ grilling

☐ poaching

☐ roasting 01/03/23 027

☐ shallow frying

☐ sous vide

☐ steaming

☐ stewing

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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

number
(endorsed by
supervisor)

☐ dairy products

☐ dry goods 01/03/23 027

☐ frozen goods

☐ fruit

☐ meat

☐ poultry

☐ seafood

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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

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 prepared dishes using a range of cookery methods ☐ Yes ☐ No

prepared dishes 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

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:

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Reflective journals

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 Reflective journal

Student name:ujjwal chopra Date:05/03/23 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
_____027_
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

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 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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