Cookery

SITHCCC001 Use food preparation equipment

02 July 2023 05:19 AM | UPDATED 9 months ago

SITHCCC001 Use food preparation equipment:

SITHCCC001 Use food preparation equipment
SITHCCC001 Use food preparation equipment

About this Student Logbook

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 handy reference guide on what you need to do during your assessment and how you should go about doing it.

Student details section

Fill in the table below:

Student name: ________________________________________________________________ Name of RTO: ________________________________________________________________ Trainer/assessor name: ________________________________________________________________ If this workbook is found, please contact me to return it using the details below: ________________________________________________________________ ________________________________________________________________ ________________________________________________________________

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 each service when you are writing your reflection. You might also find the following questions useful:

·         What skills and techniques did I use?

·         What policies and procedures did I follow?

·         How did I ensure efficiency, safety and quality?

·         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?

·         What might I do different next time?

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 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 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.

What do I need to demonstrate?

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 responsibly.

Tips for completing this logbook

·         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!

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: ______________________________________________________________________

Student number: ____________________________________________________________________

This unit of competency requires that you use the following fixed and handheld commercial food equipment. Evidence of this has been provided.

Equipment DateService
plan
Reflective
journal (endorsed by supervisor)
Reflective journal number
blenders  
food processors  
graters  
mandolin slicers  
mouli  
planetary mixers  
peelers, corers or slicers  
sharpening steels and stones  
butcher and boning knives  
filleting knives  
palette knives  
measures  
scales  
thermometers  
whisks: fine and coarse stainless steel wire  

You must use the above equipment to prepare the following foods. Evidence of this has been provided.

Foods prepared  DateService
plan
Reflective
journal (endorsed by supervisor)
Reflective journal number
fruit  
vegetables  
meat  
poultry  
seafood  
batters  
coatings  
condiments and flavourings  
garnishes  
oils  
sauces and marinades  

You must demonstrate the use of the following precision cuts:

Precision cutsDateService
plan
Reflective
journal (endorsed by supervisor)
Reflective journal number
brunoise  
chiffonnade  
concasse  
jardinière  
julienne  
macédoine  
mirepoix  
paysanne  

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 ·          worked to a professional level in line with the kitchen’s usual roles and responsibilities ·          safely and correctly used fixed and handheld equipment ·          checked equipment for safety, faults and other issues ·          used equipment hygienically ·          cleaned and maintained equipment as per manufacturer’s instructions ·          demonstrated correct application of precision cuts ·          prepared dishes within commercial time constraints ·          followed portion control procedures ·          followed food safety practices☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ 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 completed below and any supporting documentation (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment.☐ Yes  ☐ No  
Supervisor signature:      
Contact number:
Date:

Service Planning

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions.

  • How many meals are required? Describe how you will ensure that the correct number of meals are produced.
  • Calculate the number of portions that you need (show your workings).
  • 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.

Ingredient list

Recipe_______________________________________

IngredientQtyQty/servesQty x serves required
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
SITHCCC001 Use food preparation equipment
  • 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?

Reflective journals

Make copies, or print, as many reflective journals as you need.

Reflective journal
Student name:Date:Did an RTO assessor observe this service?  ☐ Yes  ☐ No  Journal number: __________
Fixed and handheld equipment used:
☐ blenders☐ food processors☐ graters☐ mandoline slicers☐ mouli☐ planetary mixers☐ scales
☐ measures☐ butcher knives☐ boning knives☐ filleting knives☐ palette knives☐ thermometers
☐ sharpening steels/stones☐ whisks (fine/coarse stainless steel wire)☐ peelers, corers or slicers
Foods prepared:
☐ fruit☐ vegetables☐ meat☐ poultry☐ seafood☐ batters☐ coatings
☐ garnishes☐ oils☐ sauces and marinades☐ condiments and flavourings
Precision cuts:
☐ brunoise☐ chiffonade☐ julienne☐ concasse☐ jardinière☐ paysanne☐ macédoine☐ mirepoix
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?)        

Supervisor Endorsement
 
Supervisor name:Position:Signed: 
SITHCCC001 Use food preparation equipment

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