SITHCCC006 Prepare appetisers and salads :
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.
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
· identifying and selecting 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
· selecting the type and size of equipment required
· ensuring that food preparation equipment safely assembled, clean and ready for use
· using equipment safely and hygienically
· using equipment according to the manufacturer’s instructions
· sorting and assembling ingredients according to food production sequencing
· weighing and measuring ingredients accurately
· creating portions according to recipes
· cleaning and cutting ingredients according to culinary standards
· preparing sauces and dressings
· minimising waste to maximise profitability
· following standard recipes accurately
· selecting and adding accompaniments which are suited to each dish
· making adjustments to dishes to ensure quality
· presenting dishes attractively
· using appropriate service-ware
· adding dips, sauces and garnishes according to standard recipes and regional variations
· 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, hygienically, sustainably and efficiently
· working within commercial time constraints and deadlines
· responding to special customer requests and dietary requirements.
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!
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 follow standard recipes to prepare appetisers and salads for at least six different customers. Evidence has been provided.
| Customers | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | Customer 1 | ☐ | ☐ | ||
| ☐ | Customer 2 | ☐ | ☐ | ||
| ☐ | Customer 3 | ☐ | ☐ | ||
| ☐ | Customer 4 | ☐ | ☐ | ||
| ☐ | Customer 5 | ☐ | ☐ | ||
| ☐ | Customer 6 | ☐ | ☐ | ||
| Ingredients | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | bread and bakery items | ☐ | ☐ | ||
| ☐ | condiments | ☐ | ☐ | ||
| ☐ | dairy products | ☐ | ☐ | ||
| ☐ | dressing ingredients | ☐ | ☐ | ||
| ☐ | dry goods | ☐ | ☐ | ||
| ☐ | eggs | ☐ | ☐ | ||
| ☐ | farinaceous products | ☐ | ☐ | ||
| ☐ | frozen goods | ☐ | ☐ | ||
| ☐ | fruit | ☐ | ☐ | ||
| ☐ | herbs and spices | ☐ | ☐ | ||
| ☐ | meat | ☐ | ☐ | ||
| ☐ | poultry | ☐ | ☐ | ||
| ☐ | seafood | ☐ | ☐ | ||
| ☐ | vegetables | ☐ | ☐ | ||
| Appetisers | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | antipasto | ☐ | ☐ | ||
| ☐ | tapas | ☐ | ☐ | ||
| ☐ | hors d’oeuvres | ☐ | ☐ | ||
| ☐ | canapés | ☐ | ☐ | ||
| Salads | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | classical | ☐ | ☐ | ||
| ☐ | modern | ☐ | ☐ | ||
| ☐ | cold | ☐ | ☐ | ||
| ☐ | warm | ☐ | ☐ | ||
| ☐ | fruit | ☐ | ☐ | ||
You must prepare appetisers and salads using at least four of the following cookery methods. Evidence of this has been provided.
| Cookery method | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | baking | ☐ | ☐ | ||
| ☐ | boiling | ☐ | ☐ | ||
| ☐ | blanching | ☐ | ☐ | ||
| ☐ | frying | ☐ | ☐ | ||
| ☐ | grilling | ☐ | ☐ | ||
| ☐ | poaching | ☐ | ☐ | ||
| ☐ | roasting | ☐ | ☐ | ||
| ☐ | steaming | ☐ | ☐ | ||
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 · followed standard recipes to prepare appetisers and salads · prepared dressings and sauces · prepared appetisers and salads using a range of cookery methods · prepared appetisers and salads within commercial time constraints and deadlines · completed mise en place activities · produced required quantities · followed portion control procedures · followed food safety practices for handling and storing food · responded to special customer requests and dietary requirements. | ☐ Yes ☐ No ☐ 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: | |||||
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_______________________________________
| Ingredient | Qty | Qty/serves | Qty x serves required |
- Select the cookery method that you will use. Explain your decision.
- Select the cooking times and temperatures that you will use. Explain your decision.
- Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish?
- Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?
- How will you check all perishable ingredients for spoilage or contamination?
- 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?
Please note: Only one copy of each template has been included so you will need to make copies as required.
| Reflective journal | |||||||||||||||||||||
| Student name: | Date: | Did an RTO assessor observe this service? ☐ Yes ☐ No | Journal number: __________ | ||||||||||||||||||
| Recipe/s prepared: | |||||||||||||||||||||
| Customer number: | ☐ 1 | ☐ 2 | ☐ 3 | ☐ 4 | ☐ 5 | ☐ 6 | |||||||||||||||
| Ingredients: | |||||||||||||||||||||
| ☐ bread and bakery items | ☐ condiments | ☐ dairy products | ☐ dressing ingredients | ☐ dry goods | ☐ eggs | ||||||||||||||||
| ☐ farinaceous products | ☐ frozen goods | ☐ fruit | ☐ herbs and spices | ☐ meat | ☐ poultry | ||||||||||||||||
| ☐ seafood | ☐ vegetables | ||||||||||||||||||||
| Appetisers: | |||||||||||||||||||||
| ☐ antipasto | ☐ canapés | ☐ hors d’oeuvres | ☐ tapas | ||||||||||||||||||
| Salads: | |||||||||||||||||||||
| ☐ classical | ☐ modern | ☐ cold | ☐ warm | ☐ fruit | |||||||||||||||||
| List types of salads prepared: | |||||||||||||||||||||
| Cookery methods: | |||||||||||||||||||||
| ☐ baking | ☐ boiling | ☐ blanching | ☐ frying | ☐ grilling | ☐ poaching | ||||||||||||||||
| ☐ roasting | ☐ steaming | ||||||||||||||||||||
| 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: | |
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