SITHCCC040 Prepare and serve cheese:
| Page 1 of 10SITHCCC040 Prepare and serve cheese Student Logbook v1.1 |
Prepare and serve cheese
First published 2023
Version 1.1
RTO Works www.rtoworks.com.au
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Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
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:
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
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:
- identify and select cheeses from stores according to quality, freshness and stock rotation requirements
- bring cheese to room temperature
- create optimum conditions for various cheeses
- prepare appropriate garnishes and accompaniments
- 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
- follow standard recipe
- use relevant cookery method for cheese dishes
- add attractive garnishes and accompaniments
- present dish attractively
- follow portion control
- visual evaluate dish before served
- store cheese in appropriate conditions
- clean work area
- 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 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 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 prepare and serve cheeses using the following service styles. Evidence of this has been provided.
| Service styles | Date | Checklist number | |
| ☐ | Cheese plate | ||
| ☐ | One hot dish | ||
| ☐ | One cold dish | ||
You must prepare and serve cheeses using each of the following cheese types with suitable garnishes and accompaniments. Evidence of this has been provided.
| Cheese types | Date | Checklist number | |
| ☐ | Cheddar | ||
| ☐ | White mould | ||
| ☐ | Blue mould | ||
| ☐ | Washed rind | ||
| ☐ | Hard | ||
| ☐ | Semi-hard | ||
| ☐ | Eye | ||
| ☐ | Fresh | ||
| ☐ | Stretched curd | ||
You must prepare, plate and present two portions of each of the above cheese plates and finished dishes. Evidence of this has been provided.
| Two portions of… | Date | Checklist number | |
| ☐ | Cheese plate | ||
| ☐ | Hot dish | ||
| ☐ | Cold dish | ||
Supervisor Declaration
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 journals that I have endorsed, the student: | ||
| confirmed ingredients needed from standard recipe | Yes ☐ No | |
| calculated ingredients | Yes ☐ No | |
| got fresh quality ingredients from the stores | Yes ☐ No | |
| selected correct clean equipment | Yes ☐ No | |
| assembled and used equipment safely | Yes ☐ No | |
| followed workflow planning | Yes ☐ No | |
| weighed and measured ingredients | Yes ☐ No | |
| created optimum conditions for a variety of cheeses | Yes ☐ No | |
| cleaned and cut ingredients | Yes ☐ No | |
| used waste minimisation techniques | Yes ☐ No | |
| used correct cookery method | Yes ☐ No | |
| added accompaniment that complements the dish | Yes ☐ No | |
| made food quality adjustments | Yes ☐ No | |
| demonstrated good plating and presentation | Yes ☐ No | |
| stored cheeses in appropriate conditions | 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 purposes of assessment. | Yes ☐ No | |
| Supervisor signature: | ||
| Contact number: | ||
| Date: | ||
Reflective journals
Print as many reflective journals as you need.
| Reflective journal | |||||||
| Student name: | Date: | Did an RTO assessor observe this activity? ☐ Yes ☐ No | Journal number: | ||||
| Service style: | |||||||
| cheese plate | cheese as main component of a hot dish | cheese as main component of a cold dish | |||||
| Cheese type used in dish: | |||||||
| cheddar | white mould | blue mould | washed rind | hard | |||
| semi-hard | eye | fresh | stretched curd | other/speciality cheese | |||
| During preparation, plating and serving cheese dish: | |||||||
| added suitable garnish and/or accompaniment | completed dish within commercial time constraints and deadlines | ||||||
| responded to a customer request | followed portion control (two portions for each dish) | ||||||
| used safety practices when handling and storing cheese | |||||||
| 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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