SITHCCC027
prepare dishes using basic
methods of cookery
SITHCCC027 Prepare dishes using basic methods of cookery
About this Student Logbook Student name:
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
Name of RTO:
handy reference guide on what you need to do during your assessment and
how you should go about doing it. _______________________________________________________________
Trainer/assessor name:
Student details section
Fill in the table below: _______________________________________________________________
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 There are a number of requirements you must fulfil within your assessment
as part of your assessment for this unit. Try to think about the highlights of process, so a Logbook Summary has been provided. Make sure you keep this
each service when you are writing your reflection. You might also find the section up to date – it will help you keep track of any outstanding
following questions useful: requirements.
What skills and techniques did I use?
What policies and procedures did I follow?
What do I need to demonstrate?
During your assessment for this unit, you will be required to demonstrate a
How did I ensure efficiency, safety and quality?
range of the skills and knowledge that you have developed during your
How did I ensure that my dishes met quality standards? 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
calculating ingredient amounts
Supervisor declaration identifying and selecting ingredients from stores according to quality,
Your workplace supervisor’s feedback forms an important part of the freshness and stock rotation requirements
assessment process and it is essential you have your supervisor complete
following procedures for portion control
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 producing the required quantities
completing your assessment in your RTO’s training kitchen, your trainer will
checking perishable supplies for spoilage
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 checking perishable supplies for contamination
you for resubmission.
selecting the type and size of equipment required
ensuring that food preparation equipment safely assembled, clean and
Logbook summary ready for use
using equipment safely and hygienically working within commercial time constraints and deadlines
using equipment according to the manufacturer’s instructions responding to special customer requests and dietary requirements.
weighing and measuring ingredients accurately
creating portions according to the recipe
Tips for completing this logbook
preparing and cutting ingredients according to recipe and cooking style 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
minimising waste to maximise profitability assessor and/or workplace supervisor.
following standard recipes accurately Stay up to date! Complete a logbook entry at the end of each service
adding garnishes and accompaniments as per the standard recipe period and ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
identifying problems with cooking processes and taking action to address
Stay in touch with your assessor. Ask questions, raise issues, check in,
them
communicate.
working effectively as part of a team
Most importantly, ask for help if you are having trouble!
presenting dishes using appropriate service-ware
storing dishes in appropriate environmental conditions
following organisational policies and procedures
maintaining a clean work area
disposing of or storing surplus products
working safely and hygienically
working sustainably
working efficiently
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: ___________________________________________________________________________
Student number: __________________________________________________________________________
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
braising
deep-frying
grilling
poaching
roasting
shallow frying
sous vide
steaming
stewing
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
frozen goods
fruit
meat
poultry
seafood
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
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
Yes No
took appropriate action to address food production issues
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:
Reflective journals
Reflective journal
Student name: Date: Did an RTO assessor observe this activity? Yes No Journal
number:
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
SITHCCC027 Prepare dishes using basic methods of cookery
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:
SITHCCC027 Prepare dishes using basic methods of cookery
