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SITHCCC031 – Prepare vegetarian and vegan dishes Student Logbook SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 1 of 27

SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 2 of 27

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: Roman Adhikari _______________________________________________________________ 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 SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 3 of 27

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:  confirm ingredients needed from standard recipe  calculate ingredients  get fresh quality ingredients from the stores  select correct clean equipment  assembled and used equipment safely  followed workflow planning  weighed and measured ingredients  avoid contact with animal products  clean and cut ingredients  use waste minimisation techniques  use correct cookery method  add accompaniment that complements the dish (if required)  make food quality adjustments  demonstrated good plating and presentation  label and store prepared food in correct conditions  clean work area  complete tasks within commercial time constraints and deadlines  follow procedures for portion control SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 4 of 27

 follow procedures for food safety practices when handling and storing different food types  prepare, cook and plate four vegetarian and vegan dishes. 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! SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 5 of 27

Logbook summary Use this list to keep track of your progress. Please note that you may complete a number of vegetarian or vegan dishes 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 that you complete mise en place and follow standard recipes and use eight different cookery methods to prepare vegetarian and vegan dishes in a commercial kitchen. Evidence of this has been provided. Cooking method Date Reflective journal (endorsed by supervisor) Reflective journal number ☒ boiling 15/08/203 01 ☐ braising ☒ deep and shallow frying 15/08/203 02 ☒ poaching 15/08/203 03 ☒ steaming 15/08/203 04 ☒ grilling 15/08/203 05 ☒ blanching 15/08/203 06 ☒ roasting 15/08/203 07 ☒ stewing 15/08/203 08 You must use each type of product when preparing four vegetarian dishes. Evidence of this has been provided. Vegetarian product Date Reflective journal (endorsed by supervisor) Reflective journal number ☒ dried fruit or vegetable 15/08/2023 01 SITHCCC031– Prepare vegetarian and vegan dishes Student Logbook | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A

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