Use Food Preparation Equipment: SITHCCC023 Student Logbook Guide

Students Logbook SITHCCC023 Use food preparation equipment

SITHCCC023 Use food preparation equipment 2 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: Pakkawalun Joomponsri _______________________________________ Name of RTO: ABM Futher Education _________________________________________ Trainer/assessor name: Golam ______________________________________________________ If this workbook is found, please contact me to return it using the details below: ___________________________________________________________ ___________________________________________________________ ___________________________________________________________

SITHCCC023 Use food preparation equipment 3 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

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SITHCCC023 Use food preparation equipment 4 • 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 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!

SITHCCC023 Use food preparation equipment 5 Logbook summary Use this list to keep track of your progress. Please note that you may complete a number of these equipment and tasks during one session, therefore you will only need to complete a single reflective journal for these cases. Student name: Pakkawalun Joomponsri _______________________________________________ Student number: ABM230018 ________________________________________________________ This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. Evidence of this has been provided. Equipment: Date Reflective journal (endorsed by supervisor) Reflective journal number ☒ blender 04/08/2023 Golam ABM023 ☒ deep-fryer 04/08/2023 Golam ABM023 ☒ food processor 04/08/2023 Golam ABM023 ☒ grater 04/08/2023 Golam ABM023 ☒ cryovac machine 04/08/2023 Golam ABM023 ☒ mandolin slicer 04/08/2023 Golam ABM023 ☒ measures 04/08/2023 Golam ABM023 ☒ microwave 04/08/2023 Golam ABM023

SITHCCC023 Use food preparation equipment 6 ☒ mouli 04/08/2023 Golam ABM023 ☒ oven 04/08/2023 Golam ABM023 ☒ peeler, corer or slicer 04/08/2023 Golam ABM023 ☒ planetary mixer 04/08/2023 Golam ABM023 ☒ salamander 04/08/2023 Golam ABM023 ☒ scales 04/08/2023 Golam ABM023 ☒ slicing machine 04/08/2023 Golam ABM023 ☒ stove top 04/08/2023 Golam ABM023 ☒ thermometer 04/08/2023 Golam ABM023 ☒ water bath (not bain marie) 04/08/2023 Golam ABM023 ☒ whisk 04/08/2023 Golam ABM023 The student must also use the following knives and knife sharpening equipment: ☒ chef’s knife 04/08/2023 Golam ABM023 ☒ filleting knife 04/08/2023 Golam ABM023 ☒ palette knife 04/08/2023 Golam ABM023 ☒ utility knife 04/08/2023 Golam ABM023

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SITHCCC023 Use food preparation equipment 7 ☒ vegetable knife 04/08/2023 Golam ABM023 ☒ sharpening steels and stones 04/08/2023 Golam ABM023

SITHCCC023 Use food preparation equipment 8 You must demonstrate the use of the following precision cuts on fruit and vegetables. Evidence of this has been provided. Precision cuts: Date Reflective journal (endorsed by supervisor) Reflective journal number ☒ brunoise 04/08/2023 Golam ABM023 ☒ chiffonnade 04/08/2023 Golam ABM023 ☒ concasse 04/08/2023 Golam ABM023 ☒ jardinière 04/08/2023 Golam ABM023 ☒ julienne 04/08/2023 Golam ABM023 ☒ macédoine 04/08/2023 Golam ABM023 ☒ mirepoix 04/08/2023 Golam ABM023 ☒ paysanne 04/08/2023 Golam ABM023

SITHCCC023 Use food preparation equipment 9 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: Golam Position: Supervisor/Trainer 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 responsibilities ☒ Yes ☐ No safely and correctly used fixed and handheld equipment ☒ Yes ☐ No checked equipment for safety, faults and other issues ☒ Yes ☐ No used equipment hygienically ☒ Yes ☐ No cleaned and maintained equipment as per manufacturer’s instructions ☒ Yes ☐ No demonstrated correct application of precision cuts ☒ Yes ☐ No

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SITHCCC023 Use food preparation equipment 10 prepared dishes within commercial time constraints ☒ Yes ☐ No followed portion control procedures ☒ Yes ☐ No followed food safety practices ☒ 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 journal Reflective journal Student name: Pakkawalun Joomponsri Date: 04/08/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: ABM023__ _ Equipment used: ☒ blender ☒ deep-fryer ☒ food processor ☒ grater ☒ cryovac machine ☒ mandolin slicer ☒ measures ☒ microwave ☒ mouli ☒ mouli ☒ peeler, corer or slicer ☒ planetary mixer ☒ salamander ☒ scales ☒ slicing machine ☒ stove top ☒ thermometer ☒ water bath (not bain marie) ☒ whisk Type of knife and knife sharpening equipment used: ☒ chef’s knife ☒ filleting knife ☒ palette knife ☒ utility knife ☒ vegetable knife ☒ sharpening steels and stones

SITHCCC023 Use food preparation equipment 12 Reflective journal Precision cuts used: ☒ brunoise ☒ chiffonnade ☒ concasse ☒ jardinière ☒ julienne ☒ macédoine ☒ mirepoix ☒ paysanne

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SITHCCC023 Use food preparation equipment 13 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?) • We follow the standard recipe or Legis and regulation organise policy and procedure to ensure safety, quality, and clean. • I learnt all the relative the equipment and tools also learnt how to use them and maintain them and learnt different cut of vegetable and use it. • I will use all the knowledge from the unit to create dishes and sauces to the future. Supervisor Endorsement

SITHCCC023 Use food preparation equipment 14 Supervisor name: Golam Position: Supervisor Signed:

SITHCCC023 Student Logbook

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