SITHCCC018 Student Logbook v1.0

_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501

E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street,
Melbourne VIC 3000
T: 03 0 9077 0758
Student logbook
SITHCCC018 Prepare food to meet special dietary requirements
___________________________________________________________________________________________________________________
SITHCCC018 Student logbook
Version: 1.0
Version Date: 05 May 2021
Next Review: 05 May 2022
Approved by: Academic Manager 1|P a g e
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
First published 2020
RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au
0452 157 557
© 2020 RTO Works
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under
the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License
Agreement.
The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort
has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage
arising from such information.
RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique
Bendebiza-Caron from Brighton College.
While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and
any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au.
Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and
Hospitality Training Package.
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
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:
_______________________________________________________________
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?
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 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?
Assessor/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
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Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 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.
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 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 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.
Reflective
Service journal (endorsed by
Customers Date plan supervisor) Reflective journal number
☐ Customer 1 ☐ ☐
I have followed at least six different recipes which cater to at least six dietary requests. Evidence has
been provided. At least one recipe is for each of the following:
☐ Food restrictions ☐ Food preferences ☐ Cultural or religious requirements
Reflective
Report (endorsed Reflective report
Recipe followed Date Recipe by supervisor) number
☐ Recipe 1 ☐
☐ Recipe 2 ☐
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Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
☐ Recipe 3 ☐
☐ Recipe 4 ☐
☐ Recipe 5 ☐
☐ Recipe 6 ☐
I have modified recipes and menu items to meet requests for each of the following at least once.
Evidence has been provided:
Special dietary request Date Recipe Reflective report Reflective report

(endorsed by number
supervisor)
☐ Food restrictions ☐
☐ Food preferences ☐
☐ Cultural or religious ☐
requirements
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Assessor/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 responsibilities ☐ Yes ☐ No
 worked safely ☐ Yes ☐ No
 confirmed customer’s special dietary food requirements ☐ Yes ☐ No
 liaised effectively with other people to clarify customer requirements
☐ Yes ☐ No
 accessed special dietary recipes
☐ Yes ☐ No
 communicated dietary requirements
☐ Yes ☐ No
 substituted or omitted ingredients appropriately
☐ Yes ☐ No
 selected ingredients to ensure optimum nutritional quality of dishes
☐ Yes ☐ No
 responded to special customer requests and dietary requirements effectively
☐ Yes ☐ No
 modified recipes and dishes according to special dietary requests.
Please provide any feedback to the student here:
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Assessor/Supervisor signature:
Contact number:
Date:
Reflective Report Templates
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
a. Follow recipes reflective report template (food restrictions)

Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the
process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the
strategies that you used to access special recipes, identify ingredients, liaise with members of your team and
others and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need?
Include a summary of the dietary need including answers to the following questions: What is the person’s food
restriction? What are the ramifications for the person if the dietary need is not met?
___________________________________________________________________________________________________________________
Version: 1.0
Approved by: Academic Manager 10 | P a g e
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek?
How did you clarify their exact requirements? How did you negotiate an appropriate response with other members
of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and
effectively with other members of your team to ensure that the customer’s needs were met?
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which
met the customer’s specific needs?
4. What process did you use to identify and access the specialised ingredients that you required to prepare the
dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish
maintained equivalent nutritional value?
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why
did you choose the process that you did? Why did you choose the equipment that you did?
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary
requirements. What were the implications for mis en place? How did you ensure that you still met commercial time
constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to
produce the desired quantities?
7. Reflection – 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 I met quality standards? What did I learn and how might I apply
this in future? What might I do differently next time?
Assessor/Supervisor endorsement
Assessor/Supervisor
name:
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Position:
Signed:
b. Follow recipes reflective report template (food preferences)

Look for a situation where you have prepared a dish for a customer who has food preferences. You will report on
the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on
the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and
others and the cooking techniques that you used.
preference? What are the ramifications for the person if the dietary need is not met?
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Supervisor name:
Position:
Signed:
c. Follow recipes reflective report template (cultural or religious

requirements)
Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. You
will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will
also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of
your team and others and the cooking techniques that you used.
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Assessor/Supervisor
name:
Position:
Signed:
d. Modify recipes reflective report template (food restrictions)

Look for a situation where you have modified a dish for a customer who has food restrictions. You will report on the
process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the
strategies that you used to modify recipes or exclude or substitute ingredients, identify ingredients, liaise with
members of your team and others and the cooking techniques that you used.
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
restriction? What are the ramifications for the person if the dietary need is not met?
3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe to meet
the customer’s specific needs?
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe
quantities to produce the desired quantities?
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Assessor/Supervisor
name:
Position:
Signed:
e. Modify recipes reflective report template (food preferences)

Look for a situation where you have modified a dish for a customer who has food preferences. You will report on
the process that you used to confirm the customer’s food preferences. You will also report on the strategies that
you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the
nutritional value of the dish and the cooking techniques that you used.
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe or
replace or substitute ingredients to meet the customer’s specific needs?
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Assessor/Supervisor
name:
Position:
Signed:
f. Modify recipes reflective report template (cultural or religious

requirements)
Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You
will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will
also report on the strategies that you used to modify the recipe and menu item by excluding or substituting
ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access information
about modifications which met the customer’s specific needs?
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe
quantities to produce the desired quantities?
___________________________________________________________________________________________________________________
Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Assessor/Supervisor
name:
Position:
Signed:
___________________________________________________________________________________________________________________
Version: 1.0

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_____________________________________________________________________________________________________________________________

ABN: 57 169 281 501

SITHCCC018 Prepare food to meet special dietary requirements

First published 2020

© 2020 RTO Works

About this Student Logbook

Student details section

Completing your reflective journal

 What skills and techniques did I use?

 What policies and procedures did I follow?

 How did I ensure efficiency, safety and quality?

 What might I do different next time?

What do I need to demonstrate?

 interpreting standard recipes and food preparation lists

 confirming food production requirements

 calculating ingredient amounts

 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

 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

 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

Most importantly, ask for help if you are having trouble!

Student name: __________________________________________________________________________

Student number: _________________________________________________________________________

Special dietary request Date Recipe Reflective report Reflective report

Supervisor name: Position:

Relationship to student (for example, head chef/shift supervisor etc):

Please provide any feedback to the student here:

Reflective Report Templates

a. Follow recipes reflective report template (food restrictions)

b. Follow recipes reflective report template (food preferences)

c. Follow recipes reflective report template (cultural or religious

d. Modify recipes reflective report template (food restrictions)

e. Modify recipes reflective report template (food preferences)

f. Modify recipes reflective report template (cultural or religious

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