SITHCCC030 - Student Logbook

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Student Logbook
SITHCCC030 - Student Logbook

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:
______________________________________________________________ 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?
• 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
Peach Institute’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
• 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 the recipe
• cleaning and cutting ingredients according to culinary standards
• preparing eggs according to the recipes
• preparing fresh farinaceous ingredients according to the recipe
• 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
• working hygienically
• working sustainably
• working 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.
• Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.
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: Arshdeep singh
Student number: TPI00000BW
Cooking tasks required for this unit

Complete mise en place activities and follow standard recipes, using each of the following
cookery techniques at least once to prepare at least ten finished dishes (at least once across
preparation of the ten dishes): Evidence of this has been provided.
Cookery method Date Checklist number
☐ boiling
☐ frying
☐ scrambling
☐ poaching
☐ omelette
☐ souffle
Use eggs for each of the following functions at least once, when preparing the above dishes (at
least once across preparation of the ten dishes):
Eggs used for the following applications Date Checklist number
☐ aerating
☐ binding
☐ setting
☐ coating
☐ enriching
☐ emulsifying
☐ glazing
Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 6
☐ thickening
Use of each of the following food types at least once when preparing the above dishes (at least
once across preparation of the ten dishes):
Vegetables and fruit Date Checklist number
☐ dried
☐ fresh
☐ frozen
Farinaceous items Date Checklist number
☐ couscous
☐ pasta
☐ noodles
☐ polenta
☐ pulses
☐ rice
You must prepare fresh pasta including use of lamination techniques. Evidence of this has been provided.
You must prepare, plate and present two portions each of the ten finished dishes above:
• within commercial time constraints and deadlines
• following procedures for portion control and food safety practices when handling and storing
different food types
• responding to at least one special customer request.

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. On
completion of all components of performance assessment, assessor must complete the Assessment
Criteria located in the Student Assessment Tool.
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
• followed standard recipes to prepare dishes using vegetables and fruit ☐ Yes ☐ No
• followed standard recipes using eggs
☐ Yes ☐ No
• followed standard recipes using farinaceous items
☐ Yes ☐ No
• prepared dishes using a range of cookery methods
☐ Yes ☐ No
• prepared fresh pasta
☐ Yes ☐ No • prepared dishes within commercial time constraints and deadlines
☐ Yes ☐ No
• produced required quantities
☐ Yes ☐ No
• followed portion control procedures
• followed food safety practices for handling and storing food ☐ Yes ☐ No
• responded to special customer requests and dietary requirements. ☐ Yes ☐ No
Please provide any feedback to the student here:

The student has permission to submit the information contained within the ☐ Yes ☐ No
reflective journals completed below and any supporting documentation
(including organisational policies and procedures, menus, recipes and work
product) for the purposes of assessment.
Supervisor signature:
Contact number:
Date:

Reflective journal
Please note: Only one copy of each template has been included so you will need to make copies as required.
Reflective Journal
Student name: Date: 27/04/2024 Did an assessor observe this Journal

service? ✓ Yes ☐ No number:
01
Recipe/s prepared: Fettuccine Napoletana
Dish number: ✓1☐2☐3☐4☐5☐6 ☐7 ☐8 ☐ 9 ☐ 10
Vegetables: ☐ dried ✓ fresh ☐ frozen Fruit: ☐ dried ☐ fresh ☐ frozen
Eggs used for the following applications:
☐ aerating ✓ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
Farinaceous items: ☐ couscous ✓ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
Cookery methods: ☐ boiling ✓ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
Fresh pasta using ✓ Pasta
lamination
technique:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I
learn, what would I do different in future?)
I showcased my expertise in cooking techniques, ensuring adherence to strict hygiene standards, when preparing Fettuccine Napoletana. Careful
measurement of ingredients and thorough inspection of perishables were key to maintaining safety and quality. To enhance flavor complexity, I plan to
experiment with using more fresh herbs in future dishes.
Supervisor Endorsement
Supervisor name: Position: Signed:
Reflective journal
Reflective Journal

02
Recipe/s prepared: Crisp Polenta with Smoked Salmon and Crème Fraîche
Dish number: ☐1✓2☐3☐4☐5☐6 ☐7 ☐8 ☐ 9 ☐ 10

☐ aerating ✓ binding ☐ setting ☐ coating ☐ enriching ✓ emulsifying ☐ glazing ☐ thickening
Farinaceous items: ✓ couscous ✓ pasta ☐ noodles ✓ polenta ☐ pulses ☐ rice
Cookery methods: ☐ boiling ✓ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
Fresh pasta using ☐ Pasta
lamination
technique:
When creating Crisp Polenta with Smoked Salmon and Crème Fraîche, I demonstrated my skill in frying and ingredient selection while maintaining
high standards of cleanliness. Precise measurement of ingredients and thorough inspection of perishables were crucial for safety and quality. I focused
on balancing textures and aim to further enhance flavor complexity by incorporating more herbs in future recipes.
Reflective journal
Reflective Journal

service? ✓Yes ☐ No number:
03
Recipe/s prepared: Sweet Souffled Omelette
Dish number: ☐1☐2✓3☐4☐5☐6 ☐7 ☐8 ☐ 9 ☐ 10
Vegetables: ☐ dried ✓ fresh ☐ frozen Fruit: ☐ dried ✓ fresh ☐ frozen
✓ aerating ✓ binding ☐ setting ✓ coating ☐ enriching ✓ emulsifying ☐ glazing ✓ thickening
Farinaceous items: ☐ couscous ☐ pasta ☐ noodles ✓ polenta ☐ pulses ☐ rice
Cookery methods: ☐ boiling ☐ frying ☐ scrambling ☐ poaching ✓ omelette ✓ souffle
lamination
technique:
In preparing the Sweet Souffléed Omelette, I followed hygienic practices and demonstrated proficiency in beating egg whites. I carefully timed the
cooking process for efficiency and conducted thorough inspections of ingredients for safety. The soufflé method taught me the importance of precision,
and I look forward to experimenting with different flavor combinations in future omelette creations.
Reflective journal
Reflective Journal

04
Recipe/s prepared: Mushroom and Spinach Risotto
Dish number: ☐1☐2☐3✓4☐5☐6 ☐7 ☐8 ☐ 9 ☐ 10
☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
Farinaceous items: ☐ couscous ☐ pasta ☐ noodles ✓ polenta ☐ pulses ☐ rice
Cookery methods: ☐ boiling ☐ frying ✓ sauteing ☐ scrambling ☐ poaching ☐ omelette ☐ souffle

lamination
technique:
During the preparation of Mushroom and Spinach Risotto, I utilized my sautéing skills while adhering to strict cleanliness guidelines. Precise
measurement of each step and thorough inspection of ingredients were essential for efficiency and safety. Making risotto taught me the value of
precision, and I plan to explore different mushroom varieties to add more depth of flavor in future dishes.

Assessment Task 3: Student should review the assessor assessment criteria below so they
are aware of what they will be assessed on
Participant must complete mise en place activities and follow standard recipes, using each of
the following cookery techniques at least once to prepare ten finished dishes, two portions of
each (at least once across preparation of the ten dishes):
o boiling o
frying o
scrambling o
poaching o
omelette o
souffle
Each of the above cookery techniques must be used at least once to complete the following
tasks to prepare each of the following food types at least once when preparing the above
dishes (at least once across preparation of the ten dishes, two portions of each):
Task 1:
Follow standard recipes to prepare vegetables and
fruit: o Dried o Fresh o Frozen
Task 2:
Follow standard recipes to prepare farinaceous
items: o couscous o pasta o noodles o
polenta o pulses o rice Task 3:
Follow standard recipes to prepare fresh pasta including use of lamination techniques
Task 1 Task 2 Task 3
1. Participant selected the required ingredients

for the tasks. S NS S NS S NS

1.1 Confirmed food production requirements from ☐ ☐ ☐ ☐ ☐ ☐

standard recipes:
Accessed standard recipes and work
instructions to determine:
o customer requirements:
 special customer requests
 special dietary
requirements o deadlines and
timeframe:
service timings
 start and finish times of
entrees, mains, desserts
 cooking time of certain foods
o meal quantities required
o menu items (see 1.3)
o organisational standards
required o portion control
1.2 Calculated ingredient amounts according to ☐ ☐ ☐ ☐ ☐ ☐

requirements:
 Accessed standard recipes to determine
ingredients required and created an
ingredients list
 Identified associated food preparation list
requirements, (special requests, garnishes,
accompaniments, etc.)
 Determined portion sizes
 Determined number of customers and
portions required
 Accurately calculated number of portions
required using all information present
 Allowed extra in calculations to account for
spoilage and shrinkage

1.3 Identified and selected ingredients from ☐ ☐ ☐ ☐ ☐ ☐

stores according to recipe, quality, freshness and
stock rotation requirements:
 Used ingredients list created to identify
requirements from stores
 Selected vegetables that are firm and
weighty
 Selected fruit and vegetables that are even in
colour
 Selected crisp vegetables
 Ensured leafy green vegetables are free of
yellow, wilted leaves
 Selected convenience products or dry pasta
and rice that are within use-by or best-before
dates
 Ensured foods selected have been stored at
the correct temperature
 Checked stock codes/rotation labels when
selecting ingredients
 Selected ingredients that have the right
aroma Thawed foods as per food safety
requirements
1.4 Checked perishable supplies for spoilage or ☐ ☐ ☐ ☐ ☐ ☐

contamination prior to preparation:
 Looked for signs of pest infestation, such as
chewed packaging, droppings etc.
 Checked eggs for cracks
 Checked food for off/pungent/bad aromas
 Ensured there are no signs of mould on any

ingredients
 Looked for signs of bugs (such as weevils)
may be found in dry pasta or rice and other
dry ingredients
 Selected root vegetables are not cracked
 Ensured dry foods are not stale or musty in
aroma.
 Checked packaging for damage, such as tears
and rips

Comments:

2. Participant selected, prepared, and safely
used required equipment. S NS S NS S NS
2.1 Selected type and size of equipment suitable ☐ ☐ ☐ ☐ ☐ ☐
to requirements:
 Accessed standard recipe and food
preparation list to determine equipment
requirements as per cookery methods and
preparation
 Identified cookery methods to determine
equipment required
 Determined portions required to inform size
of equipment required
 Selected required equipment and checked
cleanliness and serviceability, (see 2.2)
2.2 Safely assembled and ensured cleanliness ☐ ☐ ☐ ☐ ☐ ☐

and serviceability of equipment before use:
 Accessed manufacturer instructions to inform
safe assembly of equipment
 Accessed and followed workplace policies
and procedures when assembling equipment
and checking for cleanliness and
serviceability, e.g., WHS, reporting and
recording, etc.
 Followed safe use of cleaning chemical
procedures, including SDS requirements
 Conducted checks of equipment, including:
o ensuring that blades are clean and
sharpened
o ensuring that power cords and plugs
are in good repair
o checking the casing for cracks and
chips o checking for splashes,
stains or spills o ensuring that
plastic bowls or housings are not split

o ensuring that knives are clean and

sharpened
o checking that servicing is up to date as
per manufacturer instructions.
Followed manufacturer instructions to
safely assemble equipment
2.3 Used equipment safely and hygienically ☐ ☐ ☐ ☐ ☐ ☐

according to manufacturer instructions:
 Maintained a clean work environment (clean
and sanitise benchtops, items and utensils
using appropriate cleaning sprays and correct
coloured cloths, sponges etc)
 Adhered to handwashing requirements (using
handwashing sink only, using soap to wash
between fingers and up to forearms for at
least one min, rinsing with running water
from tap, drying with single use towel then
disposing etc)
 Accessed and read manufacturer’s
instructions to inform:
o Safe use of equipment including pre-
use checks
o Problem solving o Cleaning of
equipment
o PPE requirements (apron, food
handling gloves, hair net/hat, as per
instructions and organisational policy
and procedures)
o Equipment limitations
o Storage requirements
Comments:
3 . Participant portioned and prepared Task 1 Task 2 Task 3

acrgredients to create ten dishes (two portions S NS S NS S NS

of each), using each of the following food
types at least once oss preparation of the ten
ishes:
vegetables and
fruit: o Dried o
Fresh o Frozen
farinaceous items:
o couscous o pasta
o noodles o
polenta o pulses o
rice
eggs
3.1 Sorted and assembled ingredients according ☐ ☐ ☐ ☐ ☐ ☐

to food production sequencing:
 Accessed standard recipe and ingredients list
to create a workflow plan
 Identified all job tasks to be completed and
allocated timing
 Sequenced stages of food preparation and
production
 Sorted ingredients into required preparation
and production sequencing
 Assembled ingredients into groups
 Allocated job tasks to self and others
according to workflow plan

3.2 Weighed and measured ingredients and ☐ ☐ ☐ ☐ ☐ ☐

created portions according to recipe:
 Accessed standard recipe to determine weight
and portion requirements
 Used appropriate equipment and measuring
devices and accurately calculated
requirements, e.g., scales, jugs, spoons, etc.
 Followed correct procedures for weighing
and measuring ingredients:
o Dry ingredients (like flour and sugar)
should be measured using flat-cup
measures. Ingredients should be level
o Spoon measures must be measured
with the correct sized spoons. A level
spoon is essential
o Liquid ingredients should be
measured in jugs
 Followed manufacturer’s instructions when
using electronic scales, e.g., no overflow,
using features such as “tare”
 Used food safety procedures to ensure cross
contamination between ingredients did not
occur
 Created portion size for cooking
3.3 Cleaned and cut ingredients using basic ☐ ☐ ☐ ☐ ☐ ☐

culinary cuts according to quality standards:
 Used food safety practices for handling and
storing food including: (see 2.3) o
Washing hands correctly o Maintained
a clean work environment o Using
equipment to eliminate cross contamination,
e.g., coloured chopping boards, lids, etc.
 Followed food safety standards to wash and
prepare ingredients
 Measured all ingredients as per standard
recipe

 Accessed standard recipe to determine

quality reequipments of cut and used a
variety of cutting styles as per standard recipe
requirements, e.g., slice, chop, shred, dice,
julienne, brunoise, jardiniere, etc.
 Prepared ingredients using other methods,
e.g., peeling, scraping, grating, mincing,
grinding, pureeing, etc.
 Created portions according to recipe
requirements to ensure consistency
 Worked efficiently and competitively
 Followed workflow plan and sequenced
stages of food preparation and production
 Managed own speed, timing and productivity
 Remained calm and systematic
 Multi-tasked

3.4 Prepared eggs for different culinary uses:

 Accessed standard recipe to determine: o
Type of egg to be used, e.g., chicken, quail,
goose, duck
o Quality standards of selected eggs,
e.g., free range, barn laid, cage,
organic
o Size requirements, e.g., jumbo, large,
medium
o Form of egg, e.g., fresh, frozen,
powdered
 Identified required cookery method, must
include each of the following methods at
least once across preparation of the ten
dishes:
o boiling o frying o scrambling
o poaching o omelette o
souffle
 Identified the required techniques to conduct
mise en place activities, must include each of
the following techniques at least once across
preparation of the ten dishes:
o aerating o binding o setting o
coating o enriching o
emulsifying o glazing o
thickening
 Selected required equipment to prepare egg
dishes
Followed standard recipes to complete mise en

place and preparation activities following food
safety standards throughout, (see 3.3)
3.5 Prepared fresh farinaceous ingredients:

Accessed standard recipe to determine the type of
farinaceous foods to be prepared, each of the
following food types at least once when preparing
the 10 dishes:
o couscous o
pasta o
noodles o
polenta o
pulses o

rice
Type of each farinaceous food to be prepared,

e.g.: o
Pasta: tubular, stranded, ribbon,
stuffed, short, long, etc.
o Rice: white, brown, long-grain,
shortgrain, basmati, jasmine, wild, etc.
o Noodles: udon, hokkien, soba, rice
vermicelli, etc.
o Couscous: Moroccan, Israeli Pearl,
whole wheat, etc.
o Polenta: coarse ground, fine, instant,
white, precooked, etc.
o Pulses: lentils, chick peas, beans, etc.
Identified quality standards of farinaceous
ingredients and selected ingredients:
o Checked for signs of contamination or
spoilage of fresh pasta, e.g., mould,
white, brown or black specks and a bad
odour
o Checked best by or used by date o
Checked for signs of bugs,
weevils, etc.
Prepared fresh pasta using lamination technique:
o Followed standard recipe to prepare pasta
o Selected filling ingredients o Prepared
pasta sheets with required
filling
o Rolled out pasta and cut into required size
Identified required cookery method, must

include each of the following methods at least
once across preparation of the ten dishes:
o boiling o
frying o
scrambling o
poaching o
omelette
o souffle
 Selected required equipment to prepare
farinaceous dishes
 Followed standard recipes to complete mise
en place and preparation activities following
food safety standards throughout, (see 3.3)
3.6 Minimised waste to maximise profitability of ☐ ☐ ☐ ☐ ☐ ☐

food items prepared:
 Weighed and portioned all ingredients from
standard recipes
 Reduced the amount of trimmings/off-cuts,
e.g., ends of vegetables, fat on meat, etc.
 Used food rotation methods such as FIFO
 Located and read labels and date codes and
stickers on food items
 Eliminate cross contamination, e.g., using
coloured cutting boards, correct storage of
items, etc.
 Followed policies and procedures for
conducting mise en place
Comments:
4. Participant cooked vegetable, fruit, egg and Task 1 Task 2 Task 3

farinaceous dishes using each of the following
methods at least once across preparation of the S NS S NS S NS
ten dishes to prepare, plate and present two
portions each of the ten finished dishes:
 Boiling: Dish ________________
 Frying: Dish ________________
Scrambling: Dish ____________
 Poaching: Dish ______________
 Omelette: Dish _______________
 Souffle: Dish ________________

4.1 Selected and used relevant cookery methods ☐ ☐ ☐ ☐ ☐ ☐

for vegetable, fruit, egg and farinaceous foods,
following standard recipes:
Selected the appropriate cookery method as
indicated in standard recipe, must include each
of the following methods at least once across
preparation of the ten dishes:
o
boili
ng o
fryin
g

o
scrambli
ng o poaching
o omelette
o souffle
 Used food safety practices for handling and
storing food including:
o Washing hands correctly o
Maintained a clean work
environment o Using equipment to
eliminate cross contamination, e.g.,
coloured chopping boards, lids, etc.
 Selected required equipment to commence
cookery method, e.g., sous vide machine, pan,
fryer, etc.
 Identified the cooking times and temperatures
required
 Identified deadlines and timelines, and
completed within commercial time constraints
and deadlines
 Accessed standard recipe to determine portion
requirements and demonstrated portion control
procedures (see 3.2):
o used weighing and measuring to ensure
consistency in size/weight/ shape/volume
 Checked task instructions and responded to
special customer requests and dietary
requirements, may include:
o adjusting a recipe by changing or
omitting an ingredient
o cooking a dish to order
o creating a dish to meet a customer’s
needs (for example, removal of egg
products or vegetables or fruits that may
cause intolerance or are not able to be
eaten due to lifestyle choices)
o considering taste, texture, temperature o
considering food allergies, e.g., egg
products, nuts, etc.
o considering food intolerances (for
example, using gluten-free products)
o considering religious or cultural needs o
considering nutritional needs

4.2 Selected and added accompaniments suited to ☐ ☐ ☐ ☐ ☐ ☐

the dish:
accompaniment requirements
 Selected required accompaniment according to
quality indicators and ensured:
o All accompaniments are crisp and
fresh and not wilted or stale
o Even in colour or texture o Are
within the use by date (where
applicable, e.g., apple sauce in a jar)
Foods have been stored at the correct

o
temperature
o Stock codes/rotation labels are
checked o Ingredients have the right
aroma
 Placed accompaniments in required
serviceware, and checked for cleanliness and
safety, e.g., no cracks, chips, breaks in any
part/s
 Conducted cleaning of plate, e.g., using one-
use cleaning tool to wipe edges, free of drips
and spills, etc.
4.3 Followed standard recipes and made food ☐ ☐ ☐ ☐ ☐ ☐

quality adjustments within scope of
responsibility:
quality standards of vegetable, fruit, egg and
farinaceous dishes to be prepared:
o meets the customer’s expectations of
quality
o is prepared to the expected taste,
texture, balance, flavour, temperature,
consistency and presentation
o is consistent with the organisation’s
standard recipe, menu and style
o meets expected timeliness of
delivery, commercial timeframes
 Evaluated vegetable, fruit, egg and
farinaceous dishes to determine if required
quality standards have been met
 If quality standards have not been met,
makes required changes, e.g., added salt,

missing ingredient, larger portion, etc.

 If quality standard is outside of scope of
responsibility, addressed issue with
supervisor
Comments:

5. Participant presented and stored vegetable,
fruit, egg and farinaceous dishes. S NS S NS S NS
5.1 Presented prepared food items on appropriate

service-ware:
plating requirements of dishes
 Sourced required service-ware and check
for: o Cleanliness
o Safety, e.g., no cracks, chips, breaks
in any part/s

 Followed procedures for warming or placing

of service-ware, e.g., under heat lamps, on ice
trays, etc.
 Arranged components of dishes on service
ware following safe handling procedures,
e.g., wearing gloves, using tongs, correct
temperature, etc.
 Checked standard recipe to ensure dish is
arranged correctly and attractively
 Ensured required quality indicators (from
standard recipe) are followed, may include:
o appearance and
visual appeal
o colour o
consistency o
moisture content
o mouth feel and
eating properties o plate
presentation
o portion size o
shape o taste
o texture
 Conducted final cleaning of plate, e.g., using
one-use cleaning tool to wipe edges, free of
drips and spills, etc.

5.2 Added dips, sauces and garnishes according

to standard recipes:
garnish, dip and sauce requirements
 Selected required garnish, dip or sauce and
ensured:
o All products are crisp and fresh and
not wilted or stale
o Even in colour or texture o Are
within the use by date (where
applicable, e.g., apple sauce in a jar)
o Foods have been stored at the correct
temperature
o Stock codes/rotation labels are
checked o Ingredients have the right
aroma
 Placed garnishes in correct location on plate,
as per standard recipe, using safe handling
procedures
 Placed dips and sauces on plate, or in
required service-ware, and checked for
cleanliness and safety, e.g., no cracks, chips,
breaks in any part/s
 Conducted final cleaning of plate, e.g., using
one-use cleaning tool to wipe edges, free of
drips and spills, etc

5.3 Visually evaluated dish and adjusted ☐ ☐ ☐ ☐ ☐ ☐

presentation:
 Assessed menu items are presented according
to quality standards including:
o on appropriate serving ware
(service ware includes platters, dishes,
trolleys, bowls, cutlery and serving
utensils)
o in a way that looks fresh and
appealing o consistent with the style
and quality standards of the organisation
o with appropriate garnishes,
sauces and accompaniments
o served at appropriate temperature
o with no drips and spills o
plated for practicality of customer
consumption and service
 Ensured accompaniments and garnishes
maximise visual appeal:
o balance o colour o
contrast
 Made appropriate adjustments according to
inspection conducted, e.g., wiping drips and
spills, changing garnish, adding more sauce,
etc.

5.4 Stored prepared food items in appropriate ☐ ☐ ☐ ☐ ☐ ☐

environmental conditions:
Ensured storage areas followed appropriate
food safe environmental conditions,
including:
o Storage areas are clean, dry and free
of pests
o Use of food safe containers
o Placement of products in cool rooms
are in organised areas, e.g., no meat
products above vegetables, no product
containers placed directly on floor,
etc. o Food products stored at
correct temperatures, e.g., check cool
room temperatures, dry store
temperature
o Humidity and moisture content of
storage areas are low
o Lighting is not in excess to spoil food
o All food products packaged in
appropriate food safe packaging
o Food storage areas are well ventilated
5.5 Cleaned work area, and disposed of or stored ☐ ☐ ☐ ☐ ☐ ☐

surplus and re-usable by-products according to
organisational procedures, environmental
considerations, and cost-reduction initiatives:

 Accessed SDS documents when using

cleaning chemicals to determine safe use,
e.g., required PPE, how to use, safety, etc.
 Cleaned and sanitised benchtops, items and
utensils using appropriate cleaning sprays and
correct coloured cloths, sponges etc.
 Disposed of waste in required receptacles
using safe handling procedures
 Stored surplus or reusable products according
to safe handling and storage procedures:
Completed stock codes/rotation labels
o
when storing products
o Ensured products are stored at the
correct temperature
o Ensured all products are placed in
correct storage receptacles, e.g., bins,
sealed containers, etc.
o ensuring that frozen goods remain
frozen o ensuring that single use
items are stored correctly
o ensure that eggs are handled safely
and do not pose a salmonella risk
o ensure that vegetables are handled
safely and do not pose an e. coli,
listeria or salmonella risk
o making sure dishes containing rice
and pasta are stored correctly
o maximising freshness, quality and
appearance
o minimising risk of contamination.
o Followed all cost reduction initiatives,
e.g., labelling products with dates,
FIFO, etc.
 Ensured storage areas followed appropriate
food safe environmental conditions (5.4),
including:
o Storage areas are clean, dry and free
of pests
o Use of food safe containers
o Placement of products in cool rooms
are in organised areas, e.g., no meat
products above vegetables, no product

containers placed directly on floor,

etc.
 Food products stored at correct temperatures,
e.g., check cool room temperatures
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SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Student Logbook

SITHCCC030 - Student Logbook

Student details section

Completing your reflective journal

What do I need to demonstrate?

SITHCCC030 - Student Logbook

• checking perishable supplies for spoilage

Tips for completing this logbook

Student name: Arshdeep singh

Student number: TPI00000BW

Cooking tasks required for this unit

Cookery method Date Checklist number

Eggs used for the following applications Date Checklist number

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Vegetables and fruit Date Checklist number

Farinaceous items Date Checklist number

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Supervisor Declaration Section

Supervisor name: Position:

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

• worked within the organisation’s policies and procedures ☐ Yes ☐ No

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Student name: Date: 27/04/2024 Did an assessor observe this Journal

Dish number: ✓1☐2☐3☐4☐5☐6 ☐7 ☐8 ☐ 9 ☐ 10

Vegetables: ☐ dried ✓ fresh ☐ frozen Fruit: ☐ dried ☐ fresh ☐ frozen

Eggs used for the following applications:

☐ aerating ✓ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening

Farinaceous items: ☐ couscous ✓ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice

Cookery methods: ☐ boiling ✓ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle

Fresh pasta using ✓ Pasta

Supervisor name: Position: Signed:

Student name: Date: 27/04/2024 Did an assessor observe this Journal

Dish number: ☐1✓2☐3☐4☐5☐6 ☐7 ☐8 ☐ 9 ☐ 10

Vegetables: ☐ dried ✓ fresh ☐ frozen Fruit: ☐ dried ☐ fresh ☐ frozen

Eggs used for the following applications:

☐ aerating ✓ binding ☐ setting ☐ coating ☐ enriching ✓ emulsifying ☐ glazing ☐ thickening

Farinaceous items: ✓ couscous ✓ pasta ☐ noodles ✓ polenta ☐ pulses ☐ rice

Cookery methods: ☐ boiling ✓ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle

Fresh pasta using ☐ Pasta

Supervisor name: Position: Signed:

Student name: Date: 27/04/2024 Did an assessor observe this Journal

Dish number: ☐1☐2✓3☐4☐5☐6 ☐7 ☐8 ☐ 9 ☐ 10

Vegetables: ☐ dried ✓ fresh ☐ frozen Fruit: ☐ dried ✓ fresh ☐ frozen

Eggs used for the following applications:

✓ aerating ✓ binding ☐ setting ✓ coating ☐ enriching ✓ emulsifying ☐ glazing ✓ thickening

Farinaceous items: ☐ couscous ☐ pasta ☐ noodles ✓ polenta ☐ pulses ☐ rice

Cookery methods: ☐ boiling ☐ frying ☐ scrambling ☐ poaching ✓ omelette ✓ souffle

Fresh pasta using ☐ Pasta

Supervisor name: Position: Signed:

Student name: Date: 27/04/2024 Did an assessor observe this Journal

Dish number: ☐1☐2☐3✓4☐5☐6 ☐7 ☐8 ☐ 9 ☐ 10

Vegetables: ☐ dried ✓ fresh ☐ frozen Fruit: ☐ dried ☐ fresh ☐ frozen

Eggs used for the following applications:

☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening

Farinaceous items: ☐ couscous ☐ pasta ☐ noodles ✓ polenta ☐ pulses ☐ rice

Cookery methods: ☐ boiling ☐ frying ✓ sauteing ☐ scrambling ☐ poaching ☐ omelette ☐ souffle

Fresh pasta using ☐ Pasta

Supervisor name: Position: Signed: