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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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