SITHCCC013 Student Logbook.docx

SITHCCC013 Prepare seafood dishes| Student Logbook
Darwin Institute of Technology
RTO Code 41128 | CRICOS Code 03609J

2
DIT_ SITHCCC013_SL_V1.0
About this StudentLogbook
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:
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 (print as many copies as you need). 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.
Logbooksummary
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?
Student name: Dil Kumar Pun
Name of RTO: Darwin Institute of Technology
Trainer/assessor name: Shah J Badal
If this workbook is found, please contact me to return it using the details below:
0404313908

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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 seafood products and other 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 knives required
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and
ready for use
 using knives and equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 thawing frozen seafoods safely
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 creating portions according to the recipe
 using seafood preparation techniques according to recipe requirements
 minimising waste to maximise profitability
 selecting and using seafood cookery methods
 following standard recipes accurately
 selecting, preparing and adding accompaniments which are suited to each
dish
 making adjustments to dishes to ensure quality
 presenting dishes attractively
 using appropriate service-ware
 selecting and adding sauces and garnishes according to standard recipes
 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.

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 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!

5
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: D i l K u m a r P u n
Student number: D I T 2 1 0 0 1 2
I have followed standard recipes to prepare dishes for at least six different customers using each of the
following seafood items. Evidence has been provided.
Customer Date
Service
plan
Reflective
journal (endorsedby
supervisor) Reflective journal number
☐ Customer 1 ☐ ☐
Seafood item Date
Service
plan
Reflective
journal (endorsedby
☐ flat and round fish ☐ ☐
☐ oily and white fish ☐ ☐
☐ oceanand freshwater
fish
☐ ☐
☐ octopus and squid ☐ ☐
☐ shellfish(crustaceans
and molluscs)
☐ ☐
☐ whole or filleted fish ☐ ☐

6

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I have used each of the following seafood preparation techniques at least once. Evidence has been
provided.
Customer Date
Service
plan
Reflective
journal (endorsedby
☐ cleaning ☐ ☐
☐ de-scaling ☐ ☐
☐ pin-bone removal ☐ ☐
☐ filleting ☐ ☐
☐ portioning ☐ ☐
☐ shelling ☐ ☐
☐ skinning. ☐ ☐
I have followed standard recipes to prepare fresh, frozen and preserved seafood dishes using the
following cookery methods at least once. Evidence has been provided.
Customer Date
Service
plan
Reflective
journal (endorsedby
☐ deep and shallow
frying
☐ ☐
☐ grilling ☐ ☐
☐ poaching ☐ ☐
☐ roasting ☐ ☐
☐ sautéing ☐ ☐
☐ steaming ☐ ☐

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Supervisor DeclarationSection
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: Dil Kumar Pun Position: Supervisor
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
 worked to a professional level in line with the kitchen’s usual roles and responsibilities
 followed standard recipes to prepare dishes using seafood
 prepared dishes using a range of cookery methods
 prepared dishes using a range of seafood items
 prepared dishes using a range of seafood preparation techniques
 prepared dishes within commercial time constraints and deadlines
 produced required quantities
 followed portion control procedures
 followed food safety practices for handling and storing seafood
 responded to special customer requests and dietary requirements.
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
Please provide any feedback to the student here:
The student has permission to submit theinformation contained within the reflective journals
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
☐ Yes ☐ No

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Supervisor signature:

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Contact number: 0404313908
Date: 28/07/2022
ServicePlanning
(Print as many Service Planning Templates as you need)

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Determine production requirements
Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will be working from and answer the
following questions.
 How many meals are required? Describe how you will ensure that the correct number of meals are produced.
 Calculate the number of portions that you need (show your workings).

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 Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you
may like to use your organisation’s standard template.
Ingredient list
Recipe
Ingredient Qty Qty/serves Qty x serves required

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 Select the cookery method that you will use. Explain your decision.
 Select the cooking times and temperatures that you will use. Explain your decision.
 Select the sauces and accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?

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 Select the select the sauces and garnishes which you will add to your dish. Explain your decision – how do the
sauces and garnishes complement your dish?
 Describe how you will select the seafood products and other ingredients that you need from stores. How will you
check them for freshness and quality?
 Whole fish
 Fish fillets
 Shellfish

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 List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well
maintained and ready for use?

DIT_ SITHCCC013_SL_V1.0 16
Reflective journals
(Print as many reflective journals as you need)

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Reflective journal
Student name: Dil Kumar Pun Date: 28/07/2022 Did an RTO assessor observethis
service? ☐ Yes ☐ No
Journal
number:
Recipe/s prepared:
Customer number: ☐ 1 ☐ 2 ☐ 3 ☐ 4 ☐ 5 ☐ 6 Cookery method: ☐ frying ☐ grilling ☐ poaching ☐ roasting ☐ sauteing ☐ steaming
Seafood preparation technique: ☐ cleaning ☐ de-scaling ☐ pin-bone removal ☐ filleting ☐ portioning ☐ shelling ☐ skinning
Seafood item: ☐ flat and round fish ☐ oily and white fish ☐ ocean and freshwater fish ☐ octopus and squid ☐ shellfish ☐ whole or filleted fish ☐ trimming
Standard recipe prepared using: ☐ fresh seafood ☐ frozen seafood ☐ preserved seafood
Reflection (Highlights, skills and seafood preparation techniques shown, cookery methods demonstrated, policies and procedures followed, howdid I ensure efficiency,
safety and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)
Supervisor Endorsement

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Supervisor name: Dil Kumar Pun Position: Supervisor
Signed:

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