8 november SITHKOP005

.docx

School

Einstein College of Australia *

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Course

SITHKOP004

Subject

Health Science

Date

May 14, 2024

Type

docx

Pages

148

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Student Logbook SITHKOP005 Coordinate cooking operations
SITHKOP005 Coordinate cooking operations Student Logbook 2
SITHKOP005 Coordinate cooking operations Student Logbook 3
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? 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? SITHKOP005 Coordinate cooking operations Student Logbook 4
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 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 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. Most importantly, ask for help if you are having trouble!Completing your reflective journal You are expected to complete a reflective journal for each of the 12 service periods you complete 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? SITHKOP005 Coordinate cooking operations Student Logbook 5
How did I oversee my team to ensure efficiency, safety and quality? How did I ensure that my team’s 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 service periods 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 the 12 food service periods, 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 12 service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include overseeing your team to ensure that: food is prepared hygienically and safely the kitchen workflow is adjusted to maximise teamwork and ensure efficiency the production sequence of food is controlled to enable smooth workflow and minimise delay a clean and tidy work environment is maintained all stages of preparation and cooking are completed in a way which ensures: quality of food items consistency of food items organisational standards are met. food matches the recipes and descriptions food items undergo a final check before they are served, stored or despatched from the kitchen and adjustments made as necessary food is stored safely. 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. SITHKOP005 Coordinate cooking operations Student Logbook 6
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