SITHCCC043 Student Logbook

SITHCCC043
SITHCCC043 Work effectively as a cook

work effectively as a cook
RC- SITHCCC043-SL -V1.1 Page | 2
Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

First published 2022 Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment
resources developed for the Hospitality Industry.
RTO Works
www.rtoworks.com.au
[email protected]
© 2022 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.
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 [email protected].

About this Student Logbook Student name:
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
Name of RTO:
handy reference guide on what you need to do during your assessment and
how you should go about doing it. _______________________________________________________________
Trainer/assessor name:
Student details section
Fill in the table below: _______________________________________________________________
If this workbook is found, please contact me to return it using the details
below:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

Competency information Responsibilities
In this unit, you bring together the key technical and organisational skills of a You are always expected to comply with all of your workplace’s policies and
commercial cook that you learnt in individual units and apply them in a procedures for their staff members and follow your supervisor’s instructions.
commercial kitchen environment. You will receive the required information about working hours, dress
requirements and specific guidelines from your workplace (or simulated
As part of the unit requirements, you must demonstrate your skills and
workplace) before you begin.
knowledge in an operational commercial kitchen during 48 service periods in
order to be judged as competent. This is a compulsory requirement and you
cannot be issued your qualification until the required service periods are Completing your Reflective journal
signed off by both your workplace supervisor and your assessor.
You are expected to complete a reflective journal for each of the 48 service
periods that you complete for this unit. Try to think about the highlights of each
Industry experience service when you are writing your reflection. You might also find the following
questions useful:
Industry experience provides you with an opportunity to learn and be
assessed in a hands-on, real-life industry environment. Learning in the  What skill or technique did I use?
classroom and training environment is important, and you will engage in lots
 What policies and procedures did I follow?
of classroom discussion, practice and be involved in demonstrations and
simulation assessment before you are ready to be placed in a working  How did I respond to a customer’s needs?
commercial kitchen – but gaining practical experience during 48 service
 How did I ensure that my dishes met quality standards?
periods provides you with the opportunity to put your new-found knowledge
into practice and provides you with an appropriate environment to be  What did I learn during the service and how might I apply that to my
assessed. It also provides you with opportunities to observe qualified and cooking in future?
experienced commercial cooks and allows you to learn while under the close
 What might I do differently next time?
supervision and guidance of a workplace supervisor and mentor.

 What equipment did I use that I haven’t used for a while?  working hygienically
 maintaining a clean and tidy work environment

Supervisor declaration  completing mise en place food organisation and preparation tasks
Your workplace supervisor’s feedback forms an important part of the
 multi-tasking
assessment process and it is essential that you have your supervisor
complete their section of each of your reflective journals and fill in the  working professionally as part of a team
supervisor declaration after the summary section. Without their endorsement,
 communicate respectfully with other team members
your Logbook will be incomplete and it is likely that it will be returned to you
for resubmission.  promote cooperation and good relationships
 working cooperatively with other team members

Logbook summary  combining your technical and other skills to meet a number a demands at
There are a number of requirements that you must fulfil within the 48 food the same time
service periods so a Logbook Summary has been provided for you. Make sure  preparing menu items to meet quality standards
that you keep this section up to date – it will help you keep track of any
outstanding requirements.  cooking menu items to meet quality standards
 adjusting your cooking process/method as required

What do I need to demonstrate?  preparing dishes for customers within your organisation’s usual time
During your 48 service periods, you will be required to demonstrate a range of constraints
the skills and knowledge that you have developed during your course. These  responding to customers’ special requests or dietary needs
include:
 participating in end of shift procedures
 working safely

 storing food items correctly
 completing cleaning procedures.
 acting on constructive feedback
 identifying conflict issues
 seeking assistance from workgroup when required
 resolving conflict or referring to relevant personnel.
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!

Logbook summary
Use this summary to keep track of the food service periods and associated requirements that you
have completed. Speak to your assessor or workplace supervisor if there is a particular category,
menu item or service type that you are having trouble achieving.
Food service periods

I have completed at least 48 food service periods (remember that Assessment task 1 counts as 1 of
the 48 required for this unit so include this as one of the service periods below).
The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of
assessment, Service Periods do not necessarily align with shift periods worked. For example, a
‘service period’ in a hospitality environment such as a restaurant may be a breakfast service, lunch
service or dinner service. This might be different to a ‘shift’ worked in a restaurant which may
incorporate one or more of these service periods.
So, you may work a shift that incorporates a breakfast service and a lunch service and although this is
one ‘shift’ worked, it may be used for two service periods. However, the two service periods must be
clearly defined and the start/set-up and finish/close of each service period must be clearly identified.
Food service period Date Service start time Service finish time Reflective
journal and
supervisor
endorsement
completed
1 of 48
2 of 48
3 of 48
4 of 48
5 of 48
6 of 48
7 of 48
8 of 48

journal and
supervisor
endorsement
completed
9 of 48
10 of 48
11 of 48
12 of 48
13 of 48
14 of 48
15 of 48
16 of 48
17 of 48
18 of 48
19 of 48
20 of 48
21 of 48
22 of 48
23 of 48
24 of 48
25 of 48
26 of 48
27 of 48

journal and
supervisor
endorsement
completed
28 of 48
29 of 48
30 of 48
31 of 48
33 of 48
34 of 48
35 of 48
36 of 48
37 of 48
38 of 48
39 of 48
40 of 48
41 of 48
42 of 48
43 of 48
44 of 48
45 of 48
46 of 48
47 of 48

journal and
supervisor
endorsement
completed
48 of 48

Observation summary
Student name: ___________________________________________________________________________
Student number: __________________________________________________________________________
Tasks required for this unit

This unit describes the performance outcomes, skills and knowledge required to work as a cook. It
incorporates all aspects of organising, preparing and cooking a variety of food items across different
service periods and menu types; using a range of cooking methods and team coordination skills. The
unit integrates key technical and organisational skills required by a qualified commercial cook. It
brings together the skills and knowledge covered in individual units and focuses on the way they must
be applied in a commercial kitchen.
Food service period types

During the 48 food service periods listed above, I have completed at least one breakfast food service
period, one lunch food service period, one dinner food service period. My assessor observed each of
these and completed an Assessor Observation Checklist.
Food service period Date Logbook entry number
breakfast food service period
lunch food service period
dinner food service period
Menu styles
During the 48 service periods listed above, I, prepared, cooked and presented items for at least two of
the following different menu styles. My assessor observed me on these occasions and completed an
Assessor Observation Checklist.
Menu style Date Logbook entry number
à la carte
set menu

Menu style Date Logbook entry number
buffet
cyclical

Food types
During the 48 food service periods listed above, I prepared, cooked and served items from each of the
following food types at least once. My assessor observed me on these occasions and completed an
Assessor Observation Checklist.
Food type Date Logbook entry number
appetisers and salads
fish and shellfish
hot and cold desserts
meat, poultry and game
stocks, sauces and soups
vegetables, fruit, eggs and

farinaceous products
Mise en place
During the 48 service periods listed above, I completed mise en place for the following food
organisation and preparation tasks at least once. My assessor observed me on these occasions and
completed an Assessor Observation Checklist.
Mise en place Date Logbook entry number
selecting and preparing

commercial equipment
cleaning and preparing vegetables
portioning food types, ingredients

and dishes
selecting appropriate service-ware
Special requests or dietary requirements of customers

During the 48 service periods listed above, I responded to the following special requests or dietary
requirements of customers at least once. Evidence of this has been provided.
Special request/dietary requirement Date Service number
religious or cultural
need/restriction
customer preference
dietary need based on a medical

issue
End of shift procedures

During the 48 service periods above, I participated in end of shift procedures which included each of
the following elements at least once. My assessor observed me on these occasions and completed
my logbook. Evidence of this has been provided.
End of shift procedure Date Logbook entry number
cleaning procedures
considering feedback from

customers and guests on quality
and service
post-shift debrief or handover
preparing for the next food service
re-stocking
storing food items

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
Yes No
responsibilities
prepared dishes for customers within the kitchen’s typical time constraints Yes No
used a range of technical and other skills Yes No
used a range of commercial equipment in line with the organisation’s policies and
Yes No
procedures and the manufacturer’s instructions
multi-tasked effectively to meet multiple demands Yes No
produced dishes consistent with the organisation’s standard recipes and quality Yes No
standards.

Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.
Supervisor signature:
Contact number:
Date:

Reflective journals
Reflective journal
Student name: Date: Did an RTO assessor observe this activity? Yes No Journal
number:
Service completed at: Service start time: Service finish time: _________
Menu style: Service type:
a la carte set menu buffet cyclical breakfast lunch dinner
Recipe prepared:
Food type:
appetisers and salads fish and shellfish hot and cold desserts meat, poultry and game
stocks, sauces and soups vegetables, fruit, eggs and farinaceous products
Mise en place:
☐ selecting and preparing commercial ☐ cleaning and preparing vegetables ☐ portioning food types, ingredients ☐ selecting appropriate service-ware
equipment and dishes
Special customer requests/dietary requirements:

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu

Reflective journal
Food
None for this service Type (specify): Food preference Type (specify): Religious/cultural
restriction
End of shift procedures demonstrated:
cleaning gathering/responding post-shift preparing food for re-stocking storing food items
to feedback debrief/handover next food service

Reflective journal
Workplace communication:
supported others in workgroup promoted cooperation delegate tasks appropriately develop and maintain positive relationships
demonstrated respect for others’ identify and resolve conflict issues sought assistance from others if unable to rectify issues referred to
differences (including cultural and (if applicable) (when required) relevant personnel (if applicable)
linguistic)
General:
Equipment used: Cooking techniques and methods used:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Supervisor Endorsement
Supervisor name: Position: Signed:

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SITHCCC043

SITHCCC043 Work effectively as a cook

RC- SITHCCC043-SL -V1.1 Page | 2

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

© 2022 RTO Works

RC- SITHCCC043-SL -V1.1 Page | 3

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

RC- SITHCCC043-SL -V1.1 Page | 4

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

RC- SITHCCC043-SL -V1.1 Page | 5

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 maintaining a clean and tidy work environment

 working cooperatively with other team members

 adjusting your cooking process/method as required

RC- SITHCCC043-SL -V1.1 Page | 6

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 completing cleaning procedures.

 acting on constructive feedback

 identifying conflict issues

 seeking assistance from workgroup when required

 resolving conflict or referring to relevant personnel.

Tips for completing this logbook

 Stay up to date! Complete a logbook entry at the end of each service

RC- SITHCCC043-SL -V1.1 Page | 7

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

Food service periods

RC- SITHCCC043-SL -V1.1 Page | 8

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

RC- SITHCCC043-SL -V1.1 Page | 9

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

RC- SITHCCC043-SL -V1.1 Page | 10

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

RC- SITHCCC043-SL -V1.1 Page | 11