SITXINV006 Student Logbook (1)

.docx

School

Abant İzzet Baysal University - Mengen Vocational Highschool Cookery Programme *

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Course

CERTIFICAT

Subject

Accounting

Date

May 15, 2024

Type

docx

Pages

12

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© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITXINV006 | v1.1 | Last reviewed: Jan 2023 | Not controlled when printed Page 1 of 12 PROJECT PORTFOLIO STUDENT LOGBOOK SITXINV006 Receive, Store and Maintain Stock
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITXINV006 | v1.1 | Last reviewed: Jan 2023 | Not controlled when printed Page 2 of 12
© Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITXINV006 | v1.1 | Last reviewed: Jan 2023 | Not controlled when printed Page 3 of 12
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? 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 © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia | Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITXINV006 | v1.1 | Last reviewed: Jan 2023 | Not controlled when printed Page 4 of 12
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: reviewing order documents against delivery documents to confirm order is correct inspecting items for damage, quality and use-by dates and record findings conducting and recording temperature checks on perishable stock, ensuring they are within specified tolerances identifying and accurately recording and reporting stock quality and discrepancy issues recording details of incoming stock choosing and preparing correct environmental conditions for the storage of stock following manual handling procedures to lift and move stock safely labelling stock according to organisational procedures minimising wastage and avoiding food contamination maintaining cleanliness of stock handling and storage areas, and identifying and reporting problems regularly checking environmental conditions of all storage areas and equipment to maintain stock at optimum quality protecting supplies from damage of cross-contamination and pests rotating perishable supplies according to principles of first-in-first-out reporting on excess stock regularly checking the quality of stock, identifying deficiencies and reporting inspecting stock for pest damage and reporting safely disposing of all spoilt stock, to minimise negative environmental impacts. 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! © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia | Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITXINV006 | v1.1 | Last reviewed: Jan 2023 | Not controlled when printed Page 5 of 12
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