SITHKOP005 Student Logbook (1).docx

Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb.edu.au | CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHKOP005 Coordinate cooking operations

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About this 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 Student number Class Group RTO name Chambers School of Business (‘CSB’ or ‘The School’) Trainer/assessor name If this workbook is found, please return it to the following address: Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb.edu.au 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? ● 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 SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 3 of 145

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: o quality of food items o consistency of food items o 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. ● Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. ● Most importantly, ask for help if you are having trouble! SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 4 of 145

Assessment schedule Use this summary to keep track of your assessment for this unit. Service Date of assessment Place Notes 1/12 2/12 3/12 4/12 5/12 6/12 7/12 8/12 9/12 10/12 11/12 12/12 SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 5 of 145

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 food service style or food production process that you are having trouble achieving. 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 food service style or food production process that you are having trouble achieving. Food service periods I have overseen at least 12 service periods. 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 Documents, reflective journal and supervisor endorsement completed ☐ 1 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 2 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 3 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 6 of 145

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