Explain your decision the cooking times and temperatures that you will use
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. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful:
What did I learn during the service and how might I apply it in future?
What might I do different next time?
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:
following procedures for portion control
producing the required quantities
ensuring that food preparation equipment safely assembled, clean and ready for use
using knives and equipment safely and hygienically
creating portions according to the recipe
using meat preparation techniques according to recipe requirements
making adjustments to dishes to ensure quality
carving meats taking into account meat and bone structure
storing dishes in appropriate environmental conditions
following organisational policies and procedures
working sustainably
working efficiently
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.
Student number:
I have followed standard recipes to prepare dishes for at least six different customers using each of the following meat items. Evidence has been provided.
| Customer | Date | Service plan |
Reflective journal (endorsed by supervisor) |
Reflective journal number | |
|---|---|---|---|---|---|
| ☐ | Customer 1 | ☐ | ☐ | ||
| ☐ | Customer 2 | ☐ | ☐ | ||
| ☐ | Customer 3 | ☐ | ☐ | ||
| ☐ | Customer 4 | ☐ | ☐ | ||
| ☐ | Customer 5 | ☐ | ☐ | ||
| ☐ | Customer 6 | ☐ | ☐ | ||
| Customer | Date | Service plan |
Reflective journal (endorsed by supervisor) |
Reflective journal number | |
|---|---|---|---|---|---|
| ☐ | ageing | ☐ | ☐ | ||
| ☐ | barding | ☐ | ☐ | ||
| ☐ | boning and trimming | ☐ | ☐ | ||
| ☐ | cutting and portioning | ☐ | ☐ | ||
| ☐ | larding | ☐ | ☐ | ||
| ☐ | marinating | ☐ | ☐ | ||
| ☐ | mincing | ☐ | ☐ | ||
| ☐ | rolling | ☐ | ☐ | ||
| ☐ | tenderising | ☐ | ☐ | ||
| ☐ | trussing and tying | ☐ | ☐ | ||
| ☐ | skewering | ☐ | ☐ | ||
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: | |||||
prepared dishes using a range of meat items prepared dishes using a range of meat preparation techniques responded to special customer requests and dietary requirements. |
☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No |
||||
| 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 (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment. | ☐ Yes ☐ No | ||||
| Supervisor signature: | |||||
| Contact number: | |||||
| Date: | |||||
Determine production requirements
Confirm food production requirements
Ingredient list
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 meat products and other ingredients that you need from stores. How will you check them for freshness and quality?
| Reflective journal | ||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Student name: | Date: | Did an RTO assessor observe this service? ☐ Yes ☐ No | Journal number: | |||||||||||||||||||||||||||||
| Recipe/s prepared: | ||||||||||||||||||||||||||||||||
| Customer number: | ☐ 1 | ☐ 2 | ☐ 3 | ☐ 4 | ☐ 5 | ☐ 6 | Cookery method: | ☐ braising | ☐ frying | ☐ grilling | ☐ roasting | ☐ stewing | ||||||||||||||||||||
| Meat preparation techniques: | ||||||||||||||||||||||||||||||||
| ☐ ageing | ☐ barding | ☐ boning and trimming | ☐ cutting and portioning | ☐ larding | ☐ marinating | ☐ mincing | ☐ rolling | ☐ tenderising | ☐ skewering | |||||||||||||||||||||||
| ☐ trussing and tying | ||||||||||||||||||||||||||||||||
| Meat items | ☐ beef | ☐ game (kangaroo, venison, specialty meats) | ☐ lamb | ☐ pork | ☐ veal | ☐ offal (kidney, liver) | ||||||||||||||||||||||||||
| Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did 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 | ||||||||||||||||||||||||||||||||
| Supervisor name: | Position: | Signed: | ||||||||||||||||||||||||||||||