SITHCCC040 Prepare and serve cheese:
SITHCCC040 prepare and serve cheese
Page 1 of 10SITHCCC040 Prepare and serve cheese Student Logbook v1.1
Prepare and serve cheese
First published 2023
Version 1.1
RTO Works www.rtoworks.com.au
© 2023 RTO Works
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RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College.
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Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
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:
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
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
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:
identify and select cheeses from stores according to quality, freshness and stock rotation requirementsbring cheese to room temperaturecreate optimum conditions for various cheesesprepare appropriate garnishes and accompanimentsconfirming food production requirementscalculating ingredient amountsweighing and measuring ingredients accuratelyselecting the knives required for the food to be preparedselecting routine and specialised equipment and utensils for the food to be preparedensuring that food preparation equipment safely assembled, clean and ready for useusing equipment safely and hygienicallymaking precision cuts to prepare foodfollow standard recipeuse relevant cookery method for cheese dishesadd attractive garnishes and accompanimentspresent dish attractivelyfollow portion controlvisual evaluate dish before servedstore cheese in appropriate conditions
clean work area
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 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 list to keep track of your progress. Please note that you may complete a number of these tasks during one session, so you will only need to complete a single service plan and reflective journal each time that you cook.
Student name:
Student number:
This unit of competency requires that you prepare and serve cheeses using the following service styles. Evidence of this has been provided.
Service stylesDateChecklist number☐Cheese plate ☐One hot dish ☐One cold dish
You must prepare and serve cheeses using each of the following cheese types with suitable garnishes and accompaniments. Evidence of this has been provided.
Cheese typesDateChecklist number☐Cheddar ☐White mould ☐Blue mould ☐Washed rind ☐Hard ☐Semi-hard ☐Eye ☐Fresh ☐Stretched curd
You must prepare, plate and present two portions of each of the above cheese plates and finished dishes. Evidence of this has been provided.
Two portions of…DateChecklist number☐Cheese plate ☐Hot dish ☐Cold dish
Supervisor Declaration
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 journals that I have endorsed, the student:confirmed ingredients needed from standard recipeYes ☐ Nocalculated ingredientsYes ☐ Nogot fresh quality ingredients from the storesYes ☐ Noselected correct clean equipmentYes ☐ Noassembled and used equipment safelyYes ☐ Nofollowed workflow planningYes ☐ Noweighed and measured ingredientsYes ☐ Nocreated optimum conditions for a variety of cheesesYes ☐ Nocleaned and cut ingredientsYes ☐ Noused waste minimisation techniquesYes ☐ Noused correct cookery methodYes ☐ Noadded accompaniment that complements the dishYes ☐ No
made food quality adjustmentsYes ☐ Nodemonstrated good plating and presentationYes ☐ Nostored cheeses in appropriate conditionsYes ☐ NoPlease 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 purposes of assessment. Yes ☐ NoSupervisor signature: Contact number: Date: SITHCCC040 Prepare and serve cheese
Reflective journals
Print as many reflective journals as you need.
Reflective journalStudent name:Date:Did an RTO assessor observe this activity? ☐ Yes ☐ NoJournal number:Service style: cheese platecheese as main component of a hot dishcheese as main component of a cold dishCheese type used in dish:cheddarwhite mouldblue mouldwashed rind hard semi-hardeyefresh stretched curdother/speciality cheeseDuring preparation, plating and serving cheese dish:added suitable garnish and/or accompaniment completed dish within commercial time constraints and deadlinesresponded to a customer request followed portion control (two portions for each dish) used safety practices when handling and storing cheese
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 EndorsementSupervisor name:Position:Signed:SITHCCC040 Prepare and serve cheese
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