Logbook summary and reflective journal

Assessment Task: Option 2 – Workplace based

Student Name: Yangzi Tamang

Successful completion of this unit requires that you demonstrate your skills and knowledge in an operational commercial kitchen during 12 service periods. It is important that you provide evidence that you completed each service period.

We have provided you with a Student Logbook to help you.

Below is a guide to the skills and knowledge which you must demonstrate when you are overseeing a team for a service period. We have provided a number of documents to assist you and you will find these in your Student Logbook.

What do I need to demonstrate?

• ensuring that food preparation equipment is ready for use

• developing a kitchen workflow schedule

• following organisational policies and procedures

• briefing your team for service

o the production sequence of food is controlled to enable smooth workflow

and minimise delay

− organisational quality standards are met

o food matches the recipes and menu descriptions

o a formal audit against your organisational standards

o taste tests

• calculated and ordered food supplies for at least four of the following food

service styles:

o bulk cooking operations

o functions and events

• coordinated cooking operations within commercial time constraints for food

production processes which must include at least two of the following

o cook freeze

o fresh cook.

each service period you will need to:

• complete a reflective journal (a reflective journal provides an opportunity for

Your assessor will also visit you in your workplace to observe some of your service

periods and complete an observation checklist.

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

and ask your workplace supervisor to do the same. Providing organised,

2. Determine production requirements.

To ensure that your team has everything that they require for the service period,

o ensure that the appropriate food preparation equipment is ready for use.

A Service planning template has been provided to help you.

provided to assist you. If your organisation has a standard workflow template,

feel free to use that instead.

provided to assist you. If your organisation has a standard food preparation list

template, feel free to use that instead.

calculate the quantities of commodities that you will require. A Food supplies

template has been provided. If your organisation uses a standard template for

process in your Reflective journal.

Record this process in your Reflective journal.

minimise delay

• food items match the recipes and men descriptions

• you complete a final check on food items before they are served, stored or

Complete a reflective journal for each food service period. Don’t forget to ask your

workplace supervisor or trainer to complete the declaration at the end of each

periods:

• Service planning template (either the one supplied or your organisation’s

equivalent)

• Food preparation list template (either the one supplied or your organisation’s

Assessment Task: Option 2 Checklist