Canterbury Business College Pty Ltd

www.cbc.nsw.edu.au I info@cbc.nsw.edu.au

SITHCCC020 Work effectively as a cook

Date of Birth: ________________

Work placement Period: ________________ to _______________

2. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least 48 occasions.

3. To record and cost menu items use the template “Standard Recipe Card”.

8. Students are required to submit - A copy of the menu, roster and photos as evidence of their work placement along with the completed log book.

Whilst some service periods may be repetitive in service and/or menu style you need to provide the following details:

industry (template “Workflow” and “Standard Recipe Card”).

2. Liaison and communication with team members (template “Workflow” and Log book)

etc.(Log book).

5. List specific storage requirements to minimise spoilage and wastage (template “Workflow”

8. Obtain a signature of your supervisor in the workplace after each service completed (Log book).

SITHCCC020 Work effectively as a cook - Mapping Guide

• an industry workplace

• a simulated industry environment, such as training kitchen servicing customers.

• • • blenders and food mills

    • food processors

  • commercial refrigeration facilities:

    • cool room

  • deep-fryer

  • designated storage areas for dry goods and perishables

  • recording systems

  • salamander or other form of griller (one per four persons)

  • steamers

• small equipment:

  • food handler gloves

  • graters

  • • butcher and boning knives

    • bread knives

    • palette knives

    • utility knives

  • mortar and pestle

  • moulds and forms

  • range of pans and pots for small and large production:

    • fry pans: stainless steel, cast iron, iron and non-stick

  • service-ware:

    • platters, dishes, and bowls
  • • peelers, corers and slicers

    • strainers and chinois

    • whisks:

      • fine stainless steel wire
  • • ladles in a variety of sizes

    • serving spoons

• • cleaning cloths

  • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

  • separate hand basin and antiseptic liquid soap dispenser for hand washing

  • sponges, brushes and scourers
• • mise en place lists, menus, standard recipes, and recipes for special dietary requirements

  • ordering and docketing paperwork

• industry-realistic ratios of kitchen staff to customers; these can be:

  • staff and customers in an industry workplace during the assessment process; or

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 2 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 5 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 8 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 11 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 14 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 17 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 20 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 23 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 26 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 29 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 32 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 35 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 38 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 41 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 44 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­____________________________________

Identify which knife skills you demonstrated on which commodities

Colleagues: __________________________________________________________________________________________________

Supervisor: _____________________________ ___________________________________________________

Supervisor’s Name ______ _____________­­­­­­­­­­­­­­­­­­_______________ Signature ________________________Date _____________________

SITHCCC020 Work effectively as a cook Instance 47 of 48

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List 5 methods of cookery which you used during this service period:

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Name of Establishment / Outlet: ____ Date of service: __________________

Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: __________________

Which team members did you liaise with and about what?

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

To be completed on Completion of all services

Where the services were completed in multiple work places, each workplace is to complete the details below, based on the details provided on the second page of this log book.

Workplace 2: __________________________________________________________List details as per index

I have completed all activities/tasks as required and detailed in this assessment including the 48 service periods

All supporting workflow plans, reconciliations and other supporting documentation are prepared by myself relevant to the

STANDARD RECIPE CARD AND

WORKFLOW PLAN

Instance # ________

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Instance # ________

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