SITHCCC020 Service Instances LOG 2020

Canterbury Business College Pty Ltd
(RTO Code – 6554 / CRICOS Code – 01899K)

Level 6, 29-37 Bellevue Street,
Surry Hills, NSW 2010
Phone Number: 02 9280 3733
www.cbc.nsw.edu.au I info@cbc.nsw.edu.au
Work Placement - Log Book
SITHCCC020 Work effectively as a cook

(A minimum of 48 complete food service periods)
STUDENT DETAILS
Student ID: ____6463______
Student Name: ____Rohan jung shah
Date of Birth: __21/03/1992____
Work placement Period: 08/04/2020 to 24/07/2020
Course: SIT40516 Certificate IV in Commercial Cookery
Trainer Name: Mr. Sayed Hoque
Trainer’s Feedback & Signature: ______________________________________

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
SIGNATURE VERIFICATIONS FOR SUPERVISORS IN THE WORKPLACE (THIRD PARTY)
To be completed by all supervisors/managers involved in observation of students
Employer &
ABN
Must be
included
CBC_CCC020_WPLB_V2020.1 1|Pa g e
Service Establishment Date and Hours Supervisor Name and Title
Periods / Workplace worked Signature
Casa-nova Italian Date: 08/04/2020 Mr. David Pradhan

restaurant and “Executive Chef”
Hours: 8
Casa-nova Italian bar
1
restaurant and bar ABN:
Date: 09/04/2020 Mr. David Pradhan

“Executive Chef
Casa-nova Italian Hours: 8
Casa-nova Italian restaurant and
2
restaurant and bar bar
ABN:
Date:10/04/2020 Mr. David Pradhan

Casa-nova Italian “Executive Chef
Hours: 4
3
ABN:

Hours: 6
4
ABN:

Hours: 7
5
ABN:
Date:17 /04/2020 Mr. David Pradhan

Hours: 7
6
ABN:

Hours: 07
7
ABN:

“Executive Chef”
Casa-nova Italian Hours: 07
8
ABN:

Casa-nova Italian
“Executive Chef
Casa-nova Italian restaurant and Hours: 06
9
ABN:
10 Casa-nova Italian Casa-nova Italian Date: 29/04/2020 Mr. David Pradhan
“Executive Chef
restaurant and
restaurant and bar bar Hours: 04
ABN:
Casa-nova Italian
“Executive Chef
Casa-nova Italian restaurant and Hours:08
11
ABN:
Casa-nova Italian
“Executive Chef
12
ABN:
Casa-nova Italian
“Executive Chef
13
ABN:
Casa-nova Italian
“Executive Chef
14
ABN:
Casa-nova Italian “Executive Chef”
Hours: 07
15
ABN:

Casa-nova Italian
“Executive Chef
16
ABN:
TOTAL NUMBER OF SERVICE PERIODS 16

TOTAL NUMBER OF HOURS 100 hours
STUDENT SIGNATURE –
________________________________ SUPERVISOR SIGNATURE - _______________________
Employer & ABN

Must be included
Service Establishment / Date and Hours worked Supervisor Name and
Period Workplace Title
s Signature
Casa-nova Italian Date:14/05/2020 Mr. David Pradhan

restaurant and bar “Executive Chef”
Casa-nova Italian restaurant Hours:08
17 ABN:
and bar

restaurant and bar “Executive Chef
18 ABN:
and bar

19 ABN:
and bar

20 ABN:
and bar

21 ABN:
and bar

22 ABN:
and bar

23 ABN:
and bar

restaurant and bar “Executive Chef”
24 ABN:
and bar

25 ABN:
and bar

26 ABN:
and bar

27 ABN:
and bar
28 Casa-nova Italian restaurant Casa-nova Italian Date:10/06/20 Mr. David Pradhan

and bar restaurant and bar “Executive Chef
Hours:05
ABN:
29 ABN:
and bar

30 ABN:
and bar

31 ABN:
and bar

32 ABN:
and bar
TOTAL NUMBER OF SERVICE PERIODS

TOTAL NUMBER OF HOURS
STUDENT SIGNATURE - ________________________________ SUPERVISOR SIGNATURE - _______________________
Employer & ABN

Must be included
Service Establishment / Date and Supervisor Name and Title
Period Workplace Hours Signature
s worked

Casa-nova Italian
33 bar
restaurant and bar Hours:08
ABN:

“Executive Chef
Casa-nova Italian
34 bar Hours:07
restaurant and bar
ABN:

“Executive Chef
Casa-nova Italian
35 bar
restaurant and bar Hours:07
ABN:

“Executive Chef
Casa-nova Italian
36 bar
restaurant and bar
ABN:

“Executive Chef
Casa-nova Italian
37 bar
restaurant and bar
ABN:

“Executive Chef
Casa-nova Italian
38 bar
restaurant and bar
ABN:

“Executive Chef
Casa-nova Italian
39 bar
restaurant and bar
ABN:

Casa-nova Italian
40 bar
restaurant and bar
ABN:

“Executive Chef
Casa-nova Italian
41 bar
restaurant and bar
ABN:
42 Casa-nova Italian Casa-nova Italian restaurant and Date:10/07/20 Mr. David Pradhan
restaurant and bar bar “Executive Chef
Hours:06
ABN:
“Executive Chef
Casa-nova Italian
43 bar
restaurant and bar
ABN:

“Executive Chef
Casa-nova Italian
44 bar
restaurant and bar
ABN:

“Executive Chef
Casa-nova Italian
45 bar
restaurant and bar
ABN:

“Executive Chef
Casa-nova Italian
46 bar
restaurant and bar
ABN:

“Executive Chef
Hours:08
Casa-nova Italian
47 bar
restaurant and bar
ABN:

“Executive Chef
Casa-nova Italian
48 bar
restaurant and bar
ABN:
TOTAL NUMBER OF SERVICE PERIODS

TOTAL NUMBER OF HOURS
STUDENT SIGNATURE - ________________________________ SUPERVISOR SIGNATURE - _______________________
Instructions
A. This log shall be used to document full service periods.
B. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least
48 occasions.
C. To record and cost menu items use the template “Standard Recipe Card”.
D. To record workflow planning and communication use the template “Workflow”.
E. Recipe and workflow templates may be copied as required to suit your needs and should be
attached for each service period.
F. When the student transfers to another workplace or completes the total number of required
service instances, the declaration(s) at the end of the log book need to be completed by the
workplace supervisor and the student.
G. Students can arrange their own work placement provider, so long as the provider has all
equipment and facilities to instruct, as specified in the log book under assessment conditions.
H. 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:
1. Standard recipe cards listing all ingredients and pricing for the number of recipes required (in an
establishment this could include the recipes of the standard menu and specials as applicable plus
recipes for buffets as produced and displayed for such an occasion). Include methods and a brief
job checklist which describes tasks in a logical sequence, commonly considered good practice in
industry (template “Workflow” and “Standard Recipe Card”).
2. Liaison and communication with team members (template “Workflow” and Log book)
3. List of required equipment for the menu items (template “Workflow” and Log book)
4. Description of special dietary requests from customers (if you have no special requests from
customers on any occasion, you need to include adjustments which would have to be made to
your menu items for a number of dietary requirements for example Coeliac, Low Sodium
etc.(Log book).
5. List specific storage requirements to minimise spoilage and wastage (template “Workflow”
and Log book).
6. List specific WHS Considerations (template “Workflow”).
7. Describe end of service procedures and key components of post service debrief (template
“Workflow” and Log book).
8. Obtain a signature of your supervisor in the workplace after each service completed (Log book).
SITHCCC020 Work effectively as a cook - Mapping Guide
Strategies to achieve Workplace Task Reference
1. Organise and prepare for food service or production.

“Standard Recipe Card”
1.1. Determine and calculate commodity quantities and determine requirements for
quality and style according to recipes and specifications.
template “Workflow”
1.2. Prepare a job checklist for food preparation that is clear, complete and
appropriate to the situation.
1.3. Liaise with other team members about menu requirements and job roles.
1.4. Develop and follow a work schedule to maximise efficiency, taking into
consideration roles and responsibilities of other team members.
1.5. Complete food organisation and preparation according to different food “Standard Recipe Card”
production and service requirements. Log book
2. Cook and present menu items for food service or production.
Log book
2.1. Select and use appropriate commercial equipment to produce menu items in line
with manufacturer specifications.
Log book
2.2. Cook menu items according to menu type and service style, using appropriate
cookery methods, adjusting where required.
“Standard Recipe Card”
Log book / Supervisor, Trainer
2.3. Adjust menu items and ingredients to meet special requests or dietary
requirements of customers.
2.4. Produce menu items to meet customer expectations of quality, appeal of
presentation and timeliness of delivery.
2.5. Work cooperatively as part of a kitchen team and delegate tasks appropriately.
Log book
2.6. Follow workplace safety and hygiene procedures according to organisational and
legislative requirements.
2.7. Maintain cleanliness and tidiness of the work environment. Log book
3. Complete end of shift requirements.
Log book
3.1. Complete end of shift procedures according to organisational practices.
Log book
3.2. Store food items appropriately to minimise food spoilage, contamination and
waste.
3.3. Participate in post-shift debrief or handover. template “Workflow”
PLEASE REFER TO APPENDIX 1 - STANDARD RECIPE CARD AND WORKFLOW TEMPLATES
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
 an industry workplace
 a simulated industry environment, such as training kitchen servicing customers.
Assessment must ensure access to:

 fixtures and large equipment:
o bain marie or hot box
o commercial:
 blenders and food mills
 food processors
 planetary mixers
o commercial dishwasher
o commercial grade work benches (1.5 m/person)
o commercial ovens with trays (one per two persons)
o commercial refrigeration facilities:
 cool room
 freezer
 fridge
o computers, printers and stock control software systems currently used by the hospitality industry
o electronic equipment used for stock control
o deep-fryer
o designated storage areas for dry goods and perishables
o double sink
o gas, electric or induction stove tops (two burners per person)
o hot plate or griddle
o lifting and transporting equipment
o recording systems
o salamander or other form of griller (one per four persons)
o storage facilities:
 shelving
 trays
o slicer
o steamers
 small equipment:
o baking sheets and trays
o beaters
o containers for hot and cold food
o cutting boards
o food handler gloves
o graters
o juicers
o knife sharpening equipment
o sharpening steels and stones
o knives and cleavers:
 butcher and boning knives
 bread knives
 carving knives
 chef knives
 filleting knives
 large serrated cake knives
 palette knives
 utility knives
o measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
o mortar and pestle
o moulds and forms
o mouli
CBC_CCC020_WPLB_V2020.1 10 | P a g e
o oven mitts
o piping bags and attachments
o poachers
o range of pans and pots for small and large production:
 fry pans: stainless steel, cast iron, iron and non-stick
 stock pots
o salad spinner
o scales
o scoops, skimmers and spiders
o service-ware:
 platters, dishes, and bowls
 cutlery and serving utensils
o sets of stainless steel bowls
o small utensils:
 flour and drum sieves
 peelers, corers and slicers
 strainers and chinois
 scrapers
 spatulas
 pastry brush
 tongs and serving utensils
 whisks:
 fine stainless steel wire
 coarse stainless steel wire
o steamers
o spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
o temperature probes
o thermometers
 cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food
storage areas
o dustpans and brooms
o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and antiseptic liquid soap dispenser for hand washing
o sponges, brushes and scourers
o tea towels
 organisational specifications:
o equipment manufacturer instructions
o current commercial stock control procedures and documentation for ordering, monitoring and maintaining
stock
o mise en place lists, menus, standard recipes, and recipes for special dietary requirements
o ordering and docketing paperwork
o food safety plans
o guidelines relating to food disposal, storage and presentation requirements
o safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations
 industry-realistic ratios of kitchen staff to customers; these can be:
o staff and customers in an industry workplace during the assessment process; or
o individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a
simulated industry environment operated within a training organisation.
SITHCCC020 Work effectively as a cook Instance 1 of 48
Name of Establishment / Outlet: Casa-nova Italian restaurant and bar Date of service: 08/04/2020________
Service Style/Period: A’ la carte and Dinner No. of kitchen staff: __05_Covers: 80 Section: Main kitchen____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ___Wash ,peel and
roughly chopped vegetable for chicken stock and prepare mirepoix and bouquet garni, boiled the water for pasta hot pots. sliced the
sourdough baguette and diced the tomato concase and marinate with olive oil, Italian herbs and salt and pepper and made the
bruschetta. Garnished with basil and drizzle some olive oil and placed in platter for service. Warm 2 tablespoons oil with garlic and
anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Cooked pasta, stirring occasionally,
until it is tender but not mushy. Drained quickly and tossed with sauce and remaining tablespoon of oil. Taste and adjust seasonings as
necessary, garnished with herbs, and served. sliced the certified vegan cheese, sliced black olives, mushroom and marinated artichokes
with Italian herbs and spices with the slightly touch of salt and pepper and wild rocket, prepared gluten free pizza dough for calzone
vegana
Identify which knife skills you demonstrated on which commodities

For bruschetta tomatoe concase I used dice cut i.e., brunoise and sliced the bread . for stock I did roughly chop, used a peeler to peel
veggies, finely chop for garlic to and sliced olives tomato in half, used julienne for basil and green leafy herbs for garnish.
List 5 methods of cookery which you used during this service period:
Cookery Items cooked Adjustments/Requests Equipment used
Methods
Boiling, pan Linguine puttanesca vegan friendly, Stock/pasta pots, pans
frying vegetarian
Frying, Chicken stock Stock pots
simmering,
Baking Sourdough baguettes Gluten free Baking tray, oven
Baking and Calzone vegana Vegan friendly and Pans, baking tray and baking
sauteing gluten free oven
baking Traditional tira misu Sugar free, gluten free Baking tray, baking oven
whisk
Which team members did you liaise with and about what?
Colleagues: Sharban sharma was my colleagues while we were preparing together, we discussed about vegan friendly pasta and
cheese.
Supervisor: Head chef was Mr.David Pradhan and we were trying to make gluten free, Kosher and focused on a dietary
requirements for elderly customer._____________________________ ___________________________________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Change containers/inserts, wrap, label and date, store all remaining food that can be used for dinner service,
safely store cooking utensils, make a prep list for next service, check dessert stock, check and log temperature
control sheet
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_________________________________________________________________________________________________________
Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):
Clean the working table with soapy water, sanitise the benches, take out the trash, and clean all floors with
chemicals____________________________________________________________________________________________________
______________________________________________________________________________________________________________
__________________________________________________________________________________________
Supervisor’s Name: Mr. David Pradhan____________ Signature ________________________Date_09/04/2020________________

Name of Establishment / Outlet: Casa-nova italina restaurant Date of service:09/04/2020 __________________
Service Style/Period: _A’la catre/ dinner No. of kitchen staff: _5____ Covers: ___30____ Section: Main kitchen/Grill _
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Cut salmon into 4 pieces, add kosher salt, olive oil, garlic powder, dried parsley, dried minced onion, dried basil, Mix all ingredients
and store In airtight container , rub each side of salmon fillet and placed in a fry pan with the addition of olive oil cooked in a gentle
heat,sliced the red onion,roghly chopped small bunch of fat leafy parsley, zest and juice of one lemon,cut halloumi cheese in six
sliced, prepare mire poix and bouquet garni for vegetable stock

Roughly chopped vegetable for mire-poix and for vegetable stock,sliced the salmon to grill, finely chopped parsley and sliced the red
onion.
Methods
Frying and Grilled salmon With skin and grill marks Pans oven and griller
grill, saute
Frying and Vegetable stock Slightly fry and simmer Stock pots
simmering
Grill Halloumi and quinoa salad Slightly grill the mushroom Griller and bowl
Saute Saute vegetable Blanch the veggeies pans
blamch Saute vegetable Sauce pot
Colleagues: _work together with sous chef_for making authentic salad___________________________________________________
Supervisor: head chef taught me to do perfectly grilled salmon and its garnish _____________________________
safely store cooking utensils, preparation list for next service, check salad and dessert stock, arrange the fridge
according to dates FIFO, turned off fryer and stove
Clean the working table with soapy water, sanitise the benches, take out the trash, clean all the equipment and
clean all floors with chemicals.
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_________________________________________________________________________________________________________
Supervisor’s Name : Mr. David Pradhan_________________ Signature ________________________Date 10/04/20___________

Name of Establishment / Outlet: casa-nova Italian restaurant ____ Date of service:___10/04/20
Service Style/Period: A’la carte /lunch______ No. of kitchen staff: ___04__ Covers: ___40____ Section_Griller/Lader_______
Collected all the ingredients and wash, peel and cut the vegetables for mire poix and boquet garni according fifo
and lifo method.Ready all the ingredients and equipment’s and utensils for the preparation. Bring the stock just to
the boil in a large saucepan. Reduce heat and hold at a gentle simmer. Heat butter and 2 tablespoons of oil in a
heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5
minutes or until soft and translucent but not coloured. Add the rice and 1 tablespoon of thyme. Cook, stirring, for
1 minute or until the grains appear slightly glassy. Preheat oven to 500°F. If you are using a pizza stone, preheat it
in the oven for at least 20 minutes so it is nice and hot as well. If you are using my sauce recipe, stir together the
ingredients. The sauce recipe makes just enough for one large pizza. You can easily double it if you are making
more than one pizza. Transfer the dough to a lightly dusted pizza peel. Alternatively, fit it into a large cast-
iron.Add sauce in a light layer all over the pizza, leaving about 1/4-inch crust around the edges. Chop half of the
pepperoni and sprinkle it over the sauce. Top the pizza with grated cheese and the rest of the pepperoni. Season
with black pepper.

For mire - poix I used roughly chopped vegetables, scrape the pizza dough, slice and brunoise the carrots and turnips,
Methods
Frying and Chicken stock Brown fry and simmer Stock pots, casserole, knives and
simmering chop board
Frying and Chicken and mushroom Risotto Use high heat flame Pan, stock pot
Sauteing
Baking and Peperoni pizza Maintain oven temperature Baking tray, oven
sauteing
Baking and Citrus tart Use fresh cream Mixer, blender, bpwl, whisk,
sauteing
Baking and pan Nutella pizza Has to be wood fire pizza Pizza tray , oven , spatula
fry
Colleagues: ___Learned how to maintain baking oven temperature and how to mix dough in traditional way and proving by bakery
chef_________
Supervisor: Head chef taught how to make chicken mushroom risotto and he taught me how to garnish the dish
___________________________________________________
___Change containers/inserts, wrap, label and date, store all remaining food that can be used for Lunch service,
according to dates FIFO
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_________________________________________________________________________________________________________
Clean the working table with soapy water, sanitise the benches, take out the trash, clean all the equipment
and clean all floors with chemicals.
Supervisor’s Name: _Mr. David Pradhan _____________ Signature ________________________Date __15/04/20

Name of Establishment / Outlet: Casa-nova Italian restaurant Date of service: 15/04/20
Service Style/Period: A’la carte and Dinner No. of kitchen staff: __6___ Covers: __60_____ Section: main kitchen and bakery
Wash ,peel and roughly chopped vegetable for chicken stock and prepare mirepoix and bouquet garni, boiled the
water for pasta hot pots. In a small bowl, combine bocconcini, olive oil, parsley and red pepper flakes, if using.
Arrange bocconcini mixture, cheeses, prosciutto, salami, pepperoni, artichoke hearts, olive, peppers, almonds and
bread on platter or wooden cheese board. Melt 2 tablespoons butter in a large oven-proof skillet over medium
high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain
excess fat and set aside. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and
the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Roughly chopped vegetables for mirepoix and sliced the olive, cheese and pepperoni, diced cut for the chicken.
Methods
Shallow frying Antipasti platter Marinated vegetables Platter, all purpose knife and pan
Grilling Grilled or battered barramundi Thawed fish Griller, pan, blender
Deep frying French fries or chips Frozen chips would be fine Frying machine, bowl and pan
Baking Balsamic olive oil dip Toast the bread of pane di Baking tray, oven and bowl
casa
Boiling and Homemade sticky date Has to have unsalted butter Pans, casserole
shallow frying
Colleagues: Learned how to maintain baking oven temperature and how to mix dough in traditional way and proving by bakery chef
Supervisor: Head chef taught how to make chicken mushroom risotto and he taught me how to garnish the dish.
Change containers/inserts, wrap, label and date, store all remaining food that can be used for Lunch service,
clean all floors with chemicals
Supervisor’s Name _____Mr. David Pradhan______________Signature ________________________Date: 16/04/20_____________

Name of Establishment / Outlet:Casa-nova Italian restaurant Date of service: __16/04/20
Service Style/Period: A’la carte/lunch No. of kitchen staff: ___5__ Covers: _____70__ Section: larder/ dessert
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: __
Portion fish, checked all stocks for lunch service, restocking ingredients in station, readying cooking supplies,
turn on the fryer and stove, clean and sanitised the bench work before and after the service, set up the salad and
dessert station for lunch service

Sliced fruits, chop vegetables, slice fresh bread, slice fish
Methods
Pan frying, Arancini Hold at gentle simmering Pan , stock pot, casserole
Boiling,
simmering
Baking and Smoked ham, mushroom sage Normal un smoked ham Pizza pan ,oven and tray
frying pizza can be adjusted
Boiling, pan Fettucine carbonara Bacon should be crispy Pan, casserole, stock pot, sauce
fry , sauteing and gonchale or pancetta pan
would be adjusted
Pan fried, Garlic prawns Fresh nap sauce and white Pan, sauce pots
boililg wine
Baking Tiramisu Proper amount of any Oven, baking tray
liqueur
Colleagues: __sous chef taught me how to make

tiramisu________________________________________________________________________________________________
Supervisor: learned to make _carbonara and garlic prawns____________________________

___________________________________________________
____ Change containers/inserts, wrap, label and date, store all remaining food that can be used for Lunch
service, safely store cooking utensils, preparation list for next service, check salad and dessert stock, arrange
the fridge according to dates FIFO
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________________________

Service Style/Period: A’la carte/lunch No. of kitchen staff: ___5__ Covers: _____60__ Section: pizza section/ Grill
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: _
Wash, peel and roughly chopped vegetable for chicken stock and prepare mirepoix and bouquet garni, boiled the water for pasta hot
pots. sliced the sourdough baguette and diced the tomato concase and marinate with olive oil, Italian herbs and salt and pepper and
made the bruschetta. Garnished with basil and drizzle some olive oil and placed in platter for service. Warm 2 tablespoons oil with
garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Cooked pasta, stirring
occasionally, until it is tender but not mushy.

__ Roughly chopped vegetables for mirepoix and sliced the olive, cheese and pepperoni, diced cut for the chicken.
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________________________________________
Methods
Baking and Za’atar garlic bread Can be made gluten Baking tray, baking tin, woodfire
shallow frying free ,by using gluten free oven
flour
Frying, Lasagne Can be use woodfire oven Tray, casserole, sauce pots, pans
Boiling,
Baking
Grilling, Grilled salmon Butter sauce has to be Griller, pans, blender
frying proper recipe
Frying ,baking Kids calamari and chips Should be exact Pan, frying dish or frying pan
proportion of calamari
Blending and Vanilla ice cream with dried Can be made gluten free Ice-cream machine, Blender
freezing fruits
Colleagues: __chef taught me how to present the proper amount of food by reducing wastage of food and with cost
control________________________________________________________________________________________________
Supervisor: learned to present and garnish the food as well as learned how to make ice cream in scratch
_____________________________ ___________________________________________________
___ Change containers/inserts, wrap, label and date, store all remaining food that can be used for Lunch
the fridge according to dates Fifo.
__ Clean the working table with soapy water, sanitise the benches, take out the trash, clean all the equipment and
clean all floors with chemicals. Check the temperature of fridges and refrigerator.

Service Style/Period: Table d’hote/dinner. of kitchen staff: ___5__ Covers: _____75__ Section: pizza section/ Grill
in the oven for at least 20 minutes so it is nice and hot as well. If you are using my sauce recipe,

Roughly cut vegetable for stock and make a tomato cancase, brunoise for soups and bolognaise sauce, julienne for garnishing food and
dessert .
Methods
Baking and Margherita pizza Use fetta as well and ca be Baking tray, ducker, scraper ,
pan fry of served vegan and mixer, oven
shallow frying vegetarian customer
Grilling , BBQ pork ribs half /full Use woodfire oven for Griller, pans, blender
baking and better results
frying
Baking Crème Brule Use a fire gun instead of Baking tray , oven, brule cups
using artificial colouring
Frying baking, Nutella paradise Use fresh Nutella Baking tray oven
boiling
Grill, sauteing, Chicken lemon butter Gluten free Griller, pans , pots , bowls
shallow frying
Colleagues: __chef taught me how to present the proper amount of food by reducing wastage of food and with cost control

Service Style/Period: A’la carte/dinner. of kitchen staff: ___6__ Covers: __50__ Section: pizza section/ Grill
Record your specific Mise en Place tasks for this service period including preparation of equipment and
areas:
Preheat oven to 400 degrees F. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off
excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs. Divide the oil between 2 large
saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both
sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the
mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is
melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Roughly cut vegetable for stock and make a tomato cancase, brunoise for soups and bolognaise sauce, julienne for garnishing food
and dessert. For mire - poix I used roughly chopped vegetables, scrape the pizza dough, slice and brunoise the carrots and turnips,
Methods
Boiling and Chicken parmigiana Gluten free Pans, casserole, stock pot
pan frying,
frying
Baking and Sweet potato chips Gluten free and vegetarian Deep frying pan , oven
deep frying
Shallow frying Rucula salad Can be served vegan if Pans , bowls, whisk, blender
/ sauteing cheese can be vegan
friendly
Grilling, Grilled chicken and Avo burger Gluten free option Griller, pans, bowls
Shallow frying
Boiling, Citrus tart Gluten free and vegan Pans, baking trays
baking friendly

Cook the pumpkin in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Transfer
to a medium bowl. Use a fork to mash until smooth. Meanwhile, heat the oil in a small saucepan over medium
heat. Add the pine nuts and cook, stirring, for 4-5 minutes or until lightly toasted. Add the garlic and cumin and
cook, stirring, for 30 seconds or until aromatic. To make the sage-butter sauce, melt the butter in a small frying
pan over medium heat. Add the sage and cook, stirring occasionally, for 4-5 minutes or until the sage is crisp and
the butter is light golden. Remove from heat and stir in the lemon juice. Cook half the ravioli in a large saucepan
of salted boiling water for 5-8 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with
remaining pasta. Divide the ravioli among serving bowls and spoon over the sage-butter sauce. Serve.

When cutting the fruits for the fruit plate, I need to carved some beautiful sharp, make sure each piece should be
the same size and shape, make everything looks nice
Methods
Baking Garlic bread Enough garlic sauce Oven , baking trays, tins
Deep-frying Fish Fish has to thawed before Deep fryer, fryer
its cooked
Deep-frying Schnitzel Soft and smooth Fryer
Grilling Chicken Cesar salad Cold should be fine Griller
Grilling Beef burger No onion Griller
To ensure that waste is minimized, I am taught how to cut the bread, then I need to put the bread in a container
with a lid , and put it in the bread area of the kitchen, usually next to the oven
Clean the blench with the tea towel after every cutting task. And clean it with soap water at night time after
closing .
Supervisor’s Name _____Mr. David Pradhan______________Signature ________________________Date: 29/04/20____

First, check how many cucumbers we need as garnish, then I need to get the green chopping board and knive
which is especial for cutting the vegetables, then I have to prepare the containers for the vegetables and cut off.
And I have to get the plastic wrap and date label. I have to go to the cool room to get the cucumbers

When slice the tomato, I need to remove the eyes with a small knife first, and then slice it to make sure each piece
should be the same size and thick.
Methods
Deep frying Chips Use paper towels to Deep fryer
absorb the moisture
Deep frying Fish Customer can asked for Fryer, pans
grilled fish
Baking Margarita pizza Can used vegan friendly Baking tray oven
cheese for vegan
Grilling Beef burgers Use traditional homemade Griller pans , bowls
sauce
Sauteing Mixed olives Use olive oil and cheese Pans bowls, platter
To ensure that waste is minimized, I am taught how to cut the tomato,I need to keep the cut-off, and put them in another container.
We gonna use it for other dish later. then I need to wrap the sliced tomato with plastic wrap ,labelling it with the date label, and put
it in the fresh vegetable area of the cool room.
closing .

First, check how many poaching eggs we need , then I need to get the eggs from cool room. Put the eggs one by
one into a small bowl, make sure that there are no egg shells in the bowl, then put them in the boiling water, add a
few drops of vinegar, and pick up after a few minutes. And cutting the garlic bread for preparation. Identify which
knife skills you demonstrated on which commodities

When slice the tomato, I need to remove the eyes with a small knife first, and then slice it to make sure each piece should be the
same size and thick.
Methods
frying
boiling
shallow frying
To ensure that waste is minimized, I am taught how to cut the butterfly chicken and save the cut-off for another
dish, make sure the sharp is nice.Then I need to put in a container and label it ,and put it into the cool room.
_ Follow Haccp principle. Clean the floor with broom, and then wash the floor with a lot of soap water
and degreaser .Wash the surface with soap water and a cloth. Clean the microwave and oven, Clean the
grill.
_______________________________________________________________

Service Style/Period: A’la carte/dinner. of kitchen staff: ___6__ Covers: __50__ Section: main kitchen / Grill
First, check how many tomato slice we need for burger and salad as garnish, then I need to get the green chopping board and knive
which is especial for cutting the vegetables, then I have to prepare the containers for the vegetables and cut off. And I have to get
the plastic wrap and date label. I have to go to the cool room to get the fresh tomato and wash them first.

Methods
Grill and Octopus and calamari Dressing has to be same Frying pan , griller
Frying as per recipe
Deep frying Calamari fritti Aioli sauce is better than Deep fryer / frying pan
any sauce
Roasting and Italian salad Can make vegan or Griller, pan or oven
grilling vegetarian by adding tofu
Boiling and Spaghetti meatballs Gluten free Casserole, sauce pots ,pans
roasting
Baking and Zaatar garlic bread Gluten free and vegetarian Baking tray, fryer
frying and vegan
To ensure that waste is minimized, I am taught how to cut the tomato,I need to keep the cut-off, and put them in
another container. We gonna use it for other dish later. then I need to wrap the sliced tomato with plastic wrap
,labelling it with the date label, and put it in the fresh vegetable area of the cool room.
closing

Service Style/Period: A’la carte/dinner. of kitchen staff: ___4__ Covers: __70__ Section: main kitchen / Grill
First, checked the function menu. And then prepared food with my co-worker according the menu( which
ingredients and quantity). And cooked in the function kitchen according the timeline. And when every dish was
completed, we started to clean the kitchen.

_When cutting the pizza, I need to make sure cut it properly, small piece . I need to make sure each piece should
be the same size , make everything looks nice.
_______________
Methods
Deep-frying Arancini Shiitake Mushroom Deep-fried
Mozarella
Roast Honey Roasted Pumpkin and Vegan no haloumi Oven
cherry tomato skewers
Baking BBQ Chicken Pizza Oven
Deep-frying Party pie Tomato sauce Deep-fried
Baking Mini Bruschetta No butter or cheese Oven
To ensure that waste is minimized, I am taught how to cut the pumpkin, make sure cut them properly. then I need to wrap them
and put it into the fridge until service.
Follow Haccp principle. Clean the floor with broom, and then wash the floor with a lot of soap water and degreaser. Wash the
plates using the dishwasher

First, check how many poaching eggs we need , then I need to get the eggs from cool room. Put the eggs one by
one into a small bowl, make sure that there are no egg shells in the bowl, then put them in the boiling water, add a
few drops of vinegar, and pick up after a few minutes. And cutting the garlic bread for preparation. Identify which
knife skills you demonstrated on which commodities

Methods
frying
boiling
shallow frying
dish, make sure the sharp is nice.Then I need to put in a container and label it ,and put it into the cool room.
_ Follow Haccp principle. Clean the floor with broom, and then wash the floor with a lot of soap water
and degreaser . Wash the surface with soap water and a cloth. Clean the microwave and oven, Clean
the grill.

Name of Establishment / Outlet:Casa-nova Italian restaurant Date of service: __08 /05/20
Service Style/Period: lunch /dinner. of kitchen staff: ___6__ Covers: __50__ Section: pizza section/ Grill
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: __ Check
Preparation list, check bookings and endorsement from previous shift, set up the work place station, record temperature log,
Check Preparation list, check bookings and endorsement from previous shift, set up the work place station,
Slice mushrooms, tomato, cucumber,. Smashed avocadoes, peal and quarter the avocadoes, heat up tomato relish and caramelized
onion.
Slicing for the mushrooms, muffing toppings, and avocado for the main dish
Methods
Grilling Chicken Thigh Skin on Fillet -Crispy skin Grill
Sauté Penne Bolognese - Pan
Baking Hawaiin pizza - Pan
Hot Press Rice Moffle - Waffle presser
frying Sweet potato chips - fryer
Colleagues: other section chef regarding the doneness of the chicken skin, and theamount of the dessert to be serve
Supervisor: ensure the presentation and food quality of the dish will be consistent all trough out the service
Separate and store the vegetables trimmings and meat off cuts to reduce the food wastage., label and date all the commodities
unused during service. Complete end of service temperature logs and wastage record sheets. Identify and prepare the prep-list for
the next day or service.
Clean the benches using soap and sanitizer to keep it clean and sanitize. Using the grill cleaner (chemical) clean the griller. Scrub and
watered out the floor using floor cleaner and rinse

Service Style/Period: A’la carte /dinner. of kitchen staff: ___04__ Covers: __65__ Section: fryer / Grill
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: _ Check Preparation
list, check bookings and endorsement from previous shift, set up the work place station, record temperature log,
Prepare patties, Portion the prawn and crumbed the schinitzel for burgers and sandwiches and lunch dishes.
Chopping, slicing,filleting
Methods
Frying Chicken Schinitzel - Fryer
Frying Popcorn Prawn - Fryer
Frying Mixed potato chips - Fryer
Grilling Beef burger Medium Griller
Stir-fry Caramelized onion - Pan
Colleagues: ____coordinate with the other section chef for some special customer order and request.
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage Detail end of
service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of
commodities, materials and equipment as applicable:
watered out the floor using floor cleaner and rinse.
Supervisor’s Name: Mr. David Pradhan____________ Signature _____________________Date_14/05/2020________________


onion.
Methods
grill, saute
simmering
Supervisor’s Name: Mr. David Pradhan____________ Signature _______________________Date_15/05/2020________________

Check Preparation list, check bookings and endorsement from previous shift, set up the work place station, record temperature log,
Prepare salad stuff (fennel slice, quinoa, lentils, cherry tomatoes) Burger (slice tomato, lettuce) Bug tail (Tobiko mayo, oakleaf, edible
flowers)
Methods
Steaming Poached Salmon -Medium Steamer
Frying and Pappardelle Ragu Cook in a low heat medium Fryer and casserole
stewing for better result
Frying Mixed Potato Chips - Fryer
Grilling Beef Burger Medium Griller
Frying and Chicken and mushroom risotto - Fryer, pans
sauteing
Colleagues: coordinate to other station chef for the amount of item to produce and how they want it to be done
Supervisor:ensure the presentation and food quality of the dish will be consistent all trough out the service

Service Style/Period: _A’la catre/ lunch No. of kitchen staff: _5____ Covers: ___70____ Section: dessert/Grill _
dessert .
Methods
frying
boiling
shallow frying

Service Style/Period: _A’la catre/ lunch No. of kitchen staff: _5____ Covers: ___70____ Section: fryer /Grill _
Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb
and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a
plate. In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and
cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated. Pour in broth and tomato sauce, then
return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely
tender, 2 hours.
When cutting the Cheese, I need to make sure don't cut it too thin otherwise it can't stand on the plate , and I need to make sure
each piece should be the same size and sharp , make everything looks nice
Methods
Baking Mini Bruschetta Oven
Cheese savory platter To be put on food table at Plate
1PM
Baking Margarita Pizza Oven
Deep-frying Pastries Deep-fried
Baking Chicken and beef skewers Oven
Colleagues: other section chef regarding the doneness of the chicken skin, and the amount of the dessert to be serve
Separate and store the vegetables trimmings and meat off cuts to reduce the food wastage., label and date all the commodities unused
during service. Complete end of service temperature logs and wastage record sheets. Identify and prepare the prep-list for the next day
or service.

First, check how many Schnitzel we need , then I need to get the flour and soda water , then I have to mix the
flour with water to make a butter, and then put the raw chicken into the butter to make sure each side wrapped
even . And I have to get the plastic wrap and date label. When cooking Schnitzel, I have to put it into the deep-
fried until it turns into gold brown.

When cutting the butterfly chicken , I need to cut it quickly and properly. Make sure each party should be same
thick
Methods
Deep-frying Calamari (gf) Gluten free Deep fryer
Deep-frying Chips
Grilling Rump steak Well done Deep fryer

Deep frying Schnitzel Deep fryer
Deep frying Buffalo wings Griller and pan
and stir frying
dish, make sure the sharp is nice.then I need to put in a container and label it ,and put it into the cool room.
Follow Haccp principle. Clean the floor with broom, and then wash the floor with a lot of soap water
and degreaser .Wash the surface with soap water and a cloth.

Prepare salad stuff (fennel slice, quinoa, lentils, cherry tomatoes) Burger (slice tomato, lettuce) Bug tail (Tobiko mayo, oakleaf, edible
flowers)
Methods
Steaming Poached Salmon -Medium Steamer
Frying and Pappardelle Ragu Cook in a low heat medium Fryer and casserole
stewing for better result
Frying Mixed Potato Chips - Fryer
Grilling Beef Burger Medium Griller
Frying and Chicken and mushroom risotto - Fryer, pans
sauteing
Supervisor’s Name: Mr. David Pradhan____________ Signature _______________________Date27/05/2020________________

First, check how many garlic bread we need ,then I need to get the white cutting board and bread knife which is
especial for cutting bread, then I have to prepare the containers for the bread. And I have to get the plastic wrap
and date label. I have to go to the cool room to get the bread.

When cutting the garlic bread, I need to cut it half by half and make sure each piece should be the same size and
shape.
Methods
Grilling Beef burger No onions Grill
Baking Cheesy garlic bread Oven
Deep frying Schnitzel Fresh oil on fryer Deep fryer
Grilling Steak sandwiches Grill
Grilling Halloumi and avocado Grill
salad
with a lid , and put it in the bread area of the kitchen, usually next to the oven.


dessert .
Methods
frying
boiling
shallow frying

Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb
and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a
plate. In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and
cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated. Pour in broth and tomato sauce, then
return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely
tender, 2 hours.

When cutting the Cheese, I need to make sure don't cut it too thin otherwise it can't stand on the plate , and I need to make sure
each piece should be the same size and sharp , make everything looks nice
Methods
Baking Mini Bruschetta Oven
Cheese savory platter To be put on food table at Plate
1PM
Baking Margarita Pizza Oven
Deep-frying Pastries Deep-fried
Baking Chicken and beef skewers Oven
Separate and store the vegetables trimmings and meat off cuts to reduce the food wastage., label and date all the commodities unused
during service. Complete end of service temperature logs and wastage record sheets. Identify and prepare the prep-list for the next day
or service.

Service Style/Period: _A’la catre/ lunch No. of kitchen staff: _6____ Covers: ___80____ Section: main/Grill _
Preparation for chicken main: green salad with slice orange and cherry tomatoes lemon and olive oil dressing, butter chicken prep:
Crispy tortilla wrap and quartered cherry tomatoes and coriander for garnish, waffle plating: wedges of strawberry and blueberry,
with homemade salted duckegg sauce, Bolognese: homemade Bolognese sauce, parmesan cheese, with poached egg, Okonomiyaki:
(Battered coleslaw, tonkatsu sauce, shaved bonito flakes, and chop shallots)

Slicing :Oranges, strawberry, coleslaw Filleting Chicken thigh Chopping Cherry tomatoes, shallots
Methods
Pan Frying Okonomiyaki (Japanese pan - Pan
cake)
Hot Press Rice Moffle - Waffle presser
Sauté Butter Chicken - Pan
Supervisor’s Name: Mr. David Pradhan____________ Signature _____________________Date 04/06/2020________________

Service Style/Period: _A’la catre/ dinner No. of kitchen staff: _5____ Covers: ___70____ Section: fryer/Grill _
Record your specific Miseen Place tasks for this service period including preparation of equipment and areas:

Chopping, slicing, filleting______________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
Methods

Service Style/Period: _A’la catre/ dinner No. of kitchen staff: _7____ Covers: __85___ Section: fryer/main kitchen _
onion.
Methods
Pan Fry and Spaghetti puttanesca Fresh parmesan Pan and casserole
Boiling
Pan Fry and Ham and pianapple Prove a dough and use Oven, baking tray
baking woodfire for better result
Baking Sticky date Thick Battered, Crispy skin Oven
Grilling Grilled salmon Has to be crispy skin Griller and pan
Baking Tiramisu - Oven

__________________

____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
Methods

onion.

Methods
Boiling

__________________

____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
Methods

__________________
Preparation for chicken main: green salad with slice orance and cherry tomatoes lemon and olive oil dressing, butter chicken prep:

Slicing :Oranges, strawberry,coleslawFilleting:Chicken thigh Chopping:Cherry tomatoes, shallots
Methods
Grilling Mixed olives Well marination Griller
Sauté Penne Bolognese Pan
Pan Frying and Crushed potatoes - Pan
baking
Grill Italian salad Don’t use too much griller
marination
Sauté, boiling Gnocchi napolitana Gnocchi should be Pan, casserole
and pan fry perfectly cooked
Colleagues:other section chef regarding the doneness of the chicken skin, and theamount of the dessert to be serve

__________________
Service Style/Period: _A’la catre/ dinner No. of kitchen staff: _6____ Covers: ___75____ Section: main kitchen /Grill _

Methods
Grilling Mixed olives Well marination Griller
Sauté Penne Bolognese Pan
Pan Frying and Crushed potatoes - Pan
baking
Grill Italian salad Don’t use too much griller
marination
Sauté, boiling Gnocchi napolitana Gnocchi should be Pan, casserole
and pan fry perfectly cooked
Colleagues:other section chef regarding the doneness of the chicken skin, and theamount of the dessert to be serve

onion.

Methods
Boiling

Methods
Pan Frying Okonomiyaki (Japanese pan - Pan
cake)
Hot Press Rice Moffle - Moffle presser
Sauté Butter Chicken - Pan
Colleagues:other section chef regarding the doneness of the chicken skin, and the amount of the dessert to be serve

Prepare patties, Portion the prawn and crumbed the schinitzel for burgers and sandwiches and lunch dishes._

____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
Methods
Frying Garlic prawns Batter should have good Fryer
consistency
Frying Chips Defrost Fryer

Service Style/Period: _A’la catre/ dinner No. of kitchen staff: _7____ Covers: __75___ Section: dessert/ griller _
in the oven for at least 20 minutes so it is nice and hot as well. If you are using my sauce recipe, stir together the
ingredients. The sauce recipe makes just enough for one large pizza. You can easily double it if you are making
more than one pizza. Transfer the dough to a lightly dusted pizza peel. Alternatively, fit it into a large cast-
iron.Add sauce in a light layer all over the pizza, leaving about 1/4-inch crust around the edges. Chop half of the
pepperoni and sprinkle it over the sauce. Top the pizza with grated cheese and the rest of the pepperoni. Season
with black pepper.

For mire - poix I used roughly chopped vegetables, scrape the pizza dough, slice and brunoise the carrots and turnips,
Methods
Frying and Chicken stock Brown fry and simmer Stock pots, casserole, knives and
simmering chop board
Frying and Chicken and mushroom Risotto Use high heat flame Pan, stock pot
Sauteing
Baking and Peperoni pizza Maintain oven temperature Baking tray, oven
sauteing
Baking and Citrus tart Use fresh cream Mixer, blender, bpwl, whisk,
sauteing
Baking and pan Nutella pizza Has to be wood fire pizza Pizza tray , oven , spatula
fry
Colleagues: ___Learned how to maintain baking oven temperature and how to mix dough in traditional way and proving by bakery
chef_________
Supervisor: Head chef taught how to make chicken mushroom risotto and he taught me how to garnish the dish .
___Change containers/inserts, wrap, label and date, store all remaining food that can be used for Lunch service,
Clean the working table with soapy water, sanitise the benches, take out the trash, clean all the equipment
and clean all floors with chemicals.

Cook the pumpkin in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Transfer
to a medium bowl. Use a fork to mash until smooth. Meanwhile, heat the oil in a small saucepan over medium
heat. Add the pine nuts and cook, stirring, for 4-5 minutes or until lightly toasted. Add the garlic and cumin and
cook, stirring, for 30 seconds or until aromatic. To make the sage-butter sauce, melt the butter in a small frying
pan over medium heat. Add the sage and cook, stirring occasionally, for 4-5 minutes or until the sage is crisp and
the butter is light golden. Remove from heat and stir in the lemon juice. Cook half the ravioli in a large saucepan
of salted boiling water for 5-8 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with
remaining pasta. Divide the ravioli among serving bowls and spoon over the sage-butter sauce. Serve.

When cutting the fruits for the fruit plate, I need to carved some beautiful sharp, make sure each piece should be
the same size and shape, make everything looks nice
Methods
Baking Garlic bread Enough garlic sauce Oven , baking trays, tins
Deep-frying Fish Fish has to thawed before Deep fryer, fryer
its cooked
Deep-frying Schnitzel Soft and smooth Fryer
Grilling Chicken Cesar salad Cold should be fine Griller
Grilling Beef burger No onion Griller
with a lid , and put it in the bread area of the kitchen, usually next to the oven
closing .

Name of Establishment / Outlet: Casa-nova italina restaurant Date of service: 02/07/2020 _____
Service Style/Period: _A’la catre/ dinner No. of kitchen staff: 06___ Covers: __70___ Section: dessert/ mains _
onion.
Methods
grill, saute
simmering

Service Style/Period: _A’la catre/ dinner No. of kitchen staff: 06___ Covers: __70___ Section: Grill/ mains _
onion.

Methods
Boiling
watered out the floor using floor cleaner and

Service Style/Period: _A’la catre/ dinner No. of kitchen staff: 05___ Covers: __75___ Section: Grill/ mains _
Wash ,peel and roughly chopped vegetable for chicken stock and prepare mirepoix and bouquet garni, boiled the water for pasta hot
occasionally, until it is tender but not mushy. Drained quickly and tossed with sauce and remaining tablespoon of oil. Taste and adjust
seasonings as necessary, garnished with herbs, and served. sliced the certified vegan cheese, sliced black olives, mushroom and
marinated artichokes with Italian herbs and spices with the slightly touch of salt and pepper and wild rocket, prepared gluten free pizza
dough for calzone vegana

Methods
frying vegetarian
simmering,
whisk
cheese.
control sheet
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_________________________________________________________________________________________________________
Clean the working table with soapy water, sanitise the benches, take out the trash, and clean all floors with
chemicals

Service Style/Period: _A’la catre/ lunch No. of kitchen staff: 06___ Covers: __70___ Section: Grill/ mains _
Wash ,peel and roughly chopped vegetable for chicken stock and prepare mirepoix and bouquet garni, boiled the
water for pasta hot pots. In a small bowl, combine bocconcini, olive oil, parsley and red pepper flakes, if using.
Arrange bocconcini mixture, cheeses, prosciutto, salami, pepperoni, artichoke hearts, olive, peppers, almonds and
bread on platter or wooden cheese board. Melt 2 tablespoons butter in a large oven-proof skillet over medium
high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain
excess fat and set aside. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and
the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Roughly chopped vegetables for mirepoix and sliced the olive, cheese and pepperoni, diced cut for the chicken.
Methods
Shallow frying Antipasti platter Marinated vegetables Platter, all purpose knife and pan
Grilling Grilled or battered barramundi Thawed fish Griller, pan, blender
Deep frying French fries or chips Frozen chips would be fine Frying machine, bowl and pan
Baking Balsamic olive oil dip Toast the bread of pane di Baking tray, oven and bowl
casa
Boiling and Homemade sticky date Has to have unsalted butter Pans, casserole
shallow frying
Change containers/inserts, wrap, label and date, store all remaining food that can be used for Lunch service,
clean all floors with chemicals

Service Style/Period: _table d’ hote / lunch No. of kitchen staff: 06___ Covers: __75___ Section: Grill/ mains _
Portion fish, checked all stocks for lunch service, restocking ingredients in station, readying cooking supplies,
turn on the fryer and stove, clean and sanitised the bench work before and after the service, set up the salad and
dessert station for lunch service

Sliced fruits, chop vegetables, slice fresh bread, slice fish
Methods
Pan frying, Arancini Hold at gentle simmering Pan , stock pot, casserole
Boiling,
simmering
Baking and Smoked ham, mushroom sage Normal un smoked ham Pizza pan ,oven and tray
frying pizza can be adjusted
Boiling, pan Fettucine carbonara Bacon should be crispy Pan, casserole, stock pot, sauce
fry , sauteing and gonchale or pancetta pan
would be adjusted
Pan fried, Garlic prawns Fresh nap sauce and white Pan, sauce pots
boililg wine
Baking Tiramisu Proper amount of any Oven, baking tray
liqueur
Colleagues: __sous chef taught me how to make

tiramisu________________________________________________________________________________________________
Supervisor: learned to make _carbonara and garlic prawns____________________________

___________________________________________________
____ Change containers/inserts, wrap, label and date, store all remaining food that can be used for Lunch
the fridge according to dates FIFO

Name of Establishment / Outlet: Casa-nova Italian restaurant Date of service: 15/07/2020 _____
Service Style/Period: _a la’ carte / lunch No. of kitchen staff: 06___ Covers: __75___ Section: Grill/ mains _
Wash ,peel and roughly chopped vegetable for chicken stock and prepare mirepoix and bouquet garni, boiled the water for pasta hot
occasionally, until it is tender but not mushy. Drained quickly and tossed with sauce and remaining tablespoon of oil. Taste and adjust
seasonings as necessary, garnished with herbs, and served. sliced the certified vegan cheese, sliced black olives, mushroom and
marinated artichokes with Italian herbs and spices with the slightly touch of salt and pepper and wild rocket, prepared gluten free pizza
dough for calzone vegana

Methods
frying vegetarian
simmering,
whisk
cheese.
control sheet


dessert .
Methods
frying
boiling
shallow frying
clean all floors with chemicals. Check the temperature of fridges and refrigerator

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: _
Wash, peel and roughly chopped vegetable for chicken stock and prepare mirepoix and bouquet garni, boiled the water for pasta hot
occasionally, until it is tender but not mushy.

__ Roughly chopped vegetables for mirepoix and sliced the olive, cheese and pepperoni, diced cut for the chicken.
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________________________________________
Methods
Baking and Za’atar garlic bread Can be made gluten Baking tray, baking tin, woodfire
shallow frying free ,by using gluten free oven
flour
Frying, Lasagne Can be use woodfire oven Tray, casserole, sauce pots, pans
Boiling,
Baking
Grilling, Grilled salmon Butter sauce has to be Griller, pans, blender
frying proper recipe
Frying ,baking Kids calamari and chips Should be exact Pan, frying dish or frying pan
proportion of calamari
Blending and Vanilla ice cream with dried Can be made gluten free Ice-cream machine, Blender
freezing fruits
Colleagues: __chef taught me how to present the proper amount of food by reducing wastage of food and with cost
control________________________________________________________________________________________________
_____________________________ ___________________________________________________
clean all floors with chemicals. Check the temperature

First, check how many tomato slice we need for burger and salad as garnish, then I need to get the green chopping board and knive
which is especial for cutting the vegetables, then I have to prepare the containers for the vegetables and cut off. And I have to get
the plastic wrap and date label. I have to go to the cool room to get the fresh tomato and wash them first.

Methods
Grill and Octopus and calamari Dressing has to be same Frying pan , griller
Frying as per recipe
Deep frying Calamari fritti Aioli sauce is better than Deep fryer / frying pan
any sauce
Roasting and Italian salad Can make vegan or Griller, pan or oven
grilling vegetarian by adding tofu
Boiling and Spaghetti meatballs Gluten free Casserole, sauce pots ,pans
roasting
Baking and Zaatar garlic bread Gluten free and vegetarian Baking tray, fryer
frying and vegan
To ensure that waste is minimized, I am taught how to cut the tomato,I need to keep the cut-off, and put them in
another container. We gonna use it for other dish later. then I need to wrap the sliced tomato with plastic wrap
,labelling it with the date label, and put it in the fresh vegetable area of the cool room.
closing

Preheat oven to 400 degrees F. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off
excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs. Divide the oil between 2 large
saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both
sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the
mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is
melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Roughly cut vegetable for stock and make a tomato cancase, brunoise for soups and bolognaise sauce, julienne for garnishing food
and dessert. For mire - poix I used roughly chopped vegetables, scrape the pizza dough, slice and brunoise the carrots and turnips,
Methods
Boiling and Chicken parmigiana Gluten free Pans, casserole, stock pot
pan frying,
frying
Baking and Sweet potato chips Gluten free and vegetarian Deep frying pan , oven
deep frying
Shallow frying Rucula salad Can be served vegan if Pans , bowls, whisk, blender
/ sauteing cheese can be vegan
friendly
Grilling, Grilled chicken and Avo burger Gluten free option Griller, pans, bowls
Shallow frying
Boiling, Citrus tart Gluten free and vegan Pans, baking trays
baking friendly
Supervisor’s Name __________________________________ Signature ________________________Date _____________________
To be completed on completion of all services by all parties indicated, in conjunction with the declarations on
the last pages of the log book.
Performance Evidence – Benchmarks Sign each benchmark achieved at the end of all services
Student Self- Workplace Trainer/Assessor
Assessment Supervisor
Reading & Writing skills
 Interprets and follows a range of organisational procedures and
work schedules.
 Reviews special request from customers and dietary

requirements and interprets relevant changes required to food
preparation lists and recipes.
 Record clear sequenced instructions for work schedules

Self-Management and Planning & Organising skills
 Plans and organises tasks from organisational information

including bookings, standard procedures, guest lists and event
schedules
 Develops and reviews work schedules
 Follow work schedules effectively
 Prepares work area and supplies according to procedures to
meet service requirements.
 Maintains cleanliness and tidiness of work areas
 Integrates all technical skills within the whole service period,
throughout preparation, service, and end of shift duties.
 Completes administration and reporting requirements relevant
to the job role and typical tasks performed in that role
 Deal with pressure of work
Problem solving skills
 Identifies and anticipates operational problems and responds to
these accordingly.
 Evaluates dishes and makes adjustments to ensure quality
products
Communication skills
 Liaises with other team members about service requirements

 Listens and responds colleague and customer comments and
complaints, and questions
 Responds to feedback from colleagues and uses active
questioning to clarify further information.
Teamwork skills to:
 Works cooperatively as part of a team

 Provides advice and support to the team as required.
 Participates in debriefing and handover sessions with colleagues
 Proactively suggests improvements for food production and
service provisions.
Numeracy Skills (as relevant, based on job role)
 Completes calculations required for recipe requirements and
conversions
 Measures and weighs ingredients required for food preparation.
 Measures chemicals required for cleaning according to labels
and instructions
 Identifies required numbers of stock and supplies based on
orders and instruction lists.
Technology skills
 Sets up and checks equipment for daily work requirements

 Uses a variety of equipment for day-to-day work activities.
 Cleans and maintains equipment to industry standards and
manufacturer’s instructions.
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 1: __________________________________________________________List details as per index
Employer / Workplace Supervisor Declaration:

The Student has participated in ___________ service periods of the 48 service periods at _________________________
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments):
Employer / Workplace Supervisor Name:
Employer / Workplace Supervisor Signature: Date:
Workplace 2: __________________________________________________________List details as per index
Employer / Workplace Supervisor Declaration:

The Student has participated in ___________ service periods of the 48 service periods at _________________________
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments):
Employer / Workplace Supervisor Name:

Employer / Workplace Supervisor Signature: Date:
Student Declaration:
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
service instances these are attached to.
The information in this logbook is to the best of my knowledge a true and accurate record
Comments:
Student Name:
Student Signature: Date:
APPENDIX 1 -
STANDARD RECIPE CARD
AND
WORKFLOW PLAN
TEMPLATES
Instance # _1
Standard Recipe Card
Name of dish: Linguine puttanesca Portion nos.: 04
Casa-nova Italian
Reference source: restaurant Portion size: 250 gm
Commodities
Item Specification Weight kg/l/unit
Olive oil Extra vergin 40 ml
Garlic Chopped 2 no.
Red chilli Small and finely chopped 1 no.
Green olives Pitted and sliced 75gm
Black olives Pitted and sliced 75gm
Tomatoes Semi dried 150gm
Capers Salted and rinsed 50gm
Diced tomatoes Fresh 425
Spaghetti Any brand 400gm
Basil leaves Shredded 50gm
parmesan Grated To serve
Method:
Place the whole tomatoes in a large bowl; use your hands to squeeze and crush
the tomatoes into a thick sauce. Set aside.
Heat the olive oil in a large skillet set over medium heat. Add the grated garlic
and red pepper flakes; fry for 60 to 90 seconds, until the garlic is fragrant.
Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using)
to the pan. Stir well; turn the heat down to low and simmer, uncovered, for 20
minutes.
Meanwhile, prepare the linguine according to package instructions for al dente.
Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well;
serve with grated parmesan if desired.
Instance # _1_______
Work Flow Plan/ End of Service Procedures / De-Brief
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
9:00 Clean up work station , sanitise work Soap, Luke warm Follow health and hygiene safety protocol
benches, chopping boards , set up water, scrubbers,
work station and wash hands squeezy and chucks
9: 15 Check temperature of oven, fridges , Temperature log To maintain health and safety standards
chiller, cool room . sheet
9:30 Check no: of cooking list , menu and Chopping boards, Follow work procedure
bookings knives, bowls,
containers
9:45 Follow lilo and fifo method to collect Bowls, trolley, Follow work procedure
the ingredients containers, trays,
etc
10:00 Wash peel and re-wash Strainer, bowls, pots Follow hygiene protocol
and pans
10:15 Mise -en -place Collects appropriate Follow mise-en-place instruction

chopping boards
kinfes, cookingware
10:30 Heat the olive oil in a large skillet Pans, oven, plates Follow recipe instruction
set over medium heat. Add the
grated garlic and red pepper
flakes; fry for 60 to 90 seconds,
until the garlic is fragrant.
Immediately add the tomatoes,
olives, capers, salt, pepper, and
miso (if using) to the pan. Stir
well; turn the heat down to low
and simmer, uncovered, for 20
minutes. And ready for service
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
10:45 Change containers, wraps and label Containers tag , Follow food safety protocol
the containers label , plastic wrap
Clean up work station and Sanitizer soaps, Follow h]hygiene protocol

equipment’s chucks
Post Service De-Brief Equipment/Systems Communication (Who, About what?)
Wastage record sheet, recycled Sanitizer, soaps , Follow work and haccp protocol
bins , record sheet
Check the temperature Temperature check Follow safety procedure
list
Instance # ___2_____
Name of dish: Sourdough baguette Portion nos.: 04
Casanova Italian
Reference source: restaurant Portion size: 80gm
Commodities
Levain
Sour dough starter Fresh one 46.67 gm
Flour High grade 46.67 gm
Water Room temperature 46.67 ml
Dough :
Flour High grade 600 gm
Water 75 % hydration 400 ml
salt Normal brand 10 gm
Method:
Start off by making your levain.

In a clean jar, mix the 70g starter, 70g flour and the 70g water and stir
well. Leave it to sit for at least 4 hours until it has well-doubled, but not
collapsed.
Once your levain is well underway and at least nearly doubled, you can
start the autolyse
Mix the 900g flour and the required amount of water and use wet hands
to bring it together into a rough ball of dough. Leave this to sit for a
minimum of an hour.
After it has sat for at least an hour and the levain has doubled, add the
salt and levain to the dough and mix it well together using wet hands
Then start rolling it on the bench to lengthen it, tapering off at the ends
to get that traditional baguette tip. It's helpful to brush some of the
flour away before this step of the shaping, as the baguettes will need to
grip on the bench a little bit to create surface tension in the roll.
Place the baguettes in-between floured towels in a baguette tray, or

pushed against each other so they keep their shape. Then they’ll go in
the refrigerator for 8-20 hours.
When you are ready to bake the breads, preheat your oven and two
oven trays to 230°C(446 °C), fan-bake. If you're using a standard oven,
increase the oven temperature a bit.
Once the oven is up to temperature, remove the baguettes from the
fridge and gently tip the breads from the floured towels onto the
heated oven trays.
Sprinkle with a little flour and give at least 3 big angled slashes in the
dough to allow the air to escape. How many slashes you do is up to you
but if you don’t do enough or they aren’t deep enough, the air will burst
out where you might not want it to.
Place a few ice cubes in a tray in the oven alongside the baguettes to
create the steam that will set the crust.
Bake the baguettes for 30-35 minutes until browned to your likin
containers
etc
10:00 Wash peel and re-wash Strainer, bowls, pots Follow hygiene protocol
and pans
10:15 Mise -en -place Collects appropriate Follow mise-en-place instruction

chopping boards
kinfes, cookingware
10:30 Sprinkle with a little flour and give at Baking tray, mixer, Follow recipe instruction
least 3 big angled slashes in the dough to baking paper
allow the air to escape. How many
slashes you do is up to you but if you
don’t do enough or they aren’t deep
enough, the air will burst out where you
might not want it to.

Change containers, wraps and label Containers tag , Follow food safety protocol

bins , record sheet

list
Name of dish: Tira misu Portion nos.: 4
Casanova Italian
Reference source: restaurant Portion size: 125gam
Commodities
Eggs Whole eggs 1
Icing sugar 50gm
Tia maria 5ml
Mascarpone cheese 166gm
Sponge fingers mixture 140gm
Flaked almonds 33.3gm
Syrup
Strong espresso 41.6ml
Grand marnier 10ml
Tia maria 10ml
sugar 10gm
Method:
Pre-heat the oven to 180°C

Prepare the sponge fingers mixture and pipe 1/2 of the mixture into sponge finger shapes. Place the other
half into a greased 20cm cake ring
Separate the eggs. Whisk the egg yolks with 1/6 of the sifted icing sugar to ribbon stage. Add the Tia
Maria and Mascarpone and mix through
Whisk the whites to a medium peak. Add the rest of the icing sugar and whip to a stiff meringue. Fold
through the cheese mixture
Bake the sponge fingers and base at 180°C for ~10-15 minutes until golden brown
Boil the syrup ingredients together until slightly thick
Cut the sponge base in half and place one half into a 20cm cake ring and brush with the syrup. Top with
cheese mix, then the other sponge. Brush the sponge with the syrup and add the remaining cheese mix.
Flatten the top and refrigerate until set
Toast the almonds and cool
Remove the cake ring and decorate the cake sides with the flaked almonds. Pipe a small amount of
remaining cheese mix on each slice and top with the sponge fingers
containers
etc
10:00 Separate the eggs. Whisk the egg Mixer, whisk, pans, Follow recipe instruction.
yolks with 1/6 of the sifted icing containers,
sugar to ribbon stage. Add the Tia
Maria and Mascarpone and mix
through
Whisk the whites to a medium
peak. Add the rest of the icing
sugar and whip to a stiff
meringue. Fold through the
cheese mixture
10:30 Cut the sponge base in half and Knife, bowls, platter, Follow recipe instruction.
place one half into a 20cm cake pans, containers
ring and brush with the syrup.
Top with cheese mix, then the
other sponge. Brush the sponge
with the syrup and add the
remaining cheese mix. Flatten the
top and refrigerate until set
11:00 Slice and place onto a plate. Platter, garnish , Follow garnish instruction
Garnish as desired knives.


bins , record sheet

list
Instance # __4______
Name of dish: Antipasto platter Portion nos.: 04
Casa-nova Italian
Commodities
Artichoke Marinated 4no.
Kalamata olives Fresh 100gm
Kumara Chargrilled and slice 8no.
Zucchini Chargrilled 12 no.
Mushroom Drained and chargrilled 140gm
Tomatoes Semi dried 150gm
Ham Smoked 200gm
Mortadella Sliced 150gm
Prosciutto Sliced 150gm
Rocket To serve
Method:
Arrange the water crackers in a ring along the outside edges of your serving
platter.
Place the rest of the food items in groups, nicely arranged on the platter.
Serve the platter and offer guests appetizer plates and napkins for their food.
containers
etc
10:00 Arrange the water crackers Mixer, whisk, pans, Follow recipe instruction.
in a ring along the outside containers,
edges of your serving
platter.
10:30 Place the rest of the food Knife, bowls, platter, Follow recipe instruction.
items in groups, nicely pans, containers
arranged on the platter.
10:45 Serve the platter and offer Platter, garnish , Follow garnish instruction
guests appetizer plates knives.
and napkins for their food.

bins , record sheet

list
Name of dish: Calzone vegana Portion nos.: 04
Casanova Italian
Commodities
Pizza dough Gluten free 250gm
Mushroom fresh 280gm
Bell peppers Colours of choice, chopped 80gm
Any colours chopped and
Onion medium sized 25gm
Garlic cloves minced 3
Tomato sauce For marinara sauce 128gm
Vegan cheese One batch of cheese sauce 200gm
Onion powder 1 tbsp
Oregano 1 tbsp
Sea salth and black pepper To taste
Olive oil 1 tbsp
Method:
Make sure to prepare the pizza dough in advance according to directions in the recipe. You will only use
half of it ( 4 dough balls) and you can freeze the rest for later. (If freezing it you can do this right after
kneading it, no need to proof it first).
Rinse and slice the peppers into thin slices, discard the core and the seeds. Add a drizzle of olive oil and
a pinch of sea salt and toss to coat.
Heat up a cast iron skillet on medium low flame and quickly saute the pepper and scallions together
until nice little char marks start to form, a few minutes. Transfer them to a bowl and mix with the sliced
spinach. Set aside until ready to use.
If using any store bought vegan meatballs, sausages or chicken make sure to cook it first before adding it
to the calzone.
Sprinkle some flour on a board board or kitchen counter and place the pizza dough on top. Sprinkle
more flour on top and using the palm of your hand gently press each dough ball down to form a circle.
Sprinkle more flour if needed so the dough doesn’t stick. (do not knead the dough at this point)
Use a fork to gently poke the dough in a few spots so it won’t puff up while cooking.
Spoon some of the tomato sauce over half of the dough, sprinkle with some of the vegan cheese and
some of the pepper scallion mixture or your favorite fillings. Sprinkle with more cheese and gently fold
over the dough to create a pocket.
Gently pull the bottom of the dough to fold over the top as in creating a nice seal of the pocket all
around.
Preheat a large cast iron griddle or grill pan on medium heat and gently transfer the calzone to the hot
grill. ( you should be able to slide them right off of the board you were working on or using a large
spatula). Cook for a few minutes on each side until nice grill marks form. Use a spatula to flip the
calzone and repeat the above process until all calzone pockets are done. Allow them to cool off for a few
minutes for the cheese to set before cutting into them.
Instance # ____4____
containers
etc
10:00 Heat up a cast iron skillet on Mixer, whisk, pans, Follow recipe instruction.
medium low flame and quickly containers,
saute the pepper and scallions
together until nice little char
marks start to form, a few
minutes. Transfer them to a bowl
and mix with the sliced spinach.
Set aside until ready to use.
10:30 Sprinkle some flour on a board Knife, bowls, platter, Follow recipe instruction.
board or kitchen counter and pans, containers
place the pizza dough on top.
Sprinkle more flour on top and
using the palm of your hand
gently press each dough ball
down to form a circle. Sprinkle
more flour if needed so the dough
doesn’t stick. (do not knead the
dough at this point)
10:45 Cook for a few minutes on each Platter, garnish , Follow garnish instruction
side until nice grill marks form. knives.
Use a spatula to flip the calzone
and repeat the above process until
all calzone pockets are done.
Allow them to cool off for a few
minutes for the cheese to set
before cutting into them.


bins , record sheet

list
Name of dish: Arancini Portion nos.: 04
Casanova Italian
Commodities
Massel chicken style liquid stock 1lit
Olive oil Extra virgin 1tbsp
Onion Brown finely chopped 10gm
Garlic cloves Crushed 5gm
Arborio rice 40gm
Parmesan Shredded 4
Eggs Free range 180gm
Breadcrumbs Dried packaged 150gm
Plain flour Any brand 100gm
Mozzarella cheese Devondale block To deep fry
Vegetable oil To serve
Tomato relish To serve
Marinated olives To serve
Marinated feta
Method:
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the
rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined
baking sheet and let cool completely
Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape
the mixture into sixteen 1 1/2-inch balls.
Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball,
insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the
balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at
least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers
350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4
minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
containers
etc
10:00 Combine the pine nuts, Mixer, whisk, pans, Follow recipe instruction.
mozzarella, fontina and parsley in containers,
a bowl; set aside
10:30 Beat the eggs in a large bowl, Knife, bowls, platter, Follow recipe instruction.
then stir in the cooled rice, the pans, containers
parmesan and 2/3 cup
breadcrumbs. Shape the mixture
into sixteen 1 1/2-inch balls.
10:45 Heat 1/2 inch vegetable oil in a Platter, garnish , Follow garnish instruction
large saucepan over medium heat knives.
until a deep-fry thermometer
registers 350 degrees F. Working
in batches, fry the rice balls,
turning, until golden brown on all
sides, about 4 minutes. Remove
with a slotted spoon and drain on
paper towels; season with salt.

Clean up work station and Sanitizer soaps, Follow hygiene protocol

bins , record sheet

list
Name of dish: Grilled salmon Portion nos.: 4
Casanova Italian
Commodities
For the Salmon:
salmon fillet cut into 4 pieces 680 gm
Olive oil Extra virgin
For the House Seasoning:
Garlic powder 20gm
Salt kosher To taste
Parsley dried 10gm
Onion Dried and minced 25gm
Method:
Prepare the House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.
Prepare the Salmon:
Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1
teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
Grill the Salmon:

Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium
heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish).
The salmon is done when it flakes easily with a fork.
containers
etc
10:00 Rub each piece of salmon with Mixer, whisk, pans, Follow recipe instruction.
olive oil and sprinkle with house containers,
seasoning, to taste (I use about 1
teaspoon of olive oil and ¼
teaspoon of seasoning per piece).
10:30 Heat coals, gas grill, or grill pan Knife, bowls, platter, Follow recipe instruction.
to medium heat. Place salmon on pans, containers
the grill. Cover and grill over
medium heat for about 5 minutes
per side
10:45 The salmon is done when it flakes Platter, garnish , Follow garnish instruction
easily with a fork. knives.

bins , record sheet

list
Name of dish: BBQ pork ribs Portion nos.: 4
Casanova Italian
Commodities
Ribs:
Baby back pork ribs 2kg
Garlic powder 10gm
Paprika 10gm
Salt To taste
Black pepper Cracked 1tbsp
Cumin Crushed 10gm
Cayenne powder Chilli powder alternative 15gm
Olive oil 2 tbsp
Sauce
Barbeque sauce 500ml
Garlic Minced 3 tbsp
Olive oil 2 tbsp
Worcestershire sauce 1 tbsp
Cayenne pepper Optional for heat 5gm
Salt To taste
Method:
Preheat oven to 350°F (180°C).

Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray
lined with foil (or parchment paper).
Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne.
Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover
tray with foil and bake for 2 hours.
During the last 5 minutes of cook time, mix together sauce ingredients.
Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further
10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise
the edges (about 3 minutes).
Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
containers
etc
10:00 Preheat oven to 350°F (180°C). Mixer, whisk, pans, Follow recipe instruction.
containers,
10:30 Combine together garlic powder, Knife, bowls, platter, Follow recipe instruction.
onion powder, paprika, salt, pans, containers
pepper, cumin and chili or
Cayenne. Sprinkle seasoning over
ribs and drizzle with oil. Rub the
seasoning all over the ribs on both
sides. Cover tray with foil and
bake for 2 hours.
10:45 Increase oven temperature to Platter, garnish , Follow garnish instruction
460°F (240°C). Return ribs to the knives.
oven, uncovered, and bake for a
further 10 minutes. Change oven
settings to broil (or grill) on
medium-high heat to lightly char
and caramelise the edges (about 3
minutes).

bins , record sheet

list
Name of dish: Crème Brule Portion nos.: 04
Reference source: Portion size: 50 gm
Commodities
Egg Free range 8
Sugar Granulated sugar 80gm
Cointreau Regular flavour 30ml
Cream Thickened cream 500ml
Sesame seed wafers 300g
Caster sugar 50gm
King island cream 50 gm
Passion fruit 2no.
Method:
Place the bowl over a double boiler and stir every few minutes. The mixture has to be almost
cooked before it is blended to remove any lumps
Strain the mixture, pour it into ramekins and refrigerate to set - preferably overnight
Prepare the sesame seed wafers
Just prior to service, sprinkle the brûlées liberally with caster sugar and glaze with a gas gun
Place the bowl over a double boiler and stir every few minutes. The mixture has to be almost
cooked before it is blended to remove any lumps
Strain the mixture, pour it into ramekins and refrigerate to set - preferably overnight
containers
etc
10:00 Separate the eggs Mixer, whisk, pans, Follow recipe instruction.
containers,
10:30 Whisk the yolks and add the Knife, bowls, platter, Follow recipe instruction.
sugar. Whisk in the Cointreau pans, containers
10:45 Pour in the cream and mix Platter, garnish , Follow garnish instruction
through, Place the crème brûlée knives.
onto a chilled plate. Garnish with
King Island cream, passionfruit
pulp and sesame seed wafers
Garnishes: Almond bread


bins , record sheet

list
Name of dish: Chicken parmigiana Portion nos.: 4
Casanova Italian
Commodities
chicken breasts Boneless , skinless pounded
thin 500gm
Salt and freshly ground black pepper As per taste
flour, seasoned with salt and pepper all-purpose 250gm
Eggs , beaten with 2 tablespoons water
and seasoned with salt and pepper Large or free range 4no.
bread crumbs Panko 250 gm
vegetable oil or pure olive oil 128gm
Tomato Sauce Any 150gm
Mozzarella Fresh and thinly sliced 450gm
Parmesan cheese 125gm
Fresh basil or parsley leaves, for garnish For garnish
Method:
Preheat oven to 400 degrees F.

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess,
then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken
breasts to each pan and cook until golden brown on both sides, about 2 minutes per side..
Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella,
salt and pepper, and a tablespoon of Parmesan.
Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
Remove from the oven and garnish with basil or parsley leaves
containers
etc
10:00 Season chicken on both sides Mixer, whisk, pans, Follow recipe instruction.
with salt and pepper. containers,
10:30 Add 2 chicken breasts to each pan Knife, bowls, platter, Follow recipe instruction.
and cook until golden brown on pans, containers
both sides, about 2 minutes per
side..
10:45 Bake in the oven until the chicken Platter, garnish , Follow garnish instruction
is cooked through and the cheese knives.
is melted, about 5 to 7 minutes.
Remove from the oven and
garnish with basil or parsley
leaves


bins , record sheet

list
Instance # __10______
Name of dish: Beef Burger Portion nos.: 04
Casanova Italian
Commodities
Beef Ground and minced 800gm
Salt and pepper For seasoning
Onions Peeled and sliced 3n0.
Oil Any 2tbsp
Slices of cheese Swiss optional 4-8 slices
Hamburgers Lightly toasted 4 no.
Lettuce 10gm
Tomato slice 10gm
Ketchup 15gm
Mustard 15gm
Relish 10gm
Sliced picle 20gm
Method:
Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are
about 10 cm / 4") - don't press hard, light fingers, soft juicy patties (see video for how I do this).
Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from
become dome shape and shrinking when cooking).
Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and
caramelised. Season with salt and pepper, then remove.
Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust.
Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook
for further 1 minute until cheese is melted.
Meanwhile, toast the cut side of the buns lightly.
To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then
hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun.
Serve immediately.
Instance # ____10____
containers
etc
10:00 Season generously with salt and Mixer, whisk, pans, Follow recipe instruction.
pepper on both sides. containers,
10:30 Make a dent on one side (stop Knife, bowls, platter, Follow recipe instruction.
burger from become dome shape pans, containers
and shrinking when cooking).
10:45 Top with lettuce then tomato, then Platter, garnish , Follow garnish instruction
hamburger patty. Pile over knives.
onions, sliced pickles, then more
sauce/condiments. Top with lid of
bun. Serve immediately.

bins , record sheet

list
Instance # ___11_____
Name of dish: Italian salad Portion nos.: 04
Casanova Italian
Commodities
Italian parsley Fresh 120gm
Basil leaves Fresh 125gm
Oregano Dried 25gm
Garlic Peeled 2 cloves
Best quality such as Pompeian
Red wine vinegar gourmet 120gm
Olive oil Extra virgin-Lucini or colavita 96gm
Salt Heaping To taste
Black pepper Ground To taste
Honey 15gm
Romaine lettuce Large and dried 120gm
Bell pepper Chopped 50gm
Cucumber Hothouse 120gm
Pitted olives Handful 50gm
Tomatoes halved 70gm
Ricotta salata Feta,crumbled To taste
Method:
Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
Place all of the salad ingredients except for the cheese in a large bowl..
Right before serving, add about half of the dressing and toss well
Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad
will be bland.
Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
Instance # ___11_____
containers
etc
10:00 Make the dressing: Combine all Mixer, whisk, pans, Follow recipe instruction.
dressing ingredients in a food containers,
processor and blitz to blend.
10:30 Place all of the salad ingredients Knife, bowls, platter, Follow recipe instruction.
except for the cheese in a large pans, containers
bowl.
10:45 Add more dressing little by little Platter, garnish , Follow garnish instruction
as necessary; be sure to dress knives.
greens very generously, otherwise
salad will be bland.

bins , record sheet

list
Instance # __12______
Name of dish: Mini bruschetta Portion nos.: 04
Casanova Italian
Commodities
loaf French bread Baguette will be good 120gm
tomatoes firm ripe 2 no.
onions Red 2no.
garlic
Crushed 50gm
fresh basil
Chopped 100gm
Parmesan
Finely grated 150gm
salt and pepper
To taste
olive oil
To taste
Method:
Add garlic, basil and parmesan cheese and stir through.

Add salt and pepper to taste and drizzle with olive oil. Stir again.
Slice French stick and brush each slice with olive oil.
Grill slices until toasty brown.
Spoon mixture onto bread and serve.
Instance # __12______
containers
etc
10:00 Add garlic, basil and parmesan Mixer, whisk, pans, Follow recipe instruction.
cheese and stir through containers,
10:30 Add salt and pepper to taste and Knife, bowls, platter, Follow recipe instruction.
drizzle with olive oil. Stir again. pans, containers
10:45 Spoon mixture onto bread and Platter, garnish , Follow garnish instruction
serve. knives.


bins , record sheet

list
Instance # ___13_____
Name of dish: Chicken lemon butter Portion nos.: 04
Casanova Italian
Commodities
Chicken breast Pounded to an even 1/3” 500gm
Salt and pepper Grounded To taste
Flour All purpose 100gm
Olive oil Extra virgin 1 tbsp
Butter Unsalted 20gm
Garlic Minced 15gm
Chicken broth Low-sodium 150gm
Lemon juice Fresh 15gm
Lemon zest Fresh 10gm
Parsley Optional 15gm
Method:
Season both sides of chicken with salt and pepper.

Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
Heat 12-inch skillet over medium-high heat.
Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken
registers 165 degrees in center, about 4 - 5 minutes longer.
Transfer chicken to a plate while leaving any little bit of excess oil in pan.
Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in
chicken broth while scraping browned bits up.
Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has
reduced by about half, about 2 minutes.
Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
Instance # ___13_____
containers
etc
10:00 Place flour in a shallow dish then Mixer, whisk, pans, Follow recipe instruction.
dredge both sides of chicken containers,
breasts in flour, one at a time.
10:30 Pour in lemon juice then bring Knife, bowls, platter, Follow recipe instruction.
mixture to a simmer, reduce heat pans, containers
slightly and let simmer until
liquid has reduced by about half,
about 2 minutes.
10:45 Spoon mixture onto bread and Platter, garnish , Follow garnish instruction
serve. Add in remaining 3 Tbsp knives.
butter and lemon zest, stir to melt
butter. Return chicken to skillet,
spoon sauce over chicken and
garnish with parsley. Serve warm.


bins , record sheet

list
Instance # ___40_____
Name of dish: Ham and pineapple pizza Portion nos.: 04
Casanova Italian
Commodities
Pita bread pockets Wholemeal 4no.
Tomato pizza sauce Any brand 60ml
Mozzarella Coarsely grated 100gm
Leg ham Finely shaved 200gm
Red Leicester cheese Thinly sliced 50gm
Ripe, peeled, cored, finely
Pineapple chopped 200gm
Red chilli Seeded chopped 10gm
Coriander Chopped 60gm
Coriander leave fresh To serve
Method:
Preheat oven to 230°C.
Place pita bread on 2 oven trays. Spread pizza sauce over each base and sprinkle with
mozzarella..
Bake in preheated oven for 10 minutes or until cheese melts and ham is slightly charred.
Arrange ham over the mozzarella and top with Red Leicester cheese
Meanwhile, combine the pineapple, chilli and coriander in a small bowl.
Place pizzas on serving plates. Spoon pineapple salsa over the pizzas. Sprinkle with coriander
and serve immediately.
Instance # ___40_____
containers
etc
10:00 Place pita bread on 2 oven Mixer, whisk, pans, Follow recipe instruction.
trays. Spread pizza sauce over containers,
each base and sprinkle with
mozzarella..
10:30 Bake in preheated oven for 10 Knife, bowls, platter, Follow recipe instruction.
minutes or until cheese melts pans, containers
and ham is slightly charred.
10:45 Place pizzas on serving plates. Platter, garnish , Follow garnish instruction
Spoon pineapple salsa over knives.
the pizzas. Sprinkle with
coriander and serve
immediately.

bins , record sheet

list

SITHCCC020 Service Instances LOG 2020

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SITHCCC020 Service Instances LOG 2020

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Canterbury Business College Pty Ltd

(RTO Code – 6554 / CRICOS Code – 01899K)

Work Placement - Log Book

SITHCCC020 Work effectively as a cook

Student Name: ____Rohan jung shah

Date of Birth: __21/03/1992____

Work placement Period: 08/04/2020 to 24/07/2020

Course: SIT40516 Certificate IV in Commercial Cookery

Trainer Name: Mr. Sayed Hoque

Trainer’s Feedback & Signature: ______________________________________

To be completed by all supervisors/managers involved in observation of students

Casa-nova Italian Date: 08/04/2020 Mr. David Pradhan

Date: 09/04/2020 Mr. David Pradhan

Date:10/04/2020 Mr. David Pradhan

Date:15/04/2020 Mr. David Pradhan

Date: 16/04/2020 Mr. David Pradhan

Date:17 /04/2020 Mr. David Pradhan

Date: 22/04/2020 Mr. David Pradhan

Date: 23/04/2020 Mr. David Pradhan

Date: 24/04/2020 Mr. David Pradhan

Date: 13/05/2020 Mr. David Pradhan

TOTAL NUMBER OF SERVICE PERIODS 16

________________________________ SUPERVISOR SIGNATURE - _______________________

SIGNATURE VERIFICATIONS FOR SUPERVISORS IN THE WORKPLACE (THIRD PARTY)

To be completed by all supervisors/managers involved in observation of students

Employer & ABN

Casa-nova Italian Date:14/05/2020 Mr. David Pradhan

Casa-nova Italian Date:15/05/20 Mr. David Pradhan

Casa-nova Italian Date:20/05/20 Mr. David Pradhan

Casa-nova Italian Date:21/05/20 Mr. David Pradhan

Casa-nova Italian Date:22/05/20 Mr. David Pradhan

Casa-nova Italian Date:27/05/20 Mr. David Pradhan

Casa-nova Italian Date:28/05/20 Mr. David Pradhan

Casa-nova Italian Date:29/05/20 Mr. David Pradhan

Casa-nova Italian Date:03/06/20 Mr. David Pradhan

Casa-nova Italian Date:4/06/20 Mr. David Pradhan

Casa-nova Italian Date:5/06/20 Mr. David Pradhan

28 Casa-nova Italian restaurant Casa-nova Italian Date:10/06/20 Mr. David Pradhan

Casa-nova Italian Date:12/06/20 Mr. David Pradhan

Casa-nova Italian Date:17/06/20 Mr. David Pradhan

Casa-nova Italian Date:18/06/20 Mr. David Pradhan

TOTAL NUMBER OF SERVICE PERIODS

STUDENT SIGNATURE - ________________________________ SUPERVISOR SIGNATURE - _______________________

SIGNATURE VERIFICATIONS FOR SUPERVISORS IN THE WORKPLACE (THIRD PARTY)

To be completed by all supervisors/managers involved in observation of students

Employer & ABN

Date:19/06/20 Mr. David Pradhan

Date:24/06/20 Mr. David Pradhan

Date:25/06/20 Mr. David Pradhan

Date:26/06/20 Mr. David Pradhan

Date:01/07/20 Mr. David Pradhan

Date:2/07/20 Mr. David Pradhan

Date:3/07/20 Mr. David Pradhan

Date:8/07/20 Mr. David Pradhan

Date:9/07/20 Mr. David Pradhan

Date:16/07/20 Mr. David Pradhan

Date:17/07/20 Mr. David Pradhan

Date:22/07/20 Mr. David Pradhan

Date of Birth: 21/03/1992__

__________ SUPERVISOR SIGNATURE - _

STUDENT SIGNATURE - __________ SUPERVISOR SIGNATURE - _

STUDENT SIGNATURE - __________ SUPERVISOR SIGNATURE - _

Supervisor’s Name: Mr. David Pradhan Signature ____________Date_09/04/2020________________

Supervisor’s Name : Mr. David Pradhan___ Signature Date 10/04/20_

Supervisor’s Name: _Mr. David Pradhan _ Signature __________Date 15/04/20

Supervisor’s Name _Mr. David PradhanSignature __Date: 16/04/20_

Supervisor’s Name _Mr. David PradhanSignature __Date: 17/04/20_

Supervisor’s Name _Mr. David PradhanSignature __Date: 22/04/20_

Supervisor’s Name _Mr. David PradhanSignature __Date: 23/04/20_

Supervisor’s Name _Mr. David PradhanSignature __Date: 24/04/20_

Supervisor’s Name _Mr. David PradhanSignature __________Date: 29/04/20

Supervisor’s Name _Mr. David PradhanSignature __________Date: 30/04/20

Supervisor’s Name _Mr. David PradhanSignature __________Date: 01/05/20

Supervisor’s Name _Mr. David PradhanSignature __________Date: 06/05/20

Supervisor’s Name _Mr. David PradhanSignature __________Date: 7/05/20

Supervisor’s Name _Mr. David PradhanSignature __________Date: 8/05/20

Supervisor’s Name _Mr. David PradhanSignature __________Date: 13/05/20

Supervisor’s Name: Mr. David Pradhan Signature _________Date_14/05/2020________________

Supervisor’s Name: Mr. David Pradhan Signature ___________Date_15/05/2020________________

Supervisor’s Name: Mr. David Pradhan Signature ___________Date_20/05/2020________________

Supervisor’s Name: Mr. David Pradhan Signature ___________Date_21/05/2020________________

Supervisor’s Name: Mr. David Pradhan Signature ___________Date_22/05/2020________________

Supervisor’s Name: Mr. David Pradhan Signature ___________Date_23/05/2020________________

Supervisor’s Name: Mr. David Pradhan Signature _Date27/05/2020______

Supervisor’s Name: Mr. David Pradhan Signature ___________Date_28/05/2020________________

Supervisor’s Name: Mr. David Pradhan Signature ___________Date_29/05/2020________________

Supervisor’s Name: Mr. David Pradhan Signature ___________Date_03/06/2020________________

Supervisor’s Name: Mr. David Pradhan__ Signature _Date 04/06/2020______

Supervisor’s Name: Mr. David Pradhan__ Signature _Date 05/06/2020______

Supervisor’s Name: Mr. David Pradhan__ Signature _Date 10/06/20______

Supervisor’s Name: Mr. David Pradhan__ Signature _Date 11/06/2020______