SITHCCC018 Student Logbook

ABN: 56610041775
E: admissions@ilearnoz.edu.au
W: www.ilearnoz.edu.au
Level 1, 213-215 Lonsdale Street,
Melbourne VIC 3000
T: 03 99997401
ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
About this Student Logbook You are expected to complete a reflective report for each time that you complete
a cooking task which is relevant for assessment of this unit. Templates have
This Student Logbook is where you will record evidence of the knowledge and been provided in the Student Assessment Guide for this unit. Each report follows
skills you have developed during your training for this unit. It also serves as a a similar format – it begins with a series of questions and then asks you to reflect
handy reference guide on what you need to do during your assessment and how on your experiences. Try to think about the highlights of each time that you
you should go about doing it. prepare a dish for a person who has special dietary needs when you are writing
your reflection. You might also find the following questions useful:
Student details section  What skills and techniques did I use?
 What policies and procedures did I follow?

Fill in the table below:
 How did I ensure efficiency, safety and quality?
Student name:  How did I ensure that my dishes met quality standards?
 What did I learn during the service and how might I apply it in future?
Name of RTO:  What might I do differently next time?
At the end of each template, you will find a supervisor endorsement.
Trainer/assessor name: Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment

process and it is essential you have your supervisor complete their section of
If this workbook is found, please contact me to return it using the details below:
each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in
your RTO’s training kitchen, your trainer will be your workplace supervisor and
should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission.
Completing your reflective journal

SITHCCC018 Prepare food to meet special dietary requirements 2
ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
Logbook summary o following recipes for those with special dietary needs
o modifying menu items to meet special dietary requests

There are a number of requirements you must fulfil within your assessment
process, so a Logbook Summary has been provided. Make sure you keep this o excluding or substituting ingredients while maintaining nutritional value
section up to date – it will help you keep track of any outstanding requirements.
o communicating dietary requirements to other members of your team
(including in writing)
What do I need to demonstrate?
o working with your team to address a customer’s dietary requirements
During your assessment for this unit, you will be required to demonstrate a range
o selecting appropriate ingredients to ensure optimum nutritional quality
of the skills and knowledge that you have developed during your course. These
of dishes
include:
o using appropriate equipment, preparation and cooking techniques for
 confirming special dietary requirements by:
special dietary requirements and to retain optimum nutritional values
o confirming the customer’s dietary food requirements
 presenting prepared food:
o confirming the customer’s cultural food requirements
o in an appetising and attractive manner
o liaising with other people to clarify the customer’s requirements
o by visually evaluating each dish and adjusting its presentation as
o recognising the potential health consequences of failing to meet dietary required.
requirements of customers
 working safely and efficiently by:
o accessing special dietary recipes
o storing dishes in appropriate environmental conditions
o selecting specialised ingredients
o minimising waste to maximise profitability
o identifying ingredients that may cause health consequences in recipes
o maintaining a clean and hygienic work area, disposing of or storing
o identifying ingredients that may cause health consequences on surplus and re-useable by-products according to organisational
packaging procedures (including cost efficiency), working sustainably and
efficiently.
o excluding ingredients from dishes at the request of customers
 preparing foods to satisfy nutritional and special dietary requirements by:

ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
In addition to demonstrating the above skills and knowledge, you must fulfil some  Stay in touch with your assessor. Ask questions, raise issues, check in,
additional criteria. You must: communicate.
 Follow recipes to prepare six different dishes that cater to customers with Most importantly, ask for help if you are having trouble!
different dietary requests, including at least one of each of the following:
o food restrictions
o food preferences
o cultural or religious requirements.
 Modify recipes and menu items by excluding or substituting ingredients while

maintaining equivalent nutritional value for at least one of each of the
following:
o food restrictions
o food preferences
o cultural or religious requirements.
 Produce dishes for at least six different customers with special dietary
requirements.
Tips for completing this logbook

 Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.
 Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.

ABN: 5661
E: admissions@ilearno
W: www.ilearno
Level 1, 213-215 Lonsda
Melbourne
T: 03 9
Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these tasks during
one cooking session so you will only need to complete a single reflective report template each time that you
cook.
Student name:___________________________________________________________________________
Student number:_________________________________________________________________________
I have prepared dishes that catered to at least six customers with different dietary requests. Evidence has
been provided.
Reflective
Report (endorsed Reflective report
Customer Date Dietary request by supervisor) number
☐ Customer 1 1.12.2021 Fish and shellfish ☐ 1
allergies.
☐ Customer 2 2.12.2021 Vegan. ☐ 2
☐ Customer 3 3.12.2021 Paleo. ☐ 3
☐ Customer 4 4.12.2021 Dairy free and lactose free ☐ 4
☐ Customer 5 5.12.2021 Tree nut and peanut ☐ 5

allergies
☐ Customer 6 6.12.2021 Gluten free and coeliac ☐ 6
I have followed at least six different recipes which cater to at least six dietary requests. Evidence has
been provided. At least one recipe is for each of the following:
☐ Food restrictions ☐ Food preferences ☐ Cultural or religious requirements
Reflective
Report (endorsed Reflective report
Recipe followed Date Recipe by supervisor) number
☐ Recipe 1 1.12.2021 Fish and shellfish ☐ 1
allergies.
☐ Recipe 2 2.12.2021 Vegan ☐ 2
☐ Recipe 3 3.12.2021 Paleo. ☐ 3

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
☐ Recipe 4 4.12.2021 Dairy free and lactose free ☐ 4
☐ Recipe 5 5.12.2021 Tree nut and peanut ☐ 5

allergies
☐ Recipe 6 6.12.2021 Gluten free and coeliac ☐ 6
I have modified recipes and menu items to meet requests for each of the following at least once.
Evidence has been provided:
Special dietary request Date Recipe Reflective report Reflective report

(endorsed by number
supervisor)
☐ Food restrictions 1.12.2021 Dairy free and ☐ 1

lactose free
☐ Food preferences 2.12.2021 Tree nut and ☐ 2

peanut allergies
☐ Cultural or religious 3.12.2021 Gluten free and ☐ 3

requirements coeliac

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of all
your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
 worked within the organisation’s policies and procedures ☐ Yes ☐ No

 worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No
 worked safely ☐ Yes ☐ No
 confirmed customer’s special dietary food requirements ☐ Yes ☐ No
 liaised effectively with other people to clarify customer requirements
☐ Yes ☐ No
 accessed special dietary recipes
☐ Yes ☐ No
 communicated dietary requirements
☐ Yes ☐ No
 substituted or omitted ingredients appropriately
☐ Yes ☐ No
 selected ingredients to ensure optimum nutritional quality of dishes
☐ Yes ☐ No
 responded to special customer requests and dietary requirements effectively
☐ Yes ☐ No
 modified recipes and dishes according to special dietary requests.
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:
Contact number:
Date:
Reflective Report Templates

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
;a. Follow recipes reflective report template (food restrictions)

Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the
process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the
strategies that you used to access special recipes, identify ingredients, liaise with members of your team and
others and the cooking techniques that you used.
1. Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need?
Include a summary of the dietary need including answers to the following questions: What is the person’s food
restriction? What are the ramifications for the person if the dietary need is not met?
For instance, food allergies & intolerances including such dairy intolerance, fish and shellfish intolerance, nut and gluten
intolerance are some of the most common types of food intolerances. Vegetarians, vegans, and pregnant women have special
dietary requirements. Reasons based on religion
Over time, a lack of proper nutrition will result in a failure to gain weight, and a short height will be the result in the short run.
2. Who did you communicate with about the customer’s dietary need and why? What information did you seek?
How did you clarify their exact requirements? How did you negotiate an appropriate response with other members
of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and
effectively with other members of your team to ensure that the customer’s needs were met?
Find out what kinds of restrictions and special requests are most frequently made at the establishment.
 Make some changes to the menu.

 Set aside space and tools for this purpose.
 Collaborate with the locals. .
 Specialty diet foods should be labelled with icons.
 Make a note of the ingredients and have them close at hand.
 Send the chef on his way.
1. Set the tone for open communication and openness by performing your work aloud.
2. Deliberation and honest comments on team initiatives should be encouraged, and participants should participate.
3. Feedback and fresh ideas should be treated with respect, even if they are diametrically opposed to one's own point of
view or beliefs.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which
met the customer’s specific needs?
1. What exactly is it about food choices that are so critical to overall health?
2. How to deal with customers that have specific dietary requirements
3. Make the following modifications to the menu
4. Obtaining fresh ingredients entails the following:
5. Customers should be communicated with in an open and honest manner.
6. Educate and train the personnel
7. The following actions will help to maintain the nutritional integrity of the meal:
4. What process did you use to identify and access the specialised ingredients that you required to prepare the
dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.
What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish
maintained equivalent nutritional value?
It is specified in a prep list how much of each food item should be prepared at a station before the beginning of service.
Members receive fresh meals as soon as they arrive because the right amount has been prepared in advance.
In order to avoid this: Prior to preparing and handling food, as well as after using the restroom or changing diapers, wash hands
with soap and hot water. This is also true when dealing with pets. To clean up kitchen surfaces or spills, use hot, soapy water
and paper towels or clean clothes to wipe them down. Cloths should be washed frequently in the hot cycle of your washing
machine.
In order to guarantee that every time a food item is created, it is of the highest quality, the recipe must be standardised. Another
point to consider is that the cost per serving of a food item remains constant regardless of how many times the materials and
their prescribed quantities are utilised to produce it.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why
did you choose the process that you did? Why did you choose the equipment that you did?
Because of the gentle heat provided by the steam, the meal will retain important nutrients. Vegetables retain their colour and
flavour, and they can be cooked to their full potential. When it comes to cooking as healthfully as possible, steaming is the most
effective method. When you use a saucepan and a steamer basket on the stove, it is quick and easy to steam meals quickly
and easily. Starting with a small amount of liquid added to a pot, the meal is placed in a basket suspended over the liquid and
the pot is covered. This process will be repeated many times until the food is consumed completely.
6. Describe the operational adjustments that you made in response to meeting your customer’s dietary
requirements. What were the implications for mis en place? How did you ensure that you still met commercial time
constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to
produce the desired quantities?
Someone who follows a specified and/or restricted diet has dietary requirements, which are defined as follows: Religion-based
or allergy-related dietary restrictions are among the most often encountered dietary restrictions. Allergies are extremely frequent
among people. When the body's immune system reacts negatively to a certain food, this is referred to as a food allergy.
The conversion factor approach is the most commonly used method of modifying recipes. Finding a conversion factor and
multiplying the ingredients in the original recipe by that factor are both straightforward processes.
 Make a list of all of the ingredients and their respective proportions.

 Divide all of the quantities by the number of persons who will be eating the recipe. We should now have an idea of how
much of each component you'll need for a one-person meal.
 Multiply these amounts by the number of people will be cooking for and get a final total.
7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply
this in future? What might I do differently next time?
 Always wash hands, the food, the counters, and all culinary instruments after handling them.
 Raw foods should be kept to themselves. Germs can be transferred from one food to another through the air.
 Foods must be heated quickly and maintained at a high temperature. Germs are killed by heat.
 Put the meal in the refrigerator as soon as possible.
 Make a point of keeping things as fresh as possible. Have you ever wondered what it is that makes food taste so
good?
 Remove all artificial ingredients from our diet.
 Make use of and publicise the use of branded ingredients.
 Work on Quality Assurance and Control
 Local and seasonal foods will be highlighted.
 Put in some effort into the preparation.
 Make Use of Upscale Ingredients.
 Ingredients that are good for us should be the primary focus.
Supervisor endorsement
Supervisor name:
Position:
Signed:

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
b. Follow recipes reflective report template (food preferences)

Look for a situation where you have prepared a dish for a customer who has food preferences. You will report on
the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on
the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and
others and the cooking techniques that you used.
preference? What are the ramifications for the person if the dietary need is not met?
A person's dietary habits and preferences are shaped by the foods that he or she consumes from a young age. In addition to
physical activity, a healthy diet is an important factor in maintaining cardiovascular health. Promoting healthy food choices from
a young age is one technique for improving diet quality. It is referred to as "food restriction" when an individual's access to
appetising foods such as sweets and snacks is restricted or removed by their parents or caregivers. Parents who believe they
must regulate, rigorously limit, or restrict the food their children consume, particularly when the food is detrimental, have come
across me in my professional work. We can become overweight and undernourished if we consume an excessive amount of
food, or if we consume food that does not provide our bodies with the proper nutrition, as described above. Consuming food that
does not give our bodies with the correct nourishment increases our chances of acquiring diseases and disorders such as
arthritis, diabetes, and heart disease. In a nutshell, our diet is extremely important to our overall health.
a young age is one technique for improving diet quality. When clients walk into our restaurant, the first thing they may notice is
that that the uniform is soiled or torn, and this may create the idea that the rest of the restaurant's staff is similarly negligent. If
the host does not welcome them politely when they first enter through the door, they may receive the sense that customer
service is not a priority. The physical appearance of the company is the first step in creating a great initial impression. Clean
windows, shredded menus, cluttered service areas, spills on the buffet table, and filthy restrooms can all leave a negative
impression on a potential customer.
Make a great first impression for your organisation by doing the flowing:
 Make a point of cleaning up after yourself and the entire workspace.
 Even if it is not your responsibility to seat guests, make a point of greeting them as soon as they come.
 Making eye contact with the visitors and smiling when you are dining in the dining room are important guidelines to
follow.
 Before entering a public location, check that their uniforms are in impeccable condition.
 Keep a straight back and an alert demeanour at all times when working.
ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
machine.
In order to guarantee that every time a food item is created, it is of the highest quality, the recipe must be standardised. Another
point to consider is that the cost per serving of a food item remains constant regardless of how many times the materials and
their prescribed quantities are utilised to produce it.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
a young age is one technique for improving diet quality.
Because of the mild heat provided by the steam, key nutrients in your meal will be preserved. Vegetables retain their colour and
effective method.
When use a saucepan and a steamer basket on the stove, it is quick and easy to steam meals quickly and easily. Starting with a
small amount of liquid added to a pot, the meal is placed in a basket suspended over the liquid and the pot is covered. This
process will be repeated many times until the food is consumed completely.
Someone who follows a specified and/or restricted diet has dietary requirements, which are defined as follows: Religion-based
or allergy-related dietary restrictions are among the most often encountered dietary restrictions. Allergies are extremely frequent
among people. When the body's immune system reacts negatively to a certain food, this is referred to as a food allergy.
The conversion factor approach is the most commonly used method of modifying recipes. Finding a conversion factor and
multiplying the ingredients in the original recipe by that factor are both straightforward processes.
 Make a list of all of the ingredients and their respective proportions.

 Divide all of the quantities by the number of persons who will be eating the recipe. We should now have an idea of how
much of each component you'll need for a one-person meal.
 Multiply these amounts by the number of people will be cooking for and get a final total.
good?
Supervisor name:

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
Position:
Signed:

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
c. Follow recipes reflective report template (cultural or religious

requirements)
Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. You
will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will
also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of
your team and others and the cooking techniques that you used.
We can become overweight and undernourished if we consume an excessive amount of food, or if we consume food that does
not provide our bodies with the required nourishment, as described above. Consuming food that does not give our bodies with
the correct nourishment increases our chances of acquiring diseases and disorders such as arthritis, diabetes, and heart
disease. In a nutshell, our diet is extremely vital to our overall health. Certain faiths' strict prayer regimens may endanger the
health of their followers, according to some experts. It is important that healthcare professionals acknowledge and respect their
patients' religious and spiritual requirements. Many of the anxieties that patients have are alleviated when they turn to their
religion in the midst of a healthcare crisis. It is referred to as "food restriction" when an individual's access to appetising foods
such as sweets and snacks is restricted or removed by their parents or caregivers. Parents who believe they must regulate,
rigorously limit, or restrict the food their children consume, particularly when the food is detrimental, have come across me in my
professional work.
Certain faiths' strict prayer regimens may endanger the health of their followers, according to some experts. It is
essential that healthcare professionals remain sensitive to the religious and spiritual requirements of their
patients. Many of the anxieties that patients have are alleviated when they turn to their religion in the midst of a
healthcare crisis. When clients walk into your restaurant, the first thing they may notice is that that the uniform is
soiled or torn, and this may create the idea that the rest of the restaurant's staff is similarly negligent. If the host
does not welcome them politely when they first enter through the door, they may receive the sense that
customer service is not a priority. The physical appearance of the company is the first step in creating a great
initial impression. Clean windows, shredded menus, cluttered service areas, spills on the buffet table, and filthy
restrooms can all leave a negative impression on a potential customer.
Make a great first impression for our organisation by doing the following:
 Make a point of cleaning up after yourself and our entire workspace.

 Even if it is not our responsibility to seat guests, make a point of greeting them as soon as they come.
 Making eye contact with the visitors and smiling when you are dining in the dining room are important
guidelines to follow.
 Before entering a public location, check that the uniforms are in impeccable condition.
 Keep a straight back and an alert demeanour at all times when working.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
 How to cater to customers that have unique dietary requirements:
 Make the following changes to the menu
 Obtaining fresh ingredients includes:
 Communication with customers should be open and honest:
 Train the employees:
 Maintain the nutritional integrity of the meal by doing the following:
 Take use of it by doing the following:
In order to avoid this, wash hands thoroughly with soap and hot water before preparing and handling food, as well as after using
the restroom or changing diapers, before handling anything. This is also true when it comes to working with animals. Use hot,
soapy water and paper towels or clean clothes to clean up spills on kitchen surfaces or clean up messes. The hot cycle of your
washing machine should be used to wash your clothes on a regular basis. Ordering catering, one of the most crucial reasons to
check for dietary requirements is to determine whether or not there are any food allergies present. Due to the fact that food
allergies can range from mild to severe, it is critical to inquire about any food allergies from your guests and then to
communicate this information to the caterer as soon as possible.
Kitchen equipment is quite useful in preserving the cleanliness and orderliness of a kitchen environment. Using
some of this equipment, the cook can more easily chop, slice, and mince fresh food in a precise manner. Cooking
equipment created specifically for this purpose is available, and they are also meant to be mess-free. Equipment
and fuel are crucial components for catering because food is prepared, cooked, and served in this industry. Tools,
equipment, and fuel are all essential for catering. These tools and equipment let us work more efficiently and save
valuable time.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
It's like a performer stumbling over their own feet when an intricate formula is interrupted. It is possible for delicate batters,
chocolate, and custards all to deflate due to unexpected interruption
good?
Supervisor name:
Position:
Signed:

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
d. Modify recipes reflective report template (food restrictions)

Look for a situation where you have modified a dish for a customer who has food restrictions. You will report on the
process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the
strategies that you used to modify recipes or exclude or substitute ingredients, identify ingredients, liaise with
members of your team and others and the cooking techniques that you used.
restriction? What are the ramifications for the person if the dietary need is not met?
The term "dietary limits" refers to limitations on the foods that a person can consume. Some people avoid certain foods because
of allergies, but others do so because of social pressures, personal preferences, and health fads. A dietary restriction is not life-
threatening in the traditional sense of the phrase, but that does not indicate that should disregard it. We can become overweight
and undernourished if we consume an excessive amount of food, or if we consume food that does not provide our bodies with
the required nourishment, as described above. Consuming food that does not give our bodies with the correct nourishment
increases our chances of acquiring diseases and disorders such as arthritis, diabetes, and heart disease. In a nutshell, our diet
is extremely vital to our overall health.
Some of the most common reasons individuals adhere to special diets or dietary restrictions include food allergies or
sensitivities, religious observances, and ideological convictions. Restrictions that are supposed to protect your guests from
potentially life-threatening situations may also be based on their personal and moral views.
 Create a positive first impression for your firm by doing the following:
 Cleaning up after and before the workspace.
 Even if it is not our responsibility to seat guests, be sure to greet them as soon as they arrive.
 Making eye contact with the visitors and smiling when you are dining in the dining room are important guidelines to
follow.
 Before entering a public location, check that the uniforms are in impeccable condition.
 Continue to maintain a straight back and a focused demeanour at all times.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe to
meet the customer’s specific needs?
Among the most common reasons consumers adhere to special diets or dietary restrictions are food allergies or sensitivity,
religious observances, and ideological convictions. Restrictions that are designed to safeguard your guests from possibly
serious situations may also be based on their personal and moral values.
Kitchen equipment is quite useful in preserving the cleanliness and orderliness of a kitchen environment. Using some of this
equipment, the cook can more easily chop, slice, and mince fresh food in a precise manner. Cooking equipment created
specifically for this purpose is available, and they are also meant to be mess-free. In order to guarantee that every time a food
item is created, it is of the highest quality, the recipe must be standardised. Another point to consider is that the cost per serving
of a food item remains constant regardless of how many times the materials and their prescribed quantities are utilised to
produce it.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
6 Describe the cooking process that you used to ensure that the nutritional quality of the dish was
maintained. Why did you choose the process that you did? Why did you choose the equipment that you
did?
A vegetable that has been blanched or boiled in water has suffered the greatest loss of minerals and antioxidant
components, since many of the nutrients have leached into the water during the process. Vegetables should be steamed or
sous vide to retain its nutrients.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
 We should consider updating your menu.

 Dedicate a certain region and put in place the necessary resources to support it.
 Become a contributing member of the local community.
 Dietary supplements should be labelled with iconography to indicate they are special diet items.
 Make a list of all of the products you'll need and keep it close by for easy access.
 Send the chef out to begin preparing the food for customers.
 How to serve consumers who have special dietary requirements:
 To make a change to the menu, simply say the following:
 Purchasing the best ingredients directly from the source is the most effective method.
 Communicating with our customers in a straightforward manner:
 On the train, there are... persons who work as conductors.
 Preserve the nutritional value of the food.
Supervisor name:
Position:
Signed:

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
e. Modify recipes reflective report template (food preferences)

Look for a situation where you have modified a dish for a customer who has food preferences. You will report on
the process that you used to confirm the customer’s food preferences. You will also report on the strategies that
you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the
nutritional value of the dish and the cooking techniques that you used.
Preferences in terms of food preferences are the evaluative attitudes that people have toward the foods that they eat or drink.
Food preferences include the qualitative evaluation of foods, as well as how much people enjoy and dislike them on a scale of 1
to 10. Food preference is a learned behaviour that develops through time. Children's (and adults') food preferences are
influenced by their exposure to various foods during mealtime and snack time, as well as their exposure to food advertising.
Food allergies and intolerances such as dairy-free, fish- and shellfish-free, nut-free, and gluten-free are becoming increasingly
common.
Vegetarians, vegans, and pregnant women have special dietary requirements.
Halal certification is required for religious reasons.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
3. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe or
replace or substitute ingredients to meet the customer’s specific needs?
Therefore, rather than adding table salt to a recipe, the majority of the salt in a recipe comes from the components themselves.
Reduce the amount of high-salt foods, such as sauces, and increase the amount of low-salt flavourings, such as herbs, spices,
garlic, and ginger, to compensate.
Make changes to the ingredients in the following example to reduce the amount of fat, sugar, sodium, and calories. Look for the
phrase "Nutrition Centre." Look for "Healthy Recipes" on the internet. "Healthy Eating" can be found by searching for it.
 Attempt to reduce the amount of substances that contain saturated fat, salt, and sugar.
 Ingredients can be substituted.
 Add new components to the mix.
Prior to preparing and handling food, as well as after using the restroom or changing diapers, wash hands with soap and hot
water. This is also true when dealing with pets. To clean up kitchen surfaces or spills, use hot, soapy water and paper towels or
clean clothes to wipe them down. Cloths should be washed frequently in the hot cycle of the washing machine.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
Unprocessed foods may be divided into two categories: those that are not processed and those that are processed. Fresh meat
that has not been processed may be purchased chilled or frozen. Food that has been treated by heating, curing, or drying may
be marketed frozen, chilled, or shelf stable, depending on the needs of the buyer. The shelf life of any of these items is
determined by the techniques that are used and the temperature control that is maintained throughout the supply chain
 Read the complete recipe from beginning to end.

 Make sure your workspace is ready.
 Make a sanitation bucket of water.
 Prepare the necessary equipment.
 Before beginning to prepare the dish, make sure that all of the equipment is clean.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
Before cooking, it is common in professional kitchens to organise and arrange the ingredients (for example, cuts of meat,
relishes, sauces, par-cooked items, spices, freshly chopped vegetables and other components) that a cook will require for the
menu items that are expected. It is also known as "preparation" or "preparation before cooking."
 We should consider updating your menu.
 Dedicate a certain region and put in place the necessary resources to support it.
 Become a contributing member of the local community.
 Dietary supplements should be labelled with iconography to indicate they are special diet items.
 Make a list of all of the products you'll need and keep it close by for easy access.
 Send the chef out to begin preparing the food for customers.
 How to serve consumers who have special dietary requirements:
 To make a change to the menu, simply say the following:
 Purchasing the best ingredients directly from the source is the most effective method.
 Communicating with our customers in a straightforward manner:
 On the train, there are... persons who work as conductors.
 Preserve the nutritional value of the food.
Supervisor name:
Position:
Signed:

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
f. Modify recipes reflective report template (cultural or religious

requirements)
Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You
will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will
also report on the strategies that you used to modify the recipe and menu item by excluding or substituting
ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.
preferenlce? What are the ramifications for the person if the dietary need is not met?
For instance, food allergies & intolerances including such dairy intolerance, fish and shellfish intolerance, nut and gluten
intolerance are some of the most common types of food intolerances. Vegetarians, vegans, and pregnant women have special
dietary requirements. Reasons based on religion
Over time, a lack of proper nutrition will result in a failure to gain weight, and a short height will be the result in the short run
Find out what kinds of restrictions and special requests are most frequently made at the establishment.
 Make some changes to the menu.

 Set aside space and tools for this purpose.
 Collaborate with the locals. .
 Specialty diet foods should be labelled with icons.
 Make a note of the ingredients and have them close at hand.
 Send the chef on his way.
7 Set the tone for open communication and openness by performing your work aloud.
8 Deliberation and honest comments on team initiatives should be encouraged, and participants should participate.
9 Feedback and fresh ideas should be treated with respect, even if they are diametrically opposed to one's own point of
view or beliefs.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
3. Describe the steps that you took to respond to the customer’s dietary need. How did you access information
about modifications which met the customer’s specific needs?
1. What exactly is it about food choices that are so critical to overall health?
2. How to deal with customers that have specific dietary requirements
3. Make the following modifications to the menu
4. Obtaining fresh ingredients entails the following:
5. Customers should be communicated with in an open and honest manner.
6. Educate and train the personnel
7. The following actions will help to maintain the nutritional integrity of the meal:
machine.
In order to guarantee that every time a food item is created, it is of the highest quality, the recipe must be standardised. Another point to
consider is that the cost per serving of a food item remains constant regardless of how many times the materials and their prescribed
quantities are utilised to produce it.
Because of the gentle heat provided by the steam, the meal will retain important nutrients. Vegetables retain their colour and
effective method. When you use a saucepan and a steamer basket on the stove, it is quick and easy to steam meals quickly
and easily. Starting with a small amount of liquid added to a pot, the meal is placed in a basket suspended over the liquid and
the pot is covered. This process will be repeated many times until the food is consumed completely.

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9
constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe
quantities to produce the desired quantities?
 Read the complete recipe from beginning to end.
 Make sure your workspace is ready.
 Make a sanitation bucket of water.
 Prepare the necessary equipment.
 Before beginning to prepare the dish, make sure that all of the equipment is clean.
 Ingredients should be gathered
good?
Supervisor name:
Position:
Signed:

ABN: 5661
W: www.ilearno
Melbourne
T: 03 9

ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401

SITHCCC018 Student Logbook

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Student details section  What skills and techniques did I use?

 What policies and procedures did I follow?

Name of RTO:  What might I do differently next time?

At the end of each template, you will find a supervisor endorsement.

Trainer/assessor name: Supervisor declaration

Your workplace supervisor’s feedback forms an important part of the assessment

Completing your reflective journal

o modifying menu items to meet special dietary requests

 preparing foods to satisfy nutritional and special dietary requirements by:

o cultural or religious requirements.

 Modify recipes and menu items by excluding or substituting ingredients while

o cultural or religious requirements.

Tips for completing this logbook

SITHCCC018 Prepare food to meet special dietary requirements 4

☐ Customer 3 3.12.2021 Paleo. ☐ 3

☐ Customer 4 4.12.2021 Dairy free and lactose free ☐ 4

☐ Customer 5 5.12.2021 Tree nut and peanut ☐ 5

☐ Recipe 3 3.12.2021 Paleo. ☐ 3

SITHCCC018 Prepare food to meet special dietary requirements 5

☐ Recipe 4 4.12.2021 Dairy free and lactose free ☐ 4

☐ Recipe 5 5.12.2021 Tree nut and peanut ☐ 5

Special dietary request Date Recipe Reflective report Reflective report

☐ Food restrictions 1.12.2021 Dairy free and ☐ 1

☐ Food preferences 2.12.2021 Tree nut and ☐ 2

☐ Cultural or religious 3.12.2021 Gluten free and ☐ 3

SITHCCC018 Prepare food to meet special dietary requirements 6

Supervisor Declaration Section

Supervisor name: Position:

Relationship to student (for example, head chef/shift supervisor etc):

 worked within the organisation’s policies and procedures ☐ Yes ☐ No

Please provide any feedback to the student here:

SITHCCC018 Prepare food to meet special dietary requirements 7

Reflective Report Templates

SITHCCC018 Prepare food to meet special dietary requirements 8

;a. Follow recipes reflective report template (food restrictions)

 Make some changes to the menu.

SITHCCC018 Prepare food to meet special dietary requirements 9

2. How to deal with customers that have specific dietary requirements

3. Make the following modifications to the menu

4. Obtaining fresh ingredients entails the following:

5. Customers should be communicated with in an open and honest manner.

6. Educate and train the personnel

SITHCCC018 Prepare food to meet special dietary requirements 10

 Make a list of all of the ingredients and their respective proportions.

SITHCCC018 Prepare food to meet special dietary requirements 11

SITHCCC018 Prepare food to meet special dietary requirements 12

b. Follow recipes reflective report template (food preferences)

 Make a point of cleaning up after yourself and the entire workspace.

SITHCCC018 Prepare food to meet special dietary requirements 14

 Make a list of all of the ingredients and their respective proportions.

SITHCCC018 Prepare food to meet special dietary requirements 15

SITHCCC018 Prepare food to meet special dietary requirements 16

c. Follow recipes reflective report template (cultural or religious

 Make a point of cleaning up after yourself and our entire workspace.

SITHCCC018 Prepare food to meet special dietary requirements 17

 Make the following changes to the menu

 Obtaining fresh ingredients includes:

 Communication with customers should be open and honest: