complete a reflective report

complete a reflective report
SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 1SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2About this Student LogbookThis Student Logbook is where you will record evidence of the knowledge andskills you have developed during your training for this unit. It also serves as ahandy reference guide on what you need to do during your assessment and howyou should go about doing it.Student details sectionFill in the table below:

Student name:______________________________________________________________Trainer/assessor name:______________________________________________________________If this workbook is found, please contact me to return it using the details below:____________________________________________________________________________________________________________________________

AssignmentTutorOnline
Completing your reflective journalYou are expected to complete a reflective report for each time that you completea cooking task which is relevant for assessment of this unit. Templates havebeen provided in the Student Assessment Guide for this unit. Each report followsa similar format – it begins with a series of questions and then asks you to reflecton your experiences. Try to think about the highlights of each time that youprepare a dish for a person who has special dietary needs when you are writingyour reflection. You might also find the following questions useful: What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my dishes met quality standards? What did I learn during the service and how might I apply it in future? What might I do differently next time?At the end of each template, you will find a supervisor endorsement.Supervisor declarationYour workplace supervisor’s feedback forms an important part of the assessmentprocess and it is essential you have your supervisor complete their section ofeach of your reflective journals and fill in the supervisor declaration after thesummary section. Keep in mind that, if you are completing your assessment inPeach Institute’s training kitchen, your trainer will be your workplace supervisorand should endorse your journal. Without their endorsement, your Logbook willbe incomplete and it is likely to be returned to you for resubmission.Logbook summaryThere are a number of requirements you must fulfil within your assessmentprocess, so a Logbook Summary has been provided. Make sure you keep thissection up to date – it will help you keep track of any outstanding requirements.What do I need to demonstrate?During your assessment for this unit, you will be required to demonstrate a rangeof the skills and knowledge that you have developed during your course. Theseinclude: confirming special dietary requirements by:o confirming the customer’s dietary food requirementso confirming the customer’s cultural food requirementsSITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 3o liaising with other people to clarify the customer’s requirementso recognising the potential health consequences of failing to meet dietaryrequirements of customerso accessing special dietary recipeso selecting specialised ingredientso identifying ingredients that may cause health consequences in recipeso identifying ingredients that may cause health consequences onpackagingo excluding ingredients from dishes at the request of customers preparing foods to satisfy nutritional and special dietary requirements by:o following recipes for those with special dietary needso modifying menu items to meet special dietary requestso excluding or substituting ingredients while maintaining nutritional valueo communicating dietary requirements to other members of your team(including in writing)o working with your team to address a customer’s dietary requirementso selecting appropriate ingredients to ensure optimum nutritional qualityof disheso using appropriate equipment, preparation and cooking techniques forspecial dietary requirements and to retain optimum nutritional values presenting prepared food:o in an appetising and attractive mannero by visually evaluating each dish and adjusting its presentation asrequired. working safely and efficiently by:o storing dishes in appropriate environmental conditionso minimising waste to maximise profitabilityo maintaining a clean and hygienic work area, disposing of or storingsurplus and re-useable by-products according to organisationalprocedures (including cost efficiency), working sustainably andefficiently.In addition to demonstrating the above skills and knowledge, you must fulfil someadditional criteria. You must:


Follow recipes to prepare six different dishes that cater to customers withdifferent dietary requests, including at least one of each of the following:

o food restrictionso food preferenceso cultural or religious requirements. Modify recipes and menu items by excluding or substituting ingredients whilemaintaining equivalent nutritional value for at least one of each of thefollowing:o food restrictionso food preferenceso cultural or religious requirements.


Produce dishes for at least six different customers with special dietaryrequirements.

Tips for completing this logbook Read through your logbook before you get started and make sure that youunderstand what you need to do. If you are unsure, speak to your assessorand/or workplace supervisor. Stay up to date! Complete a logbook entry at the end of each service periodand ask your supervisor to do the same. Providing organised, completeevidence forms part of your assessment.


Stay in touch with your assessor. Ask questions, raise issues, check in,communicate.

SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 4Most importantly, ask for help if you are having trouble!SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 5Logbook summaryUse this list to keep track of your progress. Please note that you may complete a number of these tasks duringone cooking session so you will only need to complete a single reflective report template each time that youcook.Student name: ___________________________________________________________________________Student number: _________________________________________________________________________I have prepared dishes that catered to at least six customers with different dietary requests. Evidence hasbeen provided.

Customer
Date
Dietary request
ReflectiveReport (endorsedby supervisor)
Reflective reportnumber


Customer 1


Customer 2


Customer 3


Customer 4


Customer 5


Customer 6

I have followed at least six different recipes which cater to at least six dietary requests. Evidence hasbeen provided. At least one recipe is for each of the following:☐ Food restrictions ☐ Food preferences ☐ Cultural or religious requirements

Recipe followed
Date
Recipe
ReflectiveReport (endorsedby supervisor)
Reflective reportnumber


Recipe 1


Recipe 2


Recipe 3


Recipe 4


Recipe 5


Recipe 6

SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 6I 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(endorsed bysupervisor)
Reflective reportnumber


Food restrictions


Food preferences


Cultural or religiousrequirements

SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 7Supervisor Declaration SectionNote for student: Please note, that one of these declarations must be completed by each workplace supervisor. Ifyou completed all your shifts at the one venue then you would only submit one. If your logbook contains entriesfrom different kitchens and venues then please have each supervisor you work under complete one at the end ofall your designated shifts. Please provide this page to your workplace supervisor at the completion of your requiredshifts.This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copyhas 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 worked to a professional level in line with the kitchen’s usual roles and responsibilities worked safely confirmed customer’s special dietary food requirements liaised effectively with other people to clarify customer requirements accessed special dietary recipes communicated dietary requirements substituted or omitted ingredients appropriately selected ingredients to ensure optimum nutritional quality of dishes responded to special customer requests and dietary requirements effectively modified recipes and dishes according to special dietary requests.

☐ Yes ☐ No☐ Yes ☐ No☐ Yes ☐ No☐ Yes ☐ No☐ Yes ☐ No☐ Yes ☐ No☐ Yes ☐ No☐ Yes ☐ No☐ Yes ☐ No☐ Yes ☐ No

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective journalscompleted below and any supporting documentation (including organisational policies andprocedures, menus, recipes and work product) for the purposes of assessment.

☐ Yes ☐ No

Supervisor signature:

Contact number:

Date:

SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 8Reflective Report TemplatesSITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 9a. 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 theprocess that you used to confirm the customer’s dietary and cultural food requirements. You will also report on thestrategies that you used to access special recipes, identify ingredients, liaise with members of your team andothers 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 foodrestriction? What are the ramifications for the person if the dietary need is not met?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 membersof your team? What specialist advice did you seek? How did you ensure that you communicated clearly andeffectively with other members of your team to ensure that the customer’s needs were met?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 103. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe whichmet the customer’s specific needs?4. What process did you use to identify and access the specialised ingredients that you required to prepare thedish? 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 dishmaintained equivalent nutritional value?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 115. 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?6. Describe the operational adjustments that you made in response to meeting your customer’s dietaryrequirements. What were the implications for mis en place? How did you ensure that you still met commercial timeconstraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe toproduce the desired quantities?7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensureefficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I applythis in future? What might I do differently next time?

Supervisor endorsement

Supervisor name:

Position:

Signed:

SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 12b. 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 onthe process that you used to confirm the customer’s dietary and cultural food requirements. You will also report onthe strategies that you used to access special recipes, identify ingredients, liaise with members of your team andothers 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 foodpreference? What are the ramifications for the person if the dietary need is not met?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 membersof your team? What specialist advice did you seek? How did you ensure that you communicated clearly andeffectively with other members of your team to ensure that the customer’s needs were met?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 133. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe whichmet the customer’s specific needs?4. What process did you use to identify and access the specialised ingredients that you required to prepare thedish? 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 dishmaintained equivalent nutritional value?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 145. 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?6. Describe the operational adjustments that you made in response to meeting your customer’s dietaryrequirements. What were the implications for mis en place? How did you ensure that you still met commercial timeconstraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe toproduce the desired quantities?7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensureefficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I applythis in future? What might I do differently next time?

Supervisor endorsement

Supervisor name:

Position:

Signed:

SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 15c. Follow recipes reflective report template (cultural or religiousrequirements)Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. Youwill report on the process that you used to confirm the customer’s dietary and cultural food requirements. You willalso report on the strategies that you used to access special recipes, identify ingredients, liaise with members ofyour 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 foodpreference? What are the ramifications for the person if the dietary need is not met?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 membersof your team? What specialist advice did you seek? How did you ensure that you communicated clearly andeffectively with other members of your team to ensure that the customer’s needs were met?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 163. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe whichmet the customer’s specific needs?4. What process did you use to identify and access the specialised ingredients that you required to prepare thedish? 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 dishmaintained equivalent nutritional value?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?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 176. Describe the operational adjustments that you made in response to meeting your customer’s dietaryrequirements. What were the implications for mis en place? How did you ensure that you still met commercial timeconstraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe toproduce the desired quantities?7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensureefficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I applythis in future? What might I do differently next time?

Supervisor endorsement

Supervisor name:

Position:

Signed:

SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 18d. 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 theprocess that you used to confirm the customer’s dietary and cultural food requirements. You will also report on thestrategies that you used to modify recipes or exclude or substitute ingredients, identify ingredients, liaise withmembers 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 foodrestriction? What are the ramifications for the person if the dietary need is not met?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 membersof your team? What specialist advice did you seek? How did you ensure that you communicated clearly andeffectively with other members of your team to ensure that the customer’s needs were met?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 193. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe tomeet the customer’s specific needs?4. What process did you use to identify and access the specialised ingredients that you required to prepare thedish? 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 dishmaintained equivalent nutritional value?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 205. 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?6. Describe the operational adjustments that you made in response to meeting your customer’s dietaryrequirements. What were the implications for mis en place? How did you ensure that you still met commercial timeconstraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipequantities to produce the desired quantities?7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensureefficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I applythis in future? What might I do differently next time?

Supervisor endorsement

Supervisor name:

Position:

Signed:

SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 21e. 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 onthe process that you used to confirm the customer’s food preferences. You will also report on the strategies thatyou used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained thenutritional value of the dish 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 foodpreference? What are the ramifications for the person if the dietary need is not met?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 membersof your team? What specialist advice did you seek? How did you ensure that you communicated clearly andeffectively with other members of your team to ensure that the customer’s needs were met?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 223. Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe orreplace or substitute ingredients to meet the customer’s specific needs?4. What process did you use to identify and access the specialised ingredients that you required to prepare thedish? 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 dishmaintained equivalent nutritional value?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 235. 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?6. Describe the operational adjustments that you made in response to meeting your customer’s dietaryrequirements. What were the implications for mis en place? How did you ensure that you still met commercial timeconstraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe toproduce the desired quantities?7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensureefficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I applythis in future? What might I do differently next time?

Supervisor endorsement

Supervisor name:

Position:

Signed:

SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 24f. Modify recipes reflective report template (cultural or religiousrequirements)Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. Youwill report on the process that you used to confirm the customer’s dietary and cultural food requirements. You willalso report on the strategies that you used to modify the recipe and menu item by excluding or substitutingingredients, how you maintained the nutritional value of the dish 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 foodpreference? What are the ramifications for the person if the dietary need is not met?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 membersof your team? What specialist advice did you seek? How did you ensure that you communicated clearly andeffectively with other members of your team to ensure that the customer’s needs were met?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 253. Describe the steps that you took to respond to the customer’s dietary need. How did you access informationabout modifications which met the customer’s specific needs?4. What process did you use to identify and access the specialised ingredients that you required to prepare thedish? 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 dishmaintained equivalent nutritional value?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?SITHPAT006 – Log BookBryan Peach Institute Pty. Ltd. T/A Peach InstituteRTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 266. Describe the operational adjustments that you made in response to meeting your customer’s dietaryrequirements. What were the implications for mis en place? How did you ensure that you still met commercial timeconstraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipequantities to produce the desired quantities?7. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensureefficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I applythis in future? What might I do differently next time?

Supervisor endorsement

Supervisor name:

Position:

Signed:

SITHPAT006 – Log BookSITHCCC018 Prepare food to meet special dietary requirements 27