Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

Student Logbook
SITHCCC031
Prepare Vegetarian and Vegan Dishes

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 1

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854G
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

About this Student Logbook Completing your reflective journal

This Student Logbook is where you will record evidence of the knowledge and You are expected to complete a reflective journal for each time that you cook as
skills you have developed during your training for this unit. It also serves as a part of your assessment. Try to think about the highlights of each service when you
handy reference guide on what you need to do during your assessment and how are writing your reflection. You might also find the following questions useful:
you should go about doing it.
 What skills and techniques did I use?
 What policies and procedures did I follow?
Student details section  How did I ensure efficiency, safety and quality?
Fill in the table below:  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 different next time?
Student name:

RICKY YEOH KIM PU

______________________________________________________________ Assessor declaration

Trainer/assessor name: Your assessor’s feedback forms an important part of the assessment process and
it is essential you have your assessor complete their section of each of your
Suman SHRESTHA
______________________________________________________________ reflective journals and fill in the assessor declaration after the summary section.
Your assessor should endorse your journal. Without their endorsement, your
If this workbook is found, please contact me to return it using the details below: Logbook will be incomplete and it is likely to be returned to you for resubmission.

______________________________________________________________
Logbook summary
______________________________________________________________ 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
______________________________________________________________
section up to date – it will help you keep track of any outstanding requirements.

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V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854G
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

What do I need to demonstrate? Tips for completing this logbook

During your assessment, you will be required to demonstrate a range of the skills  Read through your logbook before you get started and make sure that you
and knowledge that you have developed during your course. These include:
understand what you need to do. If you are unsure, speak to your
 interpreting standard recipes and food preparation lists assessor.
 Stay up to date! Complete a logbook entry at the end of each service
 confirming food production requirements
period and ask your assessor to do the same. Providing organised,
 calculating ingredient amounts
complete evidence forms part of your assessment.
 identifying and selecting ingredients from stores according to quality,
 Stay in touch with your assessor. Ask questions, raise issues, check in,
freshness and stock rotation requirements
communicate.
 following procedures for portion control
 producing the required quantities Most importantly, ask for help if you are having trouble!
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of equipment required
 ensuring that food preparation equipment is safely assembled, clean and
ready for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production
sequencing
 weighing and measuring ingredients accurately
 portioning according to the recipe
 cleaning and cutting ingredients using basic culinary cuts as per culinary
standards
 minimising waste to maximise profitability
 preparing derivative sauces (both hot and cold) as required
 reconstituting or reheating stocks, sauces and soups to required
consistencies
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.

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V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854G
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

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 service plan and reflective journal each time that
you cook.
RICKY YEOH KIM PU
Student name: __________________________________________________________________________

210834
Student ID number: ______________________________________________________________________

This unit of competency requires that you complete mise en place and follow standard recipes and use eight different
cookery methods to prepare vegetarian and vegan dishes in a commercial kitchen. Evidence of this has been provided.

Cooking method Date Reflective journal Reflective journal number

(endorsed by Assessor
)

☐ boiling

☐ braising

☐ deep and shallow frying

☐ poaching

☐ steaming

☐ grilling

☐ blanching

☐ roasting

☐ stewing

You must use each type of product when preparing four vegetarian dishes. Evidence of this has been provided.

Vegetarian product Date Reflective journal Reflective journal number

(endorsed by Assessor
)

☐ dried fruit or vegetable

✔
☐ fresh fruit or vegetable 1/03/2025 2

☐ frozen fruit or vegetable

☐ fermented fruit or vegetable

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 4

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

Vegetarian product Date Reflective journal Reflective journal number

(endorsed by Assessor
)

✔
☐ dairy products 1/03/2025 1,2,3

☐ nuts and seeds

☐ arborio rice

✔
☐ eggs 1/03/2025 1,2

☐ grains and pulses

☐ legumes

You must use each type of product when preparing four vegan dishes. Evidence of this has been provided.

Vegan products Date Reflective journal Reflective journal number

(endorsed by Assessor
)

☐ dried fruit or vegetable

☐ fresh fruit or vegetable

☐ frozen fruit or vegetable

☐ fermented fruit or vegetable

☐ coconut products

☐ plant-based milks

☐ cashew cheese

☐ butter alternatives

☐ soy-based cheese

☐ whole cuts meat substitute

☐ mince: meat substitute

☐ firm tofu

☐ silken tofu

☐ emulsion tofu

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 5

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

Vegan products Date Reflective journal Reflective journal number

(endorsed by Assessor
)

☐ flaxeggs as an egg
substitute

☐ chia as an egg substitute

You must prepare, plate and present two portions of each of the four vegetarian and vegan dishes. Evidence of this
has been provided.

Presentation Date Reflective journal Reflective journal number

(endorsed by Assessor
)

✔
☐ vegetarian dish one 1/03/2025 1

✔
☐ vegetarian dish two 1/03/2025 2

☐ vegan dish one

☐ vegan dish two

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 6

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes
Assessor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace Assessor. 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 Assessor you work under complete one at the end of all your
designated shifts. Please provide this page to your workplace Assessor at the completion of your required shifts.
This needs to be completed in addition to the Assessor endorsement section of your reflective journals. One copy has
been provided in this logbook but you can make additional copies as needed.

Assessor name:

Position:

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

During the services described in the student’s reflective journals that I have endorsed, the student:

confirmed ingredients needed from standard recipe ☐ Yes ☐ No

calculated ingredients ☐ Yes ☐ No

got fresh quality ingredients from the stores ☐ Yes ☐ No

selected correct clean equipment ☐ Yes ☐ No

assembled and used equipment safely ☐ Yes ☐ No

followed workflow planning ☐ Yes ☐ No

weighed and measured ingredients ☐ Yes ☐ No

avoided contact with animal products ☐ Yes ☐ No

cleaned and cut ingredients ☐ Yes ☐ No

used waste minimisation techniques ☐ Yes ☐ No

used correct cookery method ☐ Yes ☐ No

added accompaniment that complements the dish ☐ Yes ☐ No

made food quality adjustments ☐ Yes ☐ No

demonstrated good plating and presentation ☐ Yes ☐ No

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 7

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

labelled and stored prepared food in correct conditions ☐ Yes ☐ No

cleaned work area ☐ Yes ☐ No

completed tasks within commercial time constraints and deadlines ☐ Yes ☐ No

followed procedures for portion control ☐ Yes ☐ No

followed procedures for food safety practices when handling and storing different
☐ Yes ☐ No
food types

☐ Yes ☐ No

prepared and cooked four vegetarian and vegan dishes

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.

Assessor signature:

Contact number:

Date:

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V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes
Service Planning
Copy or print this part of the document, as many times as required. Remember, you need to complete a service plan
and reflective journal each time that you cook.

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and answer the
following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals are produced.
8 meals are required. Use scale, measuring cups and spoons to get the correct weigh
t of the ingredients.

 Calculate the number of portions that you need (show your workings).
3/8=0.375 egg
2.25/8=0.28 cup gluten-free self-raising flour
1.75/8=0.22 cup caster sugar
140/8=17.5 g butter
1/8=0.125 tsp vanilla essence
0.6/8=0.075 cup cocoa
0.5/8=0.0625 tsp bicarbonate of soda

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may
like to use your organisation’s standard template.
3 egg room temperature
2 1/4 cup gluten-free self-raising flour
1 3/4 cup caster sugar
140 g butter
1 tsp vanilla essence
0.6 cup cocoa
1/2 tsp bicarbonate of soda
1 pinch salt
1 cup cold water

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V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes
Ingredient list
GF Chocolate Cake
Recipe_______________________________________

Ingredient Qty Qty/serves Qty x serves required

Egg 0.375 3 1.5

GF self-raising flour 2.25 cup 0.28 1.125 cup
Caster sugar 1.75 cup 0.22 0.775 cup
Butter 140g 17.5 70g
Vanilla essence 1 tsp 0.125 0.5 tsp
Cocoa 0.6 cup 0.075 0.3 cup
Bicarbonate soda 0.5 tbsp 0.0625 0.25 tbsp

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 10

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare vegetarian and vegan dishes

 Select the cookery method that you will use. Explain your decision.
Oven baking to bake the mixture of cake.

 Select the cooking times and temperatures that you will use. Explain your decision.
Prep time 30 min, cooking time 60 min. The oven is set to 155C (fanforced) to preven
t overbaking of the cake.

 Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments
complement your dish?
Sweetening or sour type icing is a good accompaniment for the cake as sweet or sour
taste can balance the taste of the chocolate.

 Describe how you will select the ingredients that you need from stores. How will you check them for freshness and
quality?
All ingredients should be within their expiry date, the eggs does not cracked and no ot
her foreign object in the dry ingreidients.

 How will you check all perishable ingredients for spoilage or contamination?
The packaging should be fully packed without damaged and all ingredients are fresh an
d within expiry dates.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well
maintained and ready for use?
Oven, bowl, electric beater. Make sure inside of the oven is clean and no other residue.
Wash,clean and dry the bowl and electric beater before use.

AFC-SLB- Learnvault Pty Ltd T/A Australian Federation College Page 11

SITHCCC031 V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854G
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

Reflective journal

Student name: RICKY YEOH KIM PU Date: 01/03/2025 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
☐ correct mise en place ☐ followed standard recipe 1
_________

Cooking method observed:

☐ boiling ☐ braising ☐ poaching ☐ steaming ☐ grilling ☐ blanching ☐ roasting ☐ stewing ☐ frying

Vegetarian products used:

☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ dairy products

☐ nuts and seeds ☐ arborio rice ☐ eggs ☐ grains and pulses ☐ legumes

Vegan products used:

☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit

☐ coconut products ☐ plant-based milks ☐ cashew cheese ☐ butter alternatives

☐ soy-based cheese ☐ whole cuts meat substitute ☐ mince: meat substitute ☐ firm tofu

☐ silken tofu ☐ emulsion tofu ☐ flaxeggs ☐ chia as an egg substitute

Prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes: GF Chocolate Cake

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 12

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854G
Level 1, 126 Charles Street,
Launceston TAS 72
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

☐ Vegetarian Name of Dish: ☐ Completed dish within commercial ☐ Followed procedures for portion control and food safety
timeframes practices when handling and storing different food types
☐ Vegan

Reflective journals

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Mixture of the ingredients need to beat until smooth with no solid. Melt butter before adding in can help ease the beating
.

Assessor Endorsement

Assessor name: Position: Signed:

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 13

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854G
Level 1, 126 Charles Street,
Launceston TAS 72
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

Service Planning
Copy or print this part of the document, as many times as required. Remember, you need to complete a service plan
and reflective journal each time that you cook.

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and answer the
following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals are produced.
10 meals are required. Use scale, measuring cups and spoons to get the correct weig
ht of the ingredients.

125/10=12.5g butter
0.25/10=0.025 cup milk
0.25/10=0.025 cup orange juice
 Calculate the number of portions that you need (show your workings).
2/10=0.2 eggs
0.75/10=0.075 cup caster sugar
1.5/10=0.15 cups self-raising flour
1/10=0.1 tbs orange zest

For ORANGE ICING

0.33/10=0.033 cup butter
1.5/10=0.15 cups icing sugar
2/10=0.2 tbs orange juice
0.5/10=0.05 tsp orange zest

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may
like to use your organisation’s standard template.
125g butter, softened
1/4 cup milk
1/4 cup orange juice
2 eggs
3/4 cup caster sugar
1 1/2 cups self-raising flour sifted
1 tbs orange zest, finely grated
For ORANGE ICING
1/3 cup butter softened
1 1/2 cups icing sugar sifted
2 tbs orange juice *to taste
1/2 tsp orange zest, finely grated

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 14

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes
Ingredient list
Orange Cake
Recipe_______________________________________

Ingredient Qty Qty/serves Qty x serves required

Butter 125g 12.5 62.5g

Milk 0.25cup 0.025 0.125 cup
Orange Juice 0.25cup 0.025 0.125 cup
Egg 2 0.2 1
Caster sugar 0.75 cup 0.075 0.375 cup
Self-raising flour 1.5 cups 0.15 0.75 cup
Icing Sugar 1.5 cups 0.15 0.75 cup
Orange Zest 1.5 tbsp 0.15 0.75 cup

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 15

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare vegetarian and vegan dishes

 Select the cookery method that you will use. Explain your decision.
Oven baking to bake the mixture of the orange cake.

 Select the cooking times and temperatures that you will use. Explain your decision.
Prep Time 20 min, Cooking time 40 min. The oven is set to 180C to prevent overbakin
g of the cake.

 Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments
complement your dish?
Orange icing is a perfect accompaniment for cake as it increase the orange flavour of i
t and the sweetness of the icing sugar completed it.

 Describe how you will select the ingredients that you need from stores. How will you check them for freshness and
quality?
Make sure butter and milk are in their expiry date and not unpleasant smell. The eggs
are in good shape and not cracked. Orange should be vibrant orange in color, no bruise
d or rot on the body.

 How will you check all perishable ingredients for spoilage or contamination?
The packaging should be fully packed without damaged and all ingredients are fresh an
d within expiry dates.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well
maintained and ready for use?
Oven, bowl, electric beater. Make sure inside of the oven is clean and no other residue.
Wash,clean and dry the bowl and electric beater before use.

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 16

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare vegetarian and vegan dishes

Reflective journal

RICKY YEOH KIM PU 01/03/2025 Journal

Student name: Date: Did an RTO assessor observe this activity? ☒ Yes ☐ No number:
2
_________

☐ correct mise en place ☐ followed standard recipe

Cooking method observed:

☐ boiling ☐ braising ☐ poaching ☐ steaming ☐ grilling ☐ blanching ☐ roasting ☐ stewing ☐ frying

Vegetarian products used:

☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ dairy products

☐ nuts and seeds ☐ arborio rice ☐ eggs ☐ grains and pulses ☐ legumes

Vegan products used:

☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit

☐ coconut products ☐ plant-based milks ☐ cashew cheese ☐ butter alternatives

☐ soy-based cheese ☐ whole cuts meat substitute ☐ mince: meat substitute ☐ firm tofu

☐ silken tofu ☐ emulsion tofu ☐ flaxeggs ☐ chia as an egg substitute

Prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes: Orange cake

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 17

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare vegetarian and vegan dishes

☐ Vegetarian Name of Dish: ☐ Completed dish within commercial ☐ Followed procedures for portion control and food safety
timeframes practices when handling and storing different food types
☐ Vegan

Reflective journal

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
After the cake is bake, it can be chill in refrigarator for a better tasting experience. Slices of orange can be place on top of t
he cake for extra appearance satisfaction.

Assessor Endorsement

Assessor name: Position: Signed:

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 18

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes

Service Planning
Copy or print this part of the document, as many times as required. Remember, you need to complete a service plan
and reflective journal each time that you cook.

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and answer the
following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals are produced.
1 meals are required. Use scale, measuring cups and spoons to get the correct weight
of the ingredients.

 Calculate the number of portions that you need (show your workings).
125/1=125g butter
1.5/1=1.5 cups Coles Soft Icing Mixture
1/1=1 tbsp milk

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may
like to use your organisation’s standard template.
125g butter, softened
1 1/2 cups Coles Soft Icing Mixture
1 tbsp milk

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 19

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare Vegetarian and Vegan Dishes
Ingredient list
Butter Cream Icing
Recipe_______________________________________

Ingredient Qty Qty/serves Qty x serves required

Butter 125g 125 62.5g

Soft icing mixture 1.5 cups 1.5 0.75 cups
Milk 1 tbsp 1 0.5 tbsp

AFC-SLB-SITHCCC031 Learnvault Pty Ltd T/A Australian Federation College Page 20

V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare vegetarian and vegan dishes

 Select the cookery method that you will use. Explain your decision.
No cookery method is used as the icing just need to mix and beat all ingredient.

 Select the cooking times and temperatures that you will use. Explain your decision.
Prep time= 10min, cooking time = 0 min, as no cooking is required for the butter crea
m icing.

 Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments
complement your dish?
The icing can be added with different flavors of essence or juice to create the taste o
f icing that we like.

 Describe how you will select the ingredients that you need from stores. How will you check them for freshness and
quality?
Make sure butter and milk are in their expiry date and not unpleasant smell.

 How will you check all perishable ingredients for spoilage or contamination?
The packaging should be fully packed without damaged and all ingredients are fresh an
d within expiry dates.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well
maintained and ready for use?
Bowl and electric mixer. clean and dry both equipments before used. Assemble the par
ts of the mixer correctly.

AFC-SLB- Learnvault Pty Ltd T/A Australian Federation College Page 21

SITHCCC031 V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854G
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare vegetarian and vegan dishes

Reflective journal

Student name: RICKY YEOH KIM PU Date: 01/03/2025 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
☐ correct mise en place ☐ followed standard recipe 3
_________

Cooking method observed:

☐ boiling ☐ braising ☐ poaching ☐ steaming ☐ grilling ☐ blanching ☐ roasting ☐ stewing ☐ frying

Vegetarian products used:

☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit ☐ dairy products

☐ nuts and seeds ☐ arborio rice ☐ eggs ☐ grains and pulses ☐ legumes

Vegan products used:

☐ dried vegetables and fruit ☐ fresh vegetables and fruit ☐ frozen vegetables and fruit ☐ fermented vegetables and fruit

☐ coconut products ☐ plant-based milks ☐ cashew cheese ☐ butter alternatives

☐ soy-based cheese ☐ whole cuts meat substitute ☐ mince: meat substitute ☐ firm tofu

☐ silken tofu ☐ emulsion tofu ☐ flaxeggs ☐ chia as an egg substitute

Prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes:

☐ Vegetarian Name of Dish: ☐ Completed dish within commercial ☐ Followed procedures for portion control and food safety
timeframes practices when handling and storing different food types
☐ Vegan

AFC-SLB- Learnvault Pty Ltd T/A Australian Federation College Page 22

SITHCCC031 V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854G
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au
Student Logbook_SITHCCC031 Prepare vegetarian and vegan dishes
Reflective journals

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
The icing sugar mixture and milk should not be added fully at once, they should be added gradually while beating constantl
y for a good combination.

Assessor Endorsement

Assessor name: Position: Signed:

AFC-SLB- Learnvault Pty Ltd T/A Australian Federation College Page 23

SITHCCC031 V 1.2 RTO Code: 45616 CRICOS Provider No.: 03854G
Level 1, 126 Charles Street,
Launceston TAS 7250
www.afcollege.edu.au