SITHCCC036

prepare meat dishes

First published 2022

RTO Works
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Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
About this Student Logbook Completing your Reflective journal
You are expected to complete a Reflective journal for each time that you cook
This Student Logbook is where you will record evidence of the knowledge and as part of your assessment for this unit. Try to think about the highlights of
skills you have developed during your training for this unit. It also serves as a each service when you are writing your reflection. You might also find the
handy reference guide on what you need to do during your assessment and following questions useful:
how 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?

Student name:  What did I learn during the service and how might I apply it in future?
 What might I do different next time?
_______________________________________________________________
Name of RTO:
Supervisor declaration
_______________________________________________________________ Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
Trainer/assessor name: their section of 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
If this workbook is found, please contact me to return it using the details be your workplace supervisor and should endorse your journal. Without their
below: endorsement, your 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.

SITHCCC036 Prepare meat dishes

What do I need to demonstrate?  minimising waste to maximise profitability

During your assessment for this unit, you will be required to demonstrate a  selecting and using meat cookery methods
range of the skills and knowledge that you have developed during your  following standard recipes accurately
course. These include:
 selecting, preparing and adding accompaniments which are suited to
 interpreting standard recipes and food preparation lists each dish
 confirming food production requirements  making adjustments to dishes to ensure quality
 calculating ingredient amounts  carving meats taking into account meat and bone structure
 identifying and selecting meat products and other ingredients from stores  presenting dishes attractively
according to quality, freshness and stock rotation requirements
 using appropriate service-ware
 following procedures for portion control
 selecting and adding sauces and garnishes according to standard
 producing the required quantities recipes
 checking perishable supplies for spoilage  evaluating dishes and adjusting presentation
 checking perishable supplies for contamination  storing dishes in appropriate environmental conditions
 selecting the type and size of knives required  following organisational policies and procedures
 selecting the type and size of equipment required  maintaining a clean work area
 ensuring that food preparation equipment safely assembled, clean and  disposing of or storing surplus products
ready for use
 working safely
 using knives and equipment safely and hygienically
 working hygienically
 using equipment according to the manufacturer’s instructions
 working sustainably
 thawing frozen meats safely
 working efficiently
 sorting and assembling ingredients according to food production
 working within commercial time constraints and deadlines
sequencing
 responding to special customer requests and dietary requirements.
 weighing and measuring ingredients accurately
 creating portions according to the recipe
 using meat preparation techniques according to recipe requirements

SITHCCC036 Prepare meat dishes

Tips for completing this logbook
 Read through your logbook before you get started and make sure 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.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

SITHCCC036 Prepare meat dishes

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these stock tasks during one session, therefore you will only need to complete a single reflective
journal for these cases.

Student name: ___________________________________________________________________________

Student number: __________________________________________________________________________

This unit of competency requires that you follow standard recipes to prepare at least six finished meat
dishes using each of the following meat items at least once. Evidence of this has been provided.

Meat item Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

beef

game:
 kangaroo or wallaby
 specialty meats

lamb

pork

offal

This unit of competency requires that you use each of the following meat preparation techniques at
least once when preparing the above dishes. Evidence of this has been provided.

Meat preparation technique Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

barding

de- boning

trimming

frenching

portioning

SITHCCC036 Prepare meat dishes

 Meat preparation technique Date Reflective journal Reflective journal
number
(endorsed by
supervisor)

wet and dry marinating

mincing

rolling

tenderising

tying

skewering

This unit of competency requires that you must be observed using each of the following cookery
methods at least once. Evidence of this has been provided

Cookery method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

braising

deep-frying

shallow-frying

grilling

roasting

sous vide

stewing

SITHCCC036 Prepare meat dishes

This unit of competency requires that you must cook a beef restaurant cut steak according to
specified cooking preference. Evidence of this has been provided.

Cookery preference Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

blue

rare

medium rare

medium

medium well

well done

SITHCCC036 Prepare meat dishes

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
Yes No
responsibilities

followed standard recipes to prepare dishes using meat Yes No

prepared dishes using a range of cookery methods Yes No

prepared dishes using a range of meat items Yes No

prepared dishes using a range of meat preparation techniques Yes No

prepared dishes within commercial time constraints and deadlines Yes No

produced required quantities Yes No

followed portion control procedures Yes No

followed food safety practices for handling and storing meat Yes No

Yes No
responded to special customer requests and dietary requirements.

SITHCCC036 Prepare meat 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.

Supervisor signature:

Contact number:

Date:

SITHCCC036 Prepare meat dishes

Reflective journals
 Reflective journal

Student name: Date: Did an RTO assessor observe this activity? Yes No Journal
number:
Recipe prepared: _________

Meat item:

beef game: kangaroo or wallaby game: specialty meats lamb pork Offal

Meat preparation techniques:

barding de boning trimming frenching portioning wet marinating

dry marinating mincing rolling tenderising tying skewering

Cooking method:

braising deep frying shallow frying grilling roasting sautéing stewing

Steak cooking preference:

blue rare medium rare medium medium well well done

General:

completed tasks within commercial timeframes followed procedures for portion control and food responded to a special customer request
safety practices when handling and storing meat

SITHCCC036 Prepare meat dishes

 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?)

Supervisor Endorsement

Supervisor name: Position: Signed:

SITHCCC036 Prepare meat dishes