AIC Online form
SITHCCC020 Work effectively as a cook - Logbook Instance
No. Instance of 96
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Student ID
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Student Fullname
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Student Email
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Service Detail
Name of Establishment / Outlet
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Date
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DD slash MM slash YYYY
Service Style/Period
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No. of kitchen staff
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Covers
(Required)
Section
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Start time
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Hours
:
Minutes
Finish time
(Required)
Hours
:
Minutes
Total hours
(Required)
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas
(Required)
Identify which knife skills you demonstrated on which commodities
(Required)
List 5 methods of cookery which you used during this service period
(Required)
Cookery Methods
Items cooked
Adjustments/Requests
Equipment used
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Which team members did you liaise with and about what?
Colleagues
(Required)
Supervisor
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Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
(Required)
Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):
(Required)
Service status
(Required)
Workflow plan completed
Recipe card completed
Supervisor’s Name
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Supervisor’s Signature
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