Shift Entry Journal - SITHCCC020 - Food Service Evidence

This assignment is a practical shift entry journal completed by a student as part of their assessment for the SITHCCC020 unit, focusing on working effectively as a cook. The journal documents 33 complete food service periods, covering breakfast, lunch, dinner, and functions, across various menu styles such as à la carte, set menu, and table d'hôte. Each entry details the dishes prepared, ingredients used, supervisor instructions, workflow, and any customer requests or workplace health and safety considerations. The student meticulously records their tasks, including preparing and serving appetizers, desserts, pastries, vegetables, meats, and sauces. The assignment emphasizes the importance of teamwork, time management, food hygiene, and adapting to customer needs, providing a comprehensive overview of the student's practical experience in a commercial kitchen setting. The journal is validated by the student's supervisor, confirming the student's ability to perform tasks according to organizational standards.

Section A: Assessment Task 4.1 (Part 2) - Shift Entry Journal
As part of your assessment you will be required to collect evidences of your work while on
your work placement. You will also need to seek the authorisation to supply copies of
documents from your workplace supervisor.
Shift Entry Journal
To achieve competency, you will be required to complete a Shift Entry Journal that will
provide evidence that you have completed at a minimum of 33 complete food service
periods and the 33 pages shift entries in your second submission (Part 2).
The Shift Entry Journal will provide evidence that you have:
 Participated in a minimum of 33 complete food service periods (shifts) including:
o Breakfast
o Lunch
o Dinner
o Functions
 Prepared, cooked and presented items for at least three of the following different menu
styles:
o à la carte
o Set menu
o Table d’hôte
o Buffet
o Cyclical
During each service period you will be required to:
 Prepare, cook and serve items which may include the following food types that meet
quality requirements:
o Appetisers and salads
o Hot and cold desserts
o Pastries, cakes, and yeast goods
o Vegetables, fruit, eggs, and farinaceous products
o Fish and shellfish
o Meat, poultry, and game
o Stocks, sauces, and soups
 Use safe food hygiene and work practices
 Multi-task and integrate technical and other skills to respond to multiple demands
simultaneously
 Work as part of a team and coordinate team activities in a positive and courteous
manner
 Prepare dishes for customers within the typical time constraints of a busy commercial
kitchen
 Adjust menus to accommodate customer requests and dietary requirements
 Integrate knowledge of relevant organisational policies and procedures
Other documents that need to be completed include:
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 1

 Ensuring Customer Satisfaction
 Self-evaluation
 Workplace Supervisor Validation Report:
o To be completed by supervisor confirming student’s ability to consistently perform
a series of tasks according to organisation standard
You will need to arrange for your supervisor to sign your student declaration at the end of 33
shifts entries in the journal. Refer to the example of the Shift Entry Journal template in
appendix A.
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 2

SHIFT ENTRY JOURNAL 1
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 6th April 2019 Shift: 1 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: Ethan Turnbull Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
Menu Style: à la carte
☒
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
During the shift I prepared cooked and served the following dishes:
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts
Pastries, cakes, and yeast goods Bread
Vegetables, fruit, eggs, and farinaceous
products
Baked beans, fried tomato
Fish and shellfish
Meat, poultry, and game Bacon, Sausages, Eggs
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I setup my work station, He gave me the list of dishes I was
required to prepare for breakfast and the ingredients I was expected to use. He further
gave me the step by step procedures for the preparation and expected time of completion.
Outline your workflow for mise en place:
After receiving instructions from the supervisor I setup my work station and ensured that I
had all the required ingredients and list of dishes. I calculated the ingredients required to
ensure that they were enough. I started by preparing the beverages, tea and coffee, then
fried tomatoes. Then I prepared bacon, sausages and eggs. After preparation I ensured
that the customers were served well and asked for feedback from them.
Any specific dietary requirements or customer request that ☐ Yes ☒ No
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 3

SHIFT ENTRY JOURNAL 1
required adjustment to recipe
If YES describe request and how it was communicated to you?
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
b. What actions did you take as part of your role to manage the situation?
List the duties you performed as part of end of shift:
Following the work place rules I stored all the left over ingredients in the shelves, cleaned
my workstation and asked my supervisor to check and give guidance if there was anything
that needed to be prepared for the next shift.
I also disposed all the waste appropriately in the dustbin.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a message on the shift information computer, including all the preparations I had
made for the next shift and the food that needed to be restocked.
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 4

SHIFT ENTRY JOURNAL 1
SHIFT ENTRY JOURNAL 2
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 7th April 2019 Shift: 2 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: Ethan Turnbull Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☒
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I prepared the following dishes:
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts Hot desert,
Pastries, cakes, and yeast goods spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Vegemite sandwich, potatoes
Fish and shellfish Fish paste
Meat, poultry, and game meat
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 5

SHIFT ENTRY JOURNAL 2
The supervisor instructed that I should setup the work station. He gave me the dish list of
the day and the ingredients required for preparation
Outline your workflow for mise en place:
I checked that I had the correct ingredients and the required amount. I checked the
information written on the shift computer from the previous shift before commencing the
preparation.
I prepared all the ingredients, cleaned my workplace and started preparing the dishes.
After that I put all the food in serving pots and took it to the serving bay.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 6

SHIFT ENTRY JOURNAL 2
b. What actions did you take as part of your role to manage the situation?
List the duties you performed as part of end of shift:
At the end of the shift I cleaned the workstation and stored all the left over ingredients
appropriately.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I called the supervisor to come check my station and give instructions if any for the next
shift. I wrote all the required ingredients for the next shift and gave the supervisor.
SHIFT ENTRY JOURNAL 3
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 8th April 2019 Shift: 3 of 33
Start Time: 4pm Finish Time: 8pm
Supervisor Name: Ethan Supervisor Title: Turnbull
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☐ Dinner ☒ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☒
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 7

SHIFT ENTRY JOURNAL 3
I prepared the following dishes:
Food Types Name of Dish
Appetisers and salads Quinoa Tomato Salad Bites
Hot and cold desserts Cold dessert
Pastries, cakes, and yeast goods
Vegetables, fruit, eggs, and farinaceous
products
Potatoes
Fish and shellfish
Meat, poultry, and game Meat, sandwich
Stocks, sauces, and soups Stock
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should setup my work area. He gave me the recipe and
directed that every dish should be prepared in consideration of the set standards. He
instructed that I should consider the set safety standards.
Outline your workflow for mise en place:
I prepared the workstation and ingredients for the dishes, after which I started the
preparation.
I called the chef to taste the food and ensure that it is up to standard, after which I put it in
the serving pots.
Any specific dietary requirements or customer request that
required adjustment to recipe
☒ Yes ☐ No
If YES describe request and how it was communicated to you?
A customer requested that they did not want cheese on their sandwich. I prepared the
sandwich using mayonnaise, lettuce and Tomato.
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
b. What actions did you take as part of your role to manage the situation?
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 8

SHIFT ENTRY JOURNAL 3
List the duties you performed as part of end of shift:
I cleaned the workstation and prepared it for the next shift besides I stored all the left over
ingredients.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a message on the shift computer on the preparations made for the next shift.
SHIFT ENTRY JOURNAL 4
Provide your responses in the shift entry
journals below
Satisfactory Response
☐ Yes ☐ No
Shift Entry Journal
Date: 8th April 2019 Shift: 4 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: Ethan Turnbull Supervisor Title: Executive chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☒
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts Hot Dessert
Pastries, cakes, and yeast goods
Vegetables, fruit, eggs, and farinaceous Sandwich, Eggs
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 9

SHIFT ENTRY JOURNAL 4
products
Fish and shellfish Fish
Meat, poultry, and game Pork
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I setup the workstation and I prepare the checklist for food
preparation.
Outline your workflow for mise en place:
I prepared the checklist for food preparation and the work schedule which I followed
appropriately.
After preparing the dishes I served them to the customers and requested for their
feedback.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
b. What actions did you take as part of your role to manage the situation?
List the duties you performed as part of end of shift:
I cleaned my workstation and stored all the left over ingredients according to the set
standards.
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 10

SHIFT ENTRY JOURNAL 4
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a message on the shift computer on the preparations I had made for the next shift.
SHIFT ENTRY JOURNAL 5
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 9th April 2019 Shift: 5 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: Oliver Jackman Supervisor Title: Head Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☒
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts
Pastries, cakes, and yeast goods Cakes, Bread
Vegetables, fruit, eggs, and farinaceous
products
Eggs, Fruits, Potatoes
Fish and shellfish
Meat, poultry, and game Bacon
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I prepare the work station and the work schedule for the
shift.
Outline your workflow for mise en place:
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 11

SHIFT ENTRY JOURNAL 5
I prepared the workstation, the work schedule and all the required ingredients for the shift
before proceeding with the preparation.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
b. What actions did you take as part of your role to manage the situation?
List the duties you performed as part of end of shift:
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I prepared the work schedule and food checklist for the next shift which would be a special
function.
SHIFT ENTRY JOURNAL 6
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 11th April 2019 Shift: 6 of 33
SITHCCC020_Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 12