SITHCCC019 Student Logbook

Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: Info@tkl.edu.au www.tkl.edu.au
SITHCCC019 Produce cakes, pastries and breads 1

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

Student details section
 How did I ensure that my dishes met quality standards?
Fill in the table below:
 What did I learn during the service and how might I apply it in future?
Student name: Rabin Bhandari  What might I do different next time?
Supervisor declaration
Name of RTO:
Your workplace supervisor’s feedback forms an important part of the assessment
S210610 process and it is essential you have your supervisor complete their section of
each of your reflective journals and fill in the supervisor declaration after the
Trainer/assessor name: summary section. Keep in mind that, if you are completing your assessment in
your RTO’s training kitchen, your trainer will be your workplace supervisor and
should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission.
If this workbook is found, please contact me to return it using the details below:
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.

What do I need to demonstrate?  using required amount of batter according to desired characteristics of
finished products
During your assessment for this unit, you will be required to demonstrate a range
of the skills and knowledge that you have developed during your course. These  making adjustments to cakes, pastries and breads within scope of
include: responsibility to ensure food quality
 interpreting standard recipes and food preparation lists  baking cakes, pastries and breads at correct temperatures and conditions
 confirming food production requirements  ensuring cakes, pastries and breads are cooled in the correct conditions to
maintain freshness and quality
 calculating ingredient amounts
 following standard recipes accurately to achieve product characteristics
 identifying and selecting ingredients from stores according to quality,
freshness and stock rotation requirements  using fillings, icings and decorations to enhance visual appeal and taste of
cakes, pastries and breads
 selecting the type and size of equipment required
 ensuring icing is smooth and seamless
 ensuring that food preparation equipment is safely assembled, clean and
ready for use  visually evaluating cakes, pastries and breads and adjusting presentation
prior to serving
 using equipment safely and hygienically
 presenting cakes, pastries and breads attractively using appropriate
 using equipment according to the manufacturer’s instructions
service-ware
 sorting and assembling ingredients according to food production sequencing
 ensuring cakes, pastries and breads are displayed in appropriate conditions
 weighing and measuring wet and dry ingredients accurately as per quantity to maintain optimum freshness and quality
of cakes, pastries and breads required
 responding to special customer requests and dietary requirements
 following standard recipes to prepare yeast-based dough to the correct
 following organisational policies and procedures
shape and consistency
 storing cakes, pastries and breads in appropriate environmental conditions
 producing the required quantities
 disposing of or storing surplus products and re-usable by products
 minimising waste to maximise profitability
 working safely, working hygienically, working sustainably and efficiently
 using the correct cookery methods for cakes, pastries and breads, and
fillings (both sweet and savoury fillings) to achieve product characteristics  working within commercial time constraints and deadlines.
Tips for completing this logbook
 Read through your logbook before you get started and make sure that 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!

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.
Student name: Rabin Bhandari_____________________________________________________________
Student number: S210610__________________________________________________________________
This unit of competency requires that you follow standard recipes to produce four of the following cakes.
Evidence of this has been provided.
Reflective
Service journal (endorsed by
Cakes Date plan supervisor) Reflective journal number
☐ basic aerated sponge ☒ ☒ 01
☐ cold set cake and ☐ ☐

mousse cake
☐ Friands ☐ ☐
☐ fruit cake ☒ ☒ 02
☐ Genoise sponge ☐ ☐
☐ Madeira cake ☒ ☒ 03
☐ meringues ☐ ☐
☐ Muffins ☐ ☐
☐ Swiss roll ☒ ☒ 04
SITHCCC019 Produce cakes, pastries and breads
5
You must follow standard recipes to produce four of the following pastries. Evidence of this has been
provided.
Reflective
Pastries Date plan supervisor) Reflective journal number
☐ choux pastry ☒ ☐ 3
☐ croissant ☒ ☐ 4
☐ Danish pastry ☐ ☐
☐ puff pastry ☐ ☐
☐ short crust ☒ ☐
☐ sweet pastry ☒ ☐
☐ strudel ☐ ☐
You must follow standard recipes to produce four of the following breads. Evidence of this has been
provided.
Reflective
Breads Date plan supervisor) Reflective journal number
☐ baguette ☒ ☐ 3
☐ bath bun ☒ ☐ 2
☐ fruit bun ☐ ☐
☐ bread rolls ☒ ☐
☐ hot cross buns ☐ ☐
☐ unleavened breads ☒ ☐
6
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 responsibilities ☐ Yes ☐ No
 followed standard recipes to produce cakes ☐ Yes ☐ No
 followed standard recipes to produce pastries ☐ Yes ☐ No
 followed standard recipes to produce breads ☐ Yes ☐ No
 produced cakes, pastries and breads using a range of cookery methods ☐ Yes ☐ No
 produced cakes, pastries and breads 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 food ☐ Yes ☐ No
 responded to special customer requests and dietary requirements. ☐ Yes ☐ No
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
7
Supervisor signature:
Contact number:
Date:
Service Planning
Confirm food production requirements

Analyse the standard and special dietary recipe and associated food preparation list which you will be working from
and answer the following questions.
 How many cakes, pastries or breads are required? Describe how you will ensure that the correct number of
items are produced.
There are four different cakes to pick from on the menu. To guarantee that the proper quantity of goods is
produced, standard recipes are used, and preparations are made to make them depending on the requirement and
quantity needed. The standard menu has an impact on quantity control while serving customers. There are now 14
persons who have been served.
 Calculate the number of portions that you need (show your workings).
Traditional slices are the most generous, while event servings are the most economical. Smaller cakes are
occasionally served in generous portions of around six square inches, although a proper slice is about three and a
half square inches. Larger cakes should only be offered on special occasions.
8
 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.
Ingredient list
Recipe Basic aerated sponge cake Serving for 14
Ingredient Qty Qty/serves Qty x serves required
Plain flour 50 g 50/14 = 3.57 50*14= 700
Self-raising flour 50 g 50/14 = 3.57 50*14= 700
Coles cornflour 50 g 50/14 = 3.57 50*14= 700
Salt ¼ tsp 1/2/14= 1/ 28 1/4 * 14 =7/2
Eggs 60 g 60/14= 30/7 60*14= 840
Caster sugar 150 g 75/7 150* 14= 2100
Whipped cream - - -
Fresh fruit - - -
Icing sugar - - -
Plain flour 50 g 50/14 = 3.57 50*14= 700
9
Recipe_ Fruit cake Serving for 14
Baking soda 1 tsp 1/14= 0.071 1*14 = 14
Fat sour cream 236 ml 236/14= 236*14 = 3304

16.85
Chopped dates 130 g 130/14= 9.28 130*14 = 1820
Raisings 280 g 280/14= 20 280*14 = 3920
Chopped glazed cherries 75 g 75/14= 5.35 75* 14= 1050
Chopped walnuts 100 g 100/14= 7.14 100 * 14= 1400

All-purpose flour 260 g 260/14= 260 *14 = 3640
18.57
Unsalted butter 113 g 113/14= 8.07 113* 14 = 1582
Sugar 200 g 200/14= 200 * 14 = 2800

14.28
Large egg 1 1/14= 0.07 1*14 = 14
Orange zest 1 1/14=0.07 1*14 = 14
Salt 1 tsp 1/14= 0.07 1*14 = 14
10
Recipe Maderia cake serving for 14
Butter 225 g 225/14= 225* 14 = 3150

16.07
Caster sugar 1 cup 1/14= 0.07 1*14= 14
Orange rind 3 tsp 3/14 = 0.21 3*14= 42
Lemon rind 1 tsp 1/14 =0.07 1*14= 14
Eggs 3 3/14 =0.21 3*14= 42
Self-raising flour 1 cup 1/14 =0.07 1*14= 14
Plain flour ¾ cup 3/4/14= 0.05 3/4*14= 10.5
milk ½ cup 1/2/14= 1/2*14= 7

0.035
Recipe Swiss roll Serving for 14
Butter - - -
Large eggs 2 2/14= 1/7 2*14= 28
Caster sugar 50 g 50/14 = 3.57 50*14= 700
Self- raising flour 50 g 50/14 = 3.57 50*14= 700
Strawberry jam 100 g 100/14 = 100* 14 = 1400

7.14
11
Select the cookery method that you will use. Explain your decision.
Answer:
Since all cakes must be baked, baking is the method of cooking used, however the temperature and recipe
must change. We utilized a recipe from taste.com, which offers home dishes made with basic ingredients, to
create a spongy cake. Beat the egg and sugar on high speed in a stand mixer for 6 minutes. Add the flour, and
then preheat the oven to 180°C. Fresh fruit and whipped cream must be added after they have simmered for at
least 20 minutes. Add icing sugar as a finishing touch.
The fruit cake was prepared using straightforward recipes. For the cake, preheat the oven to 325 degrees
Fahrenheit. Oiled parchment that fits a loaf pan has been used to line it. Lifting the pan is consequently simple.
Fruits, nuts, and flour were added after baking soda and sour cream had been thoroughly combined. As a
result, you may continue to add ingredients to create a smooth batter.
The famous Madeira cake was also made in the afternoon using a taste.com recipe. To make it simpler to
remove the cake from the pan, baking paper was first used. Egg, butter, citrus, and lemon peel are all used to
make the light and fluffy batter. Till the surface is smooth, gradually add the milk and flour, and then stir
thoroughly. The cake has to bake for 40 to 45 minutes.
In the cake component, a Swiss roll was finally created. The eggs and sugar should first be whisked for five
minutes, or until thick and pale. Add the flour in two batches and fold gently. The recommended baking time is
10 to 12 minutes. Spread out the sponge when it has finished baking, then cover it with jam.
 Select the cooking times and temperatures that you will use. Explain your decision.
Answer:
Keep cooking temperatures and times within the bounds of the recipe. The following are the temperatures and cooking
times:
It takes 15 minutes to prepare and 25 minutes to cook a standard aerated sponge cake. Turn the oven's temperature up to
180 degrees.
A fruit cake has to be prepared in 15 minutes and cooked for 2 hours. For cooking, preheat the oven to 160 degrees
Fahrenheit.
The madeira cake has to be warmed to 180°C or 160°C, takes 15 minutes to make, and cooks for 50 minutes.
Finally, it takes 20 minutes to cook and 15 minutes to create a swiss roll. It should be prepared to a cooking temperature of
180°C, or 160°C/gas 4.
.
12
 Describe how you will select the ingredients that you need from stores. How will you check them for freshness
and quality?
Answer:
Inspection of all ingredients for deterioration or contamination is required. The methods for identifying the
provenance of components are as follows:
i. Deterioration of flavor, fragrance, color, and texture
ii. Mould.
iii. If food is contaminated as a result of tainted packaging and a failure to verify the expiration date
i. Odour
 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?
Answer:
The food preparation equipment that are need for this recipe are:
i. Oven
ii. Electrical Mixer
iii. Cooling rack
iv. Icing smoother
v. Food mixer
vi. Pastry brush
vii. Scales
viii. Spoons
ix. Whisk
x. Cake tins or pans
xi. Rolling pins
xii. Baking parchment
13
To ensure that it is clean, well-maintained, and ready for use, first assess and monitor its cleanliness. It should
be washed and dried before use if it is not clean. It's also critical to double-check the components to make sure
they're free of contaminants.
14
Reflective journals
Reflective journal
Student name: Date:2022/10/15 Did an RTO assessor observe Journal number:

Rabin this service? ☐ Yes ☐ No
01
Recipe/s prepared: Basic aerated sponge cake
Type of cake produced

☒ basic aerated ☐ cold set cake and ☐ friands ☐ fruit cake
sponge mousse cake
☐ Genoise sponge ☐ Madeira cake ☐ meringues ☒ muffins ☐ Swiss roll
Type of pastry produced

☐ choux pastry ☐ croissant ☐ Danish ☐ puff pastry
pastry
☐ short crust ☐ sweet pastry ☐ strudel
pastry
Type of bread produced

☐ baguette ☐ bath buns ☐ fruit buns ☐ bread rolls
☐ hot cross buns ☒ unleavened breads
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety
and quality, what did I learn, what would I do different in future?)
During the production of a simple aerated sponge cake, I learned about several procedures that must be followed to ensure
food safety and quality. To begin, the appropriate components were picked for the object being manufactured, as well as the
appropriate quantity. The portion control was decided by the regular menu and the number of customers to be served; in this
case, 14 clients were to be served different cakes, thus the quantity was determined appropriately. Every cake requires a
different baking temperature. So, for a spongy cake, a taste.com recipe was used using minimal components. I discovered
that whipped cream is required to keep the cake's lighter consistency and texture. So, once the cake had cooled, I carefully
filled it with whipped cream and fresh milk. I discovered that the fine texture of icing sugar increases the sweetening and
adds a nice decorative touch to the cake, which I used in the procedure as well. In addition, the cake was thoroughly pre-
heated at 180°C according to procedure. At some point throughout the procedure, I evaluated all of the ingredients to check
whether they had deteriorated or been contaminated. I checked for the
deterioration of flavour, fragrance, texture and colour by looking at the presence of mould. I also double-checked the odor, as
well as the expiration date and packaging.
According to WHS, I followed all of the safety guidelines. I ensured that the food served to the clients was safe and of good
quality. In the future, I will adhere to WHS safety guidelines to guarantee that food and its contents are not contaminated,
have passed their expiration dates, and are safe.
15
Supervisor Endorsement
Supervisor name: Position: Signed:
Reflective journal

02
Recipe/s prepared: Fruit cake

☐ basic aerated ☐ cold set cake and ☐ friands ☒ fruit cake
sponge mousse cake

pastry
pastry

16
Reflective journal

03
Recipe/s prepared: Maderia cake

☐ basic aerated ☐ cold set cake and ☐ friands ☐ fruit cake
sponge mousse cake
☐ Genoise sponge ☒ Madeira cake ☐ meringues ☐ muffins ☐ Swiss roll

pastry
pastry

17
Reflective journal

04
Recipe/s prepared: Swiss roll

sponge mousse cake
☐ Genoise sponge ☐ Madeira cake ☐ meringues ☒ muffins ☒ Swiss roll

pastry
pastry

18
Reflective journal

05
Recipe/s prepared: Buttermilk Pancakes

sponge mousse cake
☐ Genoise sponge ☐ Madeira cake ☒ meringues ☒ muffins ☐ Swiss roll

pastry
pastry

19
Reflective journal

06
Recipe/s prepared:

sponge mousse cake

pastry
pastry

20
21

SITHCCC019 Student Logbook

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What is the purpose of this student logbook?

What is the purpose of this student logbook?

What are some of the requirements the student needs to demonstrate during their assessment?

What are some of the requirements the student needs to demonstrate during their assessment?

Training for Knowledge & Livelihood (TKL college)

SITHCCC019 Produce cakes, pastries and breads 1

 How did I ensure efficiency, safety and quality?

SITHCCC019 Produce cakes, pastries and breads 2

SITHCCC019 Produce cakes, pastries and breads 4

Student name: Rabin Bhandari_____________________________________________________________

Student number: S210610__________________________________________________________________

☐ cold set cake and ☐ ☐

SITHCCC019 Produce cakes, pastries and breads

☐ hot cross buns ☐ ☐

SITHCCC019 Produce cakes, pastries and breads

Supervisor name: Position:

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

 worked within the organisation’s policies and procedures ☐ Yes ☐ No

 followed standard recipes to produce cakes ☐ Yes ☐ No

 followed standard recipes to produce pastries ☐ Yes ☐ No

 followed standard recipes to produce breads ☐ Yes ☐ No

 produced required quantities ☐ Yes ☐ No

 followed portion control procedures ☐ Yes ☐ No

 responded to special customer requests and dietary requirements. ☐ Yes ☐ No

Please provide any feedback to the student here:

SITHCCC019 Produce cakes, pastries and breads

Confirm food production requirements

SITHCCC019 Produce cakes, pastries and breads

Ingredient Qty Qty/serves Qty x serves required

Plain flour 50 g 50/14 = 3.57 50*14= 700

Self-raising flour 50 g 50/14 = 3.57 50*14= 700

Coles cornflour 50 g 50/14 = 3.57 50*14= 700

Salt ¼ tsp 1/2/14= 1/ 28 1/4 * 14 =7/2

Eggs 60 g 60/14= 30/7 60*14= 840

Caster sugar 150 g 75/7 150* 14= 2100

Plain flour 50 g 50/14 = 3.57 50*14= 700

SITHCCC019 Produce cakes, pastries and breads

Recipe_ Fruit cake Serving for 14

Ingredient Qty Qty/serves Qty x serves required

Baking soda 1 tsp 1/14= 0.071 1*14 = 14

Fat sour cream 236 ml 236/14= 236*14 = 3304

Chopped dates 130 g 130/14= 9.28 130*14 = 1820

Raisings 280 g 280/14= 20 280*14 = 3920

Chopped glazed cherries 75 g 75/14= 5.35 75* 14= 1050

Chopped walnuts 100 g 100/14= 7.14 100 * 14= 1400

Sugar 200 g 200/14= 200 * 14 = 2800

Large egg 1 1/14= 0.07 1*14 = 14

Orange zest 1 1/14=0.07 1*14 = 14

Salt 1 tsp 1/14= 0.07 1*14 = 14

SITHCCC019 Produce cakes, pastries and breads

Recipe Maderia cake serving for 14

Ingredient Qty Qty/serves Qty x serves required

Butter 225 g 225/14= 225* 14 = 3150

Caster sugar 1 cup 1/14= 0.07 1*14= 14

Orange rind 3 tsp 3/14 = 0.21 3*14= 42

Lemon rind 1 tsp 1/14 =0.07 1*14= 14

Eggs 3 3/14 =0.21 3*14= 42

Self-raising flour 1 cup 1/14 =0.07 1*14= 14