Tips for completing Certificate III commercial cookery logbook
February 3, 2022
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Category: Certificate III commercial cookery Certificate III in Commercial Cookery
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Learner’s guide to Certificate III commercial cookery
The development of efforts is essential to complete the Certificate III commercial cookery assignments. The primary tips to accomplish the cookery tasks and respective assignments require following the mentioned guidelines. The learner guide provided with the course work is effective in boosting the understanding level on the theoretical plane. This guide regarding the cooking processes and tools to distinct recipes enhance the capabilities of students.
Important suggestions to complete the Certificate III commercial cookery
I. Understanding the questions by reading it repeatedly can help to solve the theoretical questions.
II. For practical parts of the course it is essential to check the provided appendices in the portal and link the answers with the given context and case study
III. Following the checklists regarding the commercial cookery assignment is effective and is the key tip for the learner.
IV. It is essential to verify the answers with different sources because the theory and practical parts demand most appropriate answers.
For evidence, the workbooks provided in Certificate III in commercial cookery has SITHCCC020 logbook comprised of 48 instances. The logbook has the following segments to be filled effectively-
Service periods
Tasks to Mise en place
Records in realized knife skills in the service period
Cooking methods realized in the service period
Association with the team in the service period
Special dietary requirements for the consumers
Duties to cleaning
Self evaluation template to determine the skills learned in the service instances
Work flow schedule
Units linked to Certificate 3 in commercial cookery
SITXFSA001 Use hygienic practices for food safety
BSBCMM201 Communicate in the workplace
SITXFSA002 Participate in Safe Food Handling Practices
SITHKOP001 Clean kitchen premises and equipment
SITXINV001 Receive and store stock
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare Stocks, Sauces and Soups
BSBWOR203 Work effectively with others
SITXWHS001 Participate in safe work practices
BSBSUS201 Participate in environmentally sustainable work practices
SITXINV002 Maintain the quality of perishable items
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012 Prepare Poultry Dishes
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare seafood dishes
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP004 Develop menus for special dietary requirements
SITXHRM001 Coach others in job skills
BSBSUS401 Implement and monitor environmentally sustainable work practices
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