The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!
From the Wiki University
What evidence can you provide to prove your understanding of each of the following citeria?
Implement the MSA system
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Describe how and why MSA was developed Completed |
Evidence:
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Identify factors that affect eating quality Completed |
Evidence:
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Cut product for each approved cooking method Completed |
Evidence:
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Describe the licensing requirements for an MSA end user
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Use MSA Standards Manual Completed |
Evidence:
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Identify accurate methods of MSA product identification Completed |
Evidence:
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Interpret carton end panels and carcase cut and cook reports accurately Completed |
Evidence:
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Describe the MSA customer complaint system Completed |
Evidence:
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Explore value adding opportunities through eating quality principles
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Identify primals and sub-primal cuts Completed |
Evidence:
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Value-add primals by seaming into individual muscles Completed |
Evidence:
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Prepare product according to MSA approved eating quality and cooking methods Completed |
Evidence:
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Investigate potential profit opportunities through value adding techniques
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Investigate variation in yield differences between preparing product traditionally versus value-adding Completed |
Evidence:
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Investigate gross profit of preparing product traditionally versus value-adding Completed |
Evidence:
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identify differences in portion sizes between traditionally prepared product and value-added product Completed |
Evidence:
|
Implement the MSA system
|
|
Describe how and why MSA was developed Completed |
Evidence:
|
Identify factors that affect eating quality Completed |
Evidence:
|
Cut product for each approved cooking method Completed |
Evidence:
|
Describe the licensing requirements for an MSA end user
|
|
Use MSA Standards Manual Completed |
Evidence:
|
Identify accurate methods of MSA product identification Completed |
Evidence:
|
Interpret carton end panels and carcase cut and cook reports accurately Completed |
Evidence:
|
Describe the MSA customer complaint system Completed |
Evidence:
|
Explore value adding opportunities through eating quality principles
|
|
Identify primals and sub-primal cuts Completed |
Evidence:
|
Value-add primals by seaming into individual muscles Completed |
Evidence:
|
Prepare product according to MSA approved eating quality and cooking methods Completed |
Evidence:
|
Investigate potential profit opportunities through value adding techniques
|
|
Investigate variation in yield differences between preparing product traditionally versus value-adding Completed |
Evidence:
|
Investigate gross profit of preparing product traditionally versus value-adding Completed |
Evidence:
|
identify differences in portion sizes between traditionally prepared product and value-added product Completed |
Evidence:
|