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?
Select meat
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Select meat according to product specifications Completed |
Evidence:
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Prepare meat according to product specifications, where part of the work instructions Completed |
Evidence:
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Prepare ingredients and equipment
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Prepare ingredients according to product specifications and workplace requirements Completed |
Evidence:
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Prepare machinery and equipment according to product and manufacturer's specifications Completed |
Evidence:
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Load products
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Check products to ensure correct spacing prior to loading Completed |
Evidence:
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Load products in a manner that ensures even cooking Completed |
Evidence:
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Handle products according to workplace health and safety, hygiene and sanitation requirements at all times Completed |
Evidence:
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Smoke product
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Insert core temperature probes into product centre appropriately and in accordance with product specifications and workplace requirements Completed |
Evidence:
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Program machinery, where applicable, in accordance with manufacturer's and product specifications Completed |
Evidence:
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Smoke a variety of products to workplace requirements and customer specifications at a speed similar to production requirements Completed |
Evidence:
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Monitor and record process according to workplace requirements Completed |
Evidence:
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Monitor smoke cycle
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Regularly monitor smoke cycle, note results and correct deviations from the program Completed |
Evidence:
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Manually check internal temperature in accordance with workplace requirements to ensure correct smoke time has been achieved and undertake further cooking if necessary Completed |
Evidence:
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When product type and processing procedures require, initiate a shower cycle according to process specifications Completed |
Evidence:
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Chill products
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On completion of smoke cycle, correctly weigh product and either chill immediately or cool at ambient temperature to a specified internal temperature before chilling, according to regulatory requirements Completed |
Evidence:
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Keep products at a specific and constant temperature according to product specifications Completed |
Evidence:
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Store products according to product specifications Completed |
Evidence:
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Identify and stack products according to product specifications and workplace requirements Completed |
Evidence:
|
Select meat
|
|
Select meat according to product specifications Completed |
Evidence:
|
Prepare meat according to product specifications, where part of the work instructions Completed |
Evidence:
|
Prepare ingredients and equipment
|
|
Prepare ingredients according to product specifications and workplace requirements Completed |
Evidence:
|
Prepare machinery and equipment according to product and manufacturer's specifications Completed |
Evidence:
|
Load products
|
|
Check products to ensure correct spacing prior to loading Completed |
Evidence:
|
Load products in a manner that ensures even cooking Completed |
Evidence:
|
Handle products according to workplace health and safety, hygiene and sanitation requirements at all times Completed |
Evidence:
|
Smoke product
|
|
Insert core temperature probes into product centre appropriately and in accordance with product specifications and workplace requirements Completed |
Evidence:
|
Program machinery, where applicable, in accordance with manufacturer's and product specifications Completed |
Evidence:
|
Smoke a variety of products to workplace requirements and customer specifications at a speed similar to production requirements Completed |
Evidence:
|
Monitor and record process according to workplace requirements Completed |
Evidence:
|
Monitor smoke cycle
|
|
Regularly monitor smoke cycle, note results and correct deviations from the program Completed |
Evidence:
|
Manually check internal temperature in accordance with workplace requirements to ensure correct smoke time has been achieved and undertake further cooking if necessary Completed |
Evidence:
|
When product type and processing procedures require, initiate a shower cycle according to process specifications Completed |
Evidence:
|
Chill products
|
|
On completion of smoke cycle, correctly weigh product and either chill immediately or cool at ambient temperature to a specified internal temperature before chilling, according to regulatory requirements Completed |
Evidence:
|
Keep products at a specific and constant temperature according to product specifications Completed |
Evidence:
|
Store products according to product specifications Completed |
Evidence:
|
Identify and stack products according to product specifications and workplace requirements Completed |
Evidence:
|