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?
Carry out fermentation as part of food or beverage production
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Materials and equipment for a fermentation process are prepared Completed |
Evidence:
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A fermentation process is applied and monitored Completed |
Evidence:
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The fermented product is tested and evaluated Completed |
Evidence:
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Review a fermentation process for a commercial food product
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The critical control points (CCPs) and critical limits for product safety are reviewed Completed |
Evidence:
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Operating procedures are reviewed for food safety and quality in fermentation Completed |
Evidence:
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The food safety and production plans are reviewed for the fermentation process Completed |
Evidence:
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Environmental impacts and associated costs are reviewed for fermentation in commercial food production Completed |
Evidence:
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Carry out concentration and drying as part of food or beverage production
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Materials and equipment for a concentration and drying process are prepared Completed |
Evidence:
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A concentration and drying process is applied and monitored Completed |
Evidence:
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The concentrated and dried food product is tested and evaluated Completed |
Evidence:
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Review a concentration and drying process for a commercial food product
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The CCPs and critical limits for product safety are reviewed Completed |
Evidence:
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Operating procedures are reviewed for food safety and quality in fermentation Completed |
Evidence:
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The food safety and production plan is reviewed for the fermentation process Completed |
Evidence:
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Environmental impacts and associated costs are reviewed for fermentation in commercial food production Completed |
Evidence:
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Carry out cooking or steaming as part of food or beverage production
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Materials and equipment for a cooking or steaming process are prepared Completed |
Evidence:
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A cooking or steaming process is applied and monitored Completed |
Evidence:
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The cooked or steamed food product is tested and evaluated Completed |
Evidence:
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Review a cooking or steaming operation for a commercial food product
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The CCPs and critical limits for product safety are reviewed Completed |
Evidence:
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Operating procedures are reviewed for food safety and quality in fermentation Completed |
Evidence:
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The food safety and production plan is reviewed for the cooking or streaming process Completed |
Evidence:
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Environmental impacts and associated costs are reviewed for fermentation in commercial food production Completed |
Evidence:
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