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?
Establish production targets
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Sales history information is analysed and current variables considered to determine expected production targets Completed |
Evidence:
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Special conditions that may affect production requirements are incorporated into production targets Completed |
Evidence:
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Production targets are specified for product range Completed |
Evidence:
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Production requirements for specialised product range are identified and incorporated into production planning Completed |
Evidence:
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Quality criteria for product range are confirmed Completed |
Evidence:
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Production targets are documented according to workplace practice Completed |
Evidence:
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Determine requirements to meet production targets
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Ingredients required to meet production targets are identified and quantities calculated and documented Completed |
Evidence:
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Current stock is assessed and material order requirements determined Completed |
Evidence:
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Equipment requirements are determined and availability and operational readiness assessed Completed |
Evidence:
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Labour requirements to meet production targets are determined Completed |
Evidence:
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Specialised skill requirements are identified and resourced Completed |
Evidence:
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Production process is mapped to determine flow requirements Completed |
Evidence:
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Determine production processes
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Fermentation techniques are selected according to production requirements Completed |
Evidence:
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Retarding strategies are selected according to production requirements Completed |
Evidence:
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Strategies for the control and handling of frozen products are selected Completed |
Evidence:
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Techniques for controlling retarding are implemented in the production process Completed |
Evidence:
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Processes specified are in accordance with workplace environmental guidelines Completed |
Evidence:
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Develop production schedule
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Production is scheduled to meet production targets in accordance with quantity and quality standards Completed |
Evidence:
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Production schedule reflects bakery capacity and expected consumer purchase patterns Completed |
Evidence:
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Production schedule is documented according to workplace practice Completed |
Evidence:
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Manage production flow
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Production schedule is communicated to relevant staff members Completed |
Evidence:
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Availability and readiness of all production requirements are arranged and confirmed Completed |
Evidence:
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Production operations are monitored and assessed against production targets Completed |
Evidence:
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Variances to operations are assessed for impact on production outcomes and action taken accordingly Completed |
Evidence:
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Flow of product is monitored to ensure product quality is maintained Completed |
Evidence:
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Assess production outputs
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Achievement of production schedule is assessed and variations determined and documented Completed |
Evidence:
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Quality of bakery products is assessed against established standards Completed |
Evidence:
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Production waste is monitored at each stage of production and waste reduction strategies determined Completed |
Evidence:
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Outputs are documented with production scheduling information Completed |
Evidence:
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