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 and use ingredients to ensure quality outcomes
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Impact of ingredients on final product is identified and considered in selection, measurement and use Completed |
Evidence:
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Processes used in the manufacture of ingredients and their impact on quality are identified and considered in the selection of ingredients Completed |
Evidence:
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Types of food additives and corresponding E numbers used in bakery products, their functions and possible reactions are considered in the selection of ingredients Completed |
Evidence:
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Reactions and properties of sugars, proteins and fats can be identified and tracked through baking production processes Completed |
Evidence:
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Properties of common emulsions, suspensions and solutions and their impacts on quality are considered in the selection of ingredients Completed |
Evidence:
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Common chemical reactions and factors required to cause a reaction are managed to control impact on quality Completed |
Evidence:
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Legal and quality requirements relating to use of ingredients and food additives are applied Completed |
Evidence:
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Knowledge of ingredients, processes and interactions is used to predict product shelf life Completed |
Evidence:
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Problems relating to ingredients are identified and addressed Completed |
Evidence:
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Manage nutritional features of bakery products
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Public health and environmental hazards relating to bakery products are identified and controlled in bakery production Completed |
Evidence:
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Intolerances to foods, artificial and natural additives used in baking products and typical reactions are identified and considered in product development and labelling Completed |
Evidence:
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Allergies and autoimmune diseases relating to bakery products and typical reactions are identified and considered in product development and labelling Completed |
Evidence:
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Alternative ingredients, production processes and products are selected to cater to customers with intolerance and allergies Completed |
Evidence:
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Role of bakery products in diet and their nutritional features are determined Completed |
Evidence:
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Regulations regarding nutritional labelling are applied Completed |
Evidence:
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Control aspects of fermentation
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Role and science of fermentation in bakery products is identified and process variations applied to achieve different outcomes Completed |
Evidence:
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Types of fermentation and features of process are examined and selected according to product requirements Completed |
Evidence:
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Role of Lactic Acid Bacteria (LAB) in fermentation and influences/factors are identified and managed Completed |
Evidence:
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Impact of different fermentation processes on the bakery product is considered in selection of production processes Completed |
Evidence:
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Manage baking processes
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Role and science of retardation in bakery products is identified and process variations applied to achieve different outcomes Completed |
Evidence:
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Role and science of freezing in bakery products is identified and process variations applied to achieve different outcomes Completed |
Evidence:
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Impact of temperature, moisture and time on production and product outcome are considered in management of operations Completed |
Evidence:
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Impacts of varying baking processes on production and product outcome are considered in production planning and management Completed |
Evidence:
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Production problems are identified and addressed Completed |
Evidence:
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Processes specified are in accordance with workplace environmental guidelines Completed |
Evidence:
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Baking processes are selected and managed to maximise production efficiencies Completed |
Evidence:
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