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?
Prepare for production
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Purpose and desired effect for sweets and desserts are confirmed with customer or from product development criteria Completed |
Evidence:
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Product parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality, are confirmed Completed |
Evidence:
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Cultural influences on product type and production techniques are identified and considered in preparation Completed |
Evidence:
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Recipe is selected and ingredients measured and weighed Completed |
Evidence:
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Cooking methods required are determined and appropriate equipment prepared Completed |
Evidence:
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Produce sweets and desserts
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Sweets and desserts are prepared according to recipe and quality standards Completed |
Evidence:
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Cooking methods are applied to produce desired effect Completed |
Evidence:
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Hot and cold sauces are produced to required consistency and flavour according to product requirements and using appropriate ingredients and techniques Completed |
Evidence:
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Portions are allocated according to workplace standards Completed |
Evidence:
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Work is conducted to minimise waste and meet workplace environmental standards Completed |
Evidence:
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Produce finish effects
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A range of decorative pieces, accompaniments and garnishes are produced to enhance taste, texture and balance Completed |
Evidence:
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A range of fillings and toppings are produced Completed |
Evidence:
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Decoration and finishing is completed according to work requirements and in a manner which complements the product Completed |
Evidence:
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Work is conducted according to food safety requirements Completed |
Evidence:
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Cost and price final product
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Product ingredients are costed and production costs estimated Completed |
Evidence:
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Product is priced within business pricing policy Completed |
Evidence:
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Actual costs are measured against estimated costs Completed |
Evidence:
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Prepare final product for display or storage
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Product shelf life is estimated and required storage conditions identified Completed |
Evidence:
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Product is prepared for display or presentation and packaging selected as required to enhance appearance and preserve quality and taste Completed |
Evidence:
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Product is stored at appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal Completed |
Evidence:
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