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?
Identify and respond to timber and material properties
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Applicable OH&S, legislative and organisational requirements relevant to coopering operations are verified and complied with Completed |
Evidence:
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The types of timber and inherent characteristics are analysed to select the optimum timber for the product Completed |
Evidence:
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The characteristics and properties of oak are identified and considered Completed |
Evidence:
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The properties and impacts of metals are identified and considered Completed |
Evidence:
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Apply sensory evaluation techniques to wine products
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Correct tasting procedures using sight, smell and taste are followed Completed |
Evidence:
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The four key taste sensations of the tongue are identified Completed |
Evidence:
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Characteristics of the key wine styles and grape varieties with regards to sight, smell and taste are explained Completed |
Evidence:
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Wine is identified according to style and grape variety Completed |
Evidence:
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The quality and characteristics of the wine style are evaluated ensuring conditions for evaluation are as favourable as possible Completed |
Evidence:
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Identify basic wine faults
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Basic wine faults are recognised and reported Completed |
Evidence:
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The cork is inspected and faults identified Completed |
Evidence:
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Respond to the impact of the barrel properties on wine product
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The cause and effects on the product of controlled oxidation is considered and responded to Completed |
Evidence:
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The cause and effects on the product of barrel maturation is considered and responded to Completed |
Evidence:
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The cause and effect of the fermentationin barrel is considered and responded to Completed |
Evidence:
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The impacts of toasting on the barrel and the product are responded to as a factor in the toasting operation Completed |
Evidence:
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The impact of seasoning on the barrel timber components and the product are considered as a factor in determination of seasoning requirements Completed |
Evidence:
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