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 anatomical features of a beef carcase
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Directions on a carcase are described using the anatomical direction format. Completed |
Evidence:
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Bones relevant to meat specifications in a beef skeleton are located and identified. Completed |
Evidence:
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Major muscles relevant to meat specifications are identified. Completed |
Evidence:
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Major glands and cartilage relevant to meat specifications are identified. Completed |
Evidence:
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Identify and name meat products using the standard product description
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Nature and format of product specifications are identified. Completed |
Evidence:
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Standardised cut descriptions are used and correctly spelt to name meat products. Completed |
Evidence:
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Major muscles that make up each meat cut are identified. Completed |
Evidence:
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Correct cutting lines for each product are identified using the correct anatomical features to describe the cutting lines. Completed |
Evidence:
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What must be altered from any given meat product for it to comply with the company product specification is identified. Completed |
Evidence:
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Check beef product complies with written specifications
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Beef product compliance with written specifications is checked and principles of Quality Assurance (QA) are described. Completed |
Evidence:
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Sections of the workplace QA system related to ensuring beef product compliance are described to AUS-MEAT product description requirements. Completed |
Evidence:
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Non-conforming product is defined and described in relation to workplace requirements. Completed |
Evidence:
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Critical Control Points (CCPs) are identified and monitored in accordance with workplace requirements. Completed |
Evidence:
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Assess product compliance
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Product compliance with written specifications is assessed in accordance with workplace and AUS-MEAT product description requirements. Completed |
Evidence:
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Product description given in written specifications is identified and explained. Completed |
Evidence:
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Corrective action is taken in the event of non-conformance to beef product specifications. Completed |
Evidence:
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Measure and check product compliance against written specifications
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Cutting lines and muscle content is checked in accordance with written specifications. Completed |
Evidence:
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Non-conforming product that can be made to comply with the specification is identified. Completed |
Evidence:
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