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 meat for sausages
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Meat is selected and weighed according to product and workplace specifications. Completed |
Evidence:
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Meat is processed in preparation for forming according to product specifications. Completed |
Evidence:
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Select ingredients for sausages
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Ingredients are selected and weighed according to product specifications and workplace and regulatory requirements. Completed |
Evidence:
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Combine selected ingredients
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Selected ingredients are combined according to product specifications and workplace and regulatory requirements. Completed |
Evidence:
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Prepare casings
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Casings are prepared according to product specifications. Completed |
Evidence:
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Casings are used and stored according to workplace requirements and health and hygiene requirements. Completed |
Evidence:
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Defective casings are identified and reported where appropriate according to workplace requirements. Completed |
Evidence:
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Fill casings
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Casings are filled to consistency required by product specifications. Completed |
Evidence:
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Defective product is identified and reported, where appropriate, according to workplace requirements. Completed |
Evidence:
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Link, tie and hang sausages
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Sausages are linked and tied to product specifications. Completed |
Evidence:
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Excess casings are trimmed according to product specifications. Completed |
Evidence:
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Sausages are hung or stored according to product specifications and workplace requirements. Completed |
Evidence:
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Prepare, operate, disassemble and clean equipment
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Sausage making equipment is prepared, adjusted and operated to Occupational Health and Safety (OH&S), workplace and hygiene requirements, and manufacturer specifications. Completed |
Evidence:
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Equipment is disassembled and cleaned, and parts are stored in line with OH&S, workplace and regulatory requirements, and manufacturer specifications. Completed |
Evidence:
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Sell a variety of sausages
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Information, including cooking, storage and serving suggestions, is provided to customers on a variety of sausages. Completed |
Evidence:
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Sausage range is promoted to customers. Completed |
Evidence:
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