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?
Price and weigh products for display
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Products are accurately weighed. Completed |
Evidence:
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Products are priced accurately to workplace requirements. Completed |
Evidence:
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Price tickets are placed on products in accordance with workplace requirements. Completed |
Evidence:
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Prices are marked on pre-packaged trays. Completed |
Evidence:
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Arrange meat for display
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Meat is trimmed for display purposes in accordance with workplace, hygiene and regulatory requirements. Completed |
Evidence:
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Meat is arranged on trays according to workplace, hygiene and regulatory requirements. Completed |
Evidence:
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Layout cabinets to display products and services
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Meat, trays and other products are displayed in window and cabinets in accordance with workplace, hygiene and regulatory requirements. Completed |
Evidence:
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Trays are laid in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements. Completed |
Evidence:
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Meat and other products are displayed to ensure maintenance of product quality and food safety. Completed |
Evidence:
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Cabinets and windows are regularly replenished with stock to maintain presentation. Completed |
Evidence:
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Trays are interspersed with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements. Completed |
Evidence:
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Layout reflects advertising and seasonal promotions. Completed |
Evidence:
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Maintain stock presentation
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Meat and other products are displayed to ensure maintenance of product quality and safety. Completed |
Evidence:
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Cabinets and windows are regularly replenished with stock to maintain presentation. Completed |
Evidence:
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Position displays for impulse buying
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Key positions to place displays for maximum sales effect are identified. Completed |
Evidence:
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Local, cultural and ethnic needs, seasons or events are identified. Completed |
Evidence:
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Displays are planned and prepared in accordance with workplace requirements. Completed |
Evidence:
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Organise signs and tickets
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Signage, labels and price tickets are displayed visibly and legibly, with accurate information. Completed |
Evidence:
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Signage, labels and price tickets are correctly placed. Completed |
Evidence:
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Wrap meat and other products for display
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Meat is wrapped and/or packed for display in accordance with health and workplace requirements. Completed |
Evidence:
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Contribute to the development of workplace marketing and merchandising strategy
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Workplace promotional activities are participated in. Completed |
Evidence:
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Promotional events and strategies to be conducted within the workplace are recommended to the manager. Completed |
Evidence:
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