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 work area for filleting
|
|
OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. Completed |
Evidence:
|
Work instructions are confirmed with supervisor. Completed |
Evidence:
|
Work area is cleaned before commencing and hygienic conditions maintained throughout. Completed |
Evidence:
|
Equipmentand materials required for filleting work are selected and checked for cleanliness. Completed |
Evidence:
|
Fillet fish
|
|
Filleting equipment is used safely to prepare fillets and portions to customer specifications and enterprise productivity and yield requirements for the species. Completed |
Evidence:
|
Fillets are visually inspected for signs of spoilage, defects or parasites and defective fillets identified and set aside. Completed |
Evidence:
|
Fillets are trimmed and bones removed ensuring cuts are smooth with no jagged edges. Completed |
Evidence:
|
Skin is removed leaving flesh smooth and without tears, and skin tissue placed in the correct container Completed |
Evidence:
|
Portions are cut to the size, weight and shape specified by the customer and enterprise productivity and yield requirements. Completed |
Evidence:
|
Steaks and cutlets are trimmed, as necessary, to meet enterprise requirements. Completed |
Evidence:
|
Finalise filleting activities
|
|
Fillets, including portions, steaks and cutlets, are quickly rinsed in potable water and chilled ready for further processing, or packaging and retailing. Completed |
Evidence:
|
Identification and traceability of product is maintained throughout by accurate and compliant labelling. Completed |
Evidence:
|
Problems are reported to supervisor. Completed |
Evidence:
|