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 fast food items.
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Prepare and operate work stations according to legislative requirements and store policy and procedures. Completed |
Evidence:
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Identify, maintain and use equipment, utensils and implements required according to store procedures and legislative requirements. Completed |
Evidence:
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Identify and assemble ingredients for items according to standard store recipes and menu range. Completed |
Evidence:
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Identify preparation and handling requirements for individual food items according to legislative requirements and store procedures. Completed |
Evidence:
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Identify products to be sliced, or cut and slice, or cut according to product and legislative requirements. Completed |
Evidence:
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Use food preparation equipment safely and switch off after use, as required according to legislative requirements and store procedures. Completed |
Evidence:
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Clean and store equipment according to store procedures and legislative requirements. Completed |
Evidence:
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Identify, prepare and cook items according to legislative requirements and store procedures. Completed |
Evidence:
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Identify items to be heated and place in, and remove from, ovens according to legislative requirements and store procedures. Completed |
Evidence:
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Identify items to be defrosted and prepare according to legislative requirements and store procedures. Completed |
Evidence:
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Present food items.
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Package or plate food items according to store procedures and legislative requirements. Completed |
Evidence:
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Apply portion control to minimise wastage. Completed |
Evidence:
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Place food products in or on display and storage units in determined locations as required. Completed |
Evidence:
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Display food products to achieve a balanced fully stocked appearance and promote sales. Completed |
Evidence:
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Check stock for freshness prior to placement on display. Completed |
Evidence:
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Identify damaged, deteriorated, spoiled or out of date stock and take corrective action as required according to store procedures and legislative requirements. Completed |
Evidence:
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Display and store cooked and uncooked products separately to avoid cross contamination according to store policy and legislative requirements. Completed |
Evidence:
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Place individual products in separate containers or dividers to avoid spoilage. Completed |
Evidence:
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Place food product stock range according to fixtures, ticketing, prices or bar codes. Completed |
Evidence:
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Rotate food product stock according to shelf life, use by dates, store procedures and legislative requirements. Completed |
Evidence:
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Ensure food presentation complies with product handling requirements, techniques and legislative requirements. Completed |
Evidence:
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Prepare display labels and tickets.
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Prepare labels and tickets for window, wall or floor displays, display units or products according to store labelling and pricing policy. Completed |
Evidence:
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Date code stock as required. Completed |
Evidence:
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Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action. Completed |
Evidence:
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Identify late mark downs and reductions and ticket according to store policy. Completed |
Evidence:
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Use and maintain electronic ticketing equipment according to design specifications. Completed |
Evidence:
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Place, arrange and display price labels and tickets.
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Ensure labels and tickets are visible and correctly placed on merchandise according to legislative and store requirements. Completed |
Evidence:
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Replace labels and tickets according to store policy. Completed |
Evidence:
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Maintain correct pricing and clear information on products according to store procedures and legislative requirements. Completed |
Evidence:
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Maintain food displays.
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Reset and dismantle special promotion areas. Completed |
Evidence:
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Select food items for display as required. Completed |
Evidence:
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Arrange products as directed and according to layout specifications, load-bearing and load limit capacity of fixtures and display or storage units. Completed |
Evidence:
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Identify, reset or remove unsuitable or out of date displays as directed. Completed |
Evidence:
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Identify optimum stock levels and replenish stock according to store policy. Completed |
Evidence:
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Maintain display areas in a clean and tidy manner. Completed |
Evidence:
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Remove excess packaging from display areas. Completed |
Evidence:
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Protect food items.
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Identify and use correct handling, storage and display techniques according to food characteristics and legislative requirements. Completed |
Evidence:
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Change food handling implements when handling different products according to legislative requirements and store procedures. Completed |
Evidence:
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Identify and use implements for handling products according to legislative requirements and store policy. Completed |
Evidence:
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Regularly change medium in which serving equipment is stored, to prevent contamination. Completed |
Evidence:
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Wrap and package products to prevent deterioration according to legislative requirements and store procedures. Completed |
Evidence:
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Identify fragile or expensive stock and handle with extra care to prevent damage or deterioration. Completed |
Evidence:
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Identify and maintain correct temperatures for menu items according to legislative requirements and store procedures. Completed |
Evidence:
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Maintain and clean work areas, storage areas and display units according to store procedures. Completed |
Evidence:
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Regularly check storage and display units to ensure products are kept at recommended temperatures. Completed |
Evidence:
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Report temperature irregularities to appropriate personnel without delay. Completed |
Evidence:
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