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?
Select key commodities and other ingredients.
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Identify and assemble a range of fresh, dried and preserved commodities and other ingredients, required by recipes and appropriate to specific national and regional cuisines. Completed |
Evidence:
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Select appropriate commodities for preparation of specific menu items, including specialised ingredients and accompaniments. Completed |
Evidence:
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Prepare ingredients.
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Prepare and portion ingredients according to recipe specifications, using appropriate preparation techniques. Completed |
Evidence:
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Prepare marinades using flavouring agents, according to cuisine requirements and enterprise practices. Completed |
Evidence:
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Select and use appropriate cooking equipment. Completed |
Evidence:
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Prepare sauces and accompaniments according to cuisine and enterprise requirements. Completed |
Evidence:
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Produce a range of menu items.
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Produce dishes following standard recipes accurately, according to cuisine requirements and enterprise practices and specifications. Completed |
Evidence:
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Use suitable cookery techniques and specialised techniques according to requirements of commodities, cuisine style and menu. Completed |
Evidence:
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Follow food hygiene and OHS regulations and requirements. Completed |
Evidence:
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Present menu items.
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Present menu items attractively using appropriate serviceware that takes into consideration shape, colour and texture, and according to cuisine style and enterprise requirements. Completed |
Evidence:
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Store menu items.
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Store menu items as required according to food hygiene and safety, under correct conditions and temperatures to maintain quality, extend shelf life and maximise appearance and eating characteristics. Completed |
Evidence:
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