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?
Plan and develop menus.
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Identify key characteristics ofmenus for Asian cuisines according to enterprise practices. Completed |
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Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions, enterprise procedures and customer requirements and preferences. Completed |
Evidence:
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Plan menus to provide a balanced variety of freshness, flavours, colours, textures and delicacies according to cuisine requirements, seasonal factors and enterprise practice. Completed |
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Incorporate results of a sales analysis into menu planning. Completed |
Evidence:
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Plan menus, including the number of courses offered, within the constraints of kitchen equipment, utensils and the staff skill levels within the enterprise. Completed |
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Plan and design printed menus.
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Plan and design printed menus to suit traditional customs, theme, occasion and decor of the enterprise. Completed |
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Follow required conventions in using names, description of menu items and terminology, and ensure that all are suitable for the market, style of menu, occasion, festivities and cultural practices. Completed |
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Present the sequence or arrangement of service on printed menus. Completed |
Evidence:
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Arrange printing of menus, taking into consideration colour combinations, paper stock and weight, and costings. Completed |
Evidence:
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Check proofs to ensure that spelling, meanings and descriptions are correct and according to instructions. Completed |
Evidence:
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Cost menus for profitability and control expenditure.
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Calculate ingredients, overhead expenses, labour and production costs accurately. Completed |
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Consider yields, losses and portions when costing dishes. Completed |
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Price menu items according to constraints, appropriate selling prices,seasonal influences and to ensure maximum profitability. Completed |
Evidence:
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Monitor and control food costs through implementing procedures to determine percentages and reduce wastage. Completed |
Evidence:
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Monitor and control labour costs through staff rosters, scheduling, and award conditions and rates. Completed |
Evidence:
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Control menu-based production.
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Optimise product use and quality through portion control and yield testing. Completed |
Evidence:
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Apply stock control measures. Completed |
Evidence:
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