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 kitchen operations.
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Identify style of cuisine required. Completed |
Evidence:
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Identify and plan system of production according to menu style requirements or type. Completed |
Evidence:
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Develop operational procedures for the kitchen. Completed |
Evidence:
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Develop control systems. Completed |
Evidence:
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Identify the roles in an Asian kitchen.
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Identify knowledge, skills and attitudes required for specific Asian cuisines. Completed |
Evidence:
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Determine staffing needs according to nature of enterprise, size of kitchen and style of cuisine. Completed |
Evidence:
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Identify specific roles and responsibilities, according to style of cuisine and size of enterprise. Completed |
Evidence:
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Develop job descriptions and allocate roles according to size of kitchen, style of cuisine and size of enterprise. Completed |
Evidence:
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Plan kitchens for Asian cuisines.
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Plan the kitchen layout according to available space, style of cuisine and personnel. Completed |
Evidence:
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Identify and purchase equipment and fittings for Asian cuisines. Completed |
Evidence:
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Set up workstations according to national, regional and commercial needs and applications. Completed |
Evidence:
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Implement and monitor kitchen operations.
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Implement systems and procedures developed. Completed |
Evidence:
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Monitor kitchen operations and adjust as required. Completed |
Evidence:
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Respond to feedback from customers, colleagues and relevant others. Completed |
Evidence:
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Plan and implement safe work practices for Asian kitchen operations.
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Identify legislative and regulatory requirements. Completed |
Evidence:
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Develop and implement safe work practices according to legislative and regulatory requirements. Completed |
Evidence:
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Identify particular work environment hazardsfor Asian kitchens and develop procedures for managing them. Completed |
Evidence:
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