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, prepare and use equipment.
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Select knives andequipment of the correct type and size for the job, and ensure that it is clean, safely assembled and ready before use. Completed |
Evidence:
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Use equipment correctly, safely and hygienically. Completed |
Evidence:
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Assemble ingredients for menu items.
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Identify and obtain ingredients according to standard recipes, recipe cards or enterprise requirements. Completed |
Evidence:
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Assemble ingredients according to the correct quantity, type and quality required. Completed |
Evidence:
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Prepare food items
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Prepare food items required for menus according to correct weight, amount and number of portions. Completed |
Evidence:
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Clean, peel and prepare vegetables and fruit as required for menu items. Completed |
Evidence:
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Prepare dairy products required for menu items, ensuring they are correctly handled. Completed |
Evidence:
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Measure, sift where appropriate, and use dry goods as required for menu items. Completed |
Evidence:
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Correctly handle all food items according to food safety procedures and the handling requirements for particular types of food. Completed |
Evidence:
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Prepare food items in the required form and timeframe. Completed |
Evidence:
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Portion food ingredients.
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Select and use suitable knives and equipment for food portioning. Completed |
Evidence:
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Portion food ingredients accurately, according to size, weight and required menu items. Completed |
Evidence:
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Store prepared and portioned foodstuffs according to food safety procedures and the storage requirements for particular types of food. Completed |
Evidence:
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Contribute to profitability.
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Use the designated quantity, weight and portions of ingredients to minimise wastage and maximise profitability of meals prepared. Completed |
Evidence:
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Prepare the correct amount of food items according to expected numbers of customers to minimise wastage and maximise profitability of meals prepared. Completed |
Evidence:
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Reduce food preparation costs and negative environmental impacts.
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Use energy and water resources efficiently when cleaning equipment and organising and preparing food to reduce costs and negative environmental impacts. Completed |
Evidence:
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Save reusable by-products of food preparation for future cooking activities. Completed |
Evidence:
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Use recyclable products during food preparation and dispose of them in designated recycling bins. Completed |
Evidence:
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Safely dispose of all kitchen waste and hazardous substances to minimise negative environmental impacts. Completed |
Evidence:
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