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 stocks, glazes and essences required for menu items.
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Use ingredients and flavouring agents according to standard recipes and enterprise standards. Completed |
Evidence:
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Produce a variety of stocks, glazes and essences to enterprise standards. Completed |
Evidence:
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Use clarifying agents appropriately. Completed |
Evidence:
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Prepare sauces required for menu items.
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Produce a variety of hot and cold sauces from classical and contemporary recipes. Completed |
Evidence:
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Make appropriate derivations from basic sauces. Completed |
Evidence:
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Use a variety of thickening agents and convenience products appropriately. Completed |
Evidence:
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Evaluate sauces for flavour, colour and consistency and rectify any problems. Completed |
Evidence:
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Prepare soups required for menu items.
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Select and assemble the correct ingredients to produce soups, including stocks and prepared garnishes. Completed |
Evidence:
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Produce a variety of soups to enterprise standards. Completed |
Evidence:
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Use clarifying and thickening agentsand methods, and convenienceproducts where appropriate. Completed |
Evidence:
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Evaluate soups for flavour, colour, consistency and temperature and rectify any problems. Completed |
Evidence:
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Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments. Completed |
Evidence:
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Store and reconstitute stocks, sauces and soups.
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Store stocks, sauces and soups to maintain optimum freshness and quality. Completed |
Evidence:
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Reconstitute stocks, sauces and soups to appropriate standards of consistency. Completed |
Evidence:
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