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 different types of menus.
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Identify enterprise and customer requirements for menus. Completed |
Evidence:
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Prepare menus ensuring that menu items take into account balance in the variety of cooking methods, colours, tastes and textures; nutritional values; seasonal availability; and results of sales analysis and customer feedback. Completed |
Evidence:
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Cost menus to ensure maximum profitability and compliance with enterprise costing constraints. Completed |
Evidence:
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Prepare innovative menus as required by the enterprise, type of cuisine or particular situation. Completed |
Evidence:
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Write menus using terminology appropriate to the market and style of menu, with item descriptions that promote menu items. Completed |
Evidence:
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Control catering costs to ensure maximum profitability.
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Select and use appropriate catering control systems according to enterprise requirements. Completed |
Evidence:
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Plan production schedules, giving consideration to menu constraints, available equipment, expertise of labour and available time. Completed |
Evidence:
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Control labour costs, giving consideration to rosters, scheduling, award conditions and rates. Completed |
Evidence:
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Optimise quality and minimise waste through the application of portion control and effective yield testing. Completed |
Evidence:
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Apply stock control measures by following correct receiving and storing procedures. Completed |
Evidence:
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Apply procedures to maintain security in food production and storage areas to minimise risk of theft, damage or loss. Completed |
Evidence:
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