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 design a buffet.
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Design total buffet concept, food items and display as required, in consultation with customers and other relevant people. Completed |
Evidence:
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Plan buffets according to required theme or occasion, in consultation with customers and other relevant people. Completed |
Evidence:
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Select and organise an appropriate range and quantity of food items with consideration given to quality and price, related to enterprise and customer requirements. Completed |
Evidence:
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Prepare for the buffet.
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Select appropriate service equipment, serviceware and linen to display food and decorations. Completed |
Evidence:
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Plan and arrange tables and service points so that they are suitable for buffet display and service according to establishment requirements, occasion and efficient and safe customer and staff accessibility. Completed |
Evidence:
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Prepare or organise food presentation with artistic flair and according to establishment standards and customer requirements. Completed |
Evidence:
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Select, and prepare or organise appropriate and attractive decorations and centrepieces as required. Completed |
Evidence:
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Liaise with relevant people to organise preparation and conduct of buffets where required. Completed |
Evidence:
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Display food items.
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Display food items with a sense of artistry to create customer appeal. Completed |
Evidence:
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Use garnishes and accompaniments to enhance taste and appeal. Completed |
Evidence:
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Supervise buffet service to ensure that food items are replenished, and that the total display remains neat and attractive. Completed |
Evidence:
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Present buffet in a safe and hygienic manner.
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Identify potential health problems through cross-contamination and food spoilage and take appropriate preventative measures to eliminate these risks. Completed |
Evidence:
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Keep food on display at temperature levels as prescribed by legislation. Completed |
Evidence:
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