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 suppliers and purchase traditional and contemporary meats.
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Select suppliers with regard to the establishment requirements for quality, price and menu items. Completed |
Evidence:
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Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases. Completed |
Evidence:
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Purchase meats according to quality currently presented. Completed |
Evidence:
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Minimise wastage through appropriate purchase and storage techniques. Completed |
Evidence:
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Prepare and produce a range of portion-controlled meats.
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Specify, select and weigh ingredients correctly according to standard recipes. Completed |
Evidence:
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Cut meats precisely to required portion size and weight as required for standard and enterprise recipes. Completed |
Evidence:
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Prepare and produce meat products.
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Prepare a range of portion-controlled meat products using suitable ingredients and methods according to standard and enterprise recipe requirements. Completed |
Evidence:
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Select and use appropriate ingredients, fillings, flavourings and marinades for meat products. Completed |
Evidence:
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Store meat cuts and meat products.
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Minimise food spoilage through appropriate storage techniques according to industry regulations. Completed |
Evidence:
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Maintain the quality of each cut and product through appropriate storage techniques. Completed |
Evidence:
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Use meat preservation methods as appropriate. Completed |
Evidence:
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Implement safe and hygienic practices for meat.
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Identify potential hygiene and OHS problems and take appropriate preventative measures to eliminate risks. Completed |
Evidence:
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Operate machinery and equipment used in manufacturing safely and hygienically according to manufacturer instructions. Completed |
Evidence:
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