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 cheese.
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Identify different categories and types of available cheeses. Completed |
Evidence:
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Select suppliers with regard to type, quality and price. 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 cheese 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 cheese for service.
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Bring cheeses to room temperature before serving. Completed |
Evidence:
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Identify optimum condition for serving particular cheeses and serve appropriately. Completed |
Evidence:
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Prepare appropriate garnishes and accompaniments according to enterprise standards. Completed |
Evidence:
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Present cheese.
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Present cheese attractively according to required context. Completed |
Evidence:
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Decorate and present cheese appropriately using suitable garnishes. Completed |
Evidence:
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Use cheese leftovers productively. Completed |
Evidence:
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Implement safe and hygienic practices for cheese.
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Identify potential hygiene issues, including spoilage and cross-contamination, and take appropriate preventative measures to eliminate risks. Completed |
Evidence:
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Use knives and equipment to prepare and serve cheeses safely. Completed |
Evidence:
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Store cheeses in suitable conditions and at the correct temperature to minimise spoilage and contamination. Completed |
Evidence:
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