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?
Temper couverture.
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Melt and temper couverture using correct technique and temperatures. Completed |
Evidence:
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Manipulate couverture to the correct viscosity and desired flow properties so that it possesses appropriate colour, gloss and snap characteristics on solidification. Completed |
Evidence:
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Control the temperature to retain workable consistency. Completed |
Evidence:
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Prepare centres and fillings.
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Choose and manipulate ingredients correctly demonstrating high standards of hygiene. Completed |
Evidence:
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Prepare a range of centres and fillings according to standard recipes or enterprise specifications. Completed |
Evidence:
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Select and make fillings that are full-flavoured, interesting and natural. Completed |
Evidence:
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Bring fillings to the correct temperature, viscosity and consistency before being used. Completed |
Evidence:
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Ensure that shapes and sizes of centres are precise and uniform. Completed |
Evidence:
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Handle moulds.
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Ensure that moulds to be used are clean, polished and free of dust or residue. Completed |
Evidence:
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Keep moulds constantly at the correct temperature when being used and ensure that they are untouched by bare fingers. Completed |
Evidence:
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Ensure that the polished surface is never touched by objects that may dull, scratch or damage it. Completed |
Evidence:
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Make moulded chocolates.
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Select couverture or coatings appropriate to the filling and use. Completed |
Evidence:
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Temper couverture correctly and set in moulds ensuring it is of even and correct thickness and free from marks or air bubbles. Completed |
Evidence:
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Apply a range of fillings ensuring a level surface and allowing sufficient space for sealing with a layer of chocolate of appropriate thickness. Completed |
Evidence:
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Handle and store de-moulded chocolates so that they retain their glossy surface. Completed |
Evidence:
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Coat chocolate confectionery.
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Temper and manipulate couverture to the correct viscosity. Completed |
Evidence:
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Bring items to be coated to the correct temperature. Completed |
Evidence:
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Coat prepared centres using techniques ensuring an even and correct thickness of chocolate and a uniform quality finish. Completed |
Evidence:
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Execute hand dipping in a logical and accurate manner. Completed |
Evidence:
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Decorate and present chocolate confectionery attractively. Completed |
Evidence:
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Store chocolate and chocolate confectionery.
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Store chocolate and chocolate confectionery at the correct temperature and level of humidity. Completed |
Evidence:
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Protect chocolate and chocolate confectionery from light and incompatible odours. Completed |
Evidence:
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