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 specialised food items.
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Source suitable suppliers of specialised food items as required. Completed |
Evidence:
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Select suppliers according to range, quality, price and enterprise requirements. 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 specialised food items according to quality currently presented. Completed |
Evidence:
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Minimise wastage through appropriate purchase and storage, taking into account any special requirements. Completed |
Evidence:
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Plan menus or promotional strategies.
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Plan specialised menus or menu items to meet enterprise and customer requirements and achieve an appropriate balance or integration with other items. Completed |
Evidence:
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Develop menus or promotional material to incorporate or focus on specialised food items. Completed |
Evidence:
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Price menu items to achieve satisfactory profit levels and to satisfy enterprise requirements. Completed |
Evidence:
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Take seasonal availability into account when developing menus or promotional strategies. Completed |
Evidence:
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Create new menu items or dishes using specialised foods and taking into consideration characteristics of varieties of food items, eating characteristics and taste. Completed |
Evidence:
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Prepare and present dishes using specialised food items.
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Prepare specialised items according to suitable recipes and appropriate techniques, ensuring appropriate flavour combinations, eating characteristics and taste. Completed |
Evidence:
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Cook specialised items in a variety of styles appropriate to the food item and as required by the menu, enterprise, customer preferences and relevant cultural norms. Completed |
Evidence:
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Present food items appropriately to maximise appeal, taking into account particular food characteristics. Completed |
Evidence:
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Preserve foods where appropriate, using suitable techniques. Completed |
Evidence:
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Implement hygienic and safe practices.
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Identify potential hygiene and safety problems and take appropriate preventative measures to eliminate risks in the preparation of specialised food items. Completed |
Evidence:
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Store specialised food items hygienically and according to food safety requirements. Completed |
Evidence:
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