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?
Organise and prepare for food service.
|
|
Calculate commodity quantities for a dish and determine requirements for quality and style according to recipes and specifications. Completed |
Evidence:
|
Prepare a jobs checklist for food that is clear, complete and appropriate to the situation. Completed |
Evidence:
|
Liaise with other team members about menu requirements and job roles. Completed |
Evidence:
|
Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. Completed |
Evidence:
|
Organise and prepare food items in correct quantities and according to requirements. Completed |
Evidence:
|
Store food items appropriately in readiness for service. Completed |
Evidence:
|
Cook and serve menu items for food service.
|
|
Identify and use appropriate commercial equipment to produce menu items. Completed |
Evidence:
|
Cook and serve menu items according to menu type and service style, using appropriate cookery methods. Completed |
Evidence:
|
Meet special requests or dietary requirements of customers under direction. Completed |
Evidence:
|
Work cooperatively as part of a kitchen team. Completed |
Evidence:
|
Follow workplace safety and hygiene procedures according to enterprise and legislative requirements. Completed |
Evidence:
|
Complete end of service requirements.
|
|
Carry out end of service procedures according to enterprise practices and regulatory requirements. Completed |
Evidence:
|
Store food items appropriately to minimise food spoilage, contamination and wastage, and label them according to enterprise procedures. Completed |
Evidence:
|
Participate in post-service debrief. Completed |
Evidence:
|