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?
Prepare for service.
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Review menu or product list to determine required food items for food outlet. Completed |
Evidence:
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Check quantities and quality of products and fast food items and restock where necessary. Completed |
Evidence:
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Carry out mise en place to ensure sufficient and appropriate food items are prepared in order to commence service. Completed |
Evidence:
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Complete mise en place in an efficient and timely manner before service commences. Completed |
Evidence:
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Meet ongoing requirements for additional food items at an appropriate time. Completed |
Evidence:
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Display service area and food items in a clean, hygienic and attractive manner. Completed |
Evidence:
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Check that personal presentation and hygiene requirements are met and maintained throughout service. Completed |
Evidence:
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Carry out mise en place and cooking according to safety and hygiene requirements. Completed |
Evidence:
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Serve customers.
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Determine and meet customer requirements in terms of speed of service, quantity, quality, additions and modifications to standard recipes and special requirements. Completed |
Evidence:
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Use customer service skills to provide polite, efficient and effective service to customers and colleagues. Completed |
Evidence:
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Provide assistance to customers in selection of food items where required and provide information about certain substances in food that may cause harm to some individuals according to enterprise procedures and regulatory requirements. Completed |
Evidence:
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Employ selling skills according to enterprise practices where required. Completed |
Evidence:
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Operate equipment in a safe manner according to manufacturer instructions and principles of OHS. Completed |
Evidence:
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Cook and prepare food.
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Select and use appropriate equipment correctly and safely for particular cooking methods. Completed |
Evidence:
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Select and assemble correct ingredients according to enterprise practices. Completed |
Evidence:
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Employ appropriate cooking methods according to enterprise procedures. Completed |
Evidence:
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Heat foods requiring reheating at the correct temperature for the required length of time, according to enterprise practices and food safety principles. Completed |
Evidence:
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Organise work in consultation with other team members where appropriate, to ensure that food is prepared or cooked in a timely manner and ongoing customer service is provided. Completed |
Evidence:
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Use portion control in order to minimise waste. Completed |
Evidence:
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Present food.
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Present food items attractively without drips or spills and according to enterprise requirements. Completed |
Evidence:
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Portion food according to enterprise standards. Completed |
Evidence:
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Present food in appropriate hot or cold storage or presentation equipment. Completed |
Evidence:
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Store food.
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Store food in the correct manner according to principles and practices of hygiene and food safety. Completed |
Evidence:
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Monitor, account for and reorder stock when required. Completed |
Evidence:
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Clean and maintain equipment.
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Maintain equipment according to manufacturer instructions. Completed |
Evidence:
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Clean equipment as required before, during and after completion of service. Completed |
Evidence:
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