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?
Identify the dietary and cultural requirements of customers.
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Identify the dietary and culturalrequirements of different target groups through consideration of all appropriate factors. Completed |
Evidence:
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Take into consideration contemporary dietary trends and regimes in assessing dietary requirements. Completed |
Evidence:
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Liaise with dieticians, medical specialists or other relevant people in order to identify and confirm requirements, where appropriate. Completed |
Evidence:
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Develop menus and meal plans to meet dietary and cultural requirements.
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Select a variety of suitable foods, meals and menus for specific requirements taking account of Dietary Guidelines for Australians and menu planning principles. Completed |
Evidence:
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Develop menus and meal plans that promote good health and reduce the incidence of diet-related health problems, in consultation with relevant people and according to job role. Completed |
Evidence:
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Prepare cyclic menus when required and balance them in terms of nutritional requirements and variety. Completed |
Evidence:
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Recommend food preparation and cooking methods to maximise nutritional value of food. Completed |
Evidence:
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Identify appropriate combinations of food to meet macro and micro nutrient requirements. Completed |
Evidence:
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Take into consideration special needs, including texture, composition and portion size. Completed |
Evidence:
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Incorporate sufficient choice of dishes into the menus. Completed |
Evidence:
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Cost menus to comply with costing constraints and to maximise profitability of menus. Completed |
Evidence:
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Use correct terminology in menus and meal plans. Completed |
Evidence:
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Evaluate meals and menus.
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Evaluate meals and menus to ensure customer satisfaction. Completed |
Evidence:
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Adjust menus as required to ensure dietary needs and goals are met. Completed |
Evidence:
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