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 or production.
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Determine and calculate ingredient quantities to meet organisational requirements for quality and style according to recipes and specifications. Completed |
Evidence:
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Complete mise en place lists that are clear, complete and appropriate to the situation. Completed |
Evidence:
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Liaise with other team members about menu requirements, workgroup and job roles. Completed |
Evidence:
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Follow a work flow to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. Completed |
Evidence:
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Complete food organisation and preparation according to different workgroup, food production and service requirements. Completed |
Evidence:
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Cook and present menu items for food service or production.
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Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. Completed |
Evidence:
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Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required. Completed |
Evidence:
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Adjust menu items and ingredients to meet special requests or dietary requirements of customers. Completed |
Evidence:
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Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery. Completed |
Evidence:
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Work supportively as part of a kitchen team and delegate tasks appropriately, in a manner that promotes cooperation and good relationships. Completed |
Evidence:
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Follow workplace safety and hygiene procedures according to organisational and legislative requirements. Completed |
Evidence:
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Maintain cleanliness and tidiness of the work environment. Completed |
Evidence:
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Complete end of shift requirements.
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Complete end of shift pack down according to organisational procedures. Completed |
Evidence:
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Store food items appropriately to minimise food spoilage, contamination and waste. Completed |
Evidence:
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Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback. Completed |
Evidence:
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Deal effectively with issues, problems and conflict in the kitchen.
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Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships. Completed |
Evidence:
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Identify issues, problems and conflict encountered in the workplace. Completed |
Evidence:
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Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person. Completed |
Evidence:
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