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 ingredients.
|
|
Confirm food production requirements from food preparation list and standard recipes. Completed |
Evidence:
|
Calculate the required quantities of buffet food and ingredients according to expected customer traffic. Completed |
Evidence:
|
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
|
Produce and present foods for buffets.
|
|
Use appropriate cookery methods and standard recipes to prepare foods for buffets. Completed |
Evidence:
|
Glaze buffet items to acceptable organisational standards. Completed |
Evidence:
|
Produce sauces and garnishes suitable for buffet food items. Completed |
Evidence:
|
Produce or obtain appropriate buffet showpieces and decorations. Completed |
Evidence:
|
Use organisational buffet display plans to determine the layout of buffet. Completed |
Evidence:
|
Arrange and present food items attractively without drips or spills to maximise appeal. Completed |
Evidence:
|
Display hot and cold buffet food in appropriate serviceware at a safe temperature to avoid food hazards. Completed |
Evidence:
|
Serve, replenish and store buffet foods.
|
|
Serve food according to organisational standards. Completed |
Evidence:
|
Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination. Completed |
Evidence:
|
Use portion control to minimise wastage and maximise profit. Completed |
Evidence:
|
Replenish buffet items throughout the service period to meet customer traffic requirements. Completed |
Evidence:
|
Store buffet items in appropriate environmental conditions before and after the buffet service period. Completed |
Evidence:
|