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?
Advise on menu items.
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Offer assistance with making food selections to customers courteously and with appropriate timing. Completed |
Evidence:
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Offer options and possible variations to customers where appropriate. Completed |
Evidence:
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Discuss, where appropriate, methods of cooking and different culinary styles with customers in clear and simple language. Completed |
Evidence:
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Respond to customers with special dietary or cultural needs, and provide accurate information and advice. Completed |
Evidence:
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Contribute to menu development.
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Plan the content of menus in consultation with appropriate kitchen staff. Completed |
Evidence:
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Balance menu suggestions in terms of cost and variety to reflect the type of enterprise and regional location. Completed |
Evidence:
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Plan menus to take into account various dietary needs and cultural requirements of customers. Completed |
Evidence:
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Take into consideration customer feedback and preferences in the menu development process. Completed |
Evidence:
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Where appropriate, undertake consultation with those responsible for the development of wine lists. Completed |
Evidence:
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Where appropriate, develop menus to ensure required profit margin is obtained for the enterprise. Completed |
Evidence:
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Develop menus to ensure that format and design are clear, accurate and appropriate to enterprise needs. Completed |
Evidence:
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Take into consideration particular target groups when developing menus. Completed |
Evidence:
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Update specialist food knowledge.
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Conduct formal and informal research to access current, accurate and relevant information about food. Completed |
Evidence:
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Identify trends in customer needs based on direct contact and workplace experience. Completed |
Evidence:
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Identify general trends in the food market and apply information to the workplace. Completed |
Evidence:
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