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?
Plan coffee service.
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Develop coffee menus and select menu items taking into consideration profit requirements, market focus and demographics, customer preferences and enterprise policies. Completed |
Evidence:
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Select suppliers and roasters, and make purchases according to enterprise requirements, budget and quality. Completed |
Evidence:
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Liaise with suppliers and roasters to ensure coffee meets enterprise requirements. Completed |
Evidence:
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Provide specialist advice on coffee and coffee service.
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Develop and update appropriate information on coffee. Completed |
Evidence:
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Respond to customer questions related to coffee and espresso coffee service. Completed |
Evidence:
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Provide accurate information to colleagues and staff on coffee and coffee service. Completed |
Evidence:
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Promote coffee and coffee appreciation at appropriate opportunities. Completed |
Evidence:
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Display accurate information on coffee and coffee styles for customers where suitable. Completed |
Evidence:
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Monitor quality and service of coffee.
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Identify desirable characteristics of superior espresso coffee. Completed |
Evidence:
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Evaluate coffee beans to ensure freshness and appropriate oil content. Completed |
Evidence:
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Monitor grind to ensure correct particle size according to enterprise requirements and customer preferences. Completed |
Evidence:
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Monitor environmental variations affecting dosage, and adjust grind and dose accordingly. Completed |
Evidence:
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Evaluate espresso coffee quality through visual and other sensory means and by applying indicators of quality. Completed |
Evidence:
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Monitor coffee extractions and service according to enterprise practices, ensuring quality and consistency. Completed |
Evidence:
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Diagnose faults and problems in quality of coffee. Completed |
Evidence:
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Seek and follow up feedback on coffee quality from customers and staff. Completed |
Evidence:
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Deal with problems according to nature of problem and enterprise practices. Completed |
Evidence:
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Ensure coffee and commodities are stored appropriately in suitable containers and conditions. Completed |
Evidence:
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Ensure coffee items are presented correctly and attractively with suitable accompaniments. Completed |
Evidence:
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Assess quality and temperature of milk served and ensure it is texturised correctly. Completed |
Evidence:
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Monitor machinery and equipment.
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Monitor espresso coffee machine and other equipment for efficiency and reliability of operation. Completed |
Evidence:
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Monitor temperature and water pressure according to enterprise requirements. Completed |
Evidence:
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Ensure that environmentally sound cleaning, maintenance and waste disposal and recycling regimes and practices are in place. Completed |
Evidence:
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Identify need for new equipment or parts taking into account relevant considerations and evaluate options. Completed |
Evidence:
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Ensure that self and others follow safe practices and procedures in using machinery and equipment. Completed |
Evidence:
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Identify situations requiring the attendance of a trained service technician or licensed electrician or actions that might invalidate warranties. Completed |
Evidence:
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Schedule service calls and replacement of worn parts at appropriate times. Completed |
Evidence:
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