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?
Prepare and maintain gueridon trolleys and equipment.
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Stock trolleys and display them correctly with clean implements, utensils and linen. Completed |
Evidence:
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Polish and clean equipment according to enterprise standards and hygiene requirements. Completed |
Evidence:
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Select food, alcohol and other ingredients according to menu and service requirements. Completed |
Evidence:
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Examine ingredients for quality and condition prior to display on the trolley. Completed |
Evidence:
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Present and display foods effectively using their colours, varieties and shapes to attract customers. Completed |
Evidence:
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Use promotional materials appropriately on trolleys. Completed |
Evidence:
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Position trolleys appropriately for customers to view. Completed |
Evidence:
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Clear trolleys and clean them hygienically and at the appropriate time. Completed |
Evidence:
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Recommend and sell foods and dishes to customers.
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Explain dish names correctly to customers, using appropriate language and terminology, to assist them in the selections of foods. Completed |
Evidence:
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Explain the nature and features of gueridon service to customers in clear, simple language as required. Completed |
Evidence:
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Name, explain and show ingredients of items and preparation methods correctly to customers to assist them in making selections. Completed |
Evidence:
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Prepare and serve foods.
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Prepare gueridon food dishes correctly to standard recipes according to hygiene and safety procedures. Completed |
Evidence:
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Carve and serve meats, fish and poultry as required according to customer preferences. Completed |
Evidence:
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Prepare appropriate accompaniments and finishing ingredients correctly. Completed |
Evidence:
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Involve customers in the preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions. Completed |
Evidence:
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