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?
Operate and maintain beverage dispensing systems.
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Operate beer systems according to manufacturer instructions and relevant safety requirements. Completed |
Evidence:
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Tap kegs according to safety requirements and manufacturer instructions. Completed |
Evidence:
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Handle, connect and store beverage gas according to relevant safety standards. Completed |
Evidence:
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Check post mix systems for effective operation and change syrup boxes as required. Completed |
Evidence:
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Clean beverage system parts in accordance with manufacturer instructions and safety requirements. Completed |
Evidence:
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Use chemicals safely according to product instructions. Completed |
Evidence:
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Correct or report dispensing system faults to the appropriate person according to scope of individual responsibility. Completed |
Evidence:
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Use and monitor refrigeration systems.
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Monitor and accurately measure refrigeration system, and adjust to comply with product requirements. Completed |
Evidence:
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Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times. Completed |
Evidence:
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Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to organisational procedures. Completed |
Evidence:
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Monitor overall cellar safety.
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Make regular routine checks of gas systems according to relevant safety standards. Completed |
Evidence:
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Systematically monitor the use and storage of chemicals and ensure safety requirements are met. Completed |
Evidence:
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Monitor the cellar area for safety signage and take action to rectify any deficiencies. Completed |
Evidence:
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Proactively provide relevant information about safety issues to other workers. Completed |
Evidence:
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Monitor quality of beverage products.
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Monitor cellar temperature to ensure optimum storage conditions for different beverage products. Completed |
Evidence:
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Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards (ANZFS) Code are met. Completed |
Evidence:
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Use systematic product rotation to maintain quality. Completed |
Evidence:
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Use manual or electronic stock control system to monitor quality of products and control stock during receiving, storage and issuing. Completed |
Evidence:
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Test the quality of beverage products regularly and identify faults. Completed |
Evidence:
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Take appropriate action to rectify faults within scope of individual responsibility or report to the appropriate person. Completed |
Evidence:
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