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?
Clean and sanitise kitchen equipment.
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Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions. Completed |
Evidence:
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Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers. Completed |
Evidence:
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Store cleaned equipment in designated place. Completed |
Evidence:
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Clean service-ware and utensils.
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Sort service-ware and utensils and load dishwasher with appropriate items. Completed |
Evidence:
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Hand wash any items not appropriate for dishwasher. Completed |
Evidence:
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Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor. Completed |
Evidence:
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Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period. Completed |
Evidence:
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Clean and sanitise kitchen premises.
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Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers. Completed |
Evidence:
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Clean areas of any animal and pest waste and report incidents of infestation. Completed |
Evidence:
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Follow safety procedures in the event of a chemical accident. Completed |
Evidence:
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Sort and remove linen according to organisational procedures. Completed |
Evidence:
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Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks. Completed |
Evidence:
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Work safely and reduce negative environmental impacts.
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Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions. Completed |
Evidence:
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Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises. Completed |
Evidence:
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Reduce negative environmental impacts through efficient use of energy, water and other resources. Completed |
Evidence:
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Sort general kitchen waste from recyclables and dispose of them in designated recycling bins. Completed |
Evidence:
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Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts. Completed |
Evidence:
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