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?
Evaluate market trends and identify target markets.
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Identify current customer market based on past and current sales performance. Completed |
Evidence:
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Analyse current customer profile and food service preferences. Completed |
Evidence:
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Source information on current and emerging food service trends and customer preferences. Completed |
Evidence:
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Evaluate market trends for relevance to organisational service style and cuisine. Completed |
Evidence:
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Identify target markets based on the nature and style of the operation. Completed |
Evidence:
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Develop menus.
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Evaluate food service preferences of target markets and create menus to meet market needs and preferences. Completed |
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Develop menus to provide balanced variety of dishes for the style of cuisine. Completed |
Evidence:
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Generate a range of different, innovative and creative approaches and concepts to menu design. Completed |
Evidence:
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Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions. Completed |
Evidence:
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Analyse operational constraints when designing menus. Completed |
Evidence:
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Cost menus for profitability.
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Itemise proposed components of the included dishes. Completed |
Evidence:
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Calculate portion yields and costs from raw ingredients. Completed |
Evidence:
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Accurately calculate all expenditure items to determine net production costs of menu items. Completed |
Evidence:
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Determine required profit margin and calculate selling price. Completed |
Evidence:
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Assess cost-effectiveness and profitability of proposed dishes and choose menu items that provide high yield. Completed |
Evidence:
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Make reasonable cost adjustments to ensure price-competitive menus. Completed |
Evidence:
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Price menu items to ensure maximum profitability. Completed |
Evidence:
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Write menu content.
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Write menus using terminology appropriate for the market and organisational service style. Completed |
Evidence:
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Follow required menu item naming conventions for the style of cuisine. Completed |
Evidence:
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Present sequence of service on printed menus. Completed |
Evidence:
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Use innovative descriptions that promote the sale of menu items. Completed |
Evidence:
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Monitor menu performance.
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Monitor demand patterns for menu items. Completed |
Evidence:
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Seek ongoing feedback from staff and customers and use to improve menu performance. Completed |
Evidence:
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Analyse sales and profit performance of menu items. Completed |
Evidence:
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Adjust menus based on feedback and profitability. Completed |
Evidence:
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