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?
Identify the dietary and cultural menu requirements of customers.
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Identify the dietary and cultural menu requirements of different customer groups. Completed |
Evidence:
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Assess contemporary dietary trends and regimes. Completed |
Evidence:
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Liaise with other professionals to identify and confirm customer requirements. Completed |
Evidence:
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Confirm health consequences of ignoring special dietary requirements of customers. Completed |
Evidence:
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Develop menus and meal plans for special diets.
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Select a variety of suitable foods and meals for specific requirements. Completed |
Evidence:
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Identify appropriate combinations of food to meet macro and micro nutrient requirements. Completed |
Evidence:
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Develop menus and meal plans that promote good health and reduce the incidence of diet related health problems. Completed |
Evidence:
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Prepare cyclic menus and balance nutritional requirements and variety. Completed |
Evidence:
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Incorporate sufficient choice of dishes into the menus. Completed |
Evidence:
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Recommend food preparation and cooking methods to maximise nutritional value of food. Completed |
Evidence:
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Cost and document special menus and meal plans.
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Accurately calculate all expenditure items to determine production costs of menu items. Completed |
Evidence:
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Calculate portion yields and costs from raw ingredients. Completed |
Evidence:
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Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield. Completed |
Evidence:
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Use correct terminology in menus and meal plans. Completed |
Evidence:
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Monitor special menu performance.
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Seek ongoing feedback from customers and others and use to improve menu performance. Completed |
Evidence:
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Analyse the success of special menus against dietary goals and customer satisfaction. Completed |
Evidence:
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Adjust menus based on feedback and success. Completed |
Evidence:
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