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?
Plan food production requirements.
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Determine food production requirements. Completed |
Evidence:
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Choose food production processes to ensure nutritional value, quality and structure of foods. Completed |
Evidence:
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Select the appropriate in-house food production system to meet food production requirements. Completed |
Evidence:
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Select and collate standard recipes for use of food production personnel. Completed |
Evidence:
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Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements. Completed |
Evidence:
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Develop food preparation lists for use of food production personnel. Completed |
Evidence:
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Organise availability of supplies for food production period.
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Calculate required food supplies for the food production period. Completed |
Evidence:
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Check stores for availability and quantity of required stocks. Completed |
Evidence:
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Order or purchase additional stock. Completed |
Evidence:
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Coordinate kitchen operations.
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Supervise food production processes to ensure food safety. Completed |
Evidence:
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Oversee and adjust kitchen work flow to maximise teamwork and efficiency. Completed |
Evidence:
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Control the production sequence of food items to enable smooth work flow and minimise delays. Completed |
Evidence:
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Monitor the quality of kitchen outputs.
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Monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items. Completed |
Evidence:
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Check that items match recipes and menu descriptions. Completed |
Evidence:
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Ensure that food items are of consistent quality and meet organisational standards. Completed |
Evidence:
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Conduct final check on food items before they are served, stored or despatched from the kitchen. Completed |
Evidence:
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Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards. Completed |
Evidence:
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Supervise the safe storage of food. Completed |
Evidence:
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