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?
Prepare for meal service
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Food is prepared hygienically in accordance with workplace procedures and regulatory requirements Completed |
Evidence:
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Equipment used in food preparation is maintained in a safe and hygienic condition at all times in accordance with workplace procedures and regulatory requirements Completed |
Evidence:
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Equipment, implements and utensils are used in a safe manner throughout the preparation and serving of food or dishes Completed |
Evidence:
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Work practices and methods of service adopted during meal service operations is in accordance with workplace procedures and standards, ensuring the safety of staff and passengers Completed |
Evidence:
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Menus and wine lists are sourced and consulted on to ensure product knowledge Completed |
Evidence:
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Prepare, lay and set tables
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Tables are laid and set with appropriate cloths in accordance with workplace procedures and standards Completed |
Evidence:
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Tables are prepared to workplace standards, with the appropriate equipment and utensils for a given menu Completed |
Evidence:
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Clean, prepare and display mobile service unit
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Mobile service unit is checked to ensure it is cleaned to workplace standards in preparation for service Completed |
Evidence:
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Mobile service unit equipment is checked to ensure it is clean and serviceable Completed |
Evidence:
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Items for salad preparation and garnishing are prepared and displayed on mobile service unit in accordance with workplace procedures and customer service standards Completed |
Evidence:
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Mobile service unit is set up in accordance with regulatory requirements, and workplace procedures and standards Completed |
Evidence:
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Advise passengers about food and non-alcoholic beverage selection
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Dish names and specialities are explained to passengers Completed |
Evidence:
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Ingredients of dishes and preparation methods are explained and shown to passengers to assist them in selecting dishes appropriately relative to their dietary requirements, as required Completed |
Evidence:
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Appropriate advice is politely given to passengers to assist them in selecting non-alcoholic beverages at the appropriate time Completed |
Evidence:
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Plate and serve a range of foods from mobile service unit
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Appropriate portions of foods are correctly positioned on plates in accordance with workplace procedures and standards prior to leaving the galley Completed |
Evidence:
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Appropriate accompaniments are selected to suit passenger meal choice Completed |
Evidence:
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Meal choice is presented to passenger in accordance with regulatory requirements, and workplace procedures and standards Completed |
Evidence:
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Completed |
Evidence:
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Work in cooperation with galley operator
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Liaison with galley staff is established and maintained to ensure correct preparation, presentation and timing of meals and meal service to passengers is appropriately adjusted as required Completed |
Evidence:
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Appropriate relationship is established and maintained with galley operator and cabin operators to ensure service is maintained correctly Completed |
Evidence:
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Rectify spillages, clear and re-lay table
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Spillages are promptly identified and dealt with in accordance with workplace procedures and standards Completed |
Evidence:
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Spilt food/beverage is replaced as required with minimum disruption to passengers and crew Completed |
Evidence:
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Debris is removed and linen is changed safely and promptly after spillage Completed |
Evidence:
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Passenger needs are attended to in a polite and friendly manner in accordance with workplace procedures and standards Completed |
Evidence:
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Tables are cleaned, set and re-laid as required after completion of meals ensuring minimum disruption to passenger Completed |
Evidence:
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Reset mobile service unit
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Mobile service unit is cleaned at appropriate time in accordance with workplace procedures and standards Completed |
Evidence:
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Mobile service unit is reset correctly with appropriate equipment Completed |
Evidence:
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Mobile service unit is restocked correctly with clean equipment, utensils and linen in accordance with regulatory requirements, and workplace procedures and standards Completed |
Evidence:
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Handle passenger complaints
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Compliments on service or meals are received promptly and in a courteous manner from passengers Completed |
Evidence:
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Passenger complaints are handled in a timely and courteous manner in accordance with workplace procedures and standards Completed |
Evidence:
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Passengers are advised about action that will be taken in response to their complaints Completed |
Evidence:
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Appropriate follow-up action is taken and passenger satisfaction is checked in accordance with workplace procedures Completed |
Evidence:
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