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 work
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Confirm work requirements for non laminated pastry production with supervisor Completed |
Evidence:
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Identify and report work health and safety hazards to supervisor Completed |
Evidence:
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Select and wear personal protective equipment according to safety requirements Completed |
Evidence:
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Check work area and personal hygiene meet food safe conditions Completed |
Evidence:
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Select equipment and check readiness for use Completed |
Evidence:
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Select ingredients and check quality and quantity Completed |
Evidence:
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Prepare foils and trays for use Completed |
Evidence:
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Mix and form pastry doughs
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Measure ingredient quantities to meet recipe specification Completed |
Evidence:
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Load, operate and monitor equipment to mix non laminated pastry dough Completed |
Evidence:
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Roll and form dough to meet product type, and form into foils or place on trays Completed |
Evidence:
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Check non laminated pastry dough to identify routine pastry problems, and report to supervisor Completed |
Evidence:
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Bake pastry products
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Confirm dough readiness and baking settings with supervisor Completed |
Evidence:
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Set and warm oven to prepare for baking Completed |
Evidence:
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Fill unbaked non laminated pastry products as required to meet product type Completed |
Evidence:
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Load oven and monitor baking to achieve even bake Completed |
Evidence:
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Unload and cool baked products to meet product type Completed |
Evidence:
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Fill baked non laminated pastry product as required to meet product type Completed |
Evidence:
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Check baked products to identify routine baked non laminated pastry product faults, and report to supervisor Completed |
Evidence:
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Complete work
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Clean equipment and work area to meet food safe conditions Completed |
Evidence:
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Dispose of waste according to workplace requirements Completed |
Evidence:
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Confirm work requirements for non laminated pastry production with supervisor Completed |
Evidence:
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Identify and report work health and safety hazards to supervisor Completed |
Evidence:
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Select and wear personal protective equipment according to safety requirements Completed |
Evidence:
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Check work area and personal hygiene meet food safe conditions Completed |
Evidence:
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Select equipment and check readiness for use Completed |
Evidence:
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Select ingredients and check quality and quantity Completed |
Evidence:
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Prepare foils and trays for use Completed |
Evidence:
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