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 different flour types, their properties and uses
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| Identify characteristics of flour produced from different grains Completed |
Evidence:
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| Identify the purpose of flour in bakery products Completed |
Evidence:
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| Identify each component of flour, including protein quality and quantity, fibre content, starch levels and damaged starch, fats/oils, natural sugars and moisture contents Completed |
Evidence:
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| Identify the different types and/or grades of flour available to produce baked products Completed |
Evidence:
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| Identify storage requirements of flour to maintain quality Completed |
Evidence:
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| Recognise common faults that can occur in baked products that are related to flour Completed |
Evidence:
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| Identify common food safety hazards and allergies related to flour Completed |
Evidence:
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| Determine the hazards related to working with flour, and how the associated risks can be managed Completed |
Evidence:
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Work with leavening agents
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| Identify different types of leavening agents and how they ferment in the baking process Completed |
Evidence:
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| Recognise the impact of leavening agents on baked products Completed |
Evidence:
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| Identify the storage requirements for leavening agents to ensure viability Completed |
Evidence:
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| Recognise the various ways that leavening agents can be used in baked products Completed |
Evidence:
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| Recognise common faults that can occur in baked products that are related to fermentation Completed |
Evidence:
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| Identify common food safety hazards related to leavening agents and fermentation Completed |
Evidence:
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| Determine the hazards related to working with leavening agents, and how the associated risks can be managed Completed |
Evidence:
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Work with bakery additives
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| Identify typical additives that are used to produce baked products Completed |
Evidence:
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| Recognise the purpose of different additives and their effect on baked products Completed |
Evidence:
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| Identify the storage requirements for bakery additives to ensure viability Completed |
Evidence:
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| Recognise common faults that can occur in baked products that are related to additives Completed |
Evidence:
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| Identify common food safety hazards related to bakery additives, and how they are controlled Completed |
Evidence:
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| Determine the hazards related to working with bakery additives, and how the associated risks can be managed Completed |
Evidence:
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