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?
Select ingredients for formulation of value-added products
|
|
Ingredients are selected according to workplace recipes, policy and practice. Completed |
Evidence:
|
Ingredients are weighed according to regulatory requirements. Completed |
Evidence:
|
Unused ingredients are labelled according to workplace and regulatory requirements. Completed |
Evidence:
|
Prepare meat, stuffings, seasonings and forcemeat for value-added products
|
|
Meat is prepared according to recipes, policy and practices. Completed |
Evidence:
|
Stuffings, seasonings and forcemeat are prepared according to recipes, policy and practices. Completed |
Evidence:
|
Mix ingredients
|
|
Ingredients are added according to recipe and product specifications. Completed |
Evidence:
|
Ingredients are blended to achieve product consistency or substance according to recipe and product specifications. Completed |
Evidence:
|
Produce value-added products
|
|
Ingredients are added to meat according to instructions or recipe. Completed |
Evidence:
|
Product is formulated according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements. Completed |
Evidence:
|
Product is presented according to product specifications and workplace requirements. Completed |
Evidence:
|
Product is labelled according to product specifications, and regulatory and workplace requirements. Completed |
Evidence:
|
Store products and ingredients
|
|
Products are stored according to workplace and regulatory requirements. Completed |
Evidence:
|
Ingredients are stored according to workplace and regulatory requirements. Completed |
Evidence:
|
Shelf life of product is identified. Completed |
Evidence:
|
Effects of ingredients on shelf life are identified. Completed |
Evidence:
|
Sell meat product
|
|
Information, including cooking, preparation, storage and serving suggestions, is provided to customers on meat product. Completed |
Evidence:
|
Product is promoted to customers. Completed |
Evidence:
|