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 and operate processing equipment used in producing value-added products
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Processing equipment is prepared and operated according to hygiene, and health and safety requirements. Completed |
Evidence:
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Faults are identified in line with manufacturer and workplace requirements. Completed |
Evidence:
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Equipment is used according to manufacturer, workplace and Occupational Health and Safety (OH&S) requirements. Completed |
Evidence:
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Start-up and shut-down procedures are performed according to manufacturer and workplace requirements. Completed |
Evidence:
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Clean processing equipment
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Equipment is cleaned to manufacturer's, OH&S, hygiene and workplace requirements. Completed |
Evidence:
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Follow recipe
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Recipes are followed to prepare and produce value-added products to product specifications. Completed |
Evidence:
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Select ingredients for formulation of value-added products
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Ingredients are selected in accordance with recipes, policy and practice, and regulatory requirements. Completed |
Evidence:
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Ingredients are weighed in accordance with recipe specifications and regulatory requirements. Completed |
Evidence:
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Ingredients are labelled according to workplace and regulatory requirements. Completed |
Evidence:
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Prepare meat, stuffings, seasonings and force meat for value-added products
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Meat is prepared according to recipes, policy and practice. Completed |
Evidence:
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Stuffings, seasonings and force meat are prepared in accordance with recipes, policy and practice. Completed |
Evidence:
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Prepare marinades, sauces, and glazes for value-added product
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Marinades, sauces and glazes are prepared in accordance with recipes, policy and practice. Completed |
Evidence:
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Mix ingredients
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Ingredients are weighed in accordance with recipe requirements. Completed |
Evidence:
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Ingredients are added to meat according to recipes, product specifications and regulatory requirements. Completed |
Evidence:
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Ingredients are blended to achieve product consistency according to recipes and product specifications. Completed |
Evidence:
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Produce value-added products
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Product is formulated according to product specifications. Completed |
Evidence:
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Product is presented according to product specifications and policy and procedures. Completed |
Evidence:
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Pastry types are used correctly to recipes and workplace requirements. Completed |
Evidence:
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Meat is skewered according to recipes and workplace requirements. Completed |
Evidence:
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Store products and ingredients
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Product is stored according to workplace and regulatory requirements. Completed |
Evidence:
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Ingredients are stored according to workplace and regulatory requirements. Completed |
Evidence:
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Shelf life of products is identified and appropriate action taken. Completed |
Evidence:
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Effects of ingredients on shelf life are identified and appropriate action taken. Completed |
Evidence:
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