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 poultry cuts
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Poultry cuts are identified by cut name and species according to specifications and workplace requirements. Completed |
Evidence:
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Sort and select poultry product
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Poultry product is sorted according to customer and workplace specifications. Completed |
Evidence:
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Poultry cuts are selected by cut name and species according to workplace requirements. Completed |
Evidence:
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Contaminated product is identified and corrective action is taken. Completed |
Evidence:
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Hygiene and sanitation requirements are followed in regard to selecting product. Completed |
Evidence:
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Assess poultry product
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Product is assessed for shelf life expectancy. Completed |
Evidence:
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Product is assessed according to workplace requirements, customer specifications and industry requirements. Completed |
Evidence:
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Identify and separate contaminated product
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Product is checked for contamination and non-compliance to workplace and hygiene requirements. Completed |
Evidence:
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Contaminated or non-compliant product is separated and corrective action is taken. Completed |
Evidence:
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Sell poultry product
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Information, including cooking, storage and serving suggestions, is provided to customers on poultry products. Completed |
Evidence:
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Product is promoted to customers. Completed |
Evidence:
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Store poultry product
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Poultry is stored according to hygiene and sanitation, regulatory and workplace requirements. Completed |
Evidence:
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Poultry is stored under correct conditions and temperatures to maintain quality, extend shelf life, and maximise appearance and eating quality. Completed |
Evidence:
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