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 meat
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Meat is selected according to product specifications. Completed |
Evidence:
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Meat is prepared according to product specifications. where part of the work instructions. Completed |
Evidence:
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Prepare ingredients
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Ingredients are prepared according to product specifications and workplace requirements. Completed |
Evidence:
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Prepare facility
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Machinery and equipment are prepared according to product and manufacturer's specifications. Completed |
Evidence:
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Load products
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Product is checked to ensure correct spacing prior to loading. Completed |
Evidence:
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Product is loaded in a manner that ensures even cooking. Completed |
Evidence:
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Product is handled at all times according to Occupational Health and Safety (OH&S), and hygiene and sanitation requirements. Completed |
Evidence:
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Smoke product
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Core temperature probes are inserted into the centre of the product as appropriate to product specifications and workplace requirements. Completed |
Evidence:
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Machinery is programmed, where applicable in accordance with manufacturer's and product specifications. Completed |
Evidence:
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A variety of products is smoked to workplace requirements and customer specifications at a speed similar to production requirements. Completed |
Evidence:
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Process is monitored and recorded according to workplace requirements. Completed |
Evidence:
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Monitor smoke cycle
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Smoke cycle is monitored regularly, results are noted and deviations from the program are corrected. Completed |
Evidence:
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Internal temperature is manually checked in accordance with workplace requirements to ensure correct smoke time has been achieved and, where necessary, further cooking is undertaken. Completed |
Evidence:
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When product type and processing procedures require, a shower cycle is initiated according to process specifications. Completed |
Evidence:
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Chill product
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On completion of smoke cycle, product is correctly weighed and either chilled immediately or cooled at ambient temperature to a specified internal temperature before chilling, according to regulatory requirements. Completed |
Evidence:
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Product is held at a specific and constant temperature according to product specifications. Completed |
Evidence:
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Product is stored according to product specifications. Completed |
Evidence:
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Product is identified and stacked according to product specifications and workplace requirements. Completed |
Evidence:
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