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.
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Confirm food production requirements from food preparation list and standard recipes. Completed |
Evidence:
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Calculate ingredient amounts according to requirements. Completed |
Evidence:
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Identify and select sushi ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
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Select, prepare and use equipment.
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Select equipment of correct type and size. Completed |
Evidence:
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Safely assemble and ensure cleanliness of equipment before use. Completed |
Evidence:
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Use equipment safely and hygienically according to manufacturer instructions. Completed |
Evidence:
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Portion and prepare ingredients.
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Sort and assemble ingredients according food production sequencing. Completed |
Evidence:
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Weigh, measure and prepare sushi ingredients. Completed |
Evidence:
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Prepare dashi stocks according to recipe. Completed |
Evidence:
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Minimise waste and store reusable by-products. Completed |
Evidence:
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Prepare sushi.
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Create sushi items using the sushi mat. Completed |
Evidence:
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Prepare accompaniments and garnishes, according to required style and recipe. Completed |
Evidence:
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Follow standard recipes and make adjustments within scope of responsibility. Completed |
Evidence:
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Present sushi.
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Serve sushi on tableware of appropriate shape, size and colour. Completed |
Evidence:
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Present sushi with required garnishes, sauces, dips and accompaniments. Completed |
Evidence:
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Visually evaluate dish and adjust presentation. Completed |
Evidence:
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Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. Completed |
Evidence:
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