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?
Plan specialised cuisine.
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Plan authentic menus and menu items for a specialised cuisine to meet enterprise and customer requirements and achieve an appropriate balance. Completed |
Evidence:
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Take into account seasonal and general availability when developing menus and choosing menu items. Completed |
Evidence:
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Price menu items to achieve satisfactory profit levels and satisfy enterprise requirements. Completed |
Evidence:
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Develop promotional strategies to focus on menu items within a specialised cuisine. Completed |
Evidence:
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Plan decor and setting according to specialised cuisine, cultural considerations and enterprise focus. Completed |
Evidence:
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Select and purchase foods for menu items.
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Select menu items that are appropriate to the cuisine style, taking into consideration quality, price, seasonal availability and enterprise requirements. Completed |
Evidence:
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Source suitable suppliers of required standard and specialised food items. Completed |
Evidence:
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Select suppliers according to range, quality, price and enterprise requirements. Completed |
Evidence:
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Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases. Completed |
Evidence:
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Purchase standard and specialised food items according to quality currently presented. Completed |
Evidence:
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Minimise wastage through appropriate purchase and storage, taking into account any special requirements. Completed |
Evidence:
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Select and use equipment and techniques for preparation, cooking and service.
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Identify and use specialised equipment to produce authentic menu items. Completed |
Evidence:
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Use appropriate presentation methods and utensils, according to the style and requirements of the cuisine. Completed |
Evidence:
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Set and decorate tables according to cuisine and enterprise requirements. Completed |
Evidence:
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Prepare, cook and serve a range of menu items.
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Prepare and cook a range of authentic menu items, typical of a specialised cuisine, using preparation, cookery and service techniques in keeping with the cuisine style. Completed |
Evidence:
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Observe steps, cultural requirements and major issues in the preparation, cooking and service of specialised cuisines. Completed |
Evidence:
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Prepare appropriate accompaniments and garnishes required for specific menu items. Completed |
Evidence:
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Serve menu items in correct sequence, using appropriate accompaniments and garnishes. Completed |
Evidence:
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Implement safe and hygienic practices.
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Identify potential hygiene and safety problems and take appropriate preventative measures to eliminate risks in producing specialised cuisines. Completed |
Evidence:
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Store foods according to health regulations and product and enterprise requirements. Completed |
Evidence:
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