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?
Organise coffee workstation.
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Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and serviceware. Completed |
Evidence:
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Place ingredients in correct containers and conditions to maintain freshness. Completed |
Evidence:
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Prepare the espresso machine and grinder for service. Completed |
Evidence:
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Select and grind coffee beans.
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Select coffee beans and grind to appropriate particle size according to relevant factors. Completed |
Evidence:
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Complete test extractions before service to ensure correct particle size of grind, assess and adjust according to relevant factors. Completed |
Evidence:
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Adjust grind regularly throughout the service period according to relevant factors. Completed |
Evidence:
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Monitor efficiency of grinder for dosage and grind during usage, resolve or report issues. Completed |
Evidence:
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Clean grinder as required during or after the service period. Completed |
Evidence:
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Advise customers on espresso coffee beverages.
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Provide information and recommendations about types of coffee beverages and accompaniments. Completed |
Evidence:
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Identify customer preferences and take orders. Completed |
Evidence:
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Extract and monitor quality of espresso.
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Select and prepare appropriate serviceware. Completed |
Evidence:
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Select correct filter basket, clean, dry and dose with required amount of ground coffee. Completed |
Evidence:
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Tamp ground coffee to make even and level cake. Completed |
Evidence:
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Flush group head before attaching group handle to extract espresso. Completed |
Evidence:
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Monitor quality of extraction during service period and make adjustments. Completed |
Evidence:
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Monitor the efficiency of the espresso machine during service, resolve or report issues. Completed |
Evidence:
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Texture milk.
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Select cold milk and appropriate milk foaming jug to fulfil customer orders. Completed |
Evidence:
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Purge the steam wand every time before texturing. Completed |
Evidence:
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Texture milk according to type of milk and coffee beverage. Completed |
Evidence:
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Visually monitor and adjust the texture and temperature. Completed |
Evidence:
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Clean the steam wand on the outside and purge every time after texturing. Completed |
Evidence:
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Combine foam and milk through swirling, ensuring even consistency. Completed |
Evidence:
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Pour milk immediately after swirling, according to the coffee beverage. Completed |
Evidence:
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Minimise waste to maximise profitability of beverages produced. Completed |
Evidence:
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Serve espresso coffee beverages.
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Present coffee beverages attractively and without drips and spills. Completed |
Evidence:
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Serve coffee beverages promptly at the required temperature, with appropriate accompaniments. Completed |
Evidence:
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Clean espresso equipment.
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Clean machine parts thoroughly and safely according to organisational procedures. Completed |
Evidence:
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Maintain water filtration system according to organisational procedures. Completed |
Evidence:
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Refer, to supervisor, faults and maintenance issues requiring technical specialists. Completed |
Evidence:
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Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts. Completed |
Evidence:
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