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?
Prepare for catering operations
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Information is sourced and analysed to identify the catering factors to be considered in supporting operations Completed |
Evidence:
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Logistic information management systems and planning tools are utilised in the scheduling and coordination of catering Completed |
Evidence:
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The maintenance of catering equipment is scheduled within the constraints of delivering catering support to operations Completed |
Evidence:
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The establishment of catering facilities is monitored to promote a functional and technically efficient catering operation Completed |
Evidence:
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Instructions are prepared and delivered to implement and coordinate catering operations Completed |
Evidence:
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Technical advice is provided to management and stakeholders Completed |
Evidence:
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Occupational health and safety (OH&S) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures Completed |
Evidence:
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Ensure compliance with food safety
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Resources required to meet food safety requirements are accessed and made available Completed |
Evidence:
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The observance of food safety programs is monitored Completed |
Evidence:
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Corrective action in response to food safety non-compliance is taken in close consultation with the senior caterer Completed |
Evidence:
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Food recall or quarantine notices are acted on to ensure food safety Completed |
Evidence:
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Manage food service
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The catering team is supervised to ensure that linkages between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements Completed |
Evidence:
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Menu planning and preparation is monitored to ensure the menu complements the operational plan and provide sound nutritional balance to personnel Completed |
Evidence:
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Staff rostering is monitored to ensure that it accurately reflects the catering support requirements and utilises staff efficiently and sustainably Completed |
Evidence:
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Organisational policies and procedures relating to food service are implemented and monitored in the delivery of catering support Completed |
Evidence:
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Consistent quality in service and food product is supervised to meet food standards and catering support requirements Completed |
Evidence:
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Inventory management relating to the provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements Completed |
Evidence:
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External stakeholders are lisised with in the ongoing monitoring of the catering support requirement Completed |
Evidence:
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Processes and procedures relating to food usage and resource accounting are monitored Completed |
Evidence:
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Minimise waste and manage disposal of food and waste
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Opportunities to reduce waste are identified and acted on within the catering facility Completed |
Evidence:
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Cost control procedures are implemented to minimise waste within the catering facility and to use catering resources efficiently Completed |
Evidence:
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The development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and protection of the environment Completed |
Evidence:
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Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards Completed |
Evidence:
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Agencies responsible for the removal of waste and the monitoring of field hygiene are liaised with to ensure compliance with field hygiene and environmental standards Completed |
Evidence:
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