Learner Evidence
SITHCCC013: Prepare seafood dishes
This document is to provide the learner with a reference point for recording their own performance
on criteria required for this unit. They should detail the nature
...
Learner Evidence
SITHCCC013: Prepare seafood dishes
This document is to provide the learner with a reference point for recording their own performance
on criteria required for this unit. They should detail the nature of the evidence, where it can be
accessed and its relevancy to the criteria.
In your own words, please provide details for any evidence you refer to, answering
the following:
What did you do?
When did you do it?
When or over what period of time did you do it?
How did you do it?
What was the outcome?
Evidence must be:
Valid – the evidence you provide must be directly relevant to the unit criteria you are submitting it
for.
Sufficient – the evidence you provide must be substantial enough to allow someone to judge your
competency. Note that this means the evidence should be high quality, rather than high quantity.
Authentic – the evidence must be your own work (or assessment of your own work).
Current – the evidence you provide must be from the present or the very recent past (e.g.
qualifications must still be recognised and valid).Element/criteria Details of evidence of competency in criteria
1. Select ingredients
1.
1
Confirm food production requirements
from food preparation list and standard
recipes
Food preparation is the key to an efficient and
successful service shift. A kitchen with
standardised food preparation lists and recipes
for all the dishes they offer will be much more
organised and ensure that all kitchen staff is well
informed.
1.
2
Calculate ingredient amounts according
to requirements
There will be numerous occasions within
preparing and cooking where you will be
required to modify a standardised recipe in order
to meet the amounts on the DPS alongside other
requirements
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