Art > STUDY GUIDE > Victoria UniversityCOOKERY SITHCCC008SITHCCC013 Learner Evidence V1.0 (All)

Victoria UniversityCOOKERY SITHCCC008SITHCCC013 Learner Evidence V1.0

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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 shoul ... d 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 [Show More]

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