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egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHFAB002 Provide responsible service of alcohol Group C SITXFSA002 Participate in safe food handling practices Group C SITHPAT006 Produce desserts Group C SITXINV002 Maintain the quality of perishable items Group C SITHIND002 Source and use information on the hospitality industry Group C Additional electives SITHIND001 Use hygienic practices for hospitality service BSBADM502 Manage meetings BSBRES401 Analyse and present research information SITHCCC019 Produce cakes
Units of competency CHCDIV001 Work with diverse people CHCDIV002 Promote Aboriginal and/or Torres Strait Islander cultural safety HLTADM001 Administer and coordinate Telehealth services HLTADM002 Manage Telehealth technology If you require RPL Kits with comprehensive benchmarking
assess and control safety risks SITXCOM007 Show social and cultural sensitivity If you require RPL Kits with comprehensive benchmarking
Mapping and Compliance Matrix
Units of competency CHCMGT001 Develop
Assessment Kit-VU23537 Prepare to work effectively in an Australian workplace BSB egg and farinaceous dishes GroupOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of
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