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Units of competency SITXFSA001 Use hygienic practices for food safety SITXCCS006 Provide service to customers SITHFAB005 Prepare and serve espresso coffee SITXFIN001 Process financial transactions If you require RPL Kits with comprehensive benchmarking
Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITXFSA005 Use hygienic practices for food safety SITXINV006 Receive
conduct and review coaching programs SISSSCO003 Meet participant coaching needs SISSSCO008 Apply anti-doping policies SISSSCO007 Apply sport psychology principles SISSSCO011 Manage integrity in sport If you require RPL Kits with comprehensive benchmarking
assess and control safety risks Elective units SITXINV002 Maintain the quality of perishable items SITXHRM001 Coach others in job skills SITXFSA001 Use hygienic practices for food safety SITHFAB002 Provide responsible service of alcohol SITHFAB004 Prepare and serve non-alcoholic beverages SITHFAB005 Prepare and serve espresso coffee BSBWOR203 Work effectively with others SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks
Core units BSBHRM411 Administer performance development processes BSBHRM412 Support employee and industrial relations BSBHRM413 Support the learning and development of teams and individuals BSBHRM415 Coordinate recruitment and onboarding BSBHRM417 Support human resource functions and processes BSBWHS411 Implement and monitor WHS policies
Assessment Kit-SITHCCC031 Prepare vegetarian and vegan dishes MSM Units of competency SITXFSA001 UseOur 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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