Assessment Kit-AURHTJ102 Select heavy vehicle tyres, wheels and rims for specific applications MSL sauces and soups Group C

sauces and soups Group C SITHCCC008 Prepare vegetable

Core units BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry SITHIND003 Use hospitality skills effectively SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHFAB002 Provide responsible service of alcohol Group B SITXFSA002 Participate in safe food handling practices Group B SITXINV002 Maintain the quality of perishable items Group B Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B BSBSUS201 Participate in environmentally sustainable work practices Group B

Core units BSBWHS211 Contribute to the health and safety of self and others CUAACD101 Use basic drawing techniques CUAPPR101 Use ideas and techniques to develop creative work Elective units BSBCMM211 Apply communication skills BSBCRT201 Develop and apply thinking and problem solving skills BSBTEC101 Operate digital devices If you require RPL Kits with comprehensive benchmarking

fitness and recreation facilities * We can develop additional elective units that are not listed on request (Please contact us for further information)

artificial surfaces SISOPLN004 Identify hazards

Assessment Kit-AURHTJ102 Select heavy vehicle tyres, wheels and rims for specific applications MSL sauces and soups Group COur 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