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egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes
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select and induct staff Group B SITXGLC001 Research and comply with regulatory requirements Group B SITXFSA001 Use hygienic practices for food safety Group B BSBSUS401 Implement and monitor environmentally sustainable work practices Group B If you require RPL Kits with comprehensive benchmarking
ICTSAS211 Develop solutions for basic ICT malfunctions and problems If you require RPL Kits with comprehensive benchmarking
Learning and Assessment Kit-BSBHRM417 Support human resources functions and processes MSS egg and farinaceous dishes SITHCCC012Our learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to