Pay in 4 interest-free payments of $28.44 Learn more
Ships within 48 hours · Estimated delivery Jul 28 - Aug 2
low elements SISOCHC003 Lead challenge course sessions
Units of competency RIIBEF402D Supervise on-site operations RIIGOV401D Apply
dips and accompaniments SITHASC024 Prepare Asian salads SITHASC025 Prepare Asian rice and noodles SITHASC027 Prepare Asian cooked dishes SITHCCC023 Use food preparation equipment SITHCCC042 Prepare food to meet special dietary requirements SITHCCO043 Work effectively as a cook SITHKOP010 Plan and cost recipes SITHKOP013 Plan cooking operations SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive
Student Assessment PackAll assessment resources include context and conditions of assessment
Assessment Kit-RIIUND307D Conduct tele-remote operations Certificate II low elements SISOCHC003 Lead challengeOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of
US$ 500.00
US$ 49.99
US$ 500.00
US$ 500.00
US$ 500.00
US$ 500.00
US$ 500.00
US$ 89.00