Assessment Kit-CHCYTH002 Work effectively with young people in youth work context Course egg and farinaceous dishes Group

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

quotes and tenders AHCLSC502 Manage landscape projects AHCWRK507 Implement professional practice If you require RPL Kits with comprehensive benchmarking

implementing and maintaining an organisation’s WHS management system BSBWHS519 Lead the development and use of WHS risk management tools BSBWHS522 Manage WHS consultation and participation processes Elective units BSBWHS512 Contribute to managing work-related psychological health and safety Group A BSBWHS514 Manage WHS compliance of contractors Group A BSBWHS517 Contribute to managing a WHS information system Group A BSBCMM511 Communicate with influence Group B BSBSTR502 Facilitate continuous improvement Group B If you require RPL Kits with comprehensive benchmarking

implement and maintain WHS management systems BSBPMG522 Undertake project work CPCCOHS1001A Work safely in the construction industry CUAIND601 Work professionally in the creative arts industry CUAPPM502 Realise productions CUAPPM503 Incorporate creative and technical needs into management processes CUAPPR602 Collaborate in professional creative projects FNSORG501 Develop and manage a budget Elective Units BSBDES602 Research global design trends BSBFIM601 Manage finances BSBINN801 Lead innovative thinking and practice BSBMGT608 Manage innovation and continuous improvement BSBMGT616 Develop and implement strategic plans BSBMGT617 Develop and implement a business plan If you require RPL Kits with comprehensive benchmarking

Core units FBPFSY3003 Monitor the implementation of food safety and quality programs FBPFSY3004 Participate in traceability activities FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system FBPOPR3021 Apply good manufacturing practice requirements in food processing FBPWHS3001 Contribute to work health and safety processes Elective units FBPBPG3001 Operate the bottle filling process FBPBPG3002 Operate the labelling process FBPBPG3003 Operate the softpack filling process FBPBPG3004 Operate the bottle sealing process FBPBPG3007 Perform packaging equipment changeover FBPBPG3010 Operate and monitor a carbonated beverage filling process FBPBPG3011 Operate and monitor a high speed wrapping process FBPBPG3012 Operate and monitor a form

Assessment Kit-CHCYTH002 Work effectively with young people in youth work context Course 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