Assessment Kit-SIRXPDK001 Advise on products and services EAL sauces and soups Group C

sauces and soups Group C SITHCCC008 Prepare vegetable

Core units BSBWOR203 Work effectively with others SITHFAB002 Provide responsible service of alcohol SITHIND002 Source and use information on the hospitality industry SITHIND004 Work effectively in hospitality service SITXCCS006 Provide service to customers SITXCOM002 Show social and cultural sensitivity SITXFIN001 Process financial transactions SITXFIN003 Manage finances within a budget SITXFSA001 Use hygienic practices for food safety SITXHRM001 Coach others in job skills SITXWHS001 Participate in safe work practices Elective units BSBSUS201 Participate in environmentally sustainable work practices Group A SITHFAB005 Prepare and serve espresso coffee Group B SITHFAB010 Prepare and serve cocktails Group B SITHFAB003 Operate a bar Group B SITHFAB014 Provide table service of food and beverage Group B SITHFAB016 Provide advice on food Group B SITXINV001 Receive and store stock Group B SITXINV003 Purchase goods Group B SITHFAB007 Serve food and beverage Group B

induct and support volunteers CHCVOL004 Manage volunteer workforce development BSBLDR403 Lead team effectiveness HLTWHS003 Maintain work health and safety Electives CHCAGE009 Provide services for older people CHCAOD001 Work in an alcohol and other drugs context CHCCCS007 Develop and implement service programs CHCCCS019 Recognise and respond to crisis situations If you require RPL Kits with comprehensive benchmarking

These components include: Context and conditions of assessment

CPCCCM1013A Plan and organise work

Assessment Kit-SIRXPDK001 Advise on products and services EAL 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