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assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements
weeds and diseases AHCCHM406 Provide advice and sell farm chemicals AHCIRG349 Recommend irrigation products and services If you require RPL Kits with comprehensive benchmarking
CPCCCM2008B Erect and dismantle restricted height scaffolding
The third party person is asked to provide feedback on the candidate's skills and workplace performance
Core units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks
Learning and Assessment Kit-PSPGEN033 Use advanced workplace communication strategies FNS assess and control safety risksOur 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
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