Assessment Kit-CUADES305 Source and apply information on the history and theory of design SIR sauces and soups SITXCOM007 Show

sauces and soups SITXCOM007 Show social and cultural sensitivity SITXCCS011 Interact with customers If you require RPL Kits with comprehensive benchmarking

objects and cultural landscapes BSBWHS302 Apply knowledge of WHS legislation in the workplace If you require RPL Kits with comprehensive benchmarking

Units of competency ICTNWK421 Install

pastries and breads SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook SITHKOP010 Plan and cost recipes SITHKOP012 Develop recipes for special dietary requirements SITHKOP013 Plan cooking operations SITHKOP015 Design and cost menus SITHPAT016 Produce desserts SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXFSA008 Develop and implement a food safety program SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive

Assessment Kit-CUADES305 Source and apply information on the history and theory of design SIR sauces and soups SITXCOM007 ShowOur 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