Assessment Kit-CPPDSM4047 Implement and monitor procurement process HLTINFCOV001 Units of competency SITHACS002 Provide

Units of competency SITHACS002 Provide housekeeping services to guests SITHACS001 Clean premises and equipment SITXWHS001 Participate in safe work practices SITHACS003 Prepare rooms for guests * We can develop additional elective units that are not listed on request (Please contact us for further information)

terminate and certify structured cabling installation If you require RPL Kits with comprehensive benchmarking

procedures and programs to meet legislative requirements FBPFST4004 Perform microbiological procedures in the food industry FBPFST4011 Apply the principles of nutrition to food processing FBPFSY4001 Supervise and maintain a food safety plan FBPTEC4003 Control food contamination and spoilage skills FBPTEC4007 Describe and analyse data using mathematical principles MSL974020 Perform food tests MSMENV472 Implement and monitor environmentally sustainable work practices Elective units FBPAUD4001 Assess compliance with food safety programs FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPCHE5002 Produce acid-coagulated soft cheese FBPCHE5003 Produce a range of rennet-coagulated cheeses FBPCHE5004 Produce acid and heat coagulated cheese FBPFSY3001 Monitor the implementation of quality and food safety programs SIRRFSA001 Handle food safely in a retail environment FBPFST4008 Preserve food in cans or sealed containers FBPFST4009 Label foods according to legislative requirements FBPFST4010 Apply sensory analysis in food processing FBPFST4012 Apply water management principles to the food industry * We can develop additional elective units that are not listed on request (Please contact us for further information)

select and induct staff SITXHRM006 Monitor staff performance SITXMGT001 Monitor work operations SITXMGT002 Establish and conduct business relationships SITXMPR007 Develop and implement marketing strategies SITXWHS004 Establish and maintain a work health and safety system Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC020 Work effectively as a cook Group B SITHCCC001 Use food preparation equipment Group C SITHCCC003 Prepare and present sandwiches Group C SITHCCC006 Prepare appetisers and salads Group C SITHCCC007 Prepare stocks

Assessment Kit-CPPDSM4047 Implement and monitor procurement process HLTINFCOV001 Units of competency SITHACS002 ProvideOur 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