Assessment Kit-HLTAHA019 Assist with the monitoring and modification of meals and menus according to individualised plans FSK Units of competency HLTREF001 Develop

Units of competency HLTREF001 Develop reflexology practice HLTREF002 Provide reflexology for relaxation If you require RPL Kits with comprehensive benchmarking

Core units SITHCCC023 Use food preparation equipment SITHCCC024 Prepare and present simple dishes SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

the EAP (English for Academic Purposes) courses prepare students with the academic English skills required for success in the vocational education and training (VET) qualifications

Units of competency BSBLDR602 Provide leadership across the organisation CUAIND311 Work effectively in the creative arts industry BSBFIN501 Manage budgets and financial plans * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency SITTTSL003 Provide advice on international destinations SITTTSL004 Provide advice on Australian destinations If you require RPL Kits with comprehensive benchmarking

Assessment Kit-HLTAHA019 Assist with the monitoring and modification of meals and menus according to individualised plans FSK Units of competency HLTREF001 DevelopOur 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