Learner Resources-BSBOPS505 Manage organisational customer service PSP egg and farinaceous dishes SITHCCC012

egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes

LLND Applicant Assessment - Qualification-specific ACSF-based assessment tasks

assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements

assess and control safety risks Group C SITHIND002 Source and use information on the hospitality industry Group C If you require RPL Kits with comprehensive benchmarking

Core units BSITXCOM005 Manage conflict SITXFIN002 Interpret financial information SITXHRM001 Coach others in job skills SITXHRM003 Lead and manage people SITXMGT001 Monitor work operations SITXWHS003 Implement and monitor work health and safety practices Elective units BSBSUS401 Implement and monitor environmentally sustainable work practices SITXHRM002 Roster staff SITXFIN003 Manage finances within a budget BSBCMM401 Make a presentation If you require RPL Kits with comprehensive benchmarking

Learner Resources-BSBOPS505 Manage organisational customer service PSP egg and farinaceous dishes SITHCCC012Our learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner 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 best practice holistic delivery We provide all