Our assessment resources contain everything you need to begin assessing your learners.
Our assessment resources include:
Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:
We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!
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 best practice holistic delivery
We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!
| Core units | ||
|---|---|---|
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | |
| SITHCCC001 | Use food preparation equipment | |
| SITHCCC005 | Prepare dishes using basic methods of cookery | |
| SITHKOP005 | Coordinate cooking operations | |
| SITXCOM005 | Manage conflict | |
| SITXFIN003 | Manage finances within a budget | |
| SITXFSA001 | Use hygienic practices for food safety | |
| SITXFSA002 | Participate in safe food handling practices | |
| SITXHRM001 | Coach others in job skills | |
| SITXINV002 | Maintain the quality of perishable items | |
| SITXINV004 | Control stock | |
| SITXWHS003 | Implement and monitor work health and safety practices | |
| Elective units | ||
| SITHIND004 | Work effectively in hospitality service | Group A |
| SITHCCC003 | Prepare and present sandwiches | Group B |
| SITHCCC006 | Prepare appetisers and salads | Group B |
| SITHCCC007 | Prepare stocks, sauces and soups | Group B |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Group B |
| SITHCCC012 | Prepare poultry dishes | Group B |
| SITHCCC013 | Prepare seafood dishes | Group B |
| SITHCCC014 | Prepare meat dishes | Group B |
| SITHCCC018 | Prepare food to meet special dietary requirements | Group B |
| SITHCCC019 | Produce cakes, pastries and breads | Group B |
| SITHFAB002 | Provide responsible service of alcohol | Group B |
| Additional Electives | ||
| SITXHRM002 | Roster staff | Group C |
| SITXMGT001 | Monitor work operations | Group C |
| SITXWHS002 | Identify hazards, assess and control safety risks | Group C |
| SITHIND002 | Source and use information on the hospitality industry | Group C |
- This qualification will include the pre-selected units as listed above.
- Upon request, we can develop additional elective units that are not currently listed.
- If you wish to make any elective changes, kindly reach out to us at info@rtotrainingresources.com.au before placing your order.
- Please note that any elective changes involving units that are currently unavailable may result in additional charges to cover development costs.
- Please note that the quantity of units delivered will correspond to the number of units included in the training product on training.gov.au
