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Before we commence writing our learner resources we identify the requirements of the training package/accredited course and collect feedback from industry
Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks
spirits and liqueurs SITHFAB002 Provide responsible service of alcohol * We can develop additional elective units that are not listed on request (Please contact us for further information)
CPCCCM2010B Work safely at heights
risk assessment and risk control processes BSBWHS309 Contribute effectively to WHS communication and consultation processes BSBWHS310 Contribute to WHS issue-resolution processes BSBWHS331 Participate in identifying and controlling hazardous chemicals PUAFER001 Identify
Assessment Kit-MEM27004 Maintain and repair engine lubrication systems CUA Before we commence writing ourOur 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