Assessment Kit-SITTGDE018 Develop and maintain the general and regional knowledge required by guides RII RTO Student Handbook 2019

RTO Student Handbook 2019

Units of competency BSBLDR602 Provide leadership across the organisation CUAPPM515 Develop

Units of competency AHCBIO303 Apply biosecurity measures AHCBIO203 Inspect and clean machinery

Core units BSBTWK501 Lead diversity and inclusion SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC043 Work effectively as a cook SITHKOP013 Plan cooking operations SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive

sauces and soups SITXCCS014 Provide service to customers SITXCCS015 Enhance customer service experiences SITXWHS006 Identify hazards

Assessment Kit-SITTGDE018 Develop and maintain the general and regional knowledge required by guides RII RTO Student Handbook 2019Our 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