Pay in 4 interest-free payments of $48.12 Learn more
Ships within 48 hours · Estimated delivery Aug 13 - Aug 18
eggs and farinaceous dishes SITHKOP010 Plan and cost recipes SITXFSA007 Transport and store food SITXCCS014 Provide service to customers SITXCCS015 Enhance customer service experiences SITXWHS006 Identify hazards
Units of competency BSBSTR402 Implement continuous improvement BSBCRT411 Apply critical thinking to work practices BSBCRT413 Collaborate in creative processes BSBCRT512 Originate and develop concepts If you require RPL Kits with comprehensive benchmarking
Demonstration and observation kit with practical tasks
to be completed by an independent third party who is familiar with the candidate’s abilities in the workplace and who currently is (or has previously worked) in a supervisory position to the candidate
Units of competency FWPCOT3257 Follow cultural heritage requirements FWPCOR2205 Follow WHS policies and procedures FWPCOR2203 Follow environmental care procedures FWPCOT3314 Comply with soil and water protection * We can develop additional elective units that are not listed on request (Please contact us for further information)
Assessment Kit-BSBINS305 Participate in cataloguing activities BSB eggs and farinaceous dishes SITHKOP010Our assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of
US$ 10.00
US$ 12.00
US$ 2100.00
US$ 20.00
US$ 20.00
US$ 4250.00
US$ 40.00
US$ 5500.00
