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The Trainer's Guide 2019
egg and farinaceous dishes BSBSUS201 Participate in environmentally sustainable work practices Additional Electives SITXFSA002 Participate in safe food handling practices HLTAID003 Provide first aid
BSBITU304 Produce Spreadsheets
select and induct staff SITHIND001 Use hygienic practices for hospitality service SITHKOP007 Design and cost menus If you require RPL Kits with comprehensive benchmarking
Assessment Kit-BSBCMM511 Communicate with influence ELICOS Resources The Trainer's Guide 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
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