RPL Kit-BSBPMG530 Manage project scope Learner Guide sauces and soups SITHCCC008 Prepare

sauces and soups SITHCCC008 Prepare vegetable

select and induct staff SITXHRM006 Monitor staff performance SITXMGT001 Monitor work operations SITXMGT002 Establish and conduct business relationships SITXMPR007 Develop and implement marketing strategies SITXWHS004 Establish and maintain a work health and safety system Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC020 Work effectively as a cook Group B SITHCCC001 Use food preparation equipment Group C SITHCCC003 Prepare and present sandwiches Group C SITHCCC006 Prepare appetisers and salads Group C SITHCCC007 Prepare stocks

Our learner and assessment resources contain everything you need to begin training and assessing your learners

Regulatory Alignment

Core units BSBWOR502 Lead and manage team effectiveness ICTICT608 Interact with clients on a business level ICTICT610 Manage copyright

RPL Kit-BSBPMG530 Manage project scope Learner Guide sauces and soups SITHCCC008 PrepareOur RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information