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assess and control safety risks HLTAID003 Provide first aid SITHIND002 Source and use information on the hospitality industry
procedures and programs to meet legislative requirements BSBSUS301 Implement and monitor environmentally sustainable work practices * We can develop additional elective units that are not listed on request (Please contact us for further information)
We hire subject matter experts to write our learning resources to ensure they are industry and workplace relevant and current
Units of competency RIILAT401D Provide leadership in the supervision of Indigenous employees TAEDEL301A Provide work skill instruction RIILAT402D Provide leadership in the supervision of diverse work teams If you require RPL Kits with comprehensive benchmarking
egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes
Learner Resources-SITXFSA008 Develop and implement a food safety program PowerPoint assess and control safety risksOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner 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 best practice holistic delivery We provide all