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Assessment Kit-SIT20416 Certificate II in Kitchen Operations

$12,400.00

Our 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...

Our 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 best practice holistic delivery

We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!

Core units
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
Elective units
SITHCCC003 Prepare and present sandwiches
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
BSBSUS201 Participate in environmentally sustainable work practices
Additional Electives
SITXFSA002 Participate in safe food handling practices
HLTAID003 Provide first aid

* We can develop additional elective units that are not listed on request (Please contact us for further information).

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