Assessment Kit-SIT30416 Certificate III in Holiday Parks and Resorts
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:
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!
|BSBSUS201||Participate in environmentally sustainable work practices|
|BSBWOR202||Organise and complete daily work activities|
|SITTIND002||Source and use information on the holiday park and resort industry|
|SITXCCS006||Provide service to customers|
|SITXCOM002||Show social and cultural sensitivity|
|SITXWHS001||Participate in safe work practices|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITXINV002||Maintain the quality of perishable items|
|SITXHRM001||Coach others in job skills|
|SITXFSA001||Use hygienic practices for food safety|
|SITHFAB002||Provide responsible service of alcohol|
|SITHFAB004||Prepare and serve non-alcoholic beverages|
|SITHFAB005||Prepare and serve espresso coffee|
|BSBWOR203||Work effectively with others|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
* We can develop additional elective units that are not listed on request (Please contact us for further information).