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
BSBSUS401	Implement and monitor environmentally sustainable work practices
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHKOP005	Coordinate cooking operations
SITXCOM005	Manage conflict
SITXFIN003	Manage finances within a budget
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items
SITXINV004	Control stock
SITXWHS003	Implement and monitor work health and safety practices
Elective units
SITHIND004	Work effectively in hospitality service	Group A
SITHCCC003	Prepare and present sandwiches	Group B
SITHCCC006	Prepare appetisers and salads	Group B
SITHCCC007	Prepare stocks, sauces and soups	Group B
SITHCCC008	Prepare vegetable, fruit, 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, pastries and breads	Group B
SITHFAB002	Provide responsible service of alcohol	Group B
Additional Electives
SITXHRM002	Roster staff	Group C
SITXMGT001	Monitor work operations	Group C
SITXWHS002	Identify hazards, assess and control safety risks	Group C
SITHIND002	Source and use information on the hospitality industry	Group C

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