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 | ||
---|---|---|
BSBDIV501 | Manage diversity in the workplace | |
BSBMGT517 | Manage operational plan | |
SITXCCS007 | Enhance customer service experiences | |
SITXCCS008 | Develop and manage quality customer service practices | |
SITXCOM005 | Manage conflict | |
SITXFIN003 | Manage finances within a budget | |
SITXFIN004 | Prepare and monitor budgets | |
SITXGLC001 | Research and comply with regulatory requirements | |
SITXHRM002 | Roster staff | |
SITXHRM003 | Lead and manage people | |
SITXMGT001 | Monitor work operations | |
SITXMGT002 | Establish and conduct business relationships | |
SITXWHS003 | Implement and monitor work health and safety practices | |
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, sauces and soups | Group C |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Group C |
SITHCCC012 | Prepare poultry dishes | Group C |
SITHCCC013 | Prepare seafood dishes | Group C |
SITHCCC014 | Prepare meat dishes | Group C |
SITHFAB002 | Provide responsible service of alcohol | Group C |
SITXFSA002 | Participate in safe food handling practices | Group C |
SITHPAT006 | Produce desserts | Group C |
SITXINV002 | Maintain the quality of perishable items | Group C |
SITHIND002 | Source and use information on the hospitality industry | Group C |
Additional electives | ||
SITHIND001 | Use hygienic practices for hospitality service | |
BSBADM502 | Manage meetings | |
BSBRES401 | Analyse and present research information | |
SITHCCC019 | Produce cakes, pastries and breads | |
HLTAID003 | Provide first aid | |
SITHFAB005 | Prepare and serve espresso coffee | |
SITXFSA002 | Participate in safe food handling practices | |
SITXHRM004 | Recruit, select and induct staff | |
SITHIND001 | Use hygienic practices for hospitality service | |
SITHKOP007 | Design and cost menus |
* We can develop additional elective units that are not listed on request (Please contact us for further information).