Learner Resources-SIT40616 Certificate IV in Catering Operations CAQA Resources

Our 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 documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Don’t forget about our QUALITY ASSURANCE GUARANTEE!

Learner Guide

The learner guide meets training package criteria and is developed in a logical order. Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand, skills they are having difficulty acquiring, or learning standards they have not yet achieved. The trainers/teachers can then adjust lessons/sessions, instructional techniques, and academic support accordingly.

Self-Study Guide

The self-study guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment.

Class activities book

The class activities book helps VET trainers and assessors to create an interactive learning environment. The trainers can use these activities to improve training and support the students in journey towards summative assessment.

PowerPoint presentation

The PowerPoint presentation supports the trainer/teacher in creating an interactive learning environment.

Session Plans

The session plan enables trainers to deliver effective, engaging and compliant classroom delivery of a qualification.

We develop resources using the following steps:

1. We hire subject matter experts to write our learning resources to ensure they are industry and workplace relevant and current.
2. Before we commence writing our learner resources we identify the requirements of the training package/accredited course and collect feedback from industry.
3. We design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning resources demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.
4. All resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.

RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.

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).