RPL Kit-SITHCCC034 Work effectively in a commercial kitchen Qualification eggs and farinaceous dishes SITHCCC031

eggs and farinaceous dishes SITHCCC031 Prepare vegetarian and vegan dishes SITHCCC042 Prepare food to meet special dietary requirements SITXCCS014 Provide service to customers SITHCCC025 Prepare and present sandwiches BSBSUS211 Participate in sustainable work practices SITXWHS006 Identify hazards

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

Stage 4: The RPL Post Assessment Kit

present and debate ideas BSBCRT402 Collaborate in a creative process BSBEBU401 Review and maintain a website BSBINN301 Promote innovation in a team environment BSBITU401 Design and develop complex text documents BSBITU402 Develop and use complex spreadsheets BSBITU404 Produce complex desktop published documents If you require RPL Kits with comprehensive benchmarking

Units of competency FBPOPR2088 Operate pumping equipment FBPOPR2094 Clean equipment in place FBPOPR3016 Operate and monitor a separation process FBPOPR3011 Operate and monitor a heat treatment process * We can develop additional elective units that are not listed on request (Please contact us for further information)

RPL Kit-SITHCCC034 Work effectively in a commercial kitchen Qualification eggs and farinaceous dishes SITHCCC031Our RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information