SCORM Compliant Package-ICTPRG546 Validate application designs against specifications TLI egg and farinaceous dishes Group

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

Before we commence writing our learner resources we identify the requirements of the training package/accredited course and collect feedback from industry

Trainer/Assessor Assessment PackThe trainer assessment pack includes benchmark answers and evidence criteria used to assess the student's competence (i

Units of competency FBPOPR3021 Apply good manufacturing practice requirements in food processing FBPFSY3003 Monitor the implementation of food safety and quality programs FBPFSY3004 Participate in traceability activities FBPWHS3001 Contribute to work health and safety processes FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system If you require RPL Kits with comprehensive benchmarking

Core units BSBSMB301 Investigate micro business opportunities BSBCRT401 Articulate

SCORM Compliant Package-ICTPRG546 Validate application designs against specifications TLI egg and farinaceous dishes Group* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.