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assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements
Core units RIIBEF201D Plan and organise work RIICCM201D Carry out measurements and calculations RIICCM202E Identify
present and negotiate client solutions BSBINS401 Analyse and present research information FNSISV405 Analyse insurance claims FNSISV411 Evaluate risk for new and renewal business FNSISV412 Underwrite new and renewal business BSBDAT501 Analyse data BSBWHS414 Contribute to WHS risk management BSBLDR411 Demonstrate leadership in the workplace BSBLDR413 Lead effective workplace relationships If you require RPL Kits with comprehensive benchmarking
Core units BSBINS402 Coordinate workplace information systems BSBLDR414 Lead team effectiveness BSBWHS411 Implement and monitor WHS policies
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Assessment Kit-AHCPCM204 Recognise plants Ready for sale assess and control safety risksOur 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