Vocational Placement Kit-BSB20115 Certificate II in Business CRICOS Policies and Procedures Core units SITTIND001 Source and

Core units SITTIND001 Source and use information on the tourism and travel industry SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units BSBWOR203 Work effectively with others BSBSUS201 Participate in environmentally sustainable work practices SITXFSA001 Use hygienic practices for food safety SITXINV001 Receive and store stock BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITXINV002 Maintain the quality of perishable items

and an outline of the evidence to be collected from the student

assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements

assess and control safety risks Group B SITXFIN002 Interpret financial information Group B SITHFAB014 Provide table service of food and beverage Group B If you require RPL Kits with comprehensive benchmarking

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

Vocational Placement Kit-BSB20115 Certificate II in Business CRICOS Policies and Procedures Core units SITTIND001 Source andA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.