Assessment Kit-RIICCM207E Spread and compact materials manually SHB Core units BSBINS402 Coordinate workplace

Core units BSBINS402 Coordinate workplace information systems BSBLDR414 Lead team effectiveness BSBWHS411 Implement and monitor WHS policies

dips and accompaniments SITHASC024 Prepare Asian salads SITHASC025 Prepare Asian rice and noodles SITHASC027 Prepare Asian cooked dishes SITHCCC023 Use food preparation equipment SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook SITHKOP009 Clean kitchen premises and equipment SITHKOP010 Plan and cost recipes SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Receive

recording and reporting requirements

animal and soil material AHCDRG202 Maintain drainage systems AHCINF203 Maintain properties and structures If you require RPL Kits with comprehensive benchmarking

Assessment Kit-RIICCM207E Spread and compact materials manually SHB Core units BSBINS402 Coordinate workplaceOur 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