Assessment Kit-CPCCWP2001 Handle waterproofing materials CHC evaluate and apply current industry

evaluate and apply current industry specific technologies to meet industry standards Group D ICTICT401 Determine and confirm client business requirements ICTTEN416 Install

weeds and diseases AHCPHT310 Coordinate horticultural crop harvesting If you require RPL Kits with comprehensive benchmarking

Core units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment SITHCCC002 Prepare and present simple dishes SITHCCC005 Prepare dishes using basic methods of cookery SITHKOP001 Clean kitchen premises and equipment SITXCOM002 Show social and cultural sensitivity SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXINV002 Maintain the quality of perishable items SITXWHS001 Participate in safe work practices Elective units SITHIND004 Work effectively in hospitality service Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHCCC007 Prepare stocks

sauces and soups SITHCCC030 Prepare vegetable

replace and assemble electrical components and equipment MSMENV272 Participate in environmentally sustainable work practices UEENEEE101A Apply Occupational Health and Safety regulations

Assessment Kit-CPCCWP2001 Handle waterproofing materials CHC evaluate and apply current industryOur 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