SCORM Compliant Package-SITHIND001 Use hygienic practice for hospitality service PowerPoint Core units BSBDIV501 Manage diversity

Core units BSBDIV501 Manage diversity in the workplace BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks

Units of competency RIILAT401D Provide leadership in the supervision of Indigenous employees TAEDEL301A Provide work skill instruction RIILAT402D Provide leadership in the supervision of diverse work teams * We can develop additional elective units that are not listed on request (Please contact us for further information)

The trainer assessment pack includes benchmark answers and evidence criteria used to assess the student’s competence (i

The mapping document maps the assessment resources to the training package requirements

SCORM Compliant Package-SITHIND001 Use hygienic practice for hospitality service PowerPoint Core units BSBDIV501 Manage diversity* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.