Learning and Assessment Kit-FNSILA507 Provide specialist business interruption loss adjusting services Session Plan Core units SITHCCC023 Use food

Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITXFSA005 Use hygienic practices for food safety SITXINV006 Receive

assess and control safety risks SITXFSA001 Use hygienic practices for food safety SITHKOP005 Coordinate cooking operations BSBDIV501 Manage diversity in the workplace SITXWHS003 Implement and monitor work health and safety practices SITXFIN003 Manage finances within a budget BSBSUS401 Implement and monitor environmentally sustainable work practices SITXMGT001 Monitor work operations If you require RPL Kits with comprehensive benchmarking

Core units BSBTWK501 Lead diversity and inclusion SITHASC020 Prepare dishes using basic methods of Asian cookery SITHASC021 Prepare Asian appetisers and snacks SITHASC022 Prepare Asian stocks and soups SITHASC023 Prepare Asian sauces

high-rise and complex buildings CPCCBC6016 Assess construction faults in large building projects CPCCBC6017 Evaluate services layout and connection methods for the planning of large building projects * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learning and Assessment Kit-FNSILA507 Provide specialist business interruption loss adjusting services Session Plan Core units SITHCCC023 Use foodOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to