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egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHFAB002 Provide responsible service of alcohol Group C SITXFSA002 Participate in safe food handling practices Group C SITHPAT006 Produce desserts Group C SITXINV002 Maintain the quality of perishable items Group C SITHIND002 Source and use information on the hospitality industry Group C Additional electives SITHIND001 Use hygienic practices for hospitality service BSBADM502 Manage meetings BSBRES401 Analyse and present research information SITHCCC019 Produce cakes
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This fulfills training package requirements and the collection of supporting documentation and evidence
Trainer/Assessor Assessment Pack
Vocational Placement Kit-FWP20216 Certificate II in Harvesting and Haulage BSB egg and farinaceous dishes GroupA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.
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