Combo Pack-SIT20416 Certificate II in Kitchen Operations, SIT30916 Certificate III in Catering Operations and SIT40616 Certificate IV in Catering Operations

Our learner and assessment resources contain everything you need to begin training and assessing your learners.nnnnOur learner resources include:nn

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• Learner Guide
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• PowerPoint Presentation
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• Session Plan
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• Classroom Activities
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• Self Study Guide
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• Assessment Pack (Student)
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• Trainer Assessment Pack (Marking Guide)
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• Mapping for each unit of competency
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• Assessment Record Tools
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nnOur learner and assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:nn

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• Industry consultation
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• Robust validations
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• Assessment of best practice holistic delivery
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nnWe provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Do not forget about our QUALITY ASSURANCE GUARANTEE!nnnnLearner GuidennnnSelf-Study GuidennnnClass activities booknnnnPowerPoint presentationnnnnSession PlansnnnnStudent Assessment PacknnnnTrainer/Assessor Assessment PacknnnnFully mapped to training package requirementsnnnnAccess to simulated business resourcesnnnnWe develop resources using the following steps:nn

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1. We hire subject matter experts to write our learning and assessment resources to ensure they are industry and workplace relevant and current.
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2. Before we commence writing our assessment tools we identify the assessment requirements of the training package/accredited course, collect feedback from industry, and identify what assessment methods are appropriate for the students.
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3. We design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning and assessment tools demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.
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4. An assessment tool is comprised of a number of components which ensure assessment is conducted in a manner that is fair, flexible, valid and reliable. These components include:nn
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   • Context and conditions of assessment
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   • Task to be administered to the student
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   • An outline of evidence to be gathered from the candidate
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   • Evidence criteria used to assess the competence of the student
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   • Administration, recording and reporting requirements
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5. All resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.
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nnRTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.nnnnSIT20416 Certificate II in Kitchen Operationsnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn

Core units
BSBWOR203	Work effectively with others
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC011	Use cookery skills effectively
SITHKOP001	Clean kitchen premises and equipment
SITXFSA001	Use hygienic practices for food safety
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices
Elective units
SITHCCC003	Prepare and present sandwiches
SITHCCC006	Prepare appetisers and salads
SITHCCC007	Prepare stocks, sauces and soups
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes
BSBSUS201	Participate in environmentally sustainable work practices
Additional Electives
SITXFSA002	Participate in safe food handling practices
HLTAID003	Provide first aid

nnSIT30916 Certificate III in Catering Operationsnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn

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	Group B
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes	Group B
SITHCCC012	Prepare poultry dishes	Group B
SITHCCC013	Prepare seafood dishes	Group B
SITHCCC014	Prepare meat dishes	Group B
SITHCCC019	Produce cakes, pastries and breads	Group B
Additional Electives
SITHFAB002	Provide responsible service of alcohol
SITHFAB004	Prepare and serve non-alcoholic beverages
SITHFAB005	Prepare and serve espresso coffee
SITXWHS002	Identify hazards, assess and control safety risks
HLTAID003	Provide first aid
SITHIND002	Source and use information on the hospitality industry

nnSIT40616 Certificate IV in Catering Operationsnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn

Core units
BSBSUS401	Implement and monitor environmentally sustainable work practices
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHKOP005	Coordinate cooking operations
SITXCOM005	Manage conflict
SITXFIN003	Manage finances within a budget
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
SITXINV004	Control stock
SITXWHS003	Implement and monitor work health and safety 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	Group B
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes	Group B
SITHCCC012	Prepare poultry dishes	Group B
SITHCCC013	Prepare seafood dishes	Group B
SITHCCC014	Prepare meat dishes	Group B
SITHCCC018	Prepare food to meet special dietary requirements	Group B
SITHCCC019	Produce cakes, pastries and breads	Group B
SITHFAB002	Provide responsible service of alcohol	Group B
Additional Electives
SITXHRM002	Roster staff	Group C
SITXMGT001	Monitor work operations	Group C
SITXWHS002	Identify hazards, assess and control safety risks	Group C
SITHIND002	Source and use information on the hospitality industry	Group C

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