Our 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 best practice holistic delivery
We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don’t forget about our QUALITY ASSURANCE GUARANTEE!
| 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 | |
| SITHPAT011 | Produce cakes | |
| SITHPAT012 | Produce specialised cakes | |
| SITHPAT013 | Produce pastries | |
| SITHPAT014 | Produce yeast-based bakery products | |
| SITHPAT015 | Produce petits fours | |
| SITHPAT016 | Produce desserts | |
| SITXFSA005 | Use hygienic practices for food safety | |
| SITXFSA006 | Participate in safe food handling practices | |
| SITXHRM007 | Coach others in job skills | |
| SITXINV006 | Receive, store and maintain stock | |
| SITXWHS005 | Participate in safe work practices | |
| Elective units | ||
| SITHCCC038 | Produce and serve food for buffets | |
| SITHCCC042 | Prepare food to meet special dietary requirements | |
| SITHKOP010 | Plan and cost recipes | |
| SITXFSA007 | Transport and store food | |
| SITXWHS006 | Identify hazards, assess and control safety risks | |
| SITXCOM007 | Show social and cultural sensitivity | |
* We can develop additional elective units that are not listed on request (Please contact us for further information).
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