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 | ||
|---|---|---|
| BSBTWK501 | Lead diversity and inclusion | |
| SITHCCC023 | Use food preparation equipment | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | |
| SITHCCC034 | Work effectively in a commercial kitchen | |
| SITHCCC042 | Prepare food to meet special dietary requirements | |
| SITHKOP013 | Plan cooking operations | |
| SITHPAT011 | Produce cakes | |
| SITHPAT012 | Produce specialised cakes | |
| SITHPAT013 | Produce pastries | |
| SITHPAT014 | Produce yeast-based bakery products | |
| SITHPAT015 | Produce petits fours | |
| SITHPAT016 | Produce desserts | |
| SITHPAT017 | Prepare and model marzipan | |
| SITHPAT018 | Produce chocolate confectionery | |
| SITHPAT019 | Model sugar-based decorations | |
| SITHPAT020 | Design and produce sweet showpieces | |
| SITXCOM010 | Manage conflict | |
| SITXFIN009 | Manage finances within a budget | |
| SITXFSA005 | Use hygienic practices for food safety | |
| SITXFSA006 | Participate in safe food handling practices | |
| SITXHRM007 | Coach others in job skills | |
| SITXHRM008 | Roster staff | |
| SITXHRM009 | Lead and manage people | |
| SITXINV006 | Receive, store and maintain stock | |
| SITXMGT004 | Monitor work operations | |
| SITXWHS007 | Implement and monitor work health and safety practices | |
| Elective units | ||
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | |
| SITHKOP010 | Plan and cost recipes | |
| SITXFSA007 | Transport and store food | |
| SITXCCS014 | Provide service to customers | |
| SITXCCS015 | Enhance customer service experiences | |
| SITXWHS006 | Identify hazards, assess and control safety risks | |
* We can develop additional elective units that are not listed on request (Please contact us for further information).
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