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Units of competency SIRRMRM003 Conduct a post-trade analysis SIRRMRM002 Develop a merchandise strategy SIRRMRM006 Plan a merchandise product range SIRRMRM005 Develop a category financial plan SIRRMRM004 Develop a merchandise financial plan * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency BSBRSK501 Manage risk HLTWHS004 Manage work health and safety CHCLEG003 Manage legal and ethical compliance * We can develop additional elective units that are not listed on request (Please contact us for further information)
Each kit comes with a comprehensive Assessor Pack
literacy and numeracy skills TAELLN806 Lead the delivery of adult language
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
Learning and Assessment Kit-MEM12003 Perform precision mechanical measurement MSF Units of competency SIRRMRM003 ConductOur 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