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Our session plan supports trainers to deliver effective
The trainers/teachers can then adjust lessons/sessions
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Core units BSBDIV501 Manage diversity in the workplace BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks
assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements
Vocational Placement Kit-RII30120 Certificate III in Surface Extraction Operations TLI Our session plan supports trainersA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.