Training and Assessment Strategy-BSB20120 Certificate II in Workplace Skills CPC Our RPL Kit includes six

Our RPL Kit includes six steps:

Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand

Core units BSBWOR203 Work effectively with others SITHASC001 Prepare dishes using basic methods of Asian cookery SITHCCC001 Use food preparation equipment 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 BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITHIND002 Source and use information on the hospitality industry SITXINV002 Maintain the quality of perishable items Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B

CPCCCM1012A Work effectively and sustainably in the construction industry

ASQA Practice Guides for Learner Support and Inclusion

Training and Assessment Strategy-BSB20120 Certificate II in Workplace Skills CPC Our RPL Kit includes sixYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.