Vocational Placement Kit-SITSS00058 Environmentally Sustainable Hospitality and Restaurant Operations Skill Set Skill Set risk assessment and risk control

risk assessment and risk control BSBWOR301 Organise personal work priorities and development HLTAID003 Provide first aid HLTWHS001 Participate in workplace health and safety ICTWEB201 Use social media tools for collaboration and engagement SISXCAI003 Conduct non-instructional sport

select and induct staff SITHIND001 Use hygienic practices for hospitality service SITHKOP007 Design and cost menus If you require RPL Kits with comprehensive benchmarking

These components include: Context and conditions of assessment

CHCECE041 Maintain a safe and healthy environment for children CHCECE042 Foster holistic early childhood learning

Core units FDFFS2001A Implement the food safety program and procedures FDFFS3001A Monitor the implementation of quality and food safety programs FDFOHS3001A Contribute to OHS processes FDFOP2064A Provide and apply workplace information MSMENV272 Participate in environmentally sustainable work practices Elective units FDFOP3003A Operate interrelated processes in a production system AHCPHT401 Assess olive oil for style and quality AMPP301 Operate a poultry carcase delivery system AMPP302 Debone and fillet poultry product (manually) FBPCHE3001 Conduct cheese making operations FBPCHE3002 Carry out processes for a range of artisan cheeses FBPOPR2004 Operate a beer packaging process FBPOPR2005 Operate a beer filling process FBPOPR3001 Control contaminants and allergens in the workplace FBPOPR3002 Prepare food products using basic cooking methods FBPOPR3003 Identify cultural

Vocational Placement Kit-SITSS00058 Environmentally Sustainable Hospitality and Restaurant Operations Skill Set Skill Set risk assessment and risk controlA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.