Assessment Kit-SIT30716 Certificate III in Hospitality (Restaurant Front of House) MEM procedures and programs to meet

procedures and programs to meet legislative requirements Elective units BSBCUS402 Address customer needs Group A BSBMGT401 Show leadership in the workplace Group A BSBMKG419 Analyse consumer behaviour Group A BSBWOR403 Manage stress in the workplace Group A BSBHRM405 Support the recruitment

Core units BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHKOP005 Coordinate cooking operations SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXINV002 Maintain the quality of perishable items SITXINV004 Control stock SITXWHS003 Implement and monitor work health and safety practices Elective units SITHIND004 Work effectively in hospitality service Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHCCC007 Prepare stocks

Core units AMPCOR201 Maintain personal equipment AMPCOR202 Apply hygiene and sanitation practices AMPCOR203 Comply with Quality Assurance and HACCP requirements AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry Electives AMPA2042 Cure and corn product in a meat processing plant AMPA2070 Identify cuts and specifications AMPA2071 Pack meat products AMPR101 Identify species and meat cuts AMPR102* Trim meat for further processing AMPR103 Store meat product AMPR104* Prepare minced meat and minced meat products AMPR105 Provide service to customers * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency SIRXRSK002 Maintain store security SIRXHWB002 Promote workplace health and wellbeing SIRRINV002 Control stock SIRXWHS003 Maintain workplace safety SIRXCEG008 Manage disrespectful

policies and procedures in the construction industry HLTAID011 Provide first aid ICTTEN210 Install underground telecommunications infrastructure ICTTEN310 Remove and replace electronic circuit boards in carrier equipment

Assessment Kit-SIT30716 Certificate III in Hospitality (Restaurant Front of House) MEM procedures and programs to meetOur 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