CHCEDU002 Plan health promotion and community intervention : Instruction to Students: Demonstrate the following
SITXCCS016 – Develop and manage quality customer service practices : Purpose of the Assessment The
SITXFSA005 Use hygienic practices for food safety : CONTENTS UNIT OVERVIEW……………………………………………………………………………………………………………………… 3 Unit Description………………………………………………………………………………………………………………………………………………………….. 3
SITHCCC027 Prepare dishes using basic methods of cookery : SITHCCC027 Prepare dishes using basic methods
SITHKOP010 PLAN AND COST RECIPES : CONTENTS UNIT OVERVIEW………………………………………………………………………………………………………………………… 3 SITHKOP010 PLAN AND COST RECIPES……………………………………………………………………………………………………………………….
SITHCCC001- Use Food Preparation Equipment : SITHCCC001- Use Food Preparation Equipment ASSESSMENT RECEIPT FORM STUDENT
SITHCCC005 – Prepare Dishes Using Basic Methods of Cookery : Competency Record Summary Sheet: Unit
SITHCCC008- Prepare vegetable fruit egg and farinaceous dishes : Competency Record Summary Sheet: Unit of
SITHCCC012 PREPARE POULTRY DISHES : INSTRUCTIONS TO LEARNER ASSESSMENT INSTRUCTIONS Overview Prior to commencing the
SITXFIN003 MANAGE FINANCES WITHIN A BUDGET : INSTRUCTIONS TO LEARNER ASSESSMENT INSTRUCTIONS Overview Prior to
Krishna Thapa
Saleena Bimali
