Assessment Kit-BSBMKG550 Promote products and services to international markets New Product select and induct staff SITXHRM006

select and induct staff SITXHRM006 Monitor staff performance SITXMGT001 Monitor work operations SITXMGT002 Establish and conduct business relationships SITXMPR007 Develop and implement marketing strategies SITXWHS004 Establish and maintain a work health and safety system Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC020 Work effectively as a cook Group B SITHCCC001 Use food preparation equipment Group C SITHCCC003 Prepare and present sandwiches Group C SITHCCC006 Prepare appetisers and salads Group C SITHCCC007 Prepare stocks

Elective units BSBADM405 Organise meetings Group A BSBFIA401 Prepare financial reports Group A BSBITU402 Develop and use complex spreadsheets Group A BSBWRT401 Write complex documents Group A BSBITU404 Produce complex desktop published documents Group A BSBCMM401 Make a presentation Group B BSBFIA412 Report on financial activity Group B BSBSUS401 Implement and monitor environmentally sustainable work practices Group B BSBRES411 Analyse and present research information Group C BSBCUS402 Address customer needs Group C If you require RPL Kits with comprehensive benchmarking

Units of competency FBPFSY5002 Develop an allergen management program FBPFSY4004 Provide accurate food allergen information to consumers FBPFSY4003 Perform an allergen risk review * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units SITTIND001 Source and use information on the tourism and travel industry SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units BSBWOR203 Work effectively with others BSBSUS201 Participate in environmentally sustainable work practices SITXFSA001 Use hygienic practices for food safety SITXINV001 Receive and store stock BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITXINV002 Maintain the quality of perishable items

Assessment Kit-BSBMKG550 Promote products and services to international markets New Product select and induct staff SITXHRM006Our 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