Assessment Kit-SIT50416 Diploma of Hospitality Management

Assessment Kit-SIT50416 Diploma of Hospitality Management

$15,890.00
Our 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 best practice holistic delivery

We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!

Core units
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
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, sauces and soups Group C
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Group C
SITHCCC012 Prepare poultry dishes Group C
SITHCCC013 Prepare seafood dishes Group C
SITHCCC014 Prepare meat dishes Group C
SITHFAB002 Provide responsible service of alcohol Group C
SITXFSA002 Participate in safe food handling practices Group C
SITHPAT006 Produce desserts Group C
SITXINV002 Maintain the quality of perishable items Group C
SITHIND002 Source and use information on the hospitality industry Group C
Additional electives
SITHIND001 Use hygienic practices for hospitality service
BSBADM502 Manage meetings
BSBRES401 Analyse and present research information
SITHCCC019 Produce cakes, pastries and breads
HLTAID003 Provide first aid
SITHFAB005 Prepare and serve espresso coffee
SITXFSA002 Participate in safe food handling practices
SITXHRM004 Recruit, select and induct staff
SITHIND001 Use hygienic practices for hospitality service
SITHKOP007 Design and cost menus
* We can develop additional elective units that are not listed on request (Please contact us for further information).

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