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).