Unit Knowledge Guide-SITHPAT017 Prepare and model marzipan Training and Assessment Strategy eggs and farinaceous dishes SITHCCC031

eggs and farinaceous dishes SITHCCC031 Prepare vegetarian and vegan dishes SITHCCC035 Prepare poultry dishes SITHCCC036 Prepare meat dishes SITHCCC037 Prepare seafood dishes SITHCCC041 Produce cakes

Units of competency RIICRC314D Handle concrete materials RIICRC322D Receive

Trainer/Assessor Assessment Pack

Units of competency SIRRFSA001 Handle food safely in a retail environment SIRXWHS002 Contribute to workplace health and safety SIRXRSK001 Identify and respond to security risks SIRXIND002 Organise and maintain the store environment SIRRINV001 Receive and handle retail stock SIRXCEG008 Manage disrespectful

Units of competency CHCECD009 Conduct career guidance interviews CHCECD008 Deliver services consistent with a career development framework CHCECD001 Analyse and apply information that supports employment and career development CHCCOM002 Use communication to build relationships CHCLEG001 Work legally and ethically CHCECD010 Provide support to people in career transition If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-SITHPAT017 Prepare and model marzipan Training and Assessment Strategy eggs and farinaceous dishes SITHCCC031Our unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner