Learner Resources-BSBCRT301 Develop and extend critical and creative thinking skills Unit assess and control safety risks

assess and control safety risks HLTAID003 Provide first aid SITHIND002 Source and use information on the hospitality industry

Model answers and benchmark responses

egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes SITHCCC014 Prepare meat dishes SITHCCC018 Prepare food to meet special dietary requirements SITHCCC019 Produce cakes

This includes benchmarking information for trainers and assessors to enable them to make consistent evaluations of competence

Learner Resources-BSBCRT301 Develop and extend critical and creative thinking skills Unit assess and control safety risksOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner 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