Vocational Placement Kit-FBPSS00028 Wine Hospitality Skill Set Training and Assessment Strategy Core units BSBDIV501 Manage diversity

Core units BSBDIV501 Manage diversity in the workplace BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks

evaluation and reporting program AHCNRM604 Review ecological management plans and strategies AHCNRM605 Develop a monitoring

The kit is designed to cover all units requirements with a range of appropriate assessment methods

CPCCCA3002A Carry out setting out

For students wishing to continue on to further academic study

Vocational Placement Kit-FBPSS00028 Wine Hospitality Skill Set Training and Assessment Strategy Core units BSBDIV501 Manage diversityA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.