Vocational Placement Kit-BSB20115 Certificate II in Business CRICOS Policies and Procedures including rationale

including rationale

assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements

Core units CHCCOM002 Use communication to build relationships CHCDIV001 Work with diverse people CHCLAH001 Work effectively in the leisure and health industries CHCLAH002 Contribute to leisure and health programming CHCLAH003 Participate in the planning

and an outline of the evidence to be collected from the student

Core units SITTIND001 Source and use information on the tourism and travel industry SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units BSBWOR203 Work effectively with others BSBSUS201 Participate in environmentally sustainable work practices SITXFSA001 Use hygienic practices for food safety SITXINV001 Receive and store stock BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITXINV002 Maintain the quality of perishable items

Vocational Placement Kit-BSB20115 Certificate II in Business CRICOS Policies and Procedures including rationaleA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.