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sauces and soups SITHCCC030 Prepare vegetable
Core units ICTDBS502 Design a database ICTICT418 Contribute to copyright
Units of competency TAEASS503 Lead assessment validation processes TAEASS502 Design and develop assessment tools TAEASS504 Develop and implement recognition strategies TAEASS501 Provide advanced assessment practice If you require RPL Kits with comprehensive benchmarking
Core units SITHIND006 Source and use information on the hospitality industry SITHIND008 Work effectively in hospitality service SITXCCS014 Provide service to customers SITXCOM007 Show social and cultural sensitivity SITXHRM007 Coach others in job skills SITXWHS005 Participate in safe work practices Elective units SITXFSA005 Use hygienic practices for food safety SIRXSLS001 Sell to the retail customer BSBCMM211 Apply communication skills BSBTEC201 Use business software applications BSBSUS211 Participate in sustainable work practices BSBFIN302 Maintain financial records SIRXCEG008 Manage disrespectful
Vocational Placement Kit-FWPSS00024 Skill set for soil and water protection (roading) Course sauces and soups SITHCCC030 PrepareA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.
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