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egg and farinaceous dishes BSBSUS201 Participate in environmentally sustainable work practices Additional Electives SITXFSA002 Participate in safe food handling practices HLTAID003 Provide first aid
pastries and breads Group C SITHPAT006 Produce desserts Group C SITXFSA002 Participate in safe food handling practices Group C SITHFAB002 Provide responsible service of alcohol Group C SITHIND002 Source and use information on the hospitality industry Group C SITXWHS001 Participate in safe work practices OTP SITXINV002 Maintain the quality of perishable items Additional electives SITHIND001 Use hygienic practices for hospitality service SITHKOP005 Coordinate cooking operations BSBRES401 Analyse and present research information BSBFIA401 Prepare financial reports SITHFAB005 Prepare and serve espresso coffee SITXHRM002 Roster staff HLTAID003 Provide first aid (Hospitality) If you require RPL Kits with comprehensive benchmarking
Our assessment resources contain everything you need to begin assessing your learners
Core units AHCECR309 Conduct an ecological and cultural site inspection prior to works AHCWHS301 Contribute to work health and safety processes Elective units AHCECR301 Maintain native ecosystem areas AHCECR301 Maintain native ecosystem areas AHCECR301 Maintain native ecosystem areas AHCBIO303 Apply biosecurity measures AHCPMG301 Control weeds ACMGAS305 Rescue animals and apply basic first aid AHCARB325 Manage trees to create and maintain habitat refuges AHCBIO301 Identify and report signs of unusual disease or pest AHCCFP301 Identify the effects of climate change as a factor in land management AHCCHM304 Transport and store chemicals AHCFIR301 Undertake burning for fuel
Assessment Kit-CPPDSM5022 Implement asset management plan AUR egg and farinaceous dishes BSBSUS201Our assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment 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
