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eggs and farinaceous dishes SITHCCC031 Prepare vegetarian and vegan dishes SITHCCC042 Prepare food to meet special dietary requirements SITXCCS014 Provide service to customers SITHCCC025 Prepare and present sandwiches BSBSUS211 Participate in sustainable work practices SITXWHS006 Identify hazards
Core units MEM09002 Interpret technical drawing MEM11011 Undertake manual handling MEM12023 Perform engineering measurements MEM12024 Perform computations MEM12025 Use graphical techniques and perform simple statistical computations MEM12026 Perform advanced trade calculations in a manufacturing
Units of competency AHCBUS514 Negotiate and monitor contracts BSBESB407 Manage finances for new business ventures AHCBUS511 Manage enterprise staff requirements AHCWHS502 Manage work health and safety processes * We can develop additional elective units that are not listed on request (Please contact us for further information)
procedures and programs to meet legislative requirements Elective units BSBCUS402 Address customer needs Group A BSBMGT401 Show leadership in the workplace Group A BSBMKG419 Analyse consumer behaviour Group A BSBWOR403 Manage stress in the workplace Group A BSBHRM405 Support the recruitment
Units of competency RIICCM206D Support plant operations RIICRC312E Set up and maintain concrete paver stringlines RIICCM208D Carry out basic levelling RIICCM201D Carry out measurements and calculations If you require RPL Kits with comprehensive benchmarking
Assessment Kit-SITSS00037 Essential Business Skills for a Franchisee Skill Set CPC eggs and farinaceous dishes SITHCCC031Our 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