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sauces and soups SITHCCC008 Prepare vegetable
procedures and programs to meet legislative requirements Elective units BSBWRT401 Write complex documents BSBSUS401 Implement and monitor environmentally sustainable work practices BSBRES411 Analyse and present research information BSBPMG522 Undertake project work BSBITU402 Develop and use complex spreadsheets BSBFIA412 Report on financial activity BSBADM405 Organise meetings BSBCMM401 Make a presentation BSBCUS402 Address customer needs If you require RPL Kits with comprehensive benchmarking
Our RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards
Core units BSBWHS201 Contribute to health and safety of self and others SHBHBAS001 Provide shampoo and basin services SHBHDES001 Dry hair to shape SHBHIND001 Maintain and organise tools
The Trainer's Guide 2020
Vocational Placement Kit-SIT30716 Certificate III in Hospitality (Restaurant Front of House) RII sauces and soups SITHCCC008 PrepareA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.
