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Units of competency ICTICT435 Create technical documentation BSBTEC301 Design and produce business documents CUAWRT404 Perform writing and editing tasks If you require RPL Kits with comprehensive benchmarking
Core units BSBLED401 Develop teams and individuals FWPCOR4201 Monitor safety
The trainers/teachers can then adjust lessons/sessions
egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHFAB002 Provide responsible service of alcohol Group C SITXFSA002 Participate in safe food handling practices Group C SITHPAT006 Produce desserts Group C SITXINV002 Maintain the quality of perishable items Group C SITHIND002 Source and use information on the hospitality industry Group C Additional electives SITHIND001 Use hygienic practices for hospitality service BSBADM502 Manage meetings BSBRES401 Analyse and present research information SITHCCC019 Produce cakes
test and service batteries AURETR146 Remove and refit vehicle batteries AURTTA127 Carry out basic vehicle servicing operations If you require RPL Kits with comprehensive benchmarking
Vocational Placement Kit-CPPSSI5050 Produce survey drawings FBP Units of competency ICTICT435 CreateA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.
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