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Units of competency FWPCOT4208 Implement workplace sustainability practices BSBCMM402 Implement effective communication strategies If you require RPL Kits with comprehensive benchmarking
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SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHKOP005 Coordinate cooking operations SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXINV002 Maintain the quality of perishable items SITXINV004 Control stock SITXWHS003 Implement and monitor work health and safety practices Elective units SITHIND004 Work effectively in hospitality service Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHCCC007 Prepare stocks
An outline of evidence to be gathered from the candidate
ERF Checklist-HLT33115 Certificate III in Health Services Assistance PowerPoint Units of competency FWPCOT4208 ImplementPlease contact us for more information!
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