pastries and breads Group B SITHFAB002 Provide responsible service of alcohol Group B Additional Electives SITXHRM002 Roster staff Group C SITXMGT001 Monitor work operations Group C SITXWHS002 Identify hazards
Core units AHCAGB519 Plan and monitor production processes AHCBUS516 Develop and review a business plan AHCBUS517 Monitor and review business performance Elective units BSBADM504 Plan and implement administrative systems BSBPRC504 Manage a supply chain BSBRSK501 Manage risk BSBWHS513 Lead WHS risk management BSBWHS518 Manage WHS hazards associated with maintenance and use of plant BSBWOR501 Manage personal work priorities and professional development TLIR4002 Source goods/services and evaluate contractors If you require RPL Kits with comprehensive benchmarking
Units of competency CHCPRT002 Support the rights and safety of children and young people CHCCOM002 Use communication to build relationships CHCCCS016 Respond to client needs CHCCCS014 Provide brief interventions * We can develop additional elective units that are not listed on request (Please contact us for further information)
implement and review quality framework If you require RPL Kits with comprehensive benchmarking
egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes
RPL Kit-AURSCA104 Carry out cash and non-cash payment operations Learner Guide pastries and breads Group BOur RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all units requirements with a range of appropriate assessment methods. Our RPL Kit includes six steps: Stage 1: An RPL Application Form and Information