Unit Knowledge Guide-BSBTWK501 Lead diversity and inclusion SIR pastries and breads SITHCCC020 Work

pastries and breads SITHCCC020 Work effectively as a cook SITHKOP002 Plan and cost basic menus SITHKOP004 Develop menus for special dietary requirements SITHKOP005 Coordinate cooking operations SITHPAT006 Produce desserts 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 SITXHRM003 Lead and manage people SITXINV002 Maintain the quality of perishable items SITXMGT001 Monitor work operations SITXWHS003 Implement and monitor work health and safety practices Elective units SITHFAB002 Provide responsible service of alcohol BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry HLTAID003 Provide first aid (Hospitality) SITHCCC003 Prepare and Present Sandwiches SITXWHS001 Participate in safe work practices SITXGLC001 Research and comply with regulatory requirements Additional Electives BSBFIA401 Prepare financial reports SITXHRM002 Roster staff SITXWHS002 Identify hazards

Units of competency AHCIRG338 Troubleshoot irrigation systems AHCIRG337 Measure irrigation delivery system performance AHCIRG346 Operate pressurised irrigation systems If you require RPL Kits with comprehensive benchmarking

Core Units CHCCOM006 Establish and manage client relationships CHCDIV001 Work with diverse people CHCLEG003 Manage legal and ethical compliance CHCPRP003 Reflect on and improve own professional practice CHCPRP005 Engage with health professionals and the health system HLTAAP003 Analyse and respond to client health information HLTAID011 Provide first aid HLTAYV001 Develop Ayurvedic practice HLTLAYV002 Make Ayurvedic lifestyle assessments HLTAYV003 Provide Ayurvedic bodywork therapies HLTAYV004 Provide Ayurvedic lifestyle advice HLTAYV005 Provide advice on Ayurvedic nutrition HLTAYV006 Take cases within Ayurvedic framework HLTAYV007 Diagnose conditions within an Ayurvedic framework HLTAYV008 Provide Ayurvedic remedial therapies HLTAYV009 Provide therapeutic Ayurvedic nutritional advice HLTAYV010 Select and advise on Ayurvedic medicines - dravyaguna HLTAYV011 Prepare and dispense Ayurvedic medicines - dravyaguna HLTAYV012 Monitor and evaluate Ayurvedic treatments HLTINF004 Manage the prevention and control of infection HLTWHS004 Manage work health and safety Elective Units BSBESB406 Establish operational strategies and procedures for new business ventures CHCCCS001 Address the needs of people with chronic disease CHCCCS038 Facilitate the empowerment of people receiving support CHCMHS001 Work with people with mental health issues

Units of competency SITXFSA002 Participate in safe food handling practices SITXFSA001 Use hygienic practices for food safety If you require RPL Kits with comprehensive benchmarking

Units of competency BSBLDR602 Provide leadership across the organisation BSBMKG434 Promote products and services BSBPMG430 Undertake project work CUAIND311 Work effectively in the creative arts industry BSBPUB503 Manage fundraising and sponsorship activities BSBCMM411 Make presentations If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-BSBTWK501 Lead diversity and inclusion SIR pastries and breads SITHCCC020 WorkOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner