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pastries and breads SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook SITHKOP010 Plan and cost recipes SITHKOP012 Develop recipes for special dietary requirements SITHKOP013 Plan cooking operations SITHKOP015 Design and cost menus SITHPAT016 Produce desserts SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXFSA008 Develop and implement a food safety program SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive
Units of competency BSBLDR414 Lead team effectiveness BSBHRM416 Process payroll BSBESB402 Establish legal and risk management requirements of new business ventures BSBOPS401 Coordinate business resources If you require RPL Kits with comprehensive benchmarking
Type C Buildings Elective Units CPCCBC4003 Select
Core units AURAEA002 Follow environmental and sustainability best practice in an automotive workplace AURASA102 Follow safe working practices in an automotive workplace AURATA001 Identify basic automotive faults using troubleshooting processes AURETR115 Inspect
prepare and preserve plant specimens AHCPCM204 Recognise plants AHCPGD212 Conduct visual inspection of park facilities AHCPMG201 Treat weeds AHCPMG202 Treat plant pests
Assessment Kit-PMBPROD265 Operate portable vulcanising equipment Graduate Certificate pastries and breads SITHCCC042 PrepareOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of
US$ 151.76
US$ 151.76