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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
Industry consultation
containing:
assess and control safety risks SITXCOM007 Show social and cultural sensitivity If you require RPL Kits with comprehensive benchmarking
Units of competency AURVTN029 Set up and operate universal vehicle measuring systems AURVTN028 Identify and repair high strength steel vehicle components AURVTA002 Remove and replace vehicle supplementary restraint systems AURVTN035 Apply original equipment manufacturer repair procedures during vehicle repairs AURVTN023 Repair adhesive bonded structural damage on vehicles AURETH011 Depower and reinitialise hybrid electric vehicles If you require RPL Kits with comprehensive benchmarking
SCORM Compliant Package-VU21353 Research pathways and produce a learning plan and portfolio CHC egg and farinaceous dishes Group* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.
US$ 325.00
US$ 254.50
US$ 300.00
US$ 474.50
US$ 254.50
US$ 1549.50