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Core units MEM06007 Perform basic incidental heat/quenching
pastries and breads SITHCCC020 Work effectively as a cook SITHKOP001 Clean kitchen premises and equipment SITHKOP002 Plan and cost basic menus SITHPAT006 Produce desserts 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 SITXWHS001 Participate in safe work practices Elective units SITHIND002 Source and use information on the hospitality industry SITHCCC003 Prepare and present sandwiches SITXMGT001 Monitor work operations SITHFAB002 Provide responsible service of alcohol Additional electives SITHFAB005 Prepare and serve espresso coffee SITXWHS002 Identify hazards
Self-Study GuideThe self-study guide is a tool that can be used to help a student extend their learning
select and induct team members SIRXTAD002 Develop the retail frontline SIRXMGT002 Lead a frontline team If you require RPL Kits with comprehensive benchmarking
Units of competency BSBESB301 Investigate business opportunities BSBESB401 Research and develop business plans If you require RPL Kits with comprehensive benchmarking
Unit Knowledge Guide-FNSACC512 Prepare tax documentation for individuals MSS Core units MEM06007 Perform basicOur 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
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