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dips and accompaniments SITHASC024 Prepare Asian salads SITHASC025 Prepare Asian rice and noodles SITHASC027 Prepare Asian cooked dishes SITHCCC023 Use food preparation equipment SITHCCC042 Prepare food to meet special dietary requirements SITHCCO043 Work effectively as a cook SITHKOP010 Plan and cost recipes SITHKOP013 Plan cooking operations SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive
implement and monitor policy and procedures FNSRSK512 Assess risks FNSRSK511 Undertake risk identification * We can develop additional elective units that are not listed on request (Please contact us for further information)
Access to simulated business resources
Units of competency HLTREF001 Develop reflexology practice HLTREF002 Provide reflexology for relaxation * We can develop additional elective units that are not listed on request (Please contact us for further information)
Core Units CHCCOM002 Use communication to build relationships CHCDIV003 Manage and promote diversity CHCLEG001 Work legally and ethically CHCVOL003 Recruit
SCORM Compliant Package-CPCPGS3061 Install and commission Type A gas appliances Session Plan dips and accompaniments SITHASC024 Prepare* The full Microsoft Office learner and assessment kit for this unit must be purchased for this pricing.