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and marking keys for consistent evaluation
egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes
procedures and programs to meet legislative requirements FBPFST4004 Perform microbiological procedures in the food industry FBPFST5002 Identify and implement required process control for a food processing operation FBPFST5005 Examine the biochemical properties of food FBPFST5006 Apply food microbiological techniques and analysis FBPFST6001 Develop
Core units BSBCRT401 Articulate
BSBWRT301 Write simple documents
Vocational Placement Kit-SIRSS00029 Result Driven Retail Operation Skill Set ELICOS Resources and marking keys for consistentA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.
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