store and maintain stock SITXWHS005 Participate in safe work practices Elective units SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks
mobile homes and mobile workplaces MEM03001B Perform manual production assembly MEM05005B Carry out mechanical cutting MEM11010B Operate mobile load shifting equipment MEM14004A Plan to undertake a routine task MEM15024A Apply quality procedures MEM18001C Use hand tools If you require RPL Kits with comprehensive benchmarking
Units of competency SISCAQU008 Instruct water familiarisation
store and maintain stock SITXMGT004 Monitor work operations SITXWHS007 Implement and monitor work health and safety practices Elective units SITHASC026 Prepare curry pastes and powders SITHASC031 Prepare sushi SITHASC034 Prepare Chinese roast meat and poultry dishes SITHASC035 Prepare tandoori dishes SITHCCC026 Package prepared foodstuffs SITHCCC032 Produce cook-chill and cook-freeze foods SITXWHS006 Identify hazards
Units of competency ICPPRN3840 Set up and produce basic digital print ICPPRN3900 Generate proofs for digital production ICPPRN284 Use colour management systems ICPPRN3890 Manage digital files ICPPRN2850 Use digital workflow * We can develop additional elective units that are not listed on request (Please contact us for further information)
Unit Knowledge Guide-ICTDMT404 Create visual design components for digital media Learner Guide store and maintain stock SITXWHS005Our 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