Learner Resources-CPCCBC6002 Generate and direct the development of new projects MSL sauces and soups Group B

sauces and soups Group B SITHCCC008 Prepare vegetable

service and maintain low temperature systems UEERA0053 Install

components and finishes for kitchen designs MSFKB4016 Research and recommend materials

Units of competency SIRRINV002 Control stock SITXHRM002 Roster staff SIRXMGT001 Supervise and support frontline team members SIRXCEG008 Manage disrespectful

Core units BSBFLM312 Contribute to team effectiveness FWPCOT3279 Assess and maintain saw technology tools FWPCOT3283 Sharpen and position blades or knives in chipper

Learner Resources-CPCCBC6002 Generate and direct the development of new projects MSL sauces and soups Group BOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all