Self-Study Guide-RIICCM208D Carry out basic levelling SIR CPCCCM2008B Erect and dismantle restricted

CPCCCM2008B Erect and dismantle restricted height scaffolding

pastries and breads Group C SITHPAT006 Produce desserts Group C SITXFSA002 Participate in safe food handling practices Group C SITHFAB002 Provide responsible service of alcohol Group C SITHIND002 Source and use information on the hospitality industry Group C SITXWHS001 Participate in safe work practices OTP SITXINV002 Maintain the quality of perishable items Additional electives SITHIND001 Use hygienic practices for hospitality service SITHKOP005 Coordinate cooking operations BSBRES401 Analyse and present research information BSBFIA401 Prepare financial reports SITHFAB005 Prepare and serve espresso coffee SITXHRM002 Roster staff HLTAID003 Provide first aid (Hospitality) * We can develop additional elective units that are not listed on request (Please contact us for further information)

configure and test multimedia components UEEDV0004 Install and connect data and voice communication equipment UEEDV0005 Install and maintain cabling for multiple access to telecommunication services UEEEC0003 Assemble and set up basic security systems UEEEC0066 Troubleshoot amplifiers in an electronic apparatus UEEIC0002 Assemble

operate and monitor specialist reconditioning machines AURVTW001 Carry out manual metal arc welding on components If you require RPL Kits with comprehensive benchmarking

Core units AHCCHM304 Transport and store chemicals AHCCHM307 Prepare and apply chemicals to control pest

Self-Study Guide-RIICCM208D Carry out basic levelling SIR CPCCCM2008B Erect and dismantle restrictedOur self study guide supports your learners in understanding the underpinning knowledge of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. Please note: This is not a learner guide. The self study guide contains references and links for students to read additional information related to their units of competency or course and as additional support to the