Self-Study Guide-BSBPMG610 Enable program execution TAE please contact us for a

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sew and net meat * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units CHCCOM005 Communicate and work effectively in health or community services CHCDIV001 Work with diverse people HLTINF001 Comply with infection prevention and control policies and procedures HLTPAT006 Receive

Core units SIRXCEG001 Engage the customer SIRXCOM001 Communicate in the workplace to support team and customer outcomes SIRXIND001 Work effectively in a service environment SIRXIND003 Organise personal work requirements SIRXPDK001 Advise on products and services SIRXRSK001 Identify and respond to security risks SIRXWHS002 Contribute to workplace health and safety Elective units SIRRFSA001 Handle food safely in a retail environment SIRRINV001 Receive and handle retail stock SIRRMER001 Produce visual merchandise displays SIRRMER002 Merchandise food products SIRXOSM001 Identify and review social media and online platforms for organisational use * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks

Self-Study Guide-BSBPMG610 Enable program execution TAE please contact us for aOur 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