Training and Assessment Strategy-SIT31116 Certificate III in Asian Cookery MSS Mapping for each unit of

Mapping for each unit of competency

Digital-literacy components to align with evolving workplace and training requirements

equipment and work areas SHBHIND003 Develop and expand a client base SHBHTRI001 Identify and treat hair and scalp conditions SHBXCCS001 Conduct salon financial transactions SHBXCCS002 Provide salon services to clients SHBXIND001 Comply with organisational requirements within a personal services environment SHBXIND002 Communicate as part of a salon team SHBXWHS001 Apply safe hygiene

select and induct staff SITHIND001 Use hygienic practices for hospitality service SITHKOP007 Design and cost menus If you require RPL Kits with comprehensive benchmarking

procedures and programs to meet legislative requirements BSBWRK411 Support employee and industrial relations procedures Elective units BSBADM405 Organise meetings BSBCMM401 Make a presentation BSBCUS402 Address customer needs BSBRES411 Analyse and present research information If you require RPL Kits with comprehensive benchmarking

Training and Assessment Strategy-SIT31116 Certificate III in Asian Cookery MSS Mapping for each unit ofYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.