ERF Checklist-CHCAGE010 Implement interventions with older people to reduce risk New Qualification-April 2024 thermal cutting

thermal cutting

Core units BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry SITHIND003 Use hospitality skills effectively SITXCCS011 Interact with customers SITXCOM002 Show social and cultural sensitivity SITXWHS001 Participate in safe work practices Elective units SITXFSA001 Use hygienic practices for food safety Group A SITHCCC003 Prepare and present sandwiches Group B SITHCCC006 Prepare appetisers and salads Group B SITHFAB002 Provide responsible service of alcohol Group B SITXFSA002 Participate in safe food handling practices Group B SITXINV002 Maintain the quality of perishable items Group B Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B BSBSUS201 Participate in environmentally sustainable work practices Group B

Core units SITHASC020 Prepare dishes using basic methods of Asian cookery SITHASC021 Prepare Asian appetisers and snacks SITHASC022 Prepare Asian stocks and soups SITHASC023 Prepare Asian sauces

Units of competency AHCDES502 Prepare a landscape design AHCDES501 Design sustainable landscapes * We can develop additional elective units that are not listed on request (Please contact us for further information)

Our self-study guide supports your learners in understanding the underpinning knowledge of the training package

ERF Checklist-CHCAGE010 Implement interventions with older people to reduce risk New Qualification-April 2024 thermal cuttingPlease contact us for more information!