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low elements SISOPLN004 Identify hazards
Core units BSBWHS307 Apply knowledge of WHS laws in the workplace BSBWHS308 Participate in WHS hazard identification
egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHFAB002 Provide responsible service of alcohol Group C SITXFSA002 Participate in safe food handling practices Group C SITHPAT006 Produce desserts Group C SITXINV002 Maintain the quality of perishable items Group C SITHIND002 Source and use information on the hospitality industry Group C Additional electives SITHIND001 Use hygienic practices for hospitality service BSBADM502 Manage meetings BSBRES401 Analyse and present research information SITHCCC019 Produce cakes
BSBWRT301 Write simple documents
Units of competency MSS015021 Measure and report carbon footprint of a product or product class MSS015011 Conduct a sustainability energy audit If you require RPL Kits with comprehensive benchmarking
Vocational Placement Kit-ICTWEB303 Produce digital images for the web TAE low elements SISOPLN004 Identify hazardsA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.
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