Learner Resources-CUASS00081 Freelance Business Skill Set MSA implement and monitor policy and

implement and monitor policy and procedures FNSRSK512 Assess risks FNSRSK511 Undertake risk identification * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units BSBWOR203 Work effectively with others SITHASC001 Prepare dishes using basic methods of Asian cookery SITHCCC001 Use food preparation equipment SITHCCC011 Use cookery skills effectively SITHKOP001 Clean kitchen premises and equipment SITXFSA001 Use hygienic practices for food safety SITXINV002 Maintain the quality of perishable items SITXWHS001 Participate in safe work practices Elective units BSBSUS201 Participate in environmentally sustainable work practices SITXFSA002 Participate in safe food handling practices SITHIND002 Source and use information on the hospitality industry SITXINV002 Maintain the quality of perishable items Additional Electives HLTAID003 Provide first aid Group B SITHKOP001 Clean kitchen premises and equipment Group B

so you can easily customise them as required

Units of competency HLTAHA016 Support the fitting of assistive equipment HLTAHA010 Assist with the development and maintenance of client functional status If you require RPL Kits with comprehensive benchmarking

Core units CPCCBC4012 Read and interpret plans and specifications CPCCBC4014 Prepare simple building sketches and drawings Elective Units CPCCBC4003 Select

Learner Resources-CUASS00081 Freelance Business Skill Set MSA implement and monitor policy andOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all