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artificial surfaces SISOPLN004 Identify hazards
dips and accompaniments SITHASC024 Prepare Asian salads SITHASC025 Prepare Asian rice and noodles SITHASC027 Prepare Asian cooked dishes SITHCCC023 Use food preparation equipment SITHCCC042 Prepare food to meet special dietary requirements SITHCCO043 Work effectively as a cook SITHKOP010 Plan and cost recipes SITHKOP013 Plan cooking operations SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive
Units of competency MSL933008 Perform calibration checks on equipment and assist with its maintenance FBPSUG2006 Collect and prepare samples BSBWHS201 Contribute to health and safety of self and others FBPSUG3007 Perform factory control tests FBPSUG2024 Perform standard tests on cane samples If you require RPL Kits with comprehensive benchmarking
events or public programs CUAEVP212 Maintain venue information and provide assistance to visitors If you require RPL Kits with comprehensive benchmarking
Units of competency BSBCOM501 Identify and interpret compliance requirements BSBRSK501 Manage risk FNSORG512 Develop
ERF Checklist-MSAPMSUP201A Receive or despatch goods Training And Assessment Strategy artificial surfaces SISOPLN004 Identify hazardsPlease contact us for more information!
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