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sauces and soups Group B SITHCCC008 Prepare vegetable
Core units BSBWOR203 Work effectively with others RIICOM201E Communicate in the workplace RIIENV201E Identify and assess environmental and heritage concerns RIINHB201E Load
neck and shoulder massages for relaxation Group C SHBXCCS004 Recommend products and services Group C SIRRINV001 Receive and handle retail stock Group C SIRRMER001 Produce visual merchandise displays Group C If you require RPL Kits with comprehensive benchmarking
assess and control safety risks Group C SITHIND002 Source and use information on the hospitality industry Group C If you require RPL Kits with comprehensive benchmarking
Units of competency FBPRBK4001 Produce artisan bread products FBPRBK3005 Produce basic bread products FBPRBK3018 Produce basic artisan products FBPRBK4002 Develop advanced artisan bread methods If you require RPL Kits with comprehensive benchmarking
Vocational Placement Kit-CUA40815 Certificate IV in Arts Administration BSB sauces and soups Group BA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.
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