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egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHCCC019 Produce cakes
sauces and soups SITXCCS014 Provide service to customers SITXCCS015 Enhance customer service experiences SITXWHS006 Identify hazards
procedures and programs BSBWRT411 Write complex documents BSBXCM401 Apply communication strategies in the workplace Elective units BSBPEF402 Develop personal work priorities Group A BSBPEF502 Develop and use emotional intelligence Group A BSBCMM411 Make presentations Group B BSBCMM412 Lead difficult conversations Group B BSBHRM413 Support the learning and development of teams and individuals Group B BSBLDR411 Demonstrate leadership in the workplace Group B If you require RPL Kits with comprehensive benchmarking
Core units CHCECE030 Support inclusion and diversity CHCECE031 Support children’s health
Training and Assessment Strategy-FBPSS00025 Cellar Operations Induction Skill Set CPC egg and farinaceous dishes GroupYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.
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