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egg and farinaceous dishes Group B SITHCCC012 Prepare poultry dishes Group B SITHCCC013 Prepare seafood dishes Group B SITHCCC014 Prepare meat dishes Group B SITHCCC018 Prepare food to meet special dietary requirements Group B SITHCCC019 Produce cakes
Core units BSBCRT411 Apply critical thinking to work practices BSBTEC404 Use digital technologies to collaborate in a work environment BSBTWK401 Build and maintain business relationships BSBWHS411 Implement and monitor WHS policies
Standards for RTOs 2025
Mapping Document - ACSF and Standards alignment matrix
present and debate ideas Group C If you require RPL Kits with comprehensive benchmarking
Training And Assessment Strategy-MSF40418 Certificate IV in Glass and Glazing HLTINFCOV001 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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