ERF Checklist-MSS402001 Apply competitive systems and practices FWP pastries and breads SITHCCC020 Work

pastries and breads SITHCCC020 Work effectively as a cook SITHKOP002 Plan and cost basic menus SITHKOP004 Develop menus for special dietary requirements SITHKOP005 Coordinate cooking operations SITHPAT006 Produce desserts SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXHRM003 Lead and manage people SITXINV002 Maintain the quality of perishable items SITXMGT001 Monitor work operations SITXWHS003 Implement and monitor work health and safety practices Elective units SITHFAB002 Provide responsible service of alcohol BSBWOR203 Work effectively with others SITHIND002 Source and use information on the hospitality industry HLTAID003 Provide first aid (Hospitality) SITHCCC003 Prepare and Present Sandwiches SITXWHS001 Participate in safe work practices SITXGLC001 Research and comply with regulatory requirements Additional Electives BSBFIA401 Prepare financial reports SITXHRM002 Roster staff SITXWHS002 Identify hazards

Core units AHCPMG409 Implement a pest management plan AHCPMG412 Develop a pest management plan AHCPMG413 Define the pest problem AHCWHS402 Maintain workplace health and safety processes Electives AHCCHM404 Develop procedures to minimise risks in the use of chemicals AHCCHM405 Plan and implement a chemical use program BSBPMG429 Apply project stakeholder engagement techniques AHCBUS407 Cost a project AHCBUS408 Operate within a budget framework AHCMOM402 Supervise maintenance of property

Units of competency SITTIND001 Source and use information on the tourism and travel industry SITXCCS006 Provide service to customers SITXWHS001 Participate in safe work practices SITXCOM002 Show social and cultural sensitivity SITTTSL005 Sell tourism products and services SITTTSL016 Provide specialist advice on cruises SITXEBS001 Use social media in a business * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency TAEDEL404A Mentor in the workplace CHCADV005 Provide systems advocacy services BSBMGT605 Provide leadership across the organisation CHCPRP001 Develop and maintain networks and collaborative partnerships * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency CUAMUP412 Maintain make-up and hair continuity MSTFD4006 Interact and network with fashion industry participants SHBBMUP003 Design and apply make-up for photography BSBOPS304 Deliver and monitor a service to customers CUADES301 Explore the use of colour CUADIG304 Create visual design components BSBCRT311 Apply critical thinking skills in a team environment CUADIG303 Produce and prepare photo images CUAMUP411 Design

ERF Checklist-MSS402001 Apply competitive systems and practices FWP pastries and breads SITHCCC020 WorkPlease contact us for more information!